Chicken Tortellini with Feta Cream Sauce

This chicken tortellini with feta cream sauce is ready in a flash and is perfect for the weeknight dinner rush. Plus the feta cream sauce is crazy delicious.

There is nothing I hate more than the crazy weeknight dinner rush. Especially when it’s a Monday night and the last thing I want to do is get my butt into the kitchen and cook.

This dish is really easy to throw together and takes just about no time. I used chicken tortellini but you could easily substitute cheese or beef ravioli. I also think this would be great if you made it with cheese tortellini and threw in some leftover grilled chicken. It’s a really versatile dish that can just about any change you put in place. 

Looking for more pasta dishes? Try my Pesto Chicken Caprese PastaOne Pot Cheddar Cajun Pork PastaZucchini Tomato Kale Pasta{20 Minute} Kalamata Olive, Tomato and Caper Pasta or my Pasta and Pancetta in Smoky Tomato Sauce.

Chicken Tortellini with Feta Cream Sauce

This chicken tortellini with feta cream sauce is ready in a flash and is perfect for the weeknight dinner rush. Plus the feta cream sauce is crazy delicious.

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

  • 1 9oz package chicken tortellini (cheese tortellini can be used too)
  • 1 teaspoon olive oil
  • 8 ounces sliced mushrooms
  • 3/4 cup half and half
  • 3/4 cup crumbled feta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • Fresh cracked pepper, to taste
  • 2 cups baby spinach leaves

Directions:

Prepare a pot of water and put on the stove to boil.

Once boiling add fresh chicken tortellini. Cook for 5-8 minutes and drain.

Add olive oil to pan and cook on medium heat. Add mushrooms and saute until soft. Once soft take out of pan and set aside.

Add half and half, feta cheese, Parmesan cheese, Italian seasoning and pepper to the medium heat pan. Heat until cheese is melted and sauce is thick. Approximately 7 – 10 minutes. You want to whisk the sauce so it does not burn or scorch.

Once sauce is thick take off the heat and add cooked tortellini, mushrooms and handfuls of fresh spinach. Toss together to combine. The heat of the sauce and pasta will help wilt the spinach.