Ingredients
Method
- Plan on 10 minutes of prep and about 25 minutes of cooking for 4 servings. Set a 12-inch deep skillet or large saute pan over medium-high heat. Add the olive oil. Pat the chicken dry, then season it with the salt and black pepper.
- Add the chicken in a single layer. Cook for 5 to 7 minutes, turning every couple of minutes, until the pieces are browned outside and no longer pink in the center. A small piece should reach 165°F. Transfer the chicken to a plate, leaving the oil in the pan.
- Lower the heat to medium. Add the garlic and cook for about 30 seconds, just until it smells sweet and fragrant. Don't let it turn dark brown. Add the chicken broth and heavy cream, scraping the browned bits from the bottom with a wooden spoon.
- Bring the mixture to a gentle simmer. Stir in the tortellini, making sure the pasta is mostly covered by the liquid. Cook uncovered for 6 to 8 minutes, stirring gently every minute or two, until the tortellini is tender and the sauce has thickened slightly.
- Turn the heat to low. Stir in the pesto, spinach, Parmesan, and lemon juice. The spinach will wilt in about 1 minute. If the sauce looks too thick, stir in 2 tablespoons of warm water or broth at a time until it loosens.
- Return the chicken and any juices from the plate to the skillet. Add the red pepper flakes if you like a little heat. Simmer for 1 to 2 minutes, just until the chicken is hot and the sauce coats the back of a spoon.
- Taste before adding more salt. Pesto and Parmesan can both be salty. Scatter the fresh basil over the top and serve while the sauce is glossy.
Notes
Use a wide 12-inch skillet and keep the liquid at a gentle simmer. Do not rinse the tortellini, and use finely grated Parmesan for a smoother sauce. If the sauce is thin, let the skillet stand off the heat for 3 minutes before adding extra cheese; if it is too thick, loosen it gradually with warm broth.