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Creamy Tuscan Chicken Tortellini

Creamy Tuscan Chicken Tortellini

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!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 610
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked cheese tortellini (fresh or refrigerated) Use fresh or refrigerated for best results. Substitute with spinach ravioli or gnocchi.
  • 1 lb boneless, skinless chicken breasts, diced Chicken thighs work well too.
  • 1 tbsp olive oil Can substitute with avocado oil.
  • 3 cloves garlic, minced Use 1 tsp garlic powder if needed.
  • 1 cup cherry tomatoes, halved Sun-dried tomatoes are a great alternative.
  • 2 cups fresh spinach Substitute with baby kale or arugula.
  • 1 cup heavy cream Use half-and-half or canned coconut milk for lighter or dairy-free versions.
  • 1/2 cup chicken broth Vegetable broth can be used instead.
  • 1/2 cup grated Parmesan cheese Try Pecorino Romano for a stronger flavor.
  • 1/2 tsp Italian seasoning Use a dried blend or individual herbs.
  • Salt & black pepper To taste.
  • Crushed red pepper flakes Optional, for heat.

Method
 

Boil the Tortellini
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. Sprinkle crushed red pepper flakes for a spicy kick (optional). Serve immediately and enjoy the compliments from everyone around the table!

Nutrition

Calories: 610kcalCarbohydrates: 32gProtein: 38gFat: 35gSaturated Fat: 18gCholesterol: 155mgSodium: 720mgPotassium: 620mgFiber: 2gSugar: 4gVitamin A: 1800IUVitamin C: 18mgCalcium: 220mgIron: 2.4mg

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.

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