Cheesy Skillet Chicken Tortellini Recipe

Ingredients

• 2 cups refrigerated cheese tortellini
• 1 pound boneless, skinless chicken breasts, cubed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• 1 Prise salt (to taste)
• 1 Prise pepper (to taste)
• 1 bunch fresh basil leaves for garnish

Instructions

1. In a large pot of boiling salted water, cook the tortellini according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the cubed chicken, seasoning it with salt and pepper. Cook for about 5-7 minutes until the chicken is golden brown and cooked through. Stir occasionally to evenly brown.
3. Reduce the heat to low and add the minced garlic to the skillet. Sauté for 30 seconds until fragrant, then add the halved cherry tomatoes. Cook for another 2-3 minutes until the tomatoes begin to soften.
4. Add the baby spinach and cook until wilted. Pour in the heavy cream and stir well to combine. Allow it to gently simmer for about 3-5 minutes.
5. Add the cooked tortellini to the skillet, along with the Italian seasoning and half of the mozzarella cheese. Toss everything together to combine, allowing the cheese to melt and form a creamy sauce.
6. Sprinkle the remaining mozzarella cheese on top and cover the skillet for 2-3 minutes on low heat until the cheese is melted and bubbly.
7. Remove from heat, garnish with fresh basil leaves, and serve hot.