Parmesan-Crusted Chicken Breast with Spinach and Artichoke Tortellini
Prep & Cook Time:30-40 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Tortellini is such a fun word to say in a fake, obnoxious Italian accent. It's even more fun to eat; soft, rich, and filled with five cheeses, the richness is perfectly off-set by the briny artichokes and wholesome spinach. Paired with a juicy chicken breast topped with Parmesan, this meal is as Italian-American as it comes, accent or no. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using NY strip steak, follow same instructions as chicken in Steps 1 and 2, searing 2-3 minutes per side, adding topping, then roasting until steak reaches minimum internal temperature, 9-11 minutes. Halve to serve.
If using ribeye, follow same instructions as chicken in Steps 1 and 2, searing 2-3 minutes per side, adding topping, then roasting until steak reaches minimum internal temperature, 9-11 minutes. Halve to serve.
Prepare the Ingredients
Drain and coarsely chop artichokes.
Core tomato and cut into ½" dice.
Pat chicken dry.
Roast the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and sear until browned, 2-3 minutes per side.
Transfer chicken to prepared baking sheet. Top evenly with mayonnaise and half the Parmesan (reserve remaining for pasta). Reserve pan; no need to wipe clean.
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
While chicken roasts, cook pasta.
Cook the Pasta
Once water in medium pot is boiling, add pasta and cook until al dente, 4-5 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside.
Start the Sauce
Return pan used to cook chicken to medium heat and add 2 tsp. olive oil.
Add garlic to hot pan and cook until fragrant, 30-60 seconds.
Stir in artichokes, tomato, ½ cup water, cream cheese, and a pinch of pepper. Bring to a simmer.
Once simmering, whisk or stir vigorously until creamy, 1-2 minutes.
Finish Sauce and Finish Dish
Reduce heat to low. Stir in pasta until combined. If too thick, add pasta cooking water, 1 Tbsp at a time, until desired consistency is reached.
Add spinach and remaining Parmesan. Stir often until spinach wilts and cheese melts, 30-60 seconds.
Remove from burner.
Plate dish as pictured on front of card, garnishing pasta with chives. Bon appétit!
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