One Pot Creamy Chicken Tortellini

SERVES 4  |  PREP TIME 5 Min  |  COOK TIME 20 Min

4 chicken thighs, boneless, skin-on
3 tablespoons olive oil, divided
1 clove garlic, finely diced
3 tablespoons 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

In a large skillet over medium-high heat add 1 tablespoon of olive oil and the chicken thighs (skin 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.

Recipe developed by Kat Jeter and Melinda Caldwell for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.