This easy Creamy Tuscan Chicken Tortellini is the perfect comfort food. Juicy chicken, rich cream sauce, and cheese tortellini come together in under 40 minutes for a satisfying dinner!
2cupscooked cheese tortellini (fresh or refrigerated)Use fresh or refrigerated for best results. Substitute with spinach ravioli or gnocchi.
1lbboneless, skinless chicken breasts, dicedChicken thighs work well too.
1tbspolive oilCan substitute with avocado oil.
3clovesgarlic, mincedUse 1 tsp garlic powder if needed.
1cupcherry tomatoes, halvedSun-dried tomatoes are a great alternative.
2cupsfresh spinachSubstitute with baby kale or arugula.
1cupheavy creamUse half-and-half or canned coconut milk for lighter or dairy-free versions.
1/2cupchicken brothVegetable broth can be used instead.
1/2cupgrated Parmesan cheeseTry Pecorino Romano for a stronger flavor.
1/2tspItalian seasoningUse a dried blend or individual herbs.
Salt & black pepperTo taste.
Crushed red pepper flakesOptional, for heat.
Instructions
Boil the Tortellini
Start by cooking the tortellini according to the package instructions. Use salted boiling water to enhance the pasta’s flavor. Drain and set aside, reserving about 1/4 cup of pasta water, which might come in handy later to adjust the consistency of the sauce.
Cook the Chicken
Heat 1 tbsp olive oil in a large skillet over medium heat. Season the diced chicken breasts with salt and black pepper. Add the chicken to the pan and cook for 6–7 minutes, stirring occasionally, until it’s golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté the Vegetables
Using the same skillet, add the minced garlic and halved cherry tomatoes. Sauté for 1–2 minutes until fragrant and the tomatoes start to soften.
Create the Sauce
Pour in 1 cup heavy cream and 1/2 cup chicken broth, stirring to combine. Bring the mixture to a gentle simmer. Add the Italian seasoning and adjust with salt and pepper to taste. Stir in the grated Parmesan cheese until fully melted and incorporated into the sauce.
Combine Everything
Return the cooked chicken to the skillet along with the spinach. Stir gently until the spinach wilts, which will only take 1–2 minutes. Add the cooked tortellini to the skillet, tossing everything together to ensure the pasta is fully coated in the creamy sauce. If the sauce is too thick, stir in a splash of the reserved pasta water for the perfect consistency.
Garnish and Serve
Sprinkle crushed red pepper flakes for a spicy kick (optional). Serve immediately and enjoy the compliments from everyone around the table!
Notes
For meal prep, store in an airtight container for up to 3 days. Use coconut milk and vegan cheese for a dairy-free twist.