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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US Customary - Metric

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.

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