Spicy Chicken Tortellacci Recipe
tomatoes/broccolini / garlic / jalapeño / spinach / basil / lemon/parmesan cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Vegetables
Sauce
Method
Prepare the Ingredients
- 1
Chop the Vegetables
Dice the cherry tomatoes and slice the broccolini into bite-sized pieces. Mince the garlic cloves and finely chop the jalapeño, removing seeds if you prefer less heat. Set all prepared vegetables aside.
- 2
Cook the Pasta
- 3
Boil the Tortellacci
In a large pot of salted boiling water, cook the tortellacci according to package instructions until al dente. This typically takes about 4-6 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
Make the Sauce
- 4
Sauté the Vegetables
In a large skillet over medium heat, add a splash of olive oil. Add the minced garlic and chopped jalapeño, cooking for about 1 minute until fragrant. Then, add the diced cherry tomatoes and sliced broccolini, sautéing for about 3-4 minutes until the vegetables start to soften.
- 5
Add Spinach and Cream
Stir in the fresh spinach and cook until wilted. Then, pour in the heavy cream and bring to a gentle simmer. Reduce the heat and stir in the grated Parmesan cheese until melted.
- 6
Season the Sauce
Add the lemon juice, salt, and black pepper to taste. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
Combine and Serve
- 7
Mix Pasta with Sauce
Add the cooked tortellacci to the skillet and gently toss to coat the pasta in the creamy sauce. Allow everything to heat through for about 2 minutes.
- 8
Garnish and Serve
Serve the spicy chicken tortellacci warm, garnished with fresh basil leaves and extra grated Parmesan if desired.
