Creamy Tortellini with Cherry Tomatoes, Spinach & Grilled Chicken

Ingredients

• 12 oz cheese tortellini (fresh or refrigerated)
• 1–2 boneless, skinless chicken breasts
• 1 tablespoon olive oil (plus more for grilling)
• 2–3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 3 cups fresh spinach
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ teaspoon Italian seasoning
• Salt and black pepper, to taste

Directions

1. Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill over medium heat (or use a grill pan) for about 5–7 minutes per side, until fully cooked.
2. Let rest for a few minutes, then slice into strips or bite-sized pieces.
3. Bring a pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside.
4. In a large skillet over medium heat, add olive oil. Sauté the garlic for about 30 seconds until fragrant.
5. Add the cherry tomatoes and cook for 3–5 minutes until they soften and begin to release juices.
6. Stir in the spinach and cook until wilted, about 1–2 minutes. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and Italian seasoning. Let it cook until slightly thickened.
7. Add the cooked tortellini and sliced grilled chicken to the skillet. Toss gently to coat everything in the sauce.
8. Season with salt, pepper, and optional red pepper flakes or a squeeze of lemon juice. Serve warm with extra Parmesan if you like.