Chicken Tortellini Pasta Recipe

This Chicken Tortellini Pasta is a creamy and satisfying recipe, which includes soft cheese tortellini and tender pan-seared chicken. It’s a family-favorite 30-minute meal, ready in no time.

Chicken Tortellini Pasta Ingredients

• 1 lb (20 oz) refrigerated cheese tortellini (fresh is best)
• 2 boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 ½ cups heavy cream (or half-and-half)
• 1 cup grated Parmesan cheese
• 2 cups fresh baby spinach
• ½ cup sun-dried tomatoes, chopped (optional, for a Tuscan twist)
• 1 tsp dried Italian seasoning
• ½ tsp salt
• ¼ tsp red pepper flakes (optional, for heat)
• Fresh parsley, chopped (for garnish)

How To Make Chicken Tortellini Pasta

1. Boil the water: Bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini. Cook according to the package directions (usually only 2–3 minutes). Do not overcook, or they will break apart in the sauce. Drain and set aside.
2. Sear the chicken: While the water heats, heat the olive oil in a large skillet over medium-high heat. Season the cubed chicken with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken to a plate.
3. Sauté aromatics: Reduce the heat to medium. Add the butter to the same skillet. Add the minced garlic (and sun-dried tomatoes if using). Sauté for 1 minute until fragrant, scraping up any browned bits from the chicken.
4. Make the sauce: Pour in the heavy cream. Bring to a gentle simmer. Let it bubble for 2–3 minutes to reduce slightly. Lower the heat and stir in the grated Parmesan cheese until melted and smooth.
5. Wilt the greens: Add the fresh baby spinach to the sauce. Stir gently for 1–2 minutes until the spinach has wilted down completely.
6. Combine and serve: Return the cooked chicken and the drained tortellini to the skillet. Toss gently to coat the pasta and meat in the creamy sauce. If the sauce is too thick, add a splash of pasta water or milk. Garnish with parsley and serve hot.

Recipe Tips

• Tortellini type: Refrigerated tortellini (found near the cheese or deli section) are superior to dried shelf-stable tortellini. They cook faster and have a much better cheesy texture.
• Don’t overcook pasta: Tortellini floats when it is done. As soon as they float, drain them. They will continue to cook slightly when added to the hot sauce.
• Sauce consistency: Heavy cream provides the most stable sauce that won’t curdle. If you use milk, you will need to make a roux (butter + flour) first to thicken it.
• Add-ins: This is a “kitchen sink” friendly recipe. Feel free to add sautéed mushrooms, diced bell peppers, or broccoli florets along with the chicken.

What To Serve With Chicken Tortellini Pasta

This rich pasta dish pairs well with crisp sides.

• Garlic Bread: Essential for scooping up the Alfredo-style sauce.
• Caesar Salad: The acidity cuts through the creamy pasta.
• Roasted Asparagus: A simple green side.
• White Wine: A Pinot Grigio complements the cheese and chicken.

How To Store Chicken Tortellini Pasta

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: The sauce will thicken significantly in the fridge. Reheat on the stove with a splash of water, milk, or broth to make it creamy again.
• Freeze: Freezing is not recommended as the cream sauce may separate and the tortellini can become mushy upon thawing.

Chicken Tortellini Pasta Nutrition Facts

• Calories: 620kcal
• Protein: 38g
• Carbohydrates: 45g
• Fat: 32g
• Saturates: 16g
• Sugar: 4g
• Salt: 1.1g

Nutrition information is estimated per serving (based on 4 servings).

FAQs

Chicken Tortellini Pasta Recipe

Recipe by Emily MitchellCourse: DinnerCuisine: Italian-AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

620

kcal

A quick and indulgent 30-minute meal featuring cheese-filled pasta and golden chicken tossed in a rich garlic parmesan cream sauce with spinach.

Ingredients

• 1 lb cheese tortellini

• 1 lb chicken breast, cubed

• 1 ½ cups heavy cream

• 1 cup Parmesan cheese

• 2 cups spinach

• 2 tbsp butter

• 3 cloves garlic

• Italian seasoning

Directions

• Boil tortellini until floating; drain.
• Season and sear chicken cubes in oil until cooked; remove.
• Melt butter and sauté garlic.
• Add cream and simmer to reduce.
• Stir in Parmesan until smooth.
• Add spinach and cook until wilted.
• Toss chicken and tortellini in the sauce.
• Serve immediately.

Notes

• Using refrigerated (fresh) tortellini is highly recommended over dried pasta for a tender, restaurant-quality bite that cooks in just 2 minutes.
• Do not let the sauce boil vigorously once the cheese is added, as high heat can cause the Parmesan to separate and become stringy or oily.
• If you want to add sun-dried tomatoes, use the oil-packed variety and drain them well; they add a concentrated sweetness that balances the rich cream.Chicken Tortellini Pasta Recipe