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Tuscan Chicken Tortellini with Sun-Dried Tomatoes and Creamy Parmesan Sauce Recipe

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4.2 from 14 reviews

This Tuscan Chicken Tortellini is a creamy, flavorful one-pan dinner combining tender chicken breast, cheese tortellini, sun-dried tomatoes, and fresh spinach in a rich Parmesan cream sauce. It’s a perfect comfort meal ready in just 40 minutes, ideal for busy weeknights or cozy dinners.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 2 tablespoons extra virgin olive oil
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 teaspoon Italian seasoning, divided
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Sauce

  • 2 tablespoons unsalted butter
  • 1 tablespoon garlic, minced
  • 1 ½ cups (12 ounces / 360 g) chicken broth
  • ¾ cup (178.5 g) heavy cream
  • 2 ounces cream cheese, softened
  • ¾ cup (75 g) freshly grated Parmesan cheese
  • ½ cup (about 8 whole) sun-dried tomatoes, soaked in warm water until softened, then chopped
  • ½ teaspoon red pepper flakes (optional)

Pasta and Greens

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 2 cups (60 g) fresh spinach
  • 2 tablespoons fresh basil, chopped for garnish

Instructions

  1. Mix seasonings. In a small bowl, combine ½ teaspoon Italian seasoning, kosher salt, and black pepper.
  2. Season chicken. Evenly coat the 1-inch cubed chicken breasts with the seasoning mixture.
  3. Heat oil and cook chicken. In a large skillet over medium heat, heat 2 tablespoons olive oil. Add the seasoned chicken and cook 7-8 minutes, turning occasionally until golden brown and internal temperature reaches 165°F.
  4. Tent cooked chicken. Transfer cooked chicken to a plate and tent with aluminum foil to keep warm.
  5. Melt butter and cook garlic. Using the same skillet, melt 2 tablespoons butter over medium heat. Add 1 tablespoon minced garlic and cook 1-2 minutes until fragrant.
  6. Add chicken broth and simmer. Pour in 1 ½ cups chicken broth, scraping up any browned bits from the skillet. Let it simmer for 2-3 minutes.
  7. Reduce heat and add cream and cream cheese. Lower the heat to medium-low, stir in ¾ cup heavy cream and 2 ounces softened cream cheese, whisking until smooth.
  8. Add Parmesan cheese. Gradually stir in ¾ cup freshly grated Parmesan cheese to avoid clumps.
  9. Incorporate remaining Italian seasoning, sun-dried tomatoes, and red pepper flakes. Stir in the remaining ½ teaspoon Italian seasoning, ½ cup chopped sun-dried tomatoes, and ½ teaspoon red pepper flakes if using. Simmer for 3-4 minutes until sauce thickens slightly.
  10. Add tortellini. Add the 9-ounce package of refrigerated cheese tortellini directly into the sauce, stirring to coat. Simmer 5-6 minutes, stirring occasionally, until pasta is tender and has absorbed the sauce.
  11. Return chicken and spinach to skillet. Stir in the cooked chicken and 2 cups fresh spinach. Let simmer 2-3 more minutes until spinach wilts.
  12. Garnish and serve. Remove from heat, sprinkle with 2 tablespoons chopped fresh basil, and serve hot.

Notes

  • Soak sun-dried tomatoes in warm water until softened for best texture.
  • Adjust red pepper flakes according to your preferred spice level or omit entirely for mild flavor.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk, but sauce may be less rich.
  • If fresh basil is unavailable, dried basil can be used but add it earlier with other seasonings for flavor development.
  • To make this dish gluten-free, use gluten-free tortellini or alternative pasta.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://monicarecipes.com/tuscan-chicken-tortellini-with-sun-dried-tomatoes-and-creamy-parmesan-sauce-recipe/