Garlic Butter Chicken Tortellini Skillet: From Prep to Plate

• Begin by mincing the garlic cloves and halving the cherry tomatoes. Cut the chicken breasts into bite-sized pieces. Measure out the chicken broth and Parmesan cheese.
• Heat 1 tablespoon of butter in your skillet over medium-high heat. Add the chicken pieces, seasoning with salt, pepper, and Italian seasoning. Cook for 5-7 minutes until golden brown and cooked through. Remove chicken from skillet and set aside.
• In the same skillet, reduce heat to medium and add the remaining tablespoon of butter. Add minced garlic and sauté for 30 seconds to 1 minute until fragrant but not browned.
• Pour in the chicken broth and bring to a simmer. Add cheese tortellini to the skillet. Cover and cook for 4-5 minutes until tender, stirring occasionally.
• Return cooked chicken to the skillet along with halved cherry tomatoes and baby spinach. Stir gently until spinach wilts and tomatoes soften, about 2 minutes.
• Sprinkle grated Parmesan over the skillet and stir to combine. Garnish with freshly chopped parsley.
• Scoop generous portions onto plates or bowls. Serve alone or with a green salad or crusty bread.