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skillet with one pot creamy chicken and tortellini

One Pot Creamy Chicken Tortellini

This One Pot Creamy Chicken Tortellini is an easy weeknight dinner of tender chicken thighs tossed in a rich, cheesy sauce, crisp bacon, flavorful sun dried tomatoes, and fresh baby spinach.
Course Main dish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 1174kcal
Author Kat Jeter & Melinda Caldwell


  • 4 Chicken Thighs boneless, skin-on
  • 3 tablespoon Olive Oil divided
  • 1 clove Garlic finely diced
  • 3 tablespoon Flour
  • 1 1/2 cup Broth
  • 1 cup Heavy cream
  • 1/2 cup Parmesan grated
  • 20 ounces Tortellini refrigerated
  • 4 strips Bacon cooked and chopped
  • 1 ounce Sun-dried tomatoes
  • 2 ounces Baby Spinach


  • In a large skillet over medium high heat add 1 tablespoon of olive oil and the chicken thighs (skin down). Cook chicken thighs for about 6 minutes on each side or until the internal temperature reaches 165 degrees F.
  • Remove chicken from skillet and place on a plate covered with foil.
  • Add 2 tablespoon of olive oil and the garlic to the skillet. Cook for 1 minute. Then add flour and cook for 2 minute.
  • Pour chicken broth and heavy cream into the skillet whisking until the mixture is smooth. Bring to a boil and add Parmesan.
  • Turn heat down to medium and add tortellini, bacon, sun-dried tomatoes, and spinach to the cream sauce. Cover pot and let cook for 5 minutes stirring occasionally to make sure the tortellini is coated in the sauce and doesn't stick to the bottom of the skillet.
  • After 5 minutes nestle the chicken thighs into the pasta and continue to cook with the lid on for 3-4 minutes until tortellini is heated through.
  • Serve with a little more Parmesan sprinkled on top.


Calories: 1174kcal | Carbohydrates: 74g | Protein: 50g | Fat: 75g | Saturated Fat: 29g | Cholesterol: 269mg | Sodium: 1452mg | Potassium: 653mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2640IU | Vitamin C: 7.3mg | Calcium: 418mg | Iron: 5.9mg