Tuscan Chicken with Tortellini
Let’s Chat About This Comfort Food Winner
You ever have those days where you just want dinner to be easy but also feel a smidge fancy (like you might actually get away with eating it on the good plates)? That’s when I make this Tuscan Chicken with Tortellini. First time I cooked it was for a neighbor’s potluck—my son was 2, spaghetti ended up, somehow, inside a sneaker, and yet folks kept asking me for the recipe. Go figure. Now it’s become my secret weapon on chilly nights or when I just want everyone to stop whining about “what’s for dinner.” Not to mention the leftovers taste amazing, if they survive the night (they usually don’t around here!).
Why I Keep Making This Over and Over
It’s kind of my go-to when I want a solid weeknight win. My family goes crazy for this because—no joke—it’s creamy, garlicky, and has lots of those sun-dried tomatoes I swore I didn’t like until I actually used them. Honestly, I make this when I want to feel a little like an Italian nonna, waving the wooden spoon, sans apron (because, well, I always forget to put it on). And okay, there was a time I thought there was no way I had time to make chicken and pasta in one pan, but surprise! It’s mostly just throwing things in and waiting for magic.
What You’ll Need (Don’t Sweat the Small Stuff)
- 2 large boneless, skinless chicken breasts (or thighs if you’re feeling wild; I sometimes use rotisserie chicken when I forget to defrost—no one’s noticed!)
- 2 cups refrigerated cheese tortellini (the fresh kind from the cold section; dried works, but it’s not quite as plump)
- 2 tablespoons olive oil (my grandmother always insisted on extra-virgin, but honestly, whatever’s in the bottle is fine)
- 4 garlic cloves, minced (I’ve used the stuff from the jar when I’m feeling too tired, promise not to tell?)
- 1/2 teaspoon dried Italian herbs (sometimes I just wing it with oregano and basil…)
- 1/2 teaspoon crushed red pepper flakes (optional, but I think a little kick makes it cozy)
- 1 cup heavy cream (I’ve tried half-and-half, but it’s a bit thin for me)
- 1/2 cup chicken broth (the cube kind is fine, just mix it up)
- 1 cup grated Parmesan cheese (though pre-shredded stuff kind of melts weird; but don’t let that stop you)
- 1/2 cup sun-dried tomatoes, drained and sliced (the oil-packed ones are easiest, but dried brands work if you soak them for a bit)
- 3 cups baby spinach (a bagful, basically; sometimes I toss in kale if I forgot to buy spinach)
- Salt and black pepper, to taste
How I Actually Make This (Don’t Stress Perfection)
- Prep your chicken. Pat the chicken dry (or don’t, honestly, sometimes I forget), then season with salt, pepper, and some Italian herbs. Slice it up into fairly thick strips—I like mine chunky.
- Brown the chicken. Heat oil in a big skillet (nonstick, cast iron, whatever’s clean). Once hot, pop the chicken in and cook till golden on the outside, about 4-5 minutes per side. This is when I usually sneak a little taste (it might need more salt). Remove the chicken and chuck it on a plate for a minute.
- Get saucy. In the same skillet (don’t clean it! All the brown bits are where the flavor hides), add garlic and, if you’re feeling bold, a pinch of red pepper flakes. Cook for maybe a minute—don’t let the garlic burn or it’ll get real grumpy. Pour in the cream and broth, scraping up all those golden bits.
- Cheese & veggie time. Add the Parmesan gradually (I stir mine in fistfuls). Drop in the sun-dried tomatoes. Lower the heat so nobody gets scorched. Stir and let it come together for 2-3 minutes.
- Add tortellini. Toss in the tortellini—sometimes it sticks together, just poke it with a spoon until it loosens up. Let it simmer gently (not a mad boil or you’ll break the sauce) until the pasta’s tender, usually 5-7 minutes.
- Get that chicken back in. Plop the chicken back into the pan, add the spinach, and cover. Let it all warm through and the spinach wilt to nothing—a couple minutes will do it. Don’t worry if it looks a bit weird at first; once you stir, the sauce hugs everything.
- Taste and tweak. I always end up adding a bit more salt and pepper, or maybe an extra handful of cheese (just because). If the sauce feels thick, splash in a bit of broth or even a dash of milk.
