Description
Creamy Tuscan Chicken Tortellini is a rich and flavorful pasta dish featuring tender cheese tortellini, succulent rotisserie chicken, and a luscious creamy sauce infused with sun-dried tomatoes, garlic, and fresh spinach. This comforting meal comes together quickly, perfect for a satisfying weeknight dinner with Italian-inspired flavors.
Ingredients
Scale
Pasta
- 10 ounces refrigerated cheese tortellini
Sauce and Chicken
- 1 tablespoon olive oil (or sun-dried tomato oil)
- 1 teaspoon Italian seasoning
- 6 cloves garlic, minced
- 3/4 cup chopped sun-dried tomatoes
- 1/2 cup chicken stock (or chicken broth)
- 2 cups heavy cream
- 4 ounces freshly shredded Parmesan cheese, plus more for garnish
- 1 teaspoon balsamic vinegar
- 1 cup fresh chopped spinach
- 1.5 cups shredded rotisserie chicken
Garnish and Seasoning
- Chiffonade fresh basil for garnish
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Instructions
- Cook Tortellini: Bring a large pot of salted water to a boil and cook the refrigerated cheese tortellini until just al dente, following package instructions (typically about 3 minutes). Drain and set aside.
- Prepare the Sauce Base: While the tortellini cooks, heat olive oil in a large sauté pan over medium heat. Add the minced garlic, Italian seasoning, and a couple pinches of kosher salt and freshly cracked black pepper. Sauté, stirring frequently, for about 30 seconds until fragrant.
- Deglaze the Pan: Pour in a few splashes of chicken broth to deglaze, scraping the bottom of the pan with a wooden spoon to lift all the flavorful browned bits.
- Add Sauce Ingredients: Stir in chopped sun-dried tomatoes, heavy cream, remaining chicken broth, freshly shredded Parmesan cheese, and additional salt and pepper to taste. Bring the mixture to a gentle simmer over medium-low heat.
- Simmer and Thicken Sauce: Allow the sauce to gently simmer on low heat until it thickens slightly and the cheese is completely melted, about 3-5 minutes. Stir occasionally to prevent sticking.
- Finish the Sauce: Stir in the balsamic vinegar and fresh chopped spinach. Cook until the spinach wilts, about 1-2 minutes.
- Combine Pasta and Chicken: Add shredded rotisserie chicken and cooked tortellini to the sauce. Stir well and cook for an additional 2-3 minutes until heated through. Adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Remove from heat, garnish with chiffonade fresh basil and extra Parmesan cheese. Serve immediately and enjoy!
Notes
- Use freshly grated Parmesan cheese for the creamiest sauce and best flavor; pre-shredded cheese doesn’t melt as smoothly.
- Don’t overcook the tortellini; most refrigerated brands only need about 3 minutes as they will continue cooking slightly in the sauce.
- Adjust the sauce thickness by adding more chicken broth to thin or more cream to thicken, based on your preference.
- Add a pinch of red pepper flakes if you want to introduce a little heat and kick to the dish.
