Creamy one pan tuscan garlic chicken tortellini has incredible flavor and comes together in just 30 minutes!
4-6 boneless skinless chicken thighs OR 4 boneless skinless chicken breasts pounded to even thickness
1 tablespoon minced garlic
3 cups fresh baby spinach leaves (or 1/2 cup frozen and thawed)
1/2 cup sundried tomatoes (see note)
1/2 cup chicken broth (I use low sodium)
1/2 cup heavy cream or other milk (see note)
8 ounces tortellini (use your favorite, I used three cheese tortellini)
salt and pepper to taste
Cook your tortellini according to package instructions (usually boil 7-9 minutes until tender), drain, and set aside.
Grease your skillet/pan and add chicken. Cook for 5-7 minutes on each side over medium heat until browned and cooked through. Transfer to a plate and cover to keep warm.
Add spinach, garlic, and sundried tomatoes to pan and saute over medium heat for 1-2 minutes until garlic is fragrant. Add chicken broth and stir another 2-3 minutes until spinach is wilted. Add heavy cream and stir another 2-4 minutes until liquid is reduced slightly and creamy.
Add tortellini and chicken to pan, stir to coat, and allow to cook for a minute or so over medium heat til tortellini is hot throughout. Top with cracked black pepper if desired and serve.