Ingredients
Scale
- For the Rosemary Chicken:
- 1.5 lbs (approx. 680g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary, crushed)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Optional: 1/4 teaspoon red pepper flakes for a hint of spice
- For the Tortellini & Sauce:
- 1 lb (approx. 450g) fresh or frozen three-cheese tortellini (do not thaw if frozen)
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped (or 1 shallot, minced)
- 2 additional cloves garlic, minced
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc (optional, can substitute with chicken broth)
- 1.5 cups chicken broth (low sodium recommended)
- 1 cup heavy cream (or half-and-half for a lighter sauce)
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 tablespoon fresh rosemary, finely chopped (for the sauce)
- 2 cups fresh baby spinach (optional, for added color and nutrients)
- Salt and freshly ground black pepper to taste
- Garnish (Optional):
- Fresh rosemary sprigs
- Extra grated Parmesan cheese
- Freshly chopped parsley
Instructions
- Prepare and Cook the Chicken:
- Pat the cubed chicken dry with paper towels (this helps it brown better).
- In a medium bowl, toss the chicken cubes with 1 tablespoon of the olive oil, the first measure of minced garlic (2 cloves), chopped fresh rosemary (1 tablespoon), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes (if using). Ensure the chicken is evenly coated.
- Heat the remaining 1 tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
- Once the oil is shimmering, add the seasoned chicken to the hot skillet in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
- Cook the chicken for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature should reach 165°F or 74°C).
- Remove the cooked chicken from the skillet and set it aside on a clean plate. Tent loosely with foil to keep warm. Do not wipe out the skillet; those browned bits (fond) are full of flavor.
- Cook the Tortellini:
- While the chicken is cooking or resting, bring a large pot of salted water to a rolling boil.
- Add the fresh or frozen three-cheese tortellini to the boiling water.
- Cook according to package directions, typically 2-5 minutes for fresh tortellini or 3-7 minutes for frozen, until they float to the surface and are tender.
- Drain the tortellini well, reserving about 1/2 cup of the pasta cooking water. The starchy pasta water can be useful later to adjust the sauce consistency if needed. Set the cooked tortellini aside.
- Build the Rosemary Cream Sauce:
- Return the skillet used for the chicken to medium heat (no need to clean it).
- Add the 2 tablespoons of unsalted butter to the skillet. Once melted, add the chopped yellow onion (or shallot) and sauté for 3-4 minutes, until softened and translucent.
- Add the remaining minced garlic (2 additional cloves) and the second measure of chopped fresh rosemary (1 tablespoon for the sauce). Sauté for another minute until fragrant, being careful not to burn the garlic.
- Deglaze (if using wine): Pour in the dry white wine (if using). Scrape the bottom of the skillet with a wooden spoon or spatula to loosen any browned bits. Let the wine simmer and reduce by about half, which should take 2-3 minutes. If not using wine, proceed directly with the chicken broth, ensuring to scrape the bottom of the pan well.
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Reduce the heat to low and stir in the heavy cream (or half-and-half). Allow the sauce to heat through gently; do not let it come to a rapid boil.
- Gradually stir in the 1/2 cup of grated Parmesan cheese until it’s melted and the sauce is smooth and slightly thickened.
- Taste the sauce and season with additional salt and freshly ground black pepper as needed. Remember that the Parmesan cheese is salty, so taste before adding too much salt.
- Combine and Finish the Dish:
- Return the cooked chicken (and any accumulated juices from the plate) to the skillet with the sauce. Stir to combine and allow the chicken to heat through.
- Add the cooked and drained tortellini to the skillet. Gently toss everything together to ensure the tortellini is well-coated with the creamy rosemary sauce.
- If using fresh baby spinach, add it to the skillet now. Stir gently until the spinach wilts into the sauce, which should only take 1-2 minutes.
- Adjust Sauce Consistency: If the sauce seems too thick, add a tablespoon or two of the reserved pasta cooking water (or a little more chicken broth) until it reaches your desired consistency.
- Let the entire dish simmer for another 1-2 minutes, allowing all the flavors to meld together beautifully.
- Serve:
- Divide the Three Cheese Tortellini with Rosemary Chicken among serving bowls or plates.
- Garnish with extra grated Parmesan cheese, a sprig of fresh rosemary, or freshly chopped parsley, if desired.
- Serve immediately and enjoy the rich, comforting flavors!
Nutrition
- Serving Size: one normal portion
- Calories: 650 - 800
- Fat: 35-50 grams
- Saturated Fat: 18-25 grams
- Carbohydrates: 40-55 grams
- Fiber: 3-5 grams
- Protein: 40-50 grams