Chicken Tortellini Alfredo

Instructions

1. 1

   Heat olive oil and 1 tbsp butter in a large deep skillet over medium heat. Add the sliced onion and a pinch of salt. Cook for 20-30 minutes, stirring occasionally, until deeply golden, soft, and jammy.

2. 2

   Add the shredded rotisserie chicken and cook for 1–2 minutes until warmed through.

3. 3

   Pour in the jarred Alfredo sauce and add the chicken broth. Stir well and bring to a gentle simmer over medium-low heat.

4. 4

   Add the uncooked tortellini directly into the sauce. Stir so they are mostly submerged. Cover and simmer for 5–7 minutes, stirring occasionally, until tender. If the sauce thickens too much before they finish cooking, add another splash of broth.

5. 5

   Add the spinach and stir gently until wilted, about 30–60 seconds.

6. 6

   Stir in parmesan. Add black pepper to taste. Let simmer uncovered for 1–2 minutes to thicken, if needed.

7. 7

   Finish with extra parmesan, lemon juice and optional parsley or red pepper flakes before serving.