Categories: Pasta
Ingredients
- 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
Directions
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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.
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Remove chicken from skillet and place on a plate covered with foil.
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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.
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Pour chicken stock and heavy cream into the skillet whisking until the mixture is smooth. Bring to a boil and add Parmesan cheese.
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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.
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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.
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Serve with a little more Parmesan sprinkled on top.