This Tuscan Chicken Tortellini is a creamy and flavorful one-pot dish with juicy chicken, cheese tortellini pasta, and a rich sauce made with garlic and Parmesan cheese. It’s filled with sun-dried tomatoes, spinach, and a touch of Italian seasoning, making every bite delicious and comforting. This easy-to-make, one-skillet recipe is perfect for a hearty meal that tastes like it’s from a fancy restaurant! If you love this Tuscan Chicken Tortellini, you will want to try my Tuscan Chicken Pasta next!
Ingredients & Substitutions
- Chicken: I prefer boneless, skinless chicken breasts, but chicken thighs would work just as well! Season the chicken with Italian seasoning, salt, and pepper, and cut it into similar-sized pieces for even cooking. Cook the chicken until it reaches an internal temperature of 165°F.
- Heavy Cream: Heavy cream helps make the sauce nice and creamy! For a lighter option, you could use half-and-half.
- Cream Cheese: Cream cheese gives the sauce a rich, creamy texture. You could try Greek yogurt for a tangier option.
- Parmesan Cheese: Parmesan adds a cheesy, salty flavor to the dish. Pecorino Romano gives a stronger flavor. Or, use mozzarella for a milder taste.
- Sun-dried Tomatoes: Be sure to soak the sun-dried tomatoes in warm water to soften them before chopping. Or, you can use sun-dried tomatoes in oil–just drain and chop! Fresh tomatoes or roasted red peppers can be used instead, but they may change the texture a bit.
- Red Pepper Flakes: I added 1/2 teaspoon of red pepper flakes for a little spicy kick to each bite. But, you could easily leave those out if you prefer a milder dish. Or, add even more for to really spice it up!
- Tortellini: I chose to use cheese-filled tortellini. But, your favorite variety would be delicious, too, like spinach tortellini.
- Spinach: Fresh spinach adds color and a nutritional boost! Kale is another great option for a different flavor. If using frozen spinach, be sure to thaw and drain it before adding it to the dish.
Can You Use Different Pasta In Tuscan Chicken Tortellini?
Yes, you can definitely use different pasta! While tortellini is the star of this dish, you can substitute it with other pasta shapes like penne, rigatoni, farfalle (bow-tie pasta), or fettuccine. Just keep in mind that the cooking time may vary depending on the pasta you choose, so be sure to adjust it accordingly.
Can You Use Rotisserie Chicken Or Pre-Cooked Chicken In Chicken Tortellini?
Yes, you can definitely use rotisserie chicken or already-cooked chicken (like my shredded chicken) in this recipe! It’s a great time-saver. Simply shred or chop the cooked chicken into bite-sized pieces and add it to the sauce when it’s time to combine everything. Just heat the chicken through in the sauce to make sure it’s warm before serving.
What To Serve With Tuscan Chicken Tortellini {Best Side Dishes}
Tuscan Chicken Tortellini is a rich dish, so I like to pair it with lighter side dishes like these:
- Breadsticks
- Focaccia breadsticks
- Roasted Brussels sprouts
- Garlic and Parmesan Roasted Asparagus
- Rosemary Dinner Rolls With Garlic Butter
- Easy Dinner Rolls
How To Store & Reheat Tuscan Chicken Tortellini
To store your Tuscan Chicken Tortellini, first let it cool down to room temperature. Then, place it in an airtight container and store it in the refrigerator for up to 3 days. When ready to eat it, you can reheat it in the microwave or on the stovetop. If the sauce looks a little thick, just add a splash of milk or cream to make it smooth again. I do not recommend freezing the dish because the creamy sauce may not stay the same after it’s thawed and reheated.
Tuscan Chicken Tortellini
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon Italian seasoning, divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- 1 ½ cups (12 ounces / 360 g) chicken broth
- ¾ cup (178.5 g) heavy cream
- 2 ounces cream cheese, softened
- ¾ cup (75 g) freshly grated Parmesan cheese
- ½ cup (about 8 whole) sun-dried tomatoes, soaked in warm water until softened, then chopped
- ½ teaspoon red pepper flakes, optional
- 1 package (9 ounces) refrigerated cheese tortellini
- 2 cups (60 g) fresh spinach
- 2 tablespoons fresh basil, chopped for garnish
Instructions
- In a small bowl, mix together ½ teaspoon Italian seasoning, salt, and pepper. Evenly season the chicken with the mixture.
- To a large skillet over medium heat, add oil. Once the oil is hot, add the seasoned chicken to the skillet. Cook for 7-8 minutes, turning occasionally, until golden brown and fully cooked to an internal temperature of 165°F.
- Transfer the cooked chicken to a plate and tent with aluminum foil to keep warm.
- In the same skillet over medium heat, melt butter. Add garlic and cook for 1-2 minutes.
- Pour in the chicken broth, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
- Reduce heat to medium-low. Stir in heavy cream and cream cheese, whisking until smooth.
- Gradually add the Parmesan cheese, stirring continuously to avoid clumping.
- Stir in the remaining ½ teaspoon Italian seasoning, sun-dried tomatoes, and red pepper flakes (if using). Simmer for 3-4 minutes, or until the sauce slightly thickens.
- Add the tortellini directly into the sauce, stirring to coat. Let it simmer for 5-6 minutes, stirring occasionally, until the pasta is tender and absorbs the sauce.
- Return the cooked chicken and spinach to the skillet, stirring to combine. Let it simmer for 2-3 more minutes until the spinach is wilted.
- Remove from heat and sprinkle with fresh basil for garnish. Serve hot.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Wow, this is so flavorful and good! All the ingredients blend together so nicely, and I love that it is all made in one skillet!
Elizabeth
Amazing. I am not usually a fan of rich dishes, but this was SO GOOD! It didn't feel too heavy, and I loved the kick from the red pepper flakes.
Annabelle
This would be a good family meal, especially on busy nights.
Bella
This is a winner of a recipe. I loved every part of it.
Stephanie
This is super easy to throw together, but seems a lot fancier. It is so full of flavor and delicious.
