Tuscan Chicken Tortellini in a Creamy Tomato White Wine Sauce with Shallots and Balsamic Drizzle

Juicy, herby grilled chicken, tender tortellini, and a creamy white wine butter sauce with fresh spinach, tomatoes, and artichoke hearts—all tied together with a drizzle of tangy balsamic glaze. Perfect for impressing your guests or treating yourself!

Ingredients

• 2 chicken breasts

• 2 tbsp olive oil

• 1 packet Italian dressing seasoning mix

• 1 lb cheese or meat tortellini

• 5 tbsp unsalted butter

• 2 large shallots, finely diced

• 4 cloves garlic, minced

• 1 ½ cups cherry tomatoes, halved

• ½ cup red bell pepper, diced

• ½ cup artichoke hearts, quartered

• ¾ cup dry white wine

• ½ cup reserved pasta water

• 1/3 cup heavy cream

• ¼ cup Parmesan cheese

• 2 cups fresh spinach

• Salt and pepper, to taste

• Red pepper flakes (optional)

• Balsamic glaze (for drizzling)

  For Garnish:

  Grated Parmesan cheese

  Fresh basil or parsley, chopped

Directions

1. Grill the Chicken:

   Rub chicken breasts with olive oil and coat evenly with Italian dressing seasoning mix.

   Grill over medium-high heat for 4-5 minutes per side, or until cooked through (165°F). Let rest for 5 minutes, then slice thinly.

2. Cook the Tortellini:

   Boil tortellini in salted water according to package instructions. Reserve ½ cup pasta water, then drain and set aside.

3. Make the Sauce:

   Melt butter in a large skillet over medium heat.

   Add diced shallots and garlic, sautéing until fragrant and softened (about 2-3 minutes).

   Stir in red bell pepper, cooking for another 2 minutes.

   Add cherry tomatoes and artichoke hearts, cooking until the tomatoes soften and release their juices (about 4-5 minutes).

4. Deglaze and Build the Sauce:

   Pour in white wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet.

   Reduce by half (about 3-4 minutes).

   Stir in spinach, heavy cream, Parmesan cheese, and reserved pasta water. Simmer until creamy and smooth.

   Season with salt, pepper, and red pepper flakes (optional).

   Add the cooked tortellini to a plate and ladle on a couple spoonfuls of sauce

5. Plate and Serve:

   Top with slices of grilled chicken and a sprinkle of Parmesan cheese.

   Drizzle balsamic glaze over the dish in a zigzag or circular pattern for a tangy finish.

6. Garnish:

   Sprinkle with grated Parmesan cheese and fresh basil, green onions or parsley. Serve immediately and enjoy!!