Description
This One Pan Tortellini with Chicken is a creamy, comforting, and easy-to-make dish perfect for a quick weeknight dinner. Tender cheese tortellini and shredded rotisserie chicken simmer in a flavorful tomato-cream sauce packed with garlic, Italian seasoning, and fresh baby spinach. Prepared all in one skillet, it minimizes cleanup and maximizes deliciousness with a smooth, rich sauce and a hint of spice from crushed red pepper flakes. Ready in just 30 minutes, this recipe is perfect for busy home cooks craving a satisfying meal.
Ingredients
Scale
For the Sauce and Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (or to taste)
- 1 (14 ounce) can diced tomatoes with juices
- 1 cup heavy/whipping cream
- 1/2 cup chicken broth
Main Ingredients
- 1 (9 ounce) package refrigerated cheese tortellini
- 2 cups shredded cooked/rotisserie chicken
- 2 cups (packed) fresh baby spinach
- Salt and pepper to taste
Optional Garnish
- Freshly grated parmesan cheese, to taste
Instructions
- Sauté Onions: Melt the olive oil and butter in a deep skillet over medium heat. Add the chopped onion and sauté until softened and lightly browned, about 5 to 7 minutes.
- Add Aromatics and Liquids: Stir in the minced garlic, Italian seasoning, crushed red pepper flakes, and canned diced tomatoes with their juices. Pour in the heavy cream and chicken broth, then add the refrigerated cheese tortellini.
- Cook Tortellini in Sauce: Increase the heat to medium-high and cook uncovered, stirring occasionally, for 5 minutes. This helps the tortellini cook through and thickens the sauce as the starch is released. Adjust heat if the sauce bubbles too vigorously.
- Add Chicken and Reduce Sauce: Stir in the shredded cooked chicken and cook for 2 more minutes until warmed through. Let the sauce reduce to your preferred thickness. If it becomes too dry, add a splash of cream to loosen it.
- Wilt Spinach and Season: Stir in the fresh baby spinach and cook just until it wilts. Season generously with salt and pepper to taste.
- Serve: Serve the tortellini hot, topped with freshly grated parmesan cheese if desired.
Notes
- Do not substitute heavy cream with milk or half-and-half as the acidity of the tomatoes will curdle them and thin the sauce.
- For a spicier dish, increase crushed red pepper flakes according to your preference.
- Using pre-cooked rotisserie chicken saves time and adds great flavor.
- Fresh baby spinach can be swapped for other leafy greens like kale, but adjust cooking times accordingly.
