Italian Chicken Tortellini Skillet + RECIPE VIDEO

large black skillet of italian tortellini with wooden spoon stuck in.

Italian Chicken Tortellini Skillet + RECIPE VIDEO

Course: Main Course

Cuisine: American, Italian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 562cal

Author: Ashley Fehr

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!

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Ingredients

1 tablespoon oil
2 boneless, skinless chicken breasts, cut into ½" pieces (about 1 lb)
3 cloves garlic (finely minced)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon dried thyme
⅛ teaspoon red chili flakes
1 can diced tomatoes with juice (14oz or 398ml)
½ cup roasted red peppers (chopped)
½ cup heavy whipping cream
½ cup low-sodium chicken broth
2 teaspoons cornstarch
3 cups fresh or frozen cheese tortellini (12oz or 350g)
1 cup chopped fresh spinach
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

Instructions

Heat the oil in a large saucepan over medium heat. Add the chicken and cook for 3 to 4 minutes, stirring as needed, until no longer pink.
Add the garlic, basil, oregano, salt, thyme, and chili flakes and cook for 1 minute.
Add the tomatoes, roasted red peppers, and cream.
In a small bowl, whisk together the broth and cornstarch and stir into the saucepan.
Add the tortellini, increase the heat to medium-high, and bring to a simmer. Reduce the heat to medium-low, cover, and cook for 3 to 4 minutes, until tender.
Stir in the spinach, mozzarella, and Parmesan. Taste and serve.

Video

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