Random Notes (Because I Learned The Hard Way)
- Tortellini cooks weirdly fast—like, blink and it’s mush. Keep an eye on it, promise it’s worth it.
- The sauce thickens as it sits, so if you think it’s a bit thin, just wait a minute. Or don’t (some nights I’m too hungry).
- If you forget the spinach, you can always toss in some peas or whatever greens are lurking in the fridge drawer (except lettuce; I tried that. It’s, well… not great.)
Variations (Some Winners, Some… Not So Much)
- I once swapped the sun-dried tomatoes for roasted red peppers; honestly, it was decent but not as bold. Not my best move, but maybe you’ll like it.
- No cream? I’ve used coconut milk in a pinch—it adds a funky twist, but my husband made a face. Your mileage may vary.
- Add mushrooms! Sauté them after the chicken for something earthy. On second thought, I like them but my kids pick them all out. Typical.
Do You Need Fancy Equipment?
I use a biggish nonstick skillet for this (or whatever’s not in the dishwasher). If you don’t have a giant pan, just do it in batches or use a Dutch oven. I once tried using two smaller pans at the same time, but ended up mixing everything together at the end anyway. Also, a wooden spoon helps, but really, any spoon works if you don’t mind a scrape or two.
How to Store and Reheat (If There Are Leftovers, Ha!)
Store any leftovers in a good ol’ plastic container with a lid—they should keep in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, add a splash of broth if the sauce’s gotten tight. Though honestly, in my house it never lasts more than a day—so that’s a very theoretical tip.
How I Like to Serve It Up
I usually just ladle big scoops into pasta bowls, sprinkle more (probably too much) Parmesan, and throw a slice of crusty bread on the side. Sometimes, if I’m feeling extra, I add a quick salad (but that’s just to make it look like I thought about veggies). My dad insists it needs a glass of dry white wine too, but orange soda has happened more than once. No shame.
Stuff I Wish I’d Known Sooner (AKA Pro Tips)
- I once rushed the browning of the chicken. Regretted it—kind of grey, kind of rubbery. Better to let it get golden, even if you’re hangry.
- Add cheese slowly, not all at once. I ignored that once and got a weird clumpy mess.
- Don’t skimp on the salt—it lifts everything. Except, well, the time I knocked half the shaker over. That was… instructive.
FAQ… Because I’ve Actually Gotten These Questions
Can I use frozen tortellini?
Yep, just add a minute or two to the simmer step, and make sure it’s fully cooked—no one likes a crunchy bite. I did this once when I’d forgotten to thaw anything and it worked fine.
Is there a dairy-free way to do this?
Sort of! Like I mentioned earlier, I’ve used coconut milk, and there’s vegan cheese parm too. Just know the sauce won’t be quite as thick or clingy. Still tastes good though!
Chicken thighs vs breasts—does it matter?
I actually prefer thighs because they’re juicier and harder to dry out, but sometimes I just grab whatever is on sale, so use what you’ve got. Even chunked rotisserie chook works out surprisingly well.
Can I make this ahead?
Some folks say the sauce splits if you totally cook it ahead and reheat (I think it tastes better the next day, split or not), but for best results, I prep the chicken and veggies early—then just throw everything together at dinnertime.
And, oh! If you ever figure out how to keep sun-dried tomatoes from gluing themselves to the spoon, do tell. I haven’t cracked that one yet.
Anyway, hope you enjoy this plate of coziness as much as we do. Let me know if you change it up (unless you try lettuce again… it’s just not the same).
Ingredients
- 2 large boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces cheese tortellini
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1/3 cup sun-dried tomatoes, chopped
- 2 cups fresh baby spinach
- 1 tablespoon chopped fresh basil (optional)
Instructions
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1Season the chicken breasts with salt, black pepper, and Italian seasoning.
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2Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside.
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3In the same skillet, add garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
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4Add heavy cream and grated parmesan cheese to the skillet. Stir and simmer for 2-3 minutes until the sauce thickens.
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5Cook the cheese tortellini according to package instructions; drain well.
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6Add spinach to the cream sauce and cook until wilted. Return the chicken to the skillet, add the cooked tortellini, and toss everything in the sauce. Garnish with fresh basil before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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