One Pan Tortellini with Chicken
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.
Servings: 4
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
Calories: 606kcal | Carbohydrates: 36g | Protein: 31g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 152mg | Sodium: 632mg | Potassium: 529mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2523IU | Vitamin C: 16mg | Calcium: 201mg | Iron: 4mg
