Creamy Chicken Tortellini

This Creamy Chicken Tortellini is a hearty dish that combines cheese tortellini, sun-dried tomatoes, spinach, and rotisserie chicken in a creamy Parmesan sauce. This easy meal is made in one pan, making it doable on a busy weeknight.

You are going to love this family favorite with oodles of flavor and hearty nutrition.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Italian seasoning: Or dried or fresh herbs like thyme, rosemary, basil, and parsley.
• Chicken broth: Preferably low-sodium.
• Tortellini: I prefer refrigerated tortellini because it cooks faster in the sauce. Consequently, the sauce does not reduce too much before they are cooked.
• Parmesan cheese: Use freshly grated for the best flavor and consistent melt.
• Sundried tomatoes: I use the julienne-cut sundried tomatoes packed in oil. Drain the excess oil from the tomatoes. You can substitute dry-packed sundried tomatoes, but you need to rehydrate them. Place them in a bowl, cover them with warm water, and let them soak for a couple of hours. Drain well and pat dry with paper towels.
• Cooked chicken: Any cooked chicken works with this recipe. You can use grilled, poached, baked, or roasted chicken. I used rotisserie chicken because it is easy, convenient, and tasty.
• Baby spinach: You can substitute regular spinach, but remove the large stems.

How To Make Creamy Chicken Tortellini

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Cook the onions over medium heat. Reduce the heat to low and add the garlic and Italian seasoning. Cook for a minute while stirring.
2. Stir in the chicken broth and heavy cream. Bring it to a gentle boil. Add the cheese tortellini and cook for 3-5 minutes or until al dente.
3. Stir in the Parmesan cheese and sun-dried tomatoes.
4. Stir in the cooked chicken and baby spinach. Cook until the spinach wilts.
5. Garnish with red pepper flakes. Season to taste with salt and freshly ground black pepper.

Cook’s Preparation Advice

• Don’t overcook the tortellini. Always cook the pasta al dente. This improves the texture, and the pasta doesn’t swell as much or absorb the sauce.
• This recipe moves quickly, so have everything prepped and within proximity.
• Swap out the chicken for shrimp or Italian sausage.
• Add the spinach in the last few minutes, a couple of handfuls at a time, and cook just until wilted.

Perfect Pairings

• Easy Garlic Knots
• Cucumber Tomato Salad
• Italian Chopped Salad
• Antipasto Salad
• Cheddar Bay Biscuits

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