Italian Chicken Tortellini Skillet

Prep Time 10 mins
Total Time 25 mins
Servings 4 servings

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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!

large black skillet of italian tortellini with wooden spoon stuck in.
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Table of Contents
  1. Ingredients Needed:
  2. How to Make Italian Chicken Tortellini
  3. FAQs and Tips
  4. Variations
  5. Serving Suggestions
  6. More Chicken Pasta Recipes to Try
  7. Italian Chicken Tortellini Skillet + RECIPE VIDEO Recipe

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:

ingredients needed for chicken tortellini.
  • 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

  1. 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.
  2. 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.
  3. Add the pasta: Add the tortellini, cover, and simmer until tender.
  4. Finish and serve: Stir in the spinach and cheese, allow the spinach to wilt, then serve and enjoy!

FAQs and Tips

What is tortellini?

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.

Do I need fresh or frozen tortellini?

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!

How to store:

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!

close up image of italian chicken tortellini with wooden spoon scooping.


  • 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!

italian chicken tortellini in beige bowl with parmesan sprinkled on top.

More Chicken Pasta Recipes to Try

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Italian Chicken Tortellini Skillet + RECIPE VIDEO

4.91 from 11 votes
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!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cuisine American, Italian
Course Main Course
Servings 4 servings
Calories 562cal


  • 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
  • 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


  • 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.


*You can use fresh tortellini, but you may need to thin the sauce before serving as it won’t release as much liquid as frozen.
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!

Nutrition Information

Serving: 361grams | Calories: 562cal | Carbohydrates: 44g | Protein: 46g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1792mg | Potassium: 737mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1219IU | Vitamin C: 23mg | Calcium: 357mg | Iron: 5mg
Keywords cheese tortellini, chicken tortellini

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Diana says

    I can’t wait to try this recipe! Just one question: for the roasted red peppers, does that mean use the ones in a jar or does that mean taking a red bell pepper and sautéing it? Thanks!

  2. Gloria DeMars says

    Made this tonight!! So delicious!! I added mushrooms and onion and my hubby loved it. Thanks!

  3. Brittnee says

    I made this tonight but replaced the chicken with Italian sausage. It was a BIG hit for my family especially my two toddlers!

  4. Diana Jennings says

    A friend made this and it was delicious. I cook large batches of food and then freeze for meals later. Do you think this would be okay to freeze?

  5. Sharon L Young says

    This recipe is awesome. The only thing I added was fresh mushrooms. This recipe is perfect – easy to follow – and fast! I used 4 boneless thighs instead of breasts. It was perfect! Yum yum yum!

  6. Kate says

    There seems to be a lot missing from the recipe…what’s do you do with the milk and cheese and when do you cook the tortellini?

      • Jessica Van Zwol says

        Actually, your recipe is kind of hard to follow for a new chef (I believe your response to Kate was unwarranted).

        Your step of: In a small bowl, whisk together broth and corn starch. Add to the pan with the milk and tortellini and cook over medium heat until thickened and tortellini is warmed through — about 4-5 minutes.

        “Add to the pan with the milk and tortellini” suggests you already told the reader where the milk and tortellini are supposed to be. Are you suggesting to add the broth and corn starch mixture ALONG WITH the milk and tortellini TO the SKILLET (not pan) you mentioned earlier?

        Thanks for considering these edits. This is my first time posting a comment on a food blog (i LOVE to cook/bake!). I just didn’t feel it was fair to leave Kate hanging! 🙂 Happy cooking!

  7. Stacey @ Bake.Eat.Repeat. says

    Those easy, simple meals are the best! We love tortellini here too, but I try not to buy it too often. That’s one of those things that is hard to pass up if it’s on sale though! Need to try this soon, I’m sure the kids would love it!

  8. Cyndi - My Kitchen Craze says

    Oh my this dish looks amazing! I actually never cooked with tortellini before because I didn’t like cheese (yes I know, I am weird), but now I love cheese. I’m totally making this on soccer nights when we have no time and usually always eat out. This looks like one big comfort dish and I’m craving it! PS nothing boring about it at all!

  9. Denise | Sweet Peas & Saffron says

    That’s so funny, I am the same! I thought everything had to be some crazy unique recipe but eventually caved because…it’s what we really eat. I almost never buy tortellini either but LOVE how you’ve turned this into a one pot meal…no more extra pot to wash!

    • Ashley Fehr says

      I think back to some of the ridiculous things I posted and just cringe sometimes. Lol! Not that they were bad, but WHO is really going to make them?? It’s not realistic for us!

  10. Izzy @ She Likes Food says

    Most of the time the classics are what I’m looking for! They’re quick, easy and you just keep going back to them over and over again! I haven’t had tortellini in forever but you are reminding me how much I love it!

  11. Liz @ Floating Kitchen says

    Well for what it’s worth, I don’t think this dish is boring at all. But yes, good old fashioned simple recipes are sometimes THE BEST! It’s fun to play around in the kitchen, but also always nice to stick with comforting flavors and dishes. I love this skillet. Anything with tortellini is good in my book!

  12. marcie says

    It’s true — people love the classics. I used to get a little crazy trying to be creative and discovered that’s not what most people are after. I love tortellini for all the reasons you mentioned here, and it’s been too long since I made it. This meal needs to happen — it would be a hit in my house!

  13. Gayle @ Pumpkin 'N Spice says

    I love tortellini, but I hardly ever buy it, either! It’s one of those pasta dishes that I always end up eating just a little too much of! This skillet is calling my name…I love the seasonings in here! Sometimes boring is the best, although I wouldn’t consider this boring at all, rather, the perfect comfort dish!

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