It’s 6pm and you need dinner fast. If you’re craving something creamy and comforting, this Creamy Tuscan Chicken Tortellini is the answer. This is one of those recipes you’ll make on repeat for your family.
Too tired to cook something complicated? This works perfectly because it uses smart shortcuts. You get a restaurant-quality meal right in your own kitchen. It is the ultimate solution for a busy weeknight.
Why You’ll Make This Again
This dish is the perfect fit for a cozy Fall evening. It is ready in just 40 minutes from start to finish. You get protein, pasta, and fresh greens all in one pan. It is a reliable crowd-pleaser that everyone will love.
The rich garlic cream sauce makes every bite feel special. It is satisfying enough for a hungry family but easy enough for you. This will quickly become your favorite quick weeknight dinner option. You won’t believe how much flavor is in every spoonful.
How This Comes Together
You start by boiling the refrigerated tortellini until they are tender. Then, you sear the chicken strips until they are golden brown. The sauce builds right in the same skillet to save time. Using pre-made tortellini is a massive time-saving shortcut for you. Even a beginner cook can master this simple process with confidence.
What You’ll Need
These simple pantry staples create a very sophisticated flavor profile. Most of these ingredients are likely in your kitchen right now.
- 1 lb boneless, skinless chicken breasts, sliced into 1-inch strips
- 19 oz refrigerated cheese tortellini
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Step-By-Step Directions
- Bring a large pot of salted water to a boil and cook tortellini according to package directions until al dente. Drain and set aside.
- Season chicken strips with salt and black pepper.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, approximately 5-7 minutes. Remove chicken from skillet and set aside.
- Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
- Whisk in heavy cream and chicken broth. Bring to a gentle simmer.
- Stir in Parmesan cheese and red pepper flakes. Continue simmering for 3-5 minutes until the sauce begins to thicken.
- Add fresh baby spinach to the sauce and stir until wilted.
- Return the cooked chicken and drained tortellini to the skillet.
- Toss all ingredients together until thoroughly coated in the cream sauce. Heat for an additional 1-2 minutes until warmed through.
- Serve immediately, garnished with extra Parmesan cheese if desired.
How To Serve It
Serve this Creamy Tuscan Chicken Tortellini in wide, shallow bowls. The sauce is so good you’ll want to soak up every drop. Pair it with a crisp green salad or warm garlic bread. It is perfect for a cozy night in with your family. You can also serve it to guests for an easy win.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. Reheat it gently on the stove with a splash of milk. This helps bring the creamy texture back to life easily. I don’t recommend freezing this because of the dairy-based sauce. It always tastes best when eaten fresh or the next day.
Make It Even Better (Pro Tips)
- Don’t skip using a little sun-dried tomato oil for extra flavor.
- Avoid overcooking the tortellini so they stay firm in the sauce.
- Use fresh Parmesan cheese for the absolute smoothest sauce texture.
- Pat the chicken dry before searing for a much better crust.
- Add a squeeze of lemon at the end for a bright finish.
- This is a great comfort food option for busy Monday nights.
- Deglaze the pan with a splash of white wine for depth.
Easy Ways To Change It Up
- Swap the chicken for shrimp for a quick seafood twist.
- Use kale instead of spinach for a heartier Fall feel.
- Try mushroom tortellini for a delicious meat-free version.
- Add extra crushed red pepper if you want a spicy kick.
Quick Questions
Can I use frozen tortellini?
Yes, you can certainly use frozen tortellini for this recipe. Just adjust the boiling time according to the package directions. They will taste just as delicious in the cream sauce.
How do I keep the sauce from breaking?
Keep the heat at a gentle simmer once you add the cream. Never let the sauce reach a rolling boil. This ensures your Creamy Tuscan Chicken Tortellini stays perfectly smooth.
Give this creamy pasta a try tonight. You deserve a delicious, stress-free meal after a long day. It is truly restaurant-quality food made simple.
— Ethan
Creamy Tuscan Chicken with Spinach Tortellini
Ingredients
Method
- Bring a large pot of salted water to a boil and cook tortellini according to package directions until al dente. Drain and set aside.
- Season chicken strips with salt and black pepper.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, approximately 5-7 minutes. Remove chicken from skillet and set aside.
- Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
- Whisk in heavy cream and chicken broth. Bring to a gentle simmer.
- Stir in Parmesan cheese and red pepper flakes. Continue simmering for 3-5 minutes until the sauce begins to thicken.
- Add fresh baby spinach to the sauce and stir until wilted.
- Return the cooked chicken and drained tortellini to the skillet.
- Toss all ingredients together until thoroughly coated in the cream sauce. Heat for an additional 1-2 minutes until warmed through.
- Serve immediately, garnished with extra Parmesan cheese if desired.
