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One Pot Creamy Chicken Tortellini Pasta combines tender chicken, cheesy tortellini, spinach and sun dried tomatoes in a creamy sauce. This easy dinner is perfect for busy weeknights, and the whole family loves it!
Easy Chicken Tortellini Recipe
One-dish meals rule in this house! And this easy chicken recipe has been a family favorite for years. It’s definitely a personal favorite, and I have even made it for birthday dinners.
Table of Contents
This easy recipe starts off with chicken tenders, which means they cook fast. Also, since you’re using refrigerated tortellini, the pasta cooks in no time. I also like to add some fresh spinach — pasta, meat and veggies all in one dish!
Some people call this one dish meal Marry Me Chicken or Tuscan Chicken, but we call this chicken pasta plain delicious! If you love tortellini recipes, try my Creamy Kielbasa Tortellini or Ham and Cheese Tortellini or Tortellini Pasta Salad.
Ingredients
Here is a quick overview of the ingredients you need for chicken tortellini Alfredo. Full amounts are in the printable recipe card below.
- Chicken tenders — I love tenders because they cook quickly, and you can easily cut them up. You can definitely sub chicken breasts or chicken thighs if you want.
- Tortellini — I use fresh cheese tortellini, but any flavor works. If you have dried or frozen tortellini, follow the cook time on the package as it will be different.
- Heavy cream and water — for the sauce. If you want a thicker, creamier sauce, you can use all cream.
- Butter and olive oil — for frying and for the sauce
- Fresh spinach — Either chopped up or whole leaves. You can sub frozen spinach if you have that, but thaw and squeeze out excess water first.
- Sun dried tomatoes — add so much flavor! I use ones in a jar with oil, but you can use dried tomatoes in a bag.
- Seasoning — sea salt, black pepper, garlic powder and Italian seasoning. Add some red pepper flakes for a little heat, if you like!
- Parmesan cheese — grate your own Cheese for best results
How To Make Creamy Chicken and Tortellini Pasta
First, cook the tenders in a little olive oil, seasoning both sides as they cook. When chicken is fully cooked (use an instant read thermometer to check that the temp is 165) remove the chicken to a clean plate, and cover with foil.
Next, melt the butter in the hot skillet, and stir in the heavy cream and water. When it starts to bubble, add the tortellini and remaining seasoning. Stir, cover, and cook on medium heat, stirring occasionally.
You can cut the chicken up while the pasta is cooking. Add the tomatoes, and simmer until the tortellini is cooked. This takes about 4-5 minutes.
Add the cooked chicken back to the skillet. Then, stir in the Parmesan cheese, and spinach leaves. When the spinach starts to wilt, remove the skillet from the heat, and you are ready to eat!
Recipe Tips
Use a large skillet — a 12-inch skillet is great — so that the tortellini cooks evenly in the sauce.
You can use all cream or half and half for a richer sauce.
Look for chopped sun-dried tomatoes to save a step!
How to Store and Reheat Leftovers
Refrigerate leftover tortellini in an airtight container for 3-4 days. You can also freeze the leftovers for up to 3 months. Reheat on the stove or in the microwave. When reheating, you may want to add a little butter or heavy cream as the pasta will soak up most of the sauce.
Serving Suggestions
Although this is a complete meal in one skillet, you can serve chicken tortellini with a green salad and homemade garlic bread or crusty bread and butter.
One Pot Creamy Chicken and Tortellini Pasta
Ingredients
- 2 tablespoons olive oil
- 1 pound fresh chicken tenders
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- ½ teaspoon ground pepper
- 1 teaspoon dried Italian seasoning
- 2 tablespoons butter
- 1 cup heavy cream or half and half
- 1 cup water
- 20 ounces refrigerated cheese tortellini
- 2 tablespoons sundried tomatoes chopped
- ½ cup grated parmesan cheese
- 2 cups fresh spinach roughly chopped
Instructions
- Heat olive oil in a large skillet on medium heat
- Add chicken, season both sides with half of the seasoning, and cook until internal temperature is 165℉, according to an instant read thermometer. Remove to a clean plate, cut into bite-size pieces and cover with foil
- Melt butter in same skillet. Add the heavy cream and water, and bring to a simmer
- Stir in tortellini and remaining seasoning, cover, and cook until almost done, stirring occasionally
- Stir in the sun dried tomatoes and simmer until pasta is fully cooked
- Add the chicken back to the skillet, and stir in Parmesan cheese
- Stir in spinach until wilted, then serve immediately
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Love this recipe! So easy to make and the whole family loves it! Great flavors with both the sun dried tomatoes and the spinach! Totally recommend this!
Thanks, Paula. I’m glad you liked the tortellini.
We just love y our Tortellini Pasta!
Well that’s just one big pan of comfort food greatness! Sounds delicious!
Thanks so much, James. It’s definitely comforting! 🙂
Amazing! love the one pot dish!!
Definitely! It makes life a lot easier! 🙂
This looks absolutely wonderful.
Thanks so much — we all loved it!