Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 (20 oz) package of refrigerated tortellini
- 2 cups heavy cream
- 1 cup grated parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups fresh spinach (optional)
Instructions
- Place chicken breasts in the slow cooker and season with salt, pepper, and Italian seasoning.
- Cook on low for 6 hours or until chicken is tender and easily shredded.
- Remove chicken, shred it, then return it to the slow cooker.
- Add heavy cream, parmesan, garlic, and spinach to the slow cooker. Stir well.
- Add tortellini and cook on high for another 30 minutes until pasta is tender and sauce is creamy.
- Serve hot garnished with extra parmesan and fresh herbs if desired.
Notes
- For a gluten-free version, use gluten-free tortellini.
- Add crushed red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 125mg