Ingredients
Equipment
Method
Brown the chicken
- Heat the cast iron skillet over medium-high heat and add the olive oil. Brown the chicken breast, diced for 3-4 minutes until golden, then transfer to a plate.
Cook the butternut squash
- In the same skillet, cook the butternut squash for 8 minutes over medium heat until tender. Stir occasionally so the cubes cook through and pick up light browning.
Build the creamy sage sauce
- Add the garlic cloves, minced and dried sage and cook for 30-60 seconds until fragrant. Pour in the chicken broth and heavy cream, then bring to a gentle simmer.
Cook the tortellini
- Add the refrigerated cheese tortellini to the skillet and simmer for 5 minutes until the pasta is tender. Watch for small bubbling at the edges and a slightly thickened sauce.
Finish with spinach and Parmesan
- Return the chicken to the skillet, then stir in the baby spinach until wilted, about 1-2 minutes. Sprinkle in grated Parmesan and season with Salt and pepper, to taste, stirring until the sauce looks glossy.
Notes
Cube the butternut squash small so it cooks as fast as the pasta, helping everything finish at the same time. Store leftovers in the fridge up to 3 days; reheat gently on the stovetop with a splash of broth if needed. Freezing is not recommended because the cream sauce can break after thawing. For a lighter option, use half-and-half instead of heavy cream to reduce richness while keeping the sauce creamy.