I make this creamy chicken tortellini pasta dish when I want a rich, comforting dinner that doesn't require a lot of extra prep work. Everything cooks in one pot, including the tortellini, so cleanup is easy. It's no fuss, hearty, and ready in about 30 minutes!
I love that I can make this entire dish in one pot from start to finish! The chicken gets cooked first, and there's no need to boil the tortellini separately, it cooks right in the cream sauce.
This recipe also works with whatever chicken you have on hand. I provide instructions for seasoning and cooking chicken breast, however, leftover shredded chicken works too.
This is exactly the type of recipe I rely on when I want dinner on the table fast! It might even be easier and quicker than my popular one-pot ground turkey broccoli pasta!
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Key Ingredient Notes
- Chicken breast - Trim away any fatty sections and chop the chicken into bite-sized pieces.
- White wine - Stick with dry varieties like sauvignon blanc or pinot grigio. I always have a few of those 500 mL tetra boxes on hand, so I never have to go without.
- Chicken broth - I like to start with low-sodium options because I can always add more salt at the end if needed.
- Heavy cream - This adds the "cream" to the cream sauce. Since we aren't thickening the cream sauce with flour or cornstarch, I don't recommend substituting this with half and half or whole milk.
- Tortellini - Use fresh tortellini found in the refrigerated section of the grocery store. Not the frozen or dry types.
- Spinach - I like my pasta to include both a protein and a vegetable, which is why I add spinach to this recipe. You can leave it out or swap in a precooked veggie like zucchini, broccoli, or kale.
*See the recipe card below for a detailed list of ingredients and measurements.
How to Make Creamy Chicken Tortellini
Step 1: Season the chicken with salt, pepper, garlic powder, and paprika. Cook it over medium heat for 5-7 minutes, or until cooked through.
Step 2: Remove the chicken from the pot and add in the diced onions and minced garlic. Cook until soft and fragrant (1-2 minutes).
Step 3: Deglaze the pot with the white wine, and then pour in the broth and cream.
Step 4: Bring to a low boil, add the tortellini, and simmer until the tortellini is fully cooked, about 3 minutes.
Step 5: Stir in the parmesan cheese, then add the chicken back in and remove from the heat. The cream sauce will continue to thicken as the dish cools.
Step 6: I prefer to stir in the spinach after the dish has cooled slightly and just before serving, so it softens without getting overly wilted. When you're ready to serve, stir in the spinach, scoop portions into bowls, and enjoy!
Serving Ideas
This creamy chicken tortellini dish is filling and satisfying enough to serve on its own, but if you're looking to round it out, here are a few simple ideas:
- Serve with baguette garlic bread or warm, crusty rolls to soak up some of the sauce.
- Add a light side salad or this crunchy marinated vegetable salad.
- Pair with roasted vegetables like sweet potatoes and Brussels sprouts or balsamic roasted asparagus.
Expert tips
- Deglazing the pan with white wine is my preference, but if you don't want to use wine, just proceed with adding the chicken stock.
- Avoid letting the sauce reach a strong, rolling boil, as this could cause the cream to break or burn. Adjust your heat as needed to keep it between a low boil and a simmer.
- Use freshly grated Parmesan cheese for better flavor and a smoother sauce. Pre-shredded Parmesan doesn't melt as well.
- Don't overcook the tortellini. It can get mushy fast!
Frequently asked questions
It's best served fresh, but you can cook the chicken in advance if you'd like. You'll miss out on some of the flavor from the brown bits that form on the bottom of the pan during cooking, but overall, it'll still be a delicious dish.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat with a splash of fresh cream or broth to help loosen the sauce back up.
I use cheese tortellini to keep the dish kid-friendly, but feel free to use whatever you like, as long as it's the fresh, refrigerated type. Giovanni Rana Chicken and Mozzarella Tortellini or Giovanni Rana Spinach Tortellini would both work really well in this recipe.
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Creamy Chicken Tortellini Pasta
Ingredients
- 2 pounds chicken breast
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- ½ cup diced white onion
- 1 tablespoon minced garlic
- ¼ cup dry white wine
- 1 ½ cups low-sodium chicken broth
- 2 cups heavy cream
- 20- ounce package refrigerated cheese tortellini family-size
- 1 cup grated Parmesan cheese
- Fresh baby spinach about 2-3 large handfuls
Instructions
- Chop the chicken breast into small, bite-sized pieces and place them in a large mixing bowl. Sprinkle with the salt, pepper, garlic powder, and paprika, then stir until all pieces are evenly coated.
- Heat the olive oil in a large, nonstick cooking pot or Dutch oven over medium heat. Add the seasoned chicken and cook for about 5-7 minutes, or until cooked through. Remove the cooked chicken from the pot and set it aside on a clean plate.
- Add the onion and garlic to the pot and sauté until soft and fragrant, about 1-2 minutes.
- Pour in the white wine to deglaze the pot, scraping up any brown bits from the bottom. Let it simmer for a minute or so to cook off the alcohol.
- Add the chicken broth and heavy cream and bring to a gentle boil.
- Once boiling, add the tortellini and cook to al dente, following the package instructions. This usually only takes about 3-5 minutes. Stir the tortellini occasionally to prevent sticking, and make sure you don't overcook it because it will become mushy and fall apart.
- Turn off the heat and stir in the Parmesan cheese until fully melted.
- Add the chicken back to the pot and let the pasta sauce cool for a few minutes.
- Stir in the spinach just before serving so it wilts gently without overcooking.
- Scoop portions into serving bowls, serve with a slice of crusty bread, and enjoy!
Nutrition
Notes
- Deglazing the pan with white wine is my preference, but if you don't want to use wine, just proceed with adding the chicken stock.
- Avoid letting the sauce reach a strong, rolling boil, as this could cause the cream to break or burn. Adjust your heat as needed to keep it between a low boil and a simmer.
- Use freshly grated Parmesan cheese for better flavor and a smoother sauce. Pre-shredded Parmesan doesn't melt as well.
- Don't overcook the tortellini. It can get mushy fast!
- The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Katie Youngs says
This ones always a hit with the family and it comes together so quickly! We love it!