Tuscan Chicken Tortellini

Name: Tuscan Chicken Tortellini
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 people
Ingredients: 2 tablespoons extra virgin olive oil; 1 pound boneless skinless chicken breasts; 1 teaspoon Italian seasoning; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 2 tablespoons unsalted butter; 1 tablespoon garlic; 1 ½ cups (12 ounces / 360 g) chicken broth; ¾ cup (178.5 g) heavy cream; 2 ounces cream cheese; ¾ cup (75 g) freshly grated Parmesan cheese; ½ cup (about 8 whole) sun-dried tomatoes; ½ teaspoon red pepper flakes; 1 package (9 ounces) refrigerated cheese tortellini; 2 cups (60 g) fresh spinach; 2 tablespoons fresh basil

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4 people
Calories
798 kcal
Course
Main Course, Dinner

Tuscan Chicken Tortellini

Iris Hanson

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Make dinner easy with Tuscan Chicken Tortellini, a flavorful and creamy one-skillet recipe perfect for any occasion!

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Ingredients

Servings

2 tablespoons extra virgin olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon Italian seasoning, divided
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons unsalted butter
1 tablespoon garlic, minced
1 ½ cups (12 ounces / 360 g) chicken broth
¾ cup (178.5 g) heavy cream
2 ounces cream cheese, softened
¾ cup (75 g) freshly grated Parmesan cheese
½ cup (about 8 whole) sun-dried tomatoes, soaked in warm water until softened, then chopped
½ teaspoon red pepper flakes, optional
1 package (9 ounces) refrigerated cheese tortellini
2 cups (60 g) fresh spinach
2 tablespoons fresh basil, chopped for garnish

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Instructions

In a small bowl, mix together ½ teaspoon Italian seasoning, salt, and pepper. Evenly season the chicken with the mixture.
To a large skillet over medium heat, add oil. Once the oil is hot, add the seasoned chicken to the skillet. Cook for 7-8 minutes, turning occasionally, until golden brown and fully cooked to an internal temperature of 165°F.
Transfer the cooked chicken to a plate and tent with aluminum foil to keep warm.
In the same skillet over medium heat, melt butter. Add garlic and cook for 1-2 minutes.
Pour in the chicken broth, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
Reduce heat to medium-low. Stir in heavy cream and cream cheese, whisking until smooth.
Gradually add the Parmesan cheese, stirring continuously to avoid clumping.
Stir in the remaining ½ teaspoon Italian seasoning, sun-dried tomatoes, and red pepper flakes (if using). Simmer for 3-4 minutes, or until the sauce slightly thickens.
Add the tortellini directly into the sauce, stirring to coat. Let it simmer for 5-6 minutes, stirring occasionally, until the pasta is tender and absorbs the sauce.
Return the cooked chicken and spinach to the skillet, stirring to combine. Let it simmer for 2-3 more minutes until the spinach is wilted.
Remove from heat and sprinkle with fresh basil for garnish. Serve hot.