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!
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!