One-Pan Creamy Chicken & Tortellini
One-Pan Creamy Chicken & Tortellini: fresh tortellini with chicken, sun-dried tomatoes, and spinach in a Parmesan cream sauce. Ready in just 30 minutes!
Equipment
- large, deep pan or Dutch oven
Ingredients
- 1 tablespoon olive oil OR oil from the jar of sun-dried tomatoes
- 1 pound boneless, skinless chicken breasts cut into bite-size pieces
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 2 cups chicken broth
- 1 (20 ounce) package of fresh tortellini
- 1/2 cup chopped oil-packed sun-dried tomatoes
- 1 cup heavy cream
- 1/2 cup + 1 tablespoon grated Parmesan cheese
- 1-2 cups fresh baby spinach
- Optional garnishes: fresh basil, crushed red pepper flakes
Instructions
- Heat oil in a large, deep pan or Dutch oven over medium-high heat. Add the chicken and season with salt and pepper. Cook for 7-8 minutes, stirring occasionally.
- Add the garlic, dried oregano, and onion powder to the pan and cook for 1-2 minutes.
- Add the chicken broth and use a wooden spoon to scrape up the chicken bits on the bottom of the pan, then add the tortellini and simmer (the tortellini might not be fully submerged) for 2 minutes, then reduce heat to medium and cook for 7-8 minutes, gently stirring occasionally, being sure not to break tortellini. The tortellini should be tender.
- Add the sun-dried tomatoes, heavy cream, Parmesan, and spinach. Stir to combine and cook for 4-5 minutes. The spinach should wilt and the sauce smooth and silky. Taste for needed salt. If desired, garnish with fresh basil, crushed red pepper flakes, and extra Parmesan cheese. Enjoy!
Video
Notes
- Leftovers can be stored in an air-tight container in the fridge for up to 3-4 days.
- Cream-based sauces don't freeze well, so freezing is not recommended.
- Shredding your own Parmesan cheese will result in a smoother, more flavorful cream sauce.
Tried this recipe?Let us know how it was!