Description
A creamy, flavorful one-pan tortellini dish featuring tender chicken, fresh spinach, and a rich tomato-cream sauce. Ready in just 30 minutes, this easy skillet meal combines sautéed onions, garlic, and Italian seasonings with juicy diced tomatoes and a velvety cream sauce, all tossed with cheese tortellini and shredded chicken for a comforting, satisfying dinner perfect for busy weeknights.
Ingredients
Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
Seasonings & Liquids
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (or to taste)
- 1 (14 ounce) can diced tomatoes with juices
- 1 cup heavy/whipping cream
- 1/2 cup chicken broth
Main Ingredients
- 1 (9 ounce) package refrigerated cheese tortellini
- 2 cups shredded cooked or rotisserie chicken
- 2 cups (packed) fresh baby spinach
Seasoning & Garnish
- Salt and pepper, to taste
- Freshly grated Parmesan cheese (optional, to taste)
Instructions
- Sauté Onions: Melt the olive oil and butter in a deep skillet over medium heat. Add the chopped onion and sauté until softened and lightly browned, about 5-7 minutes, stirring occasionally to prevent burning.
- Add Aromatics and Liquids: Stir in the minced garlic, Italian seasoning, and crushed red pepper flakes. Then add the diced tomatoes with their juices, heavy cream, chicken broth, and cheese tortellini. Increase heat to medium-high, and cook uncovered, stirring occasionally, for 5 minutes. This allows the tortellini to cook in the sauce and helps thicken it as the starch is released. Adjust heat if the sauce bubbles too vigorously.
- Incorporate Chicken: Add the shredded cooked chicken to the skillet and continue cooking for another couple of minutes until the chicken is heated through and the sauce has reduced to your desired consistency. If the sauce starts to dry out too much, add a splash more cream to loosen it.
- Add Spinach and Season: Stir in the fresh baby spinach and cook just until wilted. Season the dish generously with salt and pepper to taste. Serve hot with freshly grated Parmesan cheese sprinkled on top if desired.
Notes
- You can use store-bought rotisserie chicken to save prep time.
- Adjust the amount of crushed red pepper flakes according to your preferred spice level.
- For a lighter version, substitute heavy cream with half-and-half, keeping in mind it may slightly affect creaminess.
- Fresh spinach can be swapped with baby kale or other leafy greens if preferred.
- Ensure the pan is deep enough to contain the sauce and tortellini while cooking to avoid overflow.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
