This creamy chicken tortellini skillet is the kind of meal that feels comforