There are meals that feel instantly comforting the moment they hit the table, and this creamy chicken tortellini is exactly that kind of dish. Tender pieces of chicken, pillowy cheese-filled tortellini, and a rich tomato-cream sauce come together in one skillet for a dinner that feels indulgent yet balanced. Add in generous handfuls of spinach and a hint of spice, and you’ve got a recipe that works just as well for a busy weeknight as it does for a cozy dinner with loved ones.

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What makes this dish truly special is how effortlessly it comes together. Everything cooks in one pan, which means less cleanup and more time to enjoy the meal. The sauce is tomato-forward with just enough cream to make it silky and luxurious, coating every bite without feeling heavy. It’s the kind of recipe you’ll want to make again and again, whether you’re cooking for family, friends, or simply yourself.

Thoughts from the Kitchen

Creamy tomato sauces have a way of turning simple ingredients into something unforgettable. There’s something deeply satisfying about the combination of tomatoes, cream, garlic, and herbs simmering together, especially when they’re paired with pasta that soaks up every bit of flavor.

This chicken tortellini skillet is inspired by those comforting Italian-American flavors many of us grew up loving, but with a modern, streamlined approach. The chicken adds lean protein, the tortellini provides hearty satisfaction, and the spinach brings freshness and color to the plate. It’s the kind of meal that feels nourishing without sacrificing comfort.

Another reason this recipe shines is its versatility. It’s impressive enough to serve to guests, comforting enough to drop off for a friend who needs a homemade meal, and simple enough to pull together after a long day. Serve it with a crisp green salad or roasted vegetables, and you have a complete, well-rounded dinner.

Why This Chicken Tortellini Recipe Is a Winner

This dish checks all the right boxes:

Quick and easy – ready in about 30 minutes from start to finish.
One-pan meal – minimal dishes and maximum flavor.
Family-friendly – creamy, mild, and comforting.
Great for sharing – perfect for gatherings or make-ahead meals.

The balance of textures is another standout feature. The chicken is lightly coated and browned for flavor, the tortellini stays tender and soft, and the sauce ties everything together with richness and depth.

Ingredients You’ll Need

Here’s a closer look at what goes into this creamy chicken tortellini:

Chicken breast: Boneless, skinless chicken breast works beautifully here. It cooks quickly and stays tender when cut into bite-sized pieces. Chicken thighs or tenderloins can also be used if preferred.
Seasonings: A simple blend of salt, black pepper, Italian seasoning, smoked paprika, and a pinch of red pepper flakes adds warmth and depth without overpowering the sauce.
All-purpose flour: A light coating on the chicken helps it brown nicely and slightly thickens the sauce as everything simmers together.
Butter and olive oil: Using both gives you the flavor of butter with the higher smoke point of oil, ideal for browning the chicken and aromatics.
Shallot and garlic: These form the aromatic base of the sauce, adding sweetness and savory depth.
Sun-dried tomatoes: Finely chopped, they bring an intense tomato flavor and a subtle tang that elevates the entire dish.
Tomato paste: Adds richness and concentration, creating a sauce that tastes like it simmered for hours.
Chicken broth: Forms the base of the sauce and helps cook the tortellini directly in the pan.
Cheese tortellini: Fresh refrigerated tortellini works best for this recipe, offering soft, cheesy bites throughout.
Heavy cream: Just enough to make the sauce smooth and velvety without overpowering the tomato flavor.
Spinach: Wilts quickly into the sauce, adding color, nutrients, and freshness.
Parmesan cheese: Freshly grated Parmesan melts into the sauce and enhances its savory richness.

How to Make It

Season and Coat the Chicken

Start by cutting the chicken into small, even pieces. Place them in a bowl and season generously with salt, pepper, Italian seasoning, and smoked paprika. Toss well to ensure every piece is coated. Sprinkle the flour over the chicken and gently toss again until lightly dusted.

Brown the Chicken

Heat a large skillet over medium heat and add the butter along with one tablespoon of olive oil. Once hot, add the chicken in a single layer. Cook, stirring occasionally, until the pieces are golden brown and cooked through. Remove the chicken from the pan and set aside.

Build the Sauce

Add the remaining olive oil to the skillet, followed by the minced shallot, garlic, and sun-dried tomatoes. Sauté until fragrant and softened. Stir in the red pepper flakes, tomato paste, and chicken broth, scraping up any browned bits from the bottom of the pan.

Cook the Tortellini

Add the uncooked tortellini directly to the sauce. Bring to a gentle simmer, cover, and cook until the tortellini is tender, stirring once halfway through to ensure even cooking.

Finish and Serve

Return the chicken to the pan, then stir in the cream, spinach, and Parmesan cheese. Cook just until the spinach wilts and the sauce becomes creamy and cohesive. Serve hot with extra Parmesan and fresh herbs if desired.

Expert Tips and Variation Ideas

Cut chicken into small pieces – Smaller cubes make it easier to mix with the tortellini and coat with sauce evenly.
Fresh Parmesan is best – Grate it yourself for a richer, creamier finish. Pre-grated versions just don’t compare.
Chop aromatics finely – Minced shallot, garlic, and sun-dried tomatoes melt seamlessly into the sauce, giving a smooth, cohesive texture.
Swap proteins – Chicken thighs or mild Italian sausage work beautifully if you want a different flavor or more richness.
Add extra veggies – Bell peppers, mushrooms, or zucchini can be sautéed with the aromatics for extra nutrition and color.

Frequently Asked Questions

Can I make this gluten-free?
Yes! Use gluten-free tortellini and substitute the all-purpose flour with a gluten-free alternative. Cook times may vary, so follow the package instructions for the pasta.

How can I make it vegetarian?
Replace the chicken with a meat alternative or simply add more vegetables. Use vegetable broth instead of chicken broth to keep it fully vegetarian.

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How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days. Tortellini tends to absorb sauce over time, so add a splash of water when reheating to loosen it back up.

Can I freeze this?
Yes, but for best results, freeze before adding cream. Add cream when reheating to maintain a smooth sauce consistency.

Creamy One-Pan Chicken Tortellini in Tomato Sauce

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