Skillet Chicken Tortellini is seasoned cubes of chicken nestled in a creamy, cheesy sauce with tomatoes and cheese-filled tortellini for a comforting and flavorful dish. It’s an excellent recipe that will please all sorts of tastes! I also have Creamy Chicken Tortellini Soup you will love!
Ingredients & Substitutions
Chicken: Cut up boneless, skinless chicken breasts into bite-sized pieces to use in the dish. You could also use boneless, skinless chicken thighs if preferred.
Seasoned Flour Mixture: All-purpose flour is mixed with salt, pepper, paprika, and garlic powder to coat the cubes of chicken. It helps create a slightly crispy and flavorful exterior when the chicken is cooked.
Tomatoes: I used both cherry tomatoes and sun-dried tomatoes in the dish. For the sun-dried tomatoes, be sure to soak them in water for about 30 minutes before draining, patting them dry, and chopping; this will soften them up. You could also use the sun-dried tomatoes packed in oil. Then, simply drain and chop before using.
Chicken Broth: Either chicken broth or chicken stock would work in this recipe.
Cheese: Both parmesan cheese and Gruyere cheese are added to the sauce. Be sure to have a little extra parmesan cheese to sprinkle onto your plate of chicken tortellini!
Red Pepper Flakes: If you don’t want a subtle kick to the sauce, you can certainly leave out the red pepper flakes.
Tortellini: Cheese-filled tortellini is a classic choice to add to the dish. However, some other popular options would be spinach and cheese, mushroom, or meat-filled tortellini. Frozen or fresh tortellini would work; just follow the cooking instructions on the package.
Can I Make This Without Chicken?
Sure! If you want to skip the chicken, this will still be a delicious tortellini dish. If leaving it out, I would recommend adding more tortellini to compensate for the missing chicken. Or, add more vegetables to the sauce. Try it with spinach, sauteed mushrooms, or bell peppers.
How To Store Skillet Chicken Tortellini
To store skillet chicken tortellini, first, let it cool completely. Then, store it in an airtight container in the refrigerator. If you have a lot of leftovers, or using this as a make-ahead meal, divide it into individual portions for easy reheatable meals. This will last up to 3-4 days. Reheat it in a pan on the stovetop or in the microwave.
Skillet Chicken Tortellini
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- ½ cup (62.5 g) all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 1 pint cherry tomatoes, halved
- ½ cup (55 g) sun-dried tomatoes, softened in hot water according to package instructions, drained, chopped
- 2 tablespoons garlic, minced
- 1 cup (240 g) chicken broth
- 1 cup (238 g) heavy cream
- ½ cup (56.5 g) Gruyere cheese, shredded
- ½ cup (50 g) parmesan cheese, grated
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1 bag (20 ounces) frozen cheese tortellini
- In a large bowl, combine the flour, salt, pepper, paprika, and garlic powder. Add the chicken to the bowl and toss to coat all the pieces evenly. Remove the chicken from the bowl and tap off the excess flour mixture.
- To a large nonstick skillet over medium heat, add the olive oil and butter. Once hot, place the seasoned chicken cubes into the skillet and cook for 8-10 minutes, flipping halfway, until golden brown and cooked through. Chicken is fully cooked when it reaches an internal temperature of 165°F. Remove from the pan and tent to keep warm.
- To the same skillet, add the onion, cherry tomatoes, and sun-dried tomatoes. Cook until softened (about 5 minutes). Add the garlic and cook for 30 more seconds.
- Reduce the heat to low and add the chicken broth, heavy cream, Gruyere, parmesan cheese, red pepper flakes, Italian seasoning, and salt. Stir well to combine all the ingredients. Let the sauce simmer until thickened slightly (about 8 minutes).
- While the sauce is simmering, cook the tortellini according to package instructions.
- Add the cooked tortellini and chicken to the sauce. Stir to coat.
- Cover the skillet. Simmer for 5 minutes to allow the flavors to meld together.
- Garnish with grated parmesan cheese.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
I really loved the creamy sauce on this one. The chicken was perfectly cooked and complemented so well by the fresh and sun-dried tomatoes. This would make a great weeknight meal!
You can't go wrong with tortellini in any recipe. And this one was no exception. Even though I don't usually prefer a cream sauce, this was still light enough to not overpower the other flavors and ingredients. The chicken was perfectly seasoned and I loved the sun-dried tomatoes. I may actually add even more of those when I make it.
The fresh cherry tomatoes and sun-dried tomatoes add a sweet and tangy flavor to this creamy pasta! I really like how the chicken is cooked in the skillet first, so it has a nice crispy outer layer. Yum!
Loved this, this was so good with the creamy sauce and cheesy tortellini. And the bright pops of fresh cherry tomatoes and sun-dried tomatoes really complement the richness of the dish!
The creamy sauce paired with the tomatoes is refreshing and delicious. The chicken is juicy and goes perfectly with the other flavors!
This dish goes together pretty quick for an easy weeknight dinner. I enjoyed the creamy, light sauce and the pop of the tomatoes!