Go Back
–+ servings
Creamy chicken tortellini with spinach and sun-dried tomatoes in a rich tomato cream sauce, topped with grated Parmesan on a white plate.
Print Recipe
5 from 5 votes

One Pan Creamy Tortellini with Chicken

This One Pan Creamy Tortellini with Chicken is a quick, cozy dinner made with cheese tortellini, tender chicken, sun-dried tomatoes, and spinach in a creamy tomato sauce — ready in about 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Pasta recipes
Cuisine: American
Keyword: One Pan Tortellini with Chicken, tortellini recipes
Servings: 4
Author: Tatiana

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

Calories: 509kcal | Carbohydrates: 13g | Protein: 37g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 181mg | Sodium: 581mg | Potassium: 628mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2531IU | Vitamin C: 19mg | Calcium: 111mg | Iron: 2mg