ONE POT CREAMY CHICKEN TORTELLINI

Yum. Made this a and it came out great. I used sweet Italian sausage tortellini . It added a nice bite.

ONE POT CREAMY CHICKEN TORTELLINI

One-Pot Creamy Chicken Tortellini is an easy weeknight dinner recipe with tender chicken thighs tossed in an Italian rich, cheesy Italian blowing sauce. It is a complete dinner that only takes one pot and 30 minutes to make!

PREP TIME: 5 MINS

COOK TIME: 20 MINS

TOTAL TIME: 25 MINS

INGREDIENTS

• 4 chicken thighs, boneless, skin-on
• 3 tablespoons olive oil, divided
• 1 clove garlic, finely diced
• 3 tablespoons all-purpose flour
• 1 1/2 cup chicken stock
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 20 ounces tortellini, refrigerated
• 4 strips bacon, cooked and chopped
• 1 ounce sun-dried tomatoes
• 2 ounces baby spinach

INSTRUCTIONS

1. In a large skillet over medium-high heat add 1 tablespoon of olive oil and the chicken thighs (skin down). Cook chicken thighs for about 6 minutes on each side or until the internal temperature reaches 165 degrees F.
2. Remove chicken from skillet and place on a plate covered with foil.
3. Add 2 tablespoon of remaining olive oil and the garlic to the skillet. Cook for 1 minute. Then add flour and cook for 2 minutes.
4. Pour chicken stock and heavy cream into the skillet whisking until the mixture is smooth. Bring to a boil and add Parmesan cheese.
5. Turn heat down to medium and add tortellini, bacon, sun-dried tomatoes, and spinach to the cream sauce. Cover pot and let cook for 5 minutes stirring occasionally to make sure the tortellini is coated in the sauce and doesn't stick to the bottom of the skillet.
6. After 5 minutes nestle the chicken thighs into the pasta and continue to cook with the lid on for 3-4 minutes until tortellini is heated through.
7. Serve with a little more Parmesan sprinkled on top.