Juicy, tender chicken meets cheesy tortellini in a silky creamy tomato sauce in this Creamy Chicken Tortellini. Everything cooks in a single skillet, making it a simple, satisfying dinner you can get on the table quickly.
This one-pan meal uses a straightforward tomato-cream base, fresh cheese tortellini that cooks fast, and plenty of freshly grated Parmesan for richness. It’s a hearty option for busy weeknights and pairs nicely with a green salad or garlic bread.
The combination of simple ingredients yields great texture and balanced flavor—think Tuscan-style pasta with a crowd-pleasing creamy finish that appeals to both kids and adults.
Why You’ll Love Creamy Tortellini
Picture forkfuls of al dente cheese-filled pasta coated in a smooth, velvety sauce that clings to every bite. Thin, seared slices of chicken add savory depth, while garlic, Parmesan, sun-dried tomatoes, and fresh basil lift the dish with bright, savory notes. The result is a comforting, well-rounded meal with creamy, cheesy satisfaction in every mouthful.
- Hearty comfort food: Creamy, cheesy tortellini and seared chicken make a filling, warming dinner.
- One-pan convenience: Everything cooks in a single skillet, which keeps prep and cleanup simple.
- Family friendly: Mild, familiar flavors make this a hit for most palates, and it’s easy to adapt with extra veggies or different pasta shapes.
Ingredients You Need
Note: The full, measured ingredient list is in the recipe card below.
- Chicken breasts: Boneless, skinless breasts work well; thin slices sear quickly. You can substitute boneless skinless thighs if preferred—adjust cook time accordingly.
- Cheese tortellini: Fresh or refrigerated tortellini is ideal. You can swap in spinach tortellini or other filled pasta if you like.
- Onion: White or yellow onion, finely minced.
- Garlic: Fresh garlic gives the best flavor.
- Sun-dried tomatoes: Use sun-dried tomatoes packed in oil (drained) or rehydrate dry sun-dried tomatoes before using.
- Tomato sauce: Any favorite jarred tomato sauce works; season to taste when cooking.
- Heavy cream: Adds the silky richness the sauce needs.
- Parmesan cheese: Freshly grated Parmesan melts into the sauce for the best texture and flavor.
- Fresh basil: Chopped and added at the end for brightness.
- Extra-virgin olive oil and butter: Used for searing and building flavor in the sauce.
- Seasonings: Italian seasoning, garlic powder, onion powder, salt, and black pepper.
Chef’s Kiss
For a touch of heat, add crushed red pepper flakes while simmering the sauce. There are more variation ideas in the recipe tips below.
Recipe Tips, Variations and Shortcuts
- Use rotisserie chicken: Swap in shredded rotisserie chicken to cut down on prep time while keeping big flavor.
- Substitute pasta: If you don’t have tortellini, penne, rigatoni, farfalle or fettuccine will all work—adjust cooking time as needed.
- Add more vegetables: Fold in baby spinach, zucchini, broccoli, bell peppers or kale for extra color and nutrients.
- Thicken the sauce: Simmer a little longer to reduce and thicken, or stir in extra Parmesan to reach the desired consistency.
- Add bacon: Crisp bacon pieces bring smoky richness and extra texture when mixed into the finished dish.
Serving Suggestions
This dish is quite filling and can serve about six with modest portions. Serve it alongside a crisp salad such as a Caesar or a warm, garlicky cheesy bread to round out the meal.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop in a skillet or in the microwave; add a splash of water or heavy cream while reheating if the sauce has thickened to restore a smooth texture.
Creamy Chicken Tortellini
Ingredients
For the chicken:
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 pound boneless skinless chicken breasts thinly sliced
- 1 to 2 tablespoons extra-virgin olive oil
For the sauce:
- 3 tablespoons unsalted butter
- 1/4 white onion minced
- 8 ounces cherry tomatoes
- 1/4 cup sun-dried tomatoes drained and chopped
- 1/4 cup tomato sauce
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon salt
- Freshly cracked black pepper to taste
For the pasta:
- 1 pound cheese tortellini (fresh or refrigerated)
- 1/4 cup fresh basil chopped
Instructions
Cook the chicken:
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Mix Italian seasoning, garlic powder, onion powder, and salt in a small bowl. Pat chicken dry and rub the seasoning evenly over both sides of each slice.
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Heat a large skillet over medium-high with a drizzle of olive oil. Sear the seasoned chicken 2–3 minutes per side until cooked through. Transfer to a plate and set aside.
Make the sauce:
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In the same skillet, melt butter over medium heat. Add onion and garlic and sauté 1–2 minutes until fragrant and softened.
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Add cherry tomatoes and sun-dried tomatoes along with the tomato sauce. Reduce heat to medium-low and cook 3–5 minutes, pressing gently on about half the cherry tomatoes to release juices while leaving some whole.
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Pour in heavy cream and stir to combine. Add Parmesan and stir until melted. Season with Italian seasoning, salt, and freshly cracked pepper. Simmer 2–3 minutes until the sauce thickens slightly.
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Toss the tortellini into the sauce and cook 3–4 minutes so the pasta absorbs the flavors. Nestle the cooked chicken back into the skillet, spoon sauce over the top, and heat through another 3–5 minutes.
Garnish and serve:
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Stir in chopped fresh basil just before serving. Plate the pasta and chicken, spoon extra sauce over top, and add more Parmesan if desired.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.