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Creamy Tuscan chicken tortellini served in a bowl with fresh herbs

Creamy Tuscan Chicken Tortellini

This creamy Tuscan chicken tortellini is a comforting dish that combines chicken, sun-dried tomatoes, and spinach with a rich cream sauce, perfect for a quick dinner or a potluck.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil For cooking
  • 2 pieces chicken breasts, cut into bite-sized pieces Boneless and skinless
  • 2 cloves garlic, minced Fresh garlic is preferred
  • 1/2 cup sun-dried tomatoes, chopped Jarred in oil recommended for added flavor
  • 1 1/2 cups heavy cream For a rich sauce
  • 1/2 cup chicken broth To deglaze the pan
  • 1 teaspoon Italian seasoning
  • 1/2 cup grated parmesan cheese Buy good quality parmesan
  • 9 ounces refrigerated cheese tortellini
  • 2 cups fresh spinach For added nutrition
  • Salt and pepper, to taste

Method
 

Cooking
  1. Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and sear until golden brown and cooked through. Remove and set aside.
  2. In the same skillet, sauté garlic until fragrant (about 30 seconds), then stir in the sun-dried tomatoes.
  3. Pour in the chicken broth and heavy cream. Stir in Italian seasoning and parmesan cheese. Simmer for 5 minutes until slightly thickened.
  4. Add the cheese tortellini directly to the sauce. Cook uncovered for 4–6 minutes, stirring occasionally, until pasta is tender.
  5. Return the chicken to the skillet. Add spinach and stir until wilted. Adjust seasoning with more salt and pepper if needed.
  6. Serve hot, garnished with extra parmesan or fresh herbs if desired.

Notes

If your sauce separates, a splash more broth or a tablespoon of cream whisked in off-heat will help. Use a wooden spoon to mix well.