Ingredients:

  • 1 lb boneless skinless chicken breast, cut into 1-inch pieces
  • 20 oz refrigerated cheese tortellini
  • 1.5 cups marinara sauce
  • 1/2 cup heavy cream
  • 2 cups fresh baby spinach, packed
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano
  • 1/4 cup reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Note: Salt the water until it tastes like the sea to season the pasta from the inside out.
  2. Pat the chicken dry with paper towels. Note: Moisture is the enemy of a good sear, so don't skip this.
  3. Heat the olive oil in the skillet over medium high heat until the oil shimmers and barely smokes.
  4. Add the chicken pieces in a single layer, seasoning with salt and pepper.
  5. Cook the chicken for 5 minutes, turning occasionally, until golden brown and firm to the touch.
  6. Stir in the minced garlic and dried oregano for 1 minute until the aroma hits your nose.
  7. Boil the tortellini according to the package directions, usually 3 to 5 minutes, until they float to the surface.
  8. Reserve 1/4 cup of the pasta water before draining the pot.
  9. Pour the marinara sauce and heavy cream into the skillet with the chicken.
  10. Simmer the sauce for 2 minutes until bubbles form around the edges.
  11. Stir in the baby spinach and the reserved pasta water.
  12. Toss the mixture for 1 minute until the spinach collapses and turns vibrant green.
  13. Add the cooked tortellini to the skillet, folding gently to coat.
  14. Sprinkle with Parmesan cheese until it begins to melt into the sauce.