Ingredients
Scale
Creating a meal that’s both delicious and uncomplicated is my mantra, and this recipe ticks all the boxes. Here’s what you’ll need:
- 1 pound boneless, skinless chicken breasts
- 2 cups heavy cream
- 1 cup chicken broth
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup grated Parmesan cheese
- 2 cups fresh or refrigerated cheese tortellini
- 2 cups fresh spinach (optional, for a touch of green)
- 1 tablespoon olive oil
Feel free to swap the spinach for kale if that’s more your style, or add a pinch of red pepper flakes for a little heat.
Instructions
Making this dish is as simple as a childhood memory of standing on a stool in my grandmother’s kitchen. Here’s how:
- Start by seasoning the chicken breasts with salt and pepper. In a skillet, heat olive oil over medium heat and sear the chicken until golden on both sides, about 3-4 minutes per side.
- Transfer the chicken to your crockpot. Pour in the heavy cream and chicken broth, and add the minced garlic and Italian seasoning.
- Cover and cook on low for 4-5 hours, until the chicken is cooked through and tender.
- Remove the chicken from the crockpot and shred it using two forks.
- Stir in the Parmesan cheese, tortellini, and spinach (if using). Return the shredded chicken to the crockpot.
- Cover and cook on high for an additional 30 minutes, or until the tortellini is tender and the spinach is wilted.
- Give everything a good stir to combine, and your dish is ready to serve.
A little tip: To make the sauce extra creamy, add a bit more Parmesan or a splash of milk if needed. Remember, every recipe is a story, and you’re the author.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International