Creamy Lemon Herb Roasted Chicken + Spinach Tortellini
Creamy Lemon Herb Roasted Chicken + Spinach Tortellini
Creamy Lemon Herb Roasted Chicken + Spinach Tortellini is a deliciously savory one-pot dinner with a creamy, lemony sauce, tender spinach-filled tortellini pasta, and juicy chicken breasts. The perfect easy meal to enjoy during the week or on a laidback weekend. A vegetarian option available.
When it comes to tortellini, I'm such a major fan. Sometimes you just need a pasta with a little filling inside and I enjoy using both the cheese tortellini and spinach + cheese version-----both which are perfect in this dish.
The thing about pasta dishes that I love most is both their versatility and the "openness" to be able to add other ingredients based on preference. For instance, with this Creamy Lemon Herb Roasted Chicken + Spinach Tortellini, I like to add kale or spinach to the dish on some days for extra flavor and texture. You can even make it a 4-cheese type dish by adding additional cheeses other than parmesan and the list goes on.
Either way, you'll enjoy this easy weeknight meal and so will anyone who tries it. Guaranteed!
Ingredients in Creamy Lemon Herb Roasted Chicken + Spinach Tortellini
It’s surprising that this pasta dish has such a short and sweet ingredient list, when you consider how flavor-packed it is. This is a great pantry recipe to whip up on a weeknight with the following ingredients:
- Cheese + spinach tortellini. Pick these up in the refrigerated or freezer section of the grocery store.
- Chicken breasts. You’ll want two whole organic chicken breasts for this pasta dish.
- Chicken stock. You can also use veggie stock to keep this dish vegetarian.
- Heavy cream. For the rich, creamy body in the sauce.
- White cooking wine to add savoriness to the sauce.
- Lemon juice + zest to add great lemony flavor.
- Paprika, Oregano, Thyme, Basil, Parsley, Salt and Black pepper add a hint of spice to the dish.
- Parmesan to add savoriness and melty cheese flavor.
Ingredient Swaps
If you’d like, it’s easy to mix up the ingredients in this pasta dish to use whatever is in your pantry. Here are a few swaps and substitutions to try:
- Use adding greens, such as kale, chard or spinach.
- Try grana padano or a different grated cheese instead of parmesan.
- Use coconut milk to replace heavy cream for a dairy-free version (you’ll also need to use dairy-free cheese and dairy-free tortellini).
- Choose vegetable or beef stock instead of chicken.
You can also add more veggies, such as carrots, onions, broccoli or broccolini, or roasted tomatoes to the dish for added nutrients and color.
What to Serve with Chicken + Tortellini Pasta
This is a hearty pasta dish that makes a complete meal on its own. If you want to add something bright and refreshing on the side, try this Orange Kale Salad or Fall Harvest Apple Kale Salad. For added heartiness and to soak up the creamy sauce, serve with this Fluffy Vegan Brioche Bread or Vegan Everything Bagel Brioche Bread.
Storage Suggestions
Store leftovers in a tightly sealed container in the refrigerator for up to 3-4 days.
How to Make Creamy Lemon Herb Roasted Chicken + Spinach Tortellini
TO PREP + BAKE THE CHICKEN:
Preheat your oven to 375 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
Clean and rinse the chicken breasts, pat dry, add the lemon juice, lemon zest, and olive oil and season with garlic powder, thyme, oregano, basil, parsley, smoked paprika, salt + black pepper. Place seasoned chicken unto the prepared baking sheet.
Bake the chicken breasts for 25-30 minutes or until the chicken is fully cooked through when tested with a knife or fork.
COOK THE TORTELLINI:
Begin by cooking tortellini pasta according to the directions of the packaging (about 3-4 minutes) and drain. Set aside.
MAKE THE SAUCE:
Over medium-high heat in a large 12-inch skillet, add the olive oil.
Once heated, add the heavy cream, chicken stock, white cooking wine, lemon juice, lemon zest, and salt, letting everything boil + bubble for 1-2 minutes before reducing the heat to medium-low.
Add in the drained tortellini and parmesan cheese, stirring until the cheese has melted, the sauce becomes thickened, and the tortellini is well coated.
Slice cooked chicken into stripes or long pieces and add to cooked tortellini and sauce. Stir to combine and remove from heat.
Serve immediately into prepared bowl(s) and enjoy with a side of bread or salad, if desired.
Bon Appetit!
More Easy Chicken Dinner Recipes
- Sheet Pan Maple Apple Chicken + Veggies
- Creamy Lemon + Herb Parmesan Chicken
- Hot Honey Chicken + Chocolate Waffles
- Skillet Maple Rosemary Chicken + Potatoes
- Authentic Jamaican Curry Chicken
- Chicken Pot Pie
MADE OUR RECIPE(S)?
If you make this Creamy Lemon Herb Roasted Chicken + Spinach Tortellini, I’d love to see your creations! Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Creamy Lemon Herb Roasted Chicken + Spinach Tortellini
Ingredients
LEMON HERB ROASTED CHICKEN:
- 2 lbs. organic chicken breasts
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon lemon zest
- 2 Tbsps freshly-squeezed lemon juice
SAUCE:
- 2 Tbsps Extra virgin olive oil
- 2 Tbsps freshly-squeezed lemon juice
- 2 Tbsps white cooking wine
- 1 teaspoon lemon zest
- 1 cup organic heavy cream
- ¼ cup organic chicken stock
- 1 teaspoon sea salt
- 1 cup grated parmesan cheese
OTHER:
- 1 (8 oz.) package cheese + spinach tortellini
Instructions
TO PREP + BAKE THE CHICKEN:
- Preheat your oven to 375 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
- Clean and rinse the chicken breasts, pat dry, add the lemon juice, lemon zest, and olive oil and season with garlic powder, thyme, oregano, basil, parsley, smoked paprika, salt + black pepper. Place seasoned chicken unto the prepared baking sheet.
- Bake the chicken breasts for 25-30 minutes or until the chicken is fully cooked through when tested with a knife or fork.
COOK THE TORTELLINI:
- Begin by cooking tortellini pasta according to the directions of the packaging (about 3-4 minutes) and drain. Set aside.
MAKE THE SAUCE:
- Over medium-high heat in a large 12-inch skillet, add the olive oil.
- Once heated, add the heavy cream, chicken stock, white cooking wine, lemon juice, lemon zest, and salt, letting everything boil + bubble for 1-2 minutes before reducing the heat to medium-low.
- Add in the drained tortellini and parmesan cheese, stirring until the cheese has melted, the sauce becomes thickened, and the tortellini is well coated.
- Slice cooked chicken into stripes or long pieces and add to cooked tortetlini and sauce. Stir to combine and remove from heat.
- Serve immediately into prepared bowl(s) and enjoy with a side of bread or salad, if desired.
- Bon Appetit!
Tips & Tricks
- STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for up to 3-4 days.
- CHICKEN: If you don’t have chicken breasts, you can always use chicken thighs, drumsticks, etc.
- GREENS: If preferred, you can always add greens like Kale, Spinach or Collard Greens to this pasta dish for added flavor. This is great if you'd like to make this dish vegetarian by omitting the chicken.
Nutrition
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