chicken and tortellini recipe
The Best chicken and tortellini recipe
What I appreciate most about this dish is how versatile it is. You can serve it as a simple weeknight dinner, but it’s also nice enough for company if you’re having friends over. I like to add a side of steamed broccoli or a simple salad to round it out, which keeps it from feeling too heavy. The tortellini gives it a satisfying carb boost, while the chicken adds lean protein, making it a well-rounded meal that keeps everyone full and happy. It’s one of those recipes I always come back to because it never disappoints.
Creamy Chicken and Tortellini Skillet
A comforting one-pan meal featuring tender chicken, cheesy tortellini, and a rich garlic-cream sauce. This dish comes together quickly for a satisfying weeknight dinner with minimal cleanup.
🥘Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 9 oz (250g) cheese tortellini (fresh or frozen)
- 2 tbsp olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (150g) fresh spinach, roughly chopped
- 1/4 cup (10g) fresh basil, chopped
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) chicken broth
- 1/2 cup (50g) grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
👨🍳Directions
-
1
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then add to the skillet. Cook for 5-6 minutes, stirring occasionally, until golden and cooked through. Remove chicken from skillet and set aside. -
2
In the same skillet, add the remaining 1 tbsp olive oil. Sauté the diced onion for 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. -
3
Pour in the chicken broth and bring to a simmer. Add the tortellini to the skillet, reduce heat to medium, cover, and cook for 4-5 minutes (or according to package instructions) until tortellini are tender. -
4
Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Simmer for 2-3 minutes until the sauce thickens slightly. -
5
Return the cooked chicken to the skillet. Add cherry tomatoes, spinach, and half of the fresh basil. Stir gently and cook for 1-2 minutes until the spinach wilts and the tomatoes soften. -
6
Taste and adjust seasoning with salt and pepper if needed. Garnish with the remaining fresh basil before serving.
🔧Equipment
- Large skillet with lid
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Chicken and Tortellini Skillet Works
❓ Frequently Asked Questions About Creamy Chicken and Tortellini Skillet
1. Can I use store-bought tortellini for this recipe?
Yes! Store-bought tortellini works perfectly for this recipe. Just choose your favorite type—cheese, spinach, or meat-filled—and cook it according to the package instructions before adding it to the dish.
2. What kind of chicken should I use?
Boneless, skinless chicken breasts or thighs work best. You can also use pre-cooked rotisserie chicken for a quicker meal—just shred it and add it at the end to warm through.
3. Can I make this recipe ahead of time?
Absolutely! This dish reheats well. Store it in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of broth or milk to keep it creamy.
4. What can I substitute for heavy cream?
If you don’t have heavy cream, you can use half-and-half, whole milk, or even coconut milk for a lighter option. For a dairy-free version, try cashew cream or a plant-based cream alternative.
5. Can I freeze the chicken and tortellini dish?
It’s best not to freeze this dish, as the tortellini can become mushy when thawed. However, you can freeze the chicken and sauce separately, then cook fresh tortellini when ready to serve.
