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Cheese Tortellini with Creamy Goat Cheese Sauce

An easy recipe for the busy cook when it comes to meal planning.
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5


  • 1 pound cheese tortellini pasta
  • About 3 cups of cooked diced chicken
  • Sauce:
  • 5 large garlic cloves mined (finely chopped)
  • 1 tablespoon butter
  • 1/2 tablespoon olive oil
  • 1 cup heavy cream
  • 1 cup of water reserved from cooking pasta
  • 3 tablespoons dry white wine
  • 1 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 8 ounces sun dried tomato goat cheese
  • 1/2 cup shredded Parmesan cheese
  • Salt
  • Pepper
  • 5 cups fresh spinach
  • 2 cups of sliced cherry tomatoes


  • Cook pasta according to package. Make sure to reserve one cup of the water that was used to cook the pasta.
  • Add the butter and olive oil to a large sauce pan, and heat the butter using medium heat.
  • Once the butter has melted, add the garlic.
  • Cook the garlic for about one minute or until the garlic has become soft.
  • Next add the heavy cream, reserved pasta water, wine, basil, and onion powder to the pan. Mix well.
  • Let the sauce cook for about 5 minutes, allowing the sauce to cook down and decrease in amount by at least 1/4.
  • After heating the sauce mixture add the goat cheese, and parmesan cheese. Mix well while allowing the cheeses to completely melt. Salt and pepper the sauce to taste.
  • Then add the spinach and cook for about 2 minutes.
  • Turn the stove off. And stir in the pasta, tomatoes, and cooked chicken.