Creamy Chicken Tortellini Florentine Alfredo Skillet
A Creamy Chicken Tortellini Florentine Alfredo Skillet made in one pan. Easy, comforting, and loaded with spinach, tender chicken, and cheesy tortellini.
- Prep Time: 10 min
- Total Time: 25-30 min.
- Yield: 4 1x
- Category: Dinner
- Method: no cook no bake
Ingredients
Units
Scale
- 16 oz. Tortellini of your choosing
- 1 lb. Chicken breasts chopped into bite sized peces
- 2 Tbsp. Olive oil
- 1/2 tsp. Onion powder
- 1/2 tsp. Garlic powder
- 1/2 tsp. Paprika
- 4 Strips of bacon
- 1/2 Red onion chopped finely
- 1/2 C. Diced tomatoes
- 1 tsp. Italian seasoning
- 1 C. Heavy whipping cream
- 1/4 C. Parmesan cheese grated
- 1/2 C. Mozzarella cheese shredded
- 3 C. Raw spinach
- Salt and pepper to taste
Instructions
- Boil the tortellini in a pot of water according to the package instructions until al dente. Drain and set aside.
- Heat the olive oil in a skillet over medium high heat.
- Season the chicken with the onion powder, garlic powder, paprika and salt and pepper to taste. Sauté the chicken in the skillet until cooked through. Remove and set aside.
- Place the bacon into the skillet, and cook until crispy. Crumble and set aside.
- Drain all but 1 tablespoon of bacon grease from the skillet, and reduce the heat to medium.
- Stir in the onions, and sauté until softened.
- Mix in the Italian seasoning, tomatoes, parmesan and heavy whipping cream.
- Bring in a simmer until slightly thickened.
- Add in the spinach, and sauté until wilted.
- Season with salt and pepper to taste, and stir in the chicken and tortellini. Toss to coat well in the sauce.
- Sprinkle with mozzarella cheese, and allow it to melt before serving.