Ingredients
- 1 pound boneless, skinless chicken breast cut into 1-inch chunks
- Kosher salt and black pepper to taste
- 1 1/4 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 1/2 tablespoons all-purpose flour
- 1 tablespoon butter
- 2 tablespoons extra-virgin olive oil divided
- 1 shallot minced
- 3 cloves garlic minced
- 1/3 cup sun-dried tomatoes in oil, drained and chopped
- 1/4 teaspoon red pepper flakes
- 1/4 cup tomato paste
- 2 cups chicken broth
- 16 ounces cheese tortellini
- 1 cup heavy cream
- 1 teaspoon lemon juice
- 2 1/2 cups packed fresh spinach roughly chopped
- 1/2 cup grated Parmesan cheese plus extra for serving
- Fresh basil leaves for garnish (optional)
Instructions
- Place the chicken chunks in a bowl. Season with kosher salt, black pepper, Italian seasoning, and smoked paprika. Toss with all-purpose flour until lightly coated.
- Heat a large skillet over medium heat. Add butter and 1 tablespoon of olive oil. Cook the chicken until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced shallot, garlic, and sun-dried tomatoes for about 3 minutes until soft. Sprinkle in red pepper flakes.
- Stir in the tomato paste and pour in the chicken broth. Scrape the bottom of the skillet to release any browned bits. Bring the mixture to a simmer.
- Add the cheese tortellini to the skillet. Cover and simmer for 3-4 minutes, stirring halfway through to ensure even cooking.
- Return the browned chicken to the skillet. Stir in the heavy cream, lemon juice, fresh spinach, and grated Parmesan cheese. Cook for 2 minutes until the spinach wilts and the sauce thickens slightly.
- Plate the tortellini mixture, garnish with extra Parmesan and fresh basil if desired, and serve hot.
