Italian Chicken Tortellini Skillet

Prep Time 10 minutes
Total Time 25 minutes
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.

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.
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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.

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!

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

4.98 from 182 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 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine American, Italian
Course Main Course
Servings 4 servings
Calories 562cal

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
  • 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

*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.
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.
 
Storage:
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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Comments

  1. 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!!😊

  2. 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!

  3. 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 .

  4. 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

        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.

  5. 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!

  6. 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!

  7. 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.

    • 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!

  8. 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.

4.98 from 182 votes (153 ratings without comment)

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