Go Back
–+ servings
Wooden spoon stirring a skillet of Creamy Lemon Herb Roasted Chicken with Spinach Tortellini
Print Recipe
5 from 2 votes

Creamy Lemon Herb Roasted Chicken + Spinach Tortellini

This one-pot Creamy Lemon Herb Roasted Chicken + Spinach Tortellini is a deeply savory and comforting weeknight meal for the entire family. Vegetarian option.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Keyword: chicken, dinner, easy, herbs, lemon, pasta, tortellini, weeknight meals
Servings: 2 servings
Calories: 1708kcal
Author: Shanika

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
US Customary - Metric

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!

Notes

  • 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

Calories: 1708kcal | Carbohydrates: 70g | Protein: 132g | Fat: 98g | Saturated Fat: 44g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 33g | Trans Fat: 0.1g | Cholesterol: 522mg | Sodium: 4383mg | Potassium: 2049mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3182IU | Vitamin C: 23mg | Calcium: 813mg | Iron: 6mg