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Tortellini has been rocking my socks lately. I’ve always been a fan but in the past month or so I have been on a mission to eat all of the tiny pasta pockets! Even though I’ve had a particular pension for tortellini  I’ve also been craving a great chicken recipe. This week’s recipe is the best of both worlds, and to top it all off – it’s a one pot dish! My taste buds were blown away with my One Pot Creamy Chicken and Tortellini. This recipe was a perfect opportunity to test out my pan searing skills and for the first time, I feel like I nailed.

I’m always trying my best to finesse my skills in the kitchen. This week, I took a shot at attempting to pan sear. I do get some practice with my cast iron from time to time but I took a different route and tried out my skills on a standard non-stick pan.  When pan searing my chicken, I chose one of my favorite spice blends called ‘Black Magic’.  I did worry it would clash with the taste of the cream sauce but the chicken was a great compliment to the cream and tortellini. I encourage you to think of your favorite spices and experiment when preparing your protein. The key in pan searing your chicken thighs is to pay close attention to time and temperature. I tend to be very particular and use a cooking thermometer to ensure the doneness of most meats I cook. Better safe than sorry!

It was remarkable how heavy of a meal I was able to whip up in no time at all. Lately, I have been really enjoying all the one-pot recipes I have tried. Clean up is my least favorite part of cooking so these meals have been both a breeze during all aspects of my process. This recipe was truly a culmination of all the things I have been obsessed with for the past few weeks. Having the ability to comingle my love of tortellini, chicken thighs, and one-pot cooking really reinforces my love of cooking and sharing my adventures in the kitchen with all of you!

One Pot Creamy Chicken and Tortellini

What You Need:DSC_0721.JPG

  • 4 chicken thighs, boneless, skin-on and seasoned with your seasoning of choice. (I used  a generous amount of ‘Spiceology Black Magic’)
  • 3 tablespoons olive oil, divided
  • 2 Tbsp. garlic, minced.
  • 3 Tbsp. 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:
Click here to Cook With Me!

  • In a large skillet over medium-high heat add 1 tablespoon of olive oil and the chicken thighs skin side down. Cook chicken thighs for about 6 minutes on each side or until the internal temperature reaches 165 degrees F.
  • Remove chicken from skillet and place on a plate covered with foil.
  • 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.
  • Pour chicken stock and heavy cream into the skillet whisking until the mixture is smooth. Bring to a boil and add Parmesan cheese.
  • 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.
  • 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.
  • Serve with a little more Parmesan sprinkled on top and enjoy!

Cook With Me:

  • In a large skillet over medium-high heat add 1 tablespoon of olive oil and the  seasoned chicken thighs skin side down. Cook chicken thighs for about 6 minutes on each side or until the internal temperature reaches 165 degrees F.
  • Remove chicken from skillet and place on a plate covered with foil.
  • 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.
  • Pour chicken stock and heavy cream into the skillet whisking until the mixture is smooth. Bring to a boil and add Parmesan cheese.
  • 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.DSC_0738.JPG
  • 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.DSC_0742.JPG
  • Serve with a little more Parmesan sprinkled on top and enjoy!DSC_0744

Inspired by this recipe.

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