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This One Pan Creamy Tortellini with Chicken is the kind of dinner you make when you want something cozy and impressive… but absolutely do not want to wash a pile of dishes. It’s creamy, a little tomato-y, packed with tender chicken, and ready in about 30 minutes.
If you love our Creamy Garlic Butter Sauce for Tortellini or Tuscan Tortellini Salad, this one needs to be next on your list.
Why This Recipe Works
The magic here is layered flavor built fast. Browning the tomato paste, blooming the sun-dried tomatoes, and simmering everything together in one pan means the sauce develops a deep, complex flavor without hours on the stove. The refrigerated tortellini cooks right in the sauce, absorbing all those savory, creamy notes as it goes.
Here’s why it earns a spot in your regular rotation:
- Incredibly versatile. Works with any protein, any greens, any tortellini flavor you love.
- On the table in under 30 minutes. Start to finish, no shortcuts needed.
- One pan, minimal cleanup. Everything happens in a single skillet.
- Rotisserie chicken friendly. Use store-bought shredded chicken and dinner practically makes itself.
Helpful Tips
- Use oil-packed sun-dried tomatoes. They’re softer, more flavorful, and richer than dry-packed. Drain them well before adding so they don’t make the sauce oily.
- Refrigerated tortellini only. Dry or frozen tortellini have a much longer cook time and won’t work the same way in this sauce. Fresh refrigerated tortellini is what makes this a true 30-minute meal.
- Add the spinach last. Stir it in right at the end and let the residual heat wilt it gently. This keeps it bright green and prevents it from turning mushy.
- Thin the sauce if needed. If the sauce thickens too much before serving, add a splash of chicken broth to bring it back to the right consistency.
You’ll need
How to Make Creamy Tortellini with Chicken
- Heat olive oil in a large skillet over medium heat. Cook onion 4–5 minutes until softened; add garlic and cook 30 seconds.
- Stir in tomato paste and cook 1–2 minutes until slightly darkened. Add sun-dried tomatoes, Italian seasoning, and red pepper flakes; cook 1 minute.
- Pour in diced tomatoes with juices, chicken broth, and heavy cream. Simmer 1-2 minutes until slightly thickened.
- Add tortellini and cook according to package directions, about 4–5 minutes.
- Stir in chicken and spinach; cook until spinach wilts. Season with salt and pepper, add Parmesan, and serve.
Substitutions & Variations
- Swap the protein. Italian sausage (crumbled and browned), shrimp, or crispy pancetta all work beautifully here instead of chicken.
- Different tortellini. Spinach and cheese, meat-filled, or mushroom tortellini are all great options depending on what’s available.
- Make it lighter. Substitute half-and-half for the heavy cream. The sauce will be slightly thinner but still delicious.
- Add more veggies. Cherry tomatoes, artichoke hearts, or roasted red peppers are great additions to stir in with the spinach.
- Extra heat. Double the red pepper flakes or finish with a drizzle of chili oil for a spicier version.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The tortellini will absorb the sauce as it sits, so add a splash of chicken broth or cream when reheating. Warm gently on the stovetop over low heat or in the microwave in 60-second intervals, stirring in between.
This dish doesn’t freeze well — the cream sauce can separate and the tortellini can become mushy. Best enjoyed fresh or within a few days.
FAQs
Fresh refrigerated tortellini is strongly recommended for this recipe. Frozen tortellini takes significantly longer to cook and may not work well with the sauce-to-liquid ratio. If using frozen, thaw first and adjust cooking time accordingly.
The sauce can be made up to 2 days in advance and stored in the fridge. When ready to serve, reheat the sauce, add fresh tortellini, and finish with chicken and spinach. This keeps the pasta from getting too soft.
Half-and-half works as a lighter substitute. For a dairy-free version, full-fat coconut cream is the closest match in terms of richness, though it will add a subtle sweetness to the sauce.
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One Pan Creamy Tortellini with Chicken
Ingredients
- 2 tablespoons olive oil
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon tomato paste
- ¼ cup chopped sun-dried tomatoes, oil-packed, drained
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes, or to taste
- 1 can (14-ounces) diced tomatoes, with juices
- 1 cup heavy cream
- ½ cup chicken broth
- 1 9-ounce refrigerated cheese tortellini
- 2 cups cooked/rotisserie chicken, shredded
- 2 cups fresh baby spinach
- Salt & pepper to taste
- Freshly grated Parmesan, to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook 4–5 minutes until softened. Stir in the garlic and cook 30 seconds.
- Add the tomato paste and cook 1–2 minutes, stirring, until slightly darkened. Stir in the sun-dried tomatoes, Italian seasoning, and red pepper flakes; cook 1 minute.
- Pour in the diced tomatoes (with juices), chicken broth, and heavy cream. Bring to a gentle simmer and cook 1-2 minutes until slightly thickened.
- Add the tortellini and cook according to package directions (about 4–5 minutes).
- Stir in the shredded chicken and spinach; cook until spinach wilts and chicken is heated through.
- Season with salt and pepper. Stir in freshly grated Parmesan and serve.
Notes
- Use rotisserie chicken: It’s the easiest option and adds great flavor. Leftover grilled or baked chicken works well too.
- Don’t overcook the tortellini: Refrigerated tortellini cooks quickly. Overcooking can make it soft and break apart in the sauce.
- Adjust sauce thickness: If the sauce becomes too thick, add a splash of chicken broth or a little reserved pasta water to loosen it.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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So creamy and satisfying. My whole family loved it, even the picky eaters.
That’s always the goal, Sophie—family-approved meals 🙌 So happy it was a hit!
So creamy and filling. I liked that everything cooks in one pan.
Same here—one pan makes life easier 😄 So glad you liked it, Isabella!
So easy and minimal cleanup. Creamy and delicious!
Hi Olivia! One-pan meals are the best, right? So glad you enjoyed it!
One pan and so much flavor. Cleanup was easy too.
Hi Jake! Can’t beat that combo 😄 Glad it worked out so well!
Super easy and turned out really creamy. Loved not having a ton of dishes.
Hi Owen! Same here—one-pan meals are the best 😄 Glad you enjoyed it!