One Pot Creamy Chicken Tortellini
Creamy Chicken Tortellini is a quick and easy one-pot meal with chicken, spinach, and sun-dried tomatoes in a creamy Parmesan sauce. Ready in 30 minutes!
If you’re looking for a quick and comforting dinner that’s packed with flavor, you’ve got to try this Creamy Chicken Tortellini recipe. We’re talking tender chicken, cheesy tortellini, savory bacon, and vibrant spinach all cooked together in a rich, creamy Parmesan sauce. The best part? It all comes together in just one skillet, making cleanup a breeze!
Why You’ll Love This Recipe
I’m a huge fan of one-pot meals because they make life so much easier, especially on busy weeknights. This creamy chicken tortellini recipe is not only super easy to throw together, but it also tastes like something you’d order from a fancy restaurant. It’s got that rich, cheesy, and garlicky goodness that we all crave, plus the freshness from baby spinach and a burst of flavor from sun-dried tomatoes. Trust me, this dish will quickly become a family favorite!
Ingredients & Substitutions
Here’s what makes this Creamy Chicken Tortellini so irresistible:
- Chicken breast – We’re using tender, bite-sized cubes of chicken breast. If you prefer something richer, chicken thighs work wonderfully too.
- Olive Oil – Adds flavor and helps cook the chicken to golden perfection. Divided between cooking the chicken and starting the sauce.
- Salt & Pepper – Simple but essential for seasoning the chicken and enhancing all the flavors.
- Garlic – Just one clove is enough to bring that delightful, aromatic base to the sauce. Feel free to add more if you’re a garlic lover!
- Flour – Helps thicken the sauce to create that luscious, creamy texture.
- Broth (Chicken or Vegetable) – Provides a rich, savory depth to the sauce. Using chicken broth gives it that extra boost of flavor.
- Heavy Cream – The secret to a silky, creamy sauce that perfectly coats the tortellini.
- Parmesan Cheese – Adds sharpness and umami to the sauce. Freshly grated is best for a smooth, rich result.
- Tortellini (Refrigerated) – Cheese or chicken tortellini both work beautifully. They cook quickly, making this dish perfect for a weeknight dinner.
- Bacon – Adds a salty, smoky element that complements the creamy sauce. Turkey bacon works if you want something a little lighter.
- Sun-Dried Tomatoes – Brings a sweet, slightly tangy burst of flavor that cuts through the richness of the sauce.
- Baby Spinach – Adds freshness and a lovely pop of color. You can swap this for kale if you prefer something heartier.
Variations & Customizations
- Vegetarian Option: Swap the chicken for mushrooms and use vegetable broth instead of chicken broth.
- Add More Protein: Want something heartier? Add Italian sausage or shredded rotisserie chicken.
- Spicy Kick: Sprinkle in some red pepper flakes for a bit of heat.
Step-by-Step Instructions
- Cook the Chicken. Add olive oil and the cubed chicken breast in a large skillet over medium-high heat. Sprinkle with salt and pepper. Cook for about 10 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F. Remove the chicken from the skillet and place it on a plate covered with foil to keep it warm.
- Make the Creamy Sauce. Add more olive oil and garlic to the skillet. Cook for 1 minute until fragrant. Sprinkle in the flour and continue to cook, stirring constantly, for 2 minutes.
- Combine and Simmer. Add the cooked chicken, bacon, sun-dried tomatoes, and spinach to the creamy sauce. Cook for 1-2 minutes, stirring occasionally to help the spinach wilt and everything get coated in that delicious sauce. Add the tortellini and the remaining broth. Cover the skillet with a lid and cook for 4-5 minutes, stirring occasionally to ensure the tortellini doesn’t stick and is heated through.
- Serve. Give everything a good stir, sprinkle with more Parmesan cheese, and serve hot. Enjoy!
Expert Tips & Tricks
- Use Fresh Parmesan: Freshly grated Parmesan melts much better and gives the sauce a richer flavor.
- Don’t Overcook the Tortellini: It cooks quickly, so keep an eye on it to make sure it stays perfectly tender.
- Customize the Veggies: Feel free to add mushrooms, bell peppers, or even peas for extra texture and flavor.
Storage & Reheating
Storing this One Pot Creamy Chicken Tortellini is super simple! Just transfer leftovers to an airtight container and refrigerate for up to 3 days. To reheat, warm it gently on the stovetop over medium heat or in the microwave. You may want to add a splash of broth or heavy cream to help bring back that creamy consistency.
Frequently Asked Questions
Yes! Just increase the cooking time by a couple of minutes until the tortellini is heated through.
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce if needed.
This dish is best served fresh, but you can cook the chicken and prepare the sauce in advance, then add the tortellini and finish cooking when you’re ready to eat.
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One Pot Creamy Chicken Tortellini
Ingredients
- 1.5 pounds Chicken breast, cut into bite size cubes
- 3 tablespoons Olive Oil, divided
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 clove Garlic, finely diced
- 3 tablespoon Flour
- 2 cups Broth, divided
- 1 cup Heavy cream
- 1/2 cup Parmesan, grated
- 20 ounces Tortellini, refrigerated
- 4 strips Bacon, cooked and chopped
- 1 ounce Sun-dried tomatoes
- 6 ounces Baby Spinach
Instructions
- In a large skillet over medium high heat add 1 tablespoon of olive oil and the cubed chichen breast. Sprinkle chicken with salt and pepper. Cook chicken for approximately 10 minutes or until cooked through (internal temperature reaches 165 degrees F).
- Remove chicken from skillet and place on a plate covered with foil.
- Add 2 tablespoons of olive oil and the garlic to the skillet. Cook for 1 minute. Then add flour and continue to cook for 2 minutes.
- Pour 1.5 cups of chicken broth and all of the heavy cream into the skillet whisking until the mixture is smooth.
- Bring the sauce to a boil and add the Parmesan.
- Turn the heat down to medium and add the cooked chicken, cooked bacon, sun-dried tomatoes, and spinach to the cream sauce and let cook for 1-2 minutes stirring occasionally to coat the spinach and help it wilt.
- Add the tortellini and remaining broth and cover with a lid before continuing to cook for 4-5 minutes or until the tortellini is heated through. Make sure you are stirring occasionally to coat the tortellini in the sauce and ensure it doesn’t stick to the bottom of the skillet.
- Serve with a little more Parmesan sprinkled on top.
Nutrition
Is the nutritional information for the whole dish or other serving?
That is per serving for 4 servings. This varies based on what Tortellini you use.