This Italian Chicken Tortellini is an easy meal made in just one pot! It’s loaded with cheese tortellini, roasted red peppers, spinach, tomatoes, herbs, and cheese!
Table of Contents
Tortellini is a favorite here! Whether it’s simmered in Spinach Tortellini Soup with Prosciutto, used in a casserole like in Baked Tortellini with Turkey and Vegetables, or tossed with a sauce like in Creamy Cheese Tortellini.
Well, this Italian Chicken Tortellini is just another way to prove that tortellini is just that good.
It’s made with cheese tortellini, pan-seared bites of chicken, and veggies simmered in a creamy sauce and topped with mozzarella and parmesan.
Bonus: it’s made in one pot and takes just 25 minutes to whip up!
Ingredients Needed:
- Oil: you can use canola or olive oil to brown the chicken.
- Chicken Breasts: you’ll need 1 pound of boneless and skinless chicken breasts cut into 1/2″ pieces for quick cooking.
- Minced Garlic: use freshly minced garlic for the best flavor.
- Seasonings: a simple blend of dried basil, dried oregano, salt, dried thyme, and red chili flakes gives this chicken tortellini those classic Italian flavors.
- Canned Diced Tomatoes: don’t drain the liquid! It’s incorporated into the sauce.
- Spinach: use fresh, chopped spinach.
- Roasted Red Peppers: you can usually find jarred roasted red peppers in the condiments aisle near the pickles.
- Cream: milk will work as well, it just won’t be quite as rich and creamy.
- Chicken Broth: creates a delicious flavor base for the creamy sauce.
- Cornstarch: helps thicken the sauce. Remember, a little goes a long way!
- Tortellini: I use frozen cheese tortellini to keep this super convenient, but fresh works just as well.
- Cheese: a combination of mozzarella and parmesan gives the Italian Chicken Tortellini an extra cheesy finish.
How to Make Italian Chicken Tortellini
- Brown and season the chicken: In a large skillet, heat oil over medium-high heat. Add the chicken and cook until browned, then mix in garlic, basil, oregano, salt, thyme, and chili flakes.
- Make the sauce: To the skillet, add tomatoes, roasted red peppers, and cream. In a bowl, whisk together cornstarch and broth, then mix that into the pan.
- Add the pasta: Add the tortellini, cover, and simmer until tender.
- Finish and serve: Stir in the spinach and cheese, allow the spinach to wilt, then serve and enjoy!
FAQs and Tips
Tortellini is a small, ring-shaped pasta that’s stuffed with various fillings like cheese, meat, or both. It can be served as a classic pasta, baked into casseroles, or used in soup.
You can use either! If you choose to use fresh tortellini and you find the sauce is too thick, simply thin it with a bit of cream, milk or broth.
Feel free to use ravioli instead!
Leftover Italian Chicken Tortellini will last in an airtight container in the fridge for 3-5 days. To reheat, warm in the microwave or on the stove with a splash of broth to moisten. Keep in mind that the tortellini will soak up the liquid in the sauce as it sits, so the pasta will soften up a bit. The leftovers will still be delicious though!
Variations
- Use fresh tortellini. You can swap the frozen tortellini out for fresh, but it won’t release as much moisture and you may want to thin the sauce before serving.
- Add more veggies. Boost the nutrition and mix in whatever veggies you like! You can simmer them in the soup or sauté them with the chicken. Try mushrooms, onions, broccoli, green beans, carrots, you name it.
- Spice it up. The cream sauce already has a kick of heat from the red chili flakes, but feel free to spice it up even more with more chili flakes or cayenne pepper.
- Use another meat. Feel free to swap the chicken out for ground turkey, ground beef, or Italian sausage.
- Make it vegetarian. You can easily make this into a meatless pasta dinner by leaving out the meat or using a meatless variety of chicken or even ground beef.
Serving Suggestions
This Italian Chicken Tortellini makes a great meal all on its own, but feel free to serve it next to a simple side dish. Try Roasted Vegetables, Garlic Bread, Breadsticks, or Roasted Green Beans!
More Chicken Pasta Recipes to Try
Italian Chicken Tortellini Skillet + RECIPE VIDEO
written by Ashley Fehr
Ingredients
- 1 tablespoon canola or olive oil
- 1 lb boneless skinless chicken breasts (about 2) cut into ½" pieces
- 1 tablespoon minced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ⅛ teaspoon red chili flakes (more if you like the heat)
- 14 oz canned diced tomatoes (with liquid) 398 ml
- 1 cup chopped fresh spinach
- ½ cup roasted red peppers (store bought) chopped
- ½ cup cream (any kind – or milk)
- ½ cup chicken broth
- 2 teaspoons corn starch
- 3 cups frozen cheese tortellini (350 grams)
- 1 cup shredded mozzarella
- 2 tablespoons shredded Parmesan cheese
Instructions
- In a large skillet, heat oil over medium high heat. Add chicken and cook until no longer pink, stirring as needed, about 3-4 minutes.
- Add garlic, basil, oregano, salt, thyme, and chili flakes and and cook 1 minute.
- Add tomatoes, roasted red peppers, and cream. Whisk together the corn starch and broth and stir into the pan as well.
- Add the tortellini and bring to a simmer over medium high heat. Reduce heat to medium low, cover and cook until tender (about 3-4 minutes).
- Stir in spinach and cheeses and serve.
Notes
- Use fresh tortellini. You can swap the frozen tortellini out for fresh, but it won’t release as much moisture and you may want to thin the sauce before serving.
- Add more veggies. Boost the nutrition and mix in whatever veggies you like! You can simmer them in the soup or sauté them with the chicken. Try mushrooms, onions, broccoli, green beans, carrots, you name it.
- Spice it up. The cream sauce already has a kick of heat from the red chili flakes, but feel free to spice it up even more with more chili flakes or cayenne pepper.
- Use another meat. Feel free to swap the chicken out for ground turkey, ground beef, or Italian sausage.
- Make it vegetarian. You can easily make this into a meatless pasta dinner by leaving out the meat or using a meatless variety of chicken or even ground beef.
Nutrition Information
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Christine says
My family has enjoyed this over and over! Tonight I doubled it for the first time and it didn’t turn out well.
Doubling the recipe = too much liquid, chicken is slightly overcooked.
The Recipe Rebel says
Glad you have enjoyed it Christine! I’m not sure why doubling it would produce those results though.
Polly Senior says
Made as is and we all loved it!
Wondering how it freezes?
The Recipe Rebel says
Hi Polly! I’m not sure, I haven’t tried to freeze it before. I “think” it might be okay, just not sure. So glad you enjoyed it!
Mitchell Johnson says
How many does this serve?
The Recipe Rebel says
Hi Mitchell! There are 4 servings in this skillet recipe.
Mary Surillo says
I made this today it was delicious. I added a little salt and pepper to the chicken before I cooked it. I used pecorino cheese instead of parmesan. It’s a great recipe.
The Recipe Rebel says
Hi Mary! So glad you enjoyed the recipe! Thank you for this kind review!
Sue says
What is a good way to not use tomatoes due to an allergy?
The Recipe Rebel says
Hi Sue! Maybe just leave it out?
Sue says
This is a very delicious, easy meal. I added a little sun dried tomato and left over green beans. Yum!