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This easy tortellini with chicken recipe is a one pan beaut of a meal! Using rotisserie chicken is really convenient, and the creamy tomato and Italian herb sauce is fabulous.
Try my Creamy Tortellini with Spinach and Mushrooms or Creamy Pesto Ravioli next.
Why you’ll love it
This chicken tortellini recipe is based on my reader favorite One Pan Tortellini with Sausage. It’s equally simple and has loads of flavor in the tomato cream sauce with garlic! One pan means fewer dishes, and it’s a great way to elevate cheese tortellini and chicken.
When I initially developed this, I was well into cooking before I noticed I’d forgotten to include onions or any kind of herbs or seasoning. Oops. Good times. The second test went much better!
What you’ll need
- Olive oil and butter – for sautéing
- Onion and garlic – my go-to are sweet (Vidalia, Walla Walla, etc.) onions
- Italian seasoning – a blend of dried herbs in one jar
- Red pepper flakes – they infuse warmth and nuanced flavor (not spicy)
- Diced tomatoes – they’re canned at peak ripeness
- Heavy cream – to make it silky
- Chicken broth – the base of the sauce
- Tortellini – use the refrigerated kind. I like a cheese variety here.
- Chicken – pick up some rotisserie on the way home for ease
- Spinach – a burst of freshness and to get in some veggies
Helpful tips
- I always like to include some troubleshooting tips for one pan meals since cookware, different stovetops, and even altitude can alter results.
- If yours is looking a little dry before the pasta is done, just add a splash more liquid (broth or cream).
- Conversely, if it’s still too liquidy for your tastes, cover and/or turn up the heat a bit. The pasta will also absorb excess liquid fast.
How to make tortellini with chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Heat up the oil and butter, and sauté the onion until golden. Add in the garlic, Italian seasoning, crushed red pepper, tomatoes, cream, broth, and pasta. Increase the heat, and simmer, uncovered, as the tortellini cooks and the sauce thickens.
Stir in the rotisserie chicken, and cook until it’s heated through and the sauce is nicely reduced. Add in the spinach, and let it wilt. Give it a taste, and season with salt & pepper to your tastes. Top with freshly grated parmesan if desired.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This spoon rest is shaped like ravioli. Adorable.
- Butter is best stored in this butter dish. It tells you right where to cut it!
- Open up the canned tomatoes smoothly with this can opener, and mince the garlic with a garlic press.
Substitutions and variations
- I wouldn’t recommend substituting the cream for anything with a lower fat content. It will lack the intended richness, flavor, and texture and could even curdle due to the tomatoes.
- You could use petite diced tomatoes if you prefer.
What to serve with this creamy chicken tortellini
- This is one of those meals that goes perfectly with my Extra Cheesy Garlic Bread (pasta’s BFF) or garlic knots.
- For a salad pairing, you can’t go wrong with a Caesar salad! You’ll want to make my 10-minute Homemade Caesar Dressing, easy Garlic Croutons, and finish it with a dusting of fresh parmesan.
Leftovers and storage
- This one is better fresh. You could store leftovers for 3-4 days in the fridge, but keep in mind that the tortellini will soak up the sauce the longer it sits.
- Heat it up (slowly!) over a low heat so that nothing dries out.
- I don’t recommend freezing it because the texture will change.
If you made this one pan chicken and tortellini recipe, please leave me a star rating and review below! As always, tag me on Instagram so I can see your S&L creations.
One Pan Tortellini with Chicken
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 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
- 1 (9 ounce) package refrigerated cheese tortellini
- 2 cups shredded cooked/rotisserie chicken
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
- Freshly grated parmesan cheese optional, to taste
Instructions
- Melt the oil and butter in a deep skillet over medium heat and sauté the onion until softened and lightly browned (about 5-7 minutes).
- Add the garlic, Italian seasoning, crushed red pepper flakes, diced tomatoes, cream, chicken broth, and tortellini. Increase the heat to medium-high, and cook, uncovered, stirring occasionally, for 5 minutes. Cooking the tortellini in the sauce helps thicken it (it releases starch). Reduce the heat if it's bubbling like crazy.
- Stir in the chicken and cook it for another couple of minutes until it's warmed through and the sauce has reduced to your liking. Add a splash more cream if it gets too dry.
- Stir in the spinach and let it wilt. Season generously with salt & pepper and serve with fresh parmesan sprinkled over top if using.
Notes
- I do not recommend substituting the heavy cream because the acidity in the tomatoes will likely curdle milk or half-and-half, and the sauce will be thinner and less rich than intended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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