One Pot Creamy Chicken Tortellini Recipe
One Pot Creamy Chicken Tortellini features tender chicken tenders cooked to perfection, combined with cheesy refrigerated tortellini, fresh spinach, and flavorful sun dried tomatoes all simmered together in a rich and creamy sauce. This easy-to-make, one-pan dinner is ideal for busy weeknights and guarantees a comforting meal the whole family will enjoy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Protein & Dairy
- 1 pound fresh chicken tenders
- 2 tablespoons butter
- 1 cup heavy cream or half and half
- ½ cup grated parmesan cheese
Vegetables & Flavorings
- 2 tablespoons olive oil
- 2 tablespoons sun dried tomatoes, chopped
- 2 cups fresh spinach, roughly chopped
Dried & Spices
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- ½ teaspoon ground pepper
- 1 teaspoon dried Italian seasoning
Pasta & Liquids
- 20 ounces refrigerated cheese tortellini
- 1 cup water
Instructions
- Heat the Oil and Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken tenders and season both sides with half of the sea salt, garlic powder, ground pepper, and Italian seasoning mixture. Cook the chicken until the internal temperature reaches 165℉ using an instant-read thermometer. Remove the chicken from the skillet to a clean plate, cut into bite-sized pieces, and cover with foil to keep warm.
- Melt Butter and Add Cream: In the same skillet, melt the butter over medium heat. Pour in the heavy cream and water, then bring the mixture to a gentle simmer.
- Cook the Tortellini: Stir in the refrigerated cheese tortellini along with the remaining seasoning mixture. Cover the skillet and cook, stirring occasionally, until the pasta is almost fully cooked through.
- Add Sun Dried Tomatoes and Simmer: Stir in the chopped sun dried tomatoes and continue to simmer until the tortellini is completely cooked.
- Combine Chicken and Cheese: Return the bite-sized chicken pieces to the skillet and stir in the grated parmesan cheese to melt and blend throughout the creamy sauce.
- Wilt the Spinach and Serve: Add the roughly chopped fresh spinach and stir until wilted. Serve the creamy chicken tortellini immediately while hot.
Notes
- Use refrigerated cheese tortellini for best texture and quick cooking.
- Instant-read thermometer ensures chicken is safely cooked but not overdone.
- Feel free to substitute half and half for heavy cream to reduce richness.
- Adjust seasoning to taste, especially the salt, depending on your preference.
- This dish is best served fresh but can be refrigerated and gently reheated.
