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
- 3 cloves garlic minced
- 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
- 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 chopped fresh spinach
- 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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Jill says
I doubled this for my family, including 3 teenagers. It was a hit, everyone wants it again! I made a few substitutions to use what I had at home … diced peppers instead of roasted, onions instead of spinach and milk instead of cream. Delicious!
Ashley Fehr says
Thanks for sharing Jill!
Grace says
Turned out delicious! I used whole milk instead of cream and added an extra teaspoon of corn starch to increase the thickness.
Ashley Fehr says
Thanks for sharing Grace!
Melissa Sue says
This worked exactly as written, thanks! All 5 of us loved it and wasn’t too heavy great way to eat n add heavy spinach.
Ashley Fehr says
Thanks Melissa!
Carrie says
I made this tonight it was very easy took me a luttle linger due to my disability hiwever it turned out wonderfully good. I added Brocoli florets as we as spinich additional iron. My grandson said mimi thats so satisfying ate an entire portion.
I took a pic of the finished product but couldnt locate a way to post it with the comment. Thank you for sharing this wonderful skillett recipe. 😋
Ashley Fehr says
Thanks for sharing Carrie! I’m so glad it turned out well!
Pam S says
A great, easy dinner. Good for lunch the next day, if you have any leftovers!
The Recipe Rebel says
Thanks Pam!
Amber Stanley says
Hi! Made this for my family and it is on rotation with all your other yummy meals. Simple and easy and turned out great!!😊
The Recipe Rebel says
Thank you Amber!
Melanie Melancon says
Made this today. Used red bell pepper since that’s what I had. Added sliced green onions to it. I had fresh basil and oregano. Absolutely delicious, and I don’t say that often. Thanks!
The Recipe Rebel says
Gerat to hear!
Christine travers says
Made this to tonight in a pinched googled chicken and tortellini! Had everything but then canned tomatoes so used tomatoes paste. Came out delicious followed every step .
The Recipe Rebel says
Hi Christine! So glad you enjoyed the recipe! Thank you for this kind review!
Ally says
Flavor was great, but I used whole milk instead of cream to try to cut back a little on fat and this turned out SO watery. I ended up adding cream cheese and that thickened the sauce a little, but probably defeated the purpose of using the milk. If I make this again I’d probably just try it using cream.
The Recipe Rebel says
Hi Ally! Using milk would definitely contribute to this being watery because the cream does thicken as it cooks. Glad you enjoyed the flavor!
Larry says
I bought meat filled tortellini instead of cheese filled by mistake. Will this make any difference?
Lsrry says
Please answer my question. I do not want to ruin the recipe!
Larry says
Although you have been rude enough to not answer my question, I went and bought the cheese-filled tortellini and made a double batch of this as I was feeding multiple people. Very, very watery and can’t say I would ever make again.
The Recipe Rebel says
I’m sorry to hear you had trouble with the recipe, Larry. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.
The Recipe Rebel says
It might tasty slightly different but it still should be ok. Enjoy Larry!
Whatever Larry says
Get a life, Larry! The author doesn’t wait by their phone to answer your question within hours of asking it.
Christine travers says
Just what I was thinking lol
NotLarry says
Larry is really something else. I feel bad for the people who have to eat this with him.
Jessie says
AMAZING! Great flavor
The Recipe Rebel says
Hi Jessie! So glad you enjoyed the recipe! Thank you for this kind review!
Lindsey Haubner says
Great, simple recipe that is easily modified! Made for dinner and added onions and sliced mushrooms and it turned out fantastic. My husband had 3 bowls 😳 this is a keeper for is, thank you!
The Recipe Rebel says
Hi Lindsey! So glad you enjoyed the recipe! Thank you for this kind review!
Fit Foodie says
Me: oooh I have all these ingredients.
*goes to make recipe… finds only Mexican flavored diced tomatoes in pantry… womp womp*
Also me: looks like we’re swapping cumin and coriander in for the thyme and basil and hatch chile flakes for the red pepper flakes
I also swapped in light sour cream to lighten up the calories a bit.
Variation was delicious but I can’t wait to try it the way it was intended.
*adds regular diced tomatoes to grocery list*
Soooooo easy too which is always a plus!
The Recipe Rebel says
Glad it worked out for you!!
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?
Christine travers says
I agree it Could be left out and taste just as great
Sue says
This is a very delicious, easy meal. I added a little sun dried tomato and left over green beans. Yum!