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One pan, 30 minutes, and packed with flavor—this creamy Tuscan chicken tortellini is a family-friendly dish that combines tender cheese tortellini, juicy cooked chicken, and a rich, velvety sauce. The sun-dried tomatoes add a tangy depth, while the baby spinach brings a fresh, vibrant touch. Parmesan melts seamlessly into the sauce, creating a luscious texture that coats every bite. Finished with parsley for a pop of color, this dish is perfect for a quick and...
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Heat a large skillet over medium heat.
Add olive oil and onion. Cook for 4-5 minutes until softened.
Add garlic and cook for 30 seconds.
Stir in chicken broth, heavy cream, Italian seasoning, black pepper, and sun-dried tomatoes. Bring to a gentle simmer.
Add the tortellini directly to the pot and stir. Cover and cook for 5-7 minutes until the tortellini is tender.
Fold in cooked chicken and Parmesan. Stir until the cheese melts into the sauce.
Add spinach and cook another minute until wilted.
Finish with parsley and additional Parmesan.
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Use rotisserie chicken for convenience or leftover chicken to reduce waste.
For a thicker sauce, simmer uncovered for an extra minute or two.
Adjust the seasoning to taste, adding more Italian seasoning or black pepper if desired.
Can I use frozen tortellini?
Yes, but you may need to adjust the cooking time slightly to ensure they are tender.
Can I substitute heavy cream?
You can use half-and-half or whole milk, but the sauce may be less rich.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I add other vegetables?
Yes, mushrooms or zucchini would work well in this dish.
Is this dish gluten-free?
No, but you can use gluten-free tortellini to make it suitable for gluten-free diets.
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