If you’re craving comfort food that feels indulgent but is easy to make, this Chicken Tenderloin & Spinach Tortellini in Creamy Garlic Sauce is the perfect recipe. Combining tender chicken, cheesy tortellini, and a rich, garlic-infused sauce, it brings restaurant-level quality to your home kitchen. It’s a dish that’s sure to impress at dinner parties or just for a cozy night in with family.

Why You’ll Love This Recipe

This dish strikes the perfect balance between savory, creamy, and fresh. The juicy chicken tenderloin paired with pillowy cheese tortellini is pure comfort, while the creamy garlic sauce is infused with fragrant thyme and baby spinach for a touch of elegance. And the best part? It’s incredibly easy to prepare.

Ingredients You’ll Need

Chicken Tenderloin: 8 oz, cubed for quick cooking and maximum flavor absorption.
Cheese Tortellini: 12 oz, adding a cheesy, delicious bite to the dish.
Olive Oil: For sautéing the chicken and veggies.
Onion & Garlic: These create a savory base for the sauce, adding a depth of flavor.
Dried Thyme: Just a teaspoon, but it adds warmth and a subtle earthiness.
Heavy Cream & Parmesan Cheese: The heavy cream brings richness, while the Parmesan melts into the sauce, creating a velvety texture.
Baby Spinach: This adds freshness and nutrients to the dish, cutting through the richness.
Fresh Basil: For garnish, giving the final dish a burst of color and a lovely herbal note.

How to Make It

Cook the Chicken: Begin by heating olive oil in a skillet over medium-high heat. Add the cubed chicken tenderloin, seasoning with salt and pepper, and cook until browned on all sides. This takes about 6-8 minutes. Once browned, remove the chicken and set it aside.
Create the Flavor Base: In the same skillet, add diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant. This step adds a savory depth to your sauce and takes about 3-4 minutes.
Make the Creamy Garlic Sauce: Return the browned chicken to the skillet, then pour in 1 cup of heavy cream. Bring it to a gentle simmer and stir in dried thyme along with half of the Parmesan cheese. Let it simmer for 4-5 minutes until the sauce begins to thicken.
Add Spinach and Tortellini: Toss in the fresh baby spinach and allow it to wilt. Next, add your cooked tortellini, mixing everything together to ensure the pasta is well-coated with the creamy garlic sauce.
Finishing Touches: Sprinkle the remaining Parmesan over the dish and garnish with freshly chopped basil for a pop of color and freshness. Serve hot and enjoy!

Serving Suggestions

This Chicken Tenderloin & Spinach Tortellini pairs beautifully with a simple green salad or garlic bread for a complete meal. You can also adjust the richness by swapping heavy cream for half-and-half or adding more spinach for a lighter version. Either way, this dish will leave your family or guests asking for seconds.

A Final Note

This recipe is a wonderful example of how a few fresh ingredients can come together to create a memorable meal. It’s perfect for those chilly evenings when you want something hearty yet sophisticated, and it will quickly become a staple in your dinner rotation. Whether you’re cooking for a crowd or treating yourself, this creamy, garlic-infused dish is guaranteed to satisfy.

Chicken Tenderloin & Spinach Tortellini in Creamy Garlic Sauce

Author: Alice

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Description

Indulge in a deliciously comforting dish with tender chicken tenderloins and cheese-stuffed tortellini nestled in a rich and savory sauce. This recipe is perfect for a cozy dinner and will leave everyone asking for seconds!

Ingredients

Scale

8 oz chicken tenderloin, cubed
12 oz cheese tortellini, cooked according to package instructions
2 tablespoons olive oil
1/2 cup diced onion
3 cloves garlic, minced
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
1 cup heavy cream
1/4 cup grated Parmesan cheese
1 cup baby spinach
Fresh basil, chopped, for garnish

Instructions

1. In a large skillet, heat the olive oil over medium-high heat. Add the chicken tenderloin and season with salt and pepper. Cook until the chicken is browned on all sides, about 6-8 minutes. Remove from the skillet and set aside.

2. In the same skillet, add the onion and garlic, cooking until the onion becomes translucent and fragrant, about 3-4 minutes.

3. Return the chicken to the skillet, then pour in the heavy cream. Bring to a gentle simmer. Stir in dried thyme and half of the grated Parmesan, simmering until the sauce thickens slightly, around 4-5 minutes.

4. Add the baby spinach, stirring until it wilts. Toss the cooked tortellini into the skillet, mixing thoroughly to coat with the creamy sauce. Adjust seasoning with additional salt and pepper to taste.

5. Serve the tortellini and chicken hot, sprinkled with the remaining Parmesan and fresh basil.