One Pan Creamy Lemon Chicken Tortellini

This One Pan Creamy Lemon Chicken Tortellini is quick, delicious, and perfect for impressing your guests!

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Course

Cuisine: Italian

1 boneless skinless chicken breast cut into 1-inch pieces A lean protein that cooks quickly.
1 Tablespoon olive oil For sautéing the chicken and adding healthy fats.
to taste Salt and freshly ground black pepper Essential for seasoning the chicken to perfection.
1 1/2 Tablespoons butter To enhance the richness of the sauce.
3 teaspoons garlic, minced Adds aromatic flavor that makes everything better.
1 1/2 cups low-sodium chicken broth The base of your creamy sauce, providing depth of flavor.
1/4 cup water To help cook the tortellini.
10 ounces refrigerated cheese tortellini The star of the dish, creamy and cheesy goodness.
4 ounces Neufchâtel cheese cut into small pieces for a creamy, luscious sauce.
1/2 cup freshly grated parmesan cheese Adds a salty, nutty flavor that complements the dish.
1 Tablespoon fresh lemon juice Brightens the dish and enhances overall flavor.
2 cups baby spinach leaves A nutritious addition that wilts beautifully into the sauce.

In a large skillet, heat the olive oil over medium heat. Season the chicken pieces with salt and pepper. Once the oil is hot, add the chicken to the skillet. Cook for about 5-7 minutes, or until the chicken is golden and cooked through, stirring occasionally.
Once the chicken is cooked, add the butter and minced garlic to the pan. Stir continuously for about 1 minute, or until the garlic is fragrant but not browned.
Pour in the low-sodium chicken broth and water, scraping any browned bits off the bottom of the pan. This will add incredible flavor to your sauce!
Stir in the refrigerated cheese tortellini. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook the tortellini according to the package instructions, usually around 3-5 minutes.
Once the tortellini is cooked, reduce the heat to low. Add the Neufchâtel cheese pieces and freshly grated parmesan cheese. Stir gently until the cheeses are melted and the sauce is creamy.
Stir in the fresh lemon juice and baby spinach leaves. Cook for an additional minute, just until the spinach wilts. Taste and adjust seasoning if necessary.
Serve your One Pan Creamy Lemon Chicken Tortellini warm, garnished with additional parmesan if desired. Enjoy the creamy, tangy flavors in every bite!