This Creamy Chicken Tortellini is a creamy, hearty dish combining cheese tortellini, sundried 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.
- Cook the onions over medium heat. Reduce the heat to low and add the garlic and Italian seasoning. Cook for a minute while stirring.
- 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.
- Stir in the Parmesan cheese and sundried tomatoes.
- Stir in the cooked chicken and baby spinach. Cook until the spinach wilts.
- 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. It improves the texture, and the pasta does not swell as much, absorbing 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
Creamy Chicken Tortellini
This Creamy Tortellini with Chicken is a creamy, hearty dish combining cheese tortellini, sundried tomatoes, spinach, and rotisserie chicken in a creamy Parmesan sauce.
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Servings: 6 servings
Calories: 618kcal
Ingredients
- 1½ tablespoons olive oil
- ½ medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup low-sodium chicken broth
- 1 cup heavy cream, warmed to room temperature
- 18 ounces refrigerated cheese tortellini
- ½ cup sun-dried tomatoes, julienne cut
- 1 cup grated Parmesan cheese
- 2 cups diced cooked chicken
- 3-4 cups baby spinach
- ¼ teaspoon red pepper flakes
- salt to taste
- freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Cook the onions until soft. Reduce the heat to low and add the garlic and Italian seasoning. Cook for 1 minute while stirring.
- 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.
- Stir in the sundried tomatoes. Stir in the Parmesan cheese until melted.
- Stir in the cooked chicken and baby spinach. Cook until the spinach wilts.
- Garnish with red pepper flakes. Season to taste with salt and freshly ground black pepper.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave at reduced power.
Nutrition
Calories: 618kcal | Carbohydrates: 48g | Protein: 36g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 131mg | Sodium: 742mg | Potassium: 645mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2254IU | Vitamin C: 9mg | Calcium: 338mg | Iron: 4mg
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