Creamy Chicken Tortellini Pasta Recipe

Picture this: it’s midweek, you’re in the mood for something comforting yet sophisticated, and suddenly it hits you—creamy chicken tortellini with sun-dried tomatoes and a fresh twist of basil. It’s like a warm, culinary hug with a touch of elegance, ready to transport you straight to a cozy Italian nook without ever leaving your kitchen.

I savor the deep and satisfying combination of creamy chicken tortellini pasta. With substantial pieces of diced boneless, skinless chicken breasts sautéed in olive oil, and a luxurious blend of heavy cream and chicken broth, this dish delivers pure comfort.

Fresh spinach offers a nutritious boost, and sun-dried tomatoes deliver a delightful pop of flavor. Italian seasoning and fresh Parmesan elevate the overall taste.

This is an excellent dish to prepare if you have a cozy night in your future.

Ingredients

• Olive Oil: Rich in healthy monounsaturated fats, heart-friendly.
• Chicken Breasts: High in protein, lean, supports muscle growth.
• Garlic: Adds aromatic flavor, contains antioxidants.
• Heavy Cream: Provides creamy texture, rich in fats and calories.
• Parmesan Cheese: Adds savory umami, rich in calcium.
• Spinach: High in vitamins A, C, and K, adds color and nutrition.
• Sun-Dried Tomatoes: Intensely flavored, rich in antioxidants, enhances depth.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 12 ounces cheese tortellini
• 2 cups fresh spinach
• 1/4 cup sun-dried tomatoes, chopped
• Fresh basil, for garnish (optional)

How to Make this

1. In a big frying pan, warm the olive oil over medium-high heat. Toss in the diced chicken breasts and sauté until they’re brown and thoroughly cooked, about 5 to 7 minutes. Remove the cooked chicken to a plate and set it aside.

2. In the same skillet, add the garlic that has been minced and sauté for about 1 minute until it becomes fragrant.

3. Add the heavy cream and chicken broth. Stir to mix thoroughly and bring to a simmer.

4. Combine the salt and pepper to taste with the Parmesan cheese and Italian seasoning in a bowl, and then gradually incorporate the mixture into the sauce, stirring it in. Let the sauce simmer for several minutes until it begins to thicken.

5. At the same time, prepare the cheese tortellini according to the directions on the package. Drain the pasta and set it aside.

6. Return the cooked chicken to the skillet with the sauce.

7. Combine the spinach and sun-dried tomatoes. Cook until the spinach is wilted, about 2-3 minutes.

8. Carefully combine the cooked tortellini with the sauce, making sure that they are thoroughly and evenly combined.

9. Heat the mixture for a few minutes and then take it off the heat.

10. Serve the hot creamy chicken tortellini pasta, if desired, garnished with fresh basil.

Equipment Needed

1. Large frying pan (skillet)
2. Plate (for setting aside cooked chicken)
3. Bowl (for mixing cheese and seasoning)
4. Saucepan or pot (for cooking tortellini)
5. Colander (for draining pasta)
6. Stirring spoon or spatula
7. Knife (for dicing chicken and mincing garlic)
8. Cutting board
9. Measuring cups and spoons

FAQ

• Can I use frozen spinach instead of fresh spinach?Certainly, frozen spinach can be incorporated into your dish. Just be certain to fully thaw it and drain it thoroughly to avoid excess water before mixing it into your pasta.
• Can I substitute the heavy cream for a lighter option?Yes, you can use half-and-half or a mixture of milk and flour for a lighter version, but the sauce will be less creamy.
• What can I use instead of chicken breast?You can swap out the chicken thighs for a vegetarian alternative and bulk up the dish with even more vegetables, like mushrooms or bell peppers.
• How do I keep the tortellini from getting mushy?Prepare the tortellini according to the directions on the package, and be careful not to overcook as it will continue to soften slightly in the sauce. Cook just until al dente.
• Can I prepare this dish ahead of time?Certainly, the sauce and chicken can be made in advance, then mixed with the spinach and fresh tortellini just before serving.
• Is there an alternative to Parmesan cheese?Slightly different flavor than Parmesan, but Pecorino Romano or Grana Padano can be used for this recipe.

Creamy Chicken Tortellini Pasta Recipe Substitutions and Variations

1 tablespoon olive oil for avocado oil
1 pound boneless, skinless chicken thighs in place of chicken breasts.
1 cup half-and-half for heavy cream
1/2 cup Pecorino Romano cheese, in place of Parmesan cheese.
Cheese tortellini for 12 ounces of meat-filled tortellini.
2 cups baby kale in place of fresh spinach
1/4 cup fresh cherry tomatoes, cut in half, for sun-dried tomatoes.

Pro Tips

1. Flavor Enhancement: For deeper flavor, marinate the diced chicken in a little olive oil, salt, pepper, and some Italian seasoning for about 30 minutes before cooking. This extra step will infuse more flavor into the chicken.