Chicken Tortellini with Feta Cream Sauce
If you’re in the mood for a comforting, creamy dish that comes together in no time, look no further than this Chicken Tortellini with Feta Cream Sauce. This dish is not only delicious but also incredibly versatile, making it perfect for a weeknight dinner or a cozy weekend meal. The rich feta cream sauce paired with tender chicken tortellini and fresh spinach creates a delightful combination that will leave everyone at the table asking for seconds.
Reasons to Love Chicken Tortellini with Feta Cream Sauce
One of the best things about Chicken Tortellini with Feta Cream Sauce is its simplicity. With just a handful of ingredients, you can whip up a meal that feels gourmet. The creamy feta sauce adds a unique twist, and the mushrooms contribute an earthy flavor that complements the dish beautifully. Plus, the addition of baby spinach not only boosts the nutritional value but also adds a pop of color, making your plate look as good as it tastes.
What You’ll Need
- 1 (9 oz) package chicken tortellini (cheese tortellini can be used too)
- 1 teaspoon olive oil
- 8 ounces sliced mushrooms
- 3/4 cup half and half
- 3/4 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- Fresh cracked pepper, to taste
- 2 cups baby spinach leaves
Essential Tools for Success
- Large pot – for cooking the tortellini.
- Skillet – to sauté the mushrooms and create the sauce.
- Measuring cups and spoons – for accurate ingredient measurements.
- Wooden spoon or spatula – for stirring the sauce.
- Colander – to drain the tortellini.
Chicken Tortellini with Feta Cream Sauce Cooking Guide
Step 1: Cook the Tortellini
Start by bringing a large pot of salted water to a boil. Once boiling, add the chicken tortellini and cook according to package instructions, usually about 3-5 minutes until they float to the surface. Drain the tortellini in a colander and set aside.
Step 2: Sauté the Mushrooms
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes or until they are golden brown and tender. Stir occasionally to ensure even cooking.
Step 3: Prepare the Feta Cream Sauce
Reduce the heat to low and pour in the half and half. Stir in the crumbled feta cheese and grated Parmesan cheese. Add the Italian seasoning and fresh cracked pepper to taste. Continue stirring until the cheeses melt and the sauce is creamy and well combined.
Step 4: Combine Ingredients
Add the cooked tortellini to the skillet along with the sautéed mushrooms. Gently toss everything together to coat the tortellini in the creamy feta sauce. Finally, fold in the baby spinach leaves, allowing them to wilt slightly in the heat of the dish.
Step 5: Serve and Enjoy
Once everything is combined and heated through, remove from heat. Serve the Chicken Tortellini with Feta Cream Sauce in bowls, garnished with extra cracked pepper or a sprinkle of Parmesan if desired. Enjoy this delightful dish warm!
Ingredient Flex Options
- Swap chicken tortellini for cheese tortellini for a vegetarian option.
- Use fresh herbs like basil or parsley instead of Italian seasoning for a fresher taste.
- Add grilled chicken or shrimp for extra protein.
- Substitute kale or arugula for baby spinach for a different green.
Pro Tips & Notes
- For a richer flavor, consider using heavy cream instead of half and half.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce.
- Make sure not to overcook the tortellini; they should be tender but not mushy.
- Feel free to add other vegetables like bell peppers or zucchini to the mix for added nutrition.
Make-Ahead & Storage
This Chicken Tortellini with Feta Cream Sauce is best enjoyed fresh, but you can make it ahead of time. To do so, prepare the dish up until the point of combining the tortellini and sauce. Store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat gently on the stovetop over low heat, adding a splash of half and half to loosen the sauce if necessary.
Frequently Asked Questions
Can I use frozen tortellini?
Yes, frozen tortellini works perfectly! Just cook it according to the package instructions, adding an extra minute or two if needed.
What can I substitute for feta cheese?
If you’re not a fan of feta, goat cheese or ricotta can be great alternatives, providing a slightly different flavor profile.
Can I make this dish dairy-free?
To make it dairy-free, use a dairy-free cream alternative and a dairy-free cheese substitute for the feta and Parmesan.
How can I add more protein to this dish?
Consider adding grilled chicken, sautéed shrimp, or even chickpeas for an extra protein boost.
Time to Try It
Now that you have everything you need, it’s time to gather your ingredients and get cooking! This Chicken Tortellini with Feta Cream Sauce is not only quick to prepare but also a crowd-pleaser that will impress your family and friends. The creamy, savory sauce, combined with the tender tortellini and fresh spinach, makes it a dish you’ll want to make again and again. Your taste buds will thank you! Enjoy the cooking process and relish the delightful flavors that come together in this comforting meal.
Chicken Tortellini with Feta Cream Sauce
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Once boiling, add the chicken tortellini and cook according to package instructions, usually about 3-5 minutes until they float to the surface. Drain the tortellini in a colander and set aside.
- In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes or until they are golden brown and tender. Stir occasionally to ensure even cooking.
- Reduce the heat to low and pour in the half and half. Stir in the crumbled feta cheese and grated Parmesan cheese. Add the Italian seasoning and fresh cracked pepper to taste. Continue stirring until the cheeses melt and the sauce is creamy and well combined.
- Add the cooked tortellini to the skillet along with the sautéed mushrooms. Gently toss everything together to coat the tortellini in the creamy feta sauce. Finally, fold in the baby spinach leaves, allowing them to wilt slightly in the heat of the dish.
- Once everything is combined and heated through, remove from heat. Serve the Chicken Tortellini with Feta Cream Sauce in bowls, garnished with extra cracked pepper or a sprinkle of Parmesan if desired. Enjoy this delightful dish warm!
Notes
- For a richer flavor, consider using heavy cream instead of half and half.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce.
- Make sure not to overcook the tortellini; they should be tender but not mushy.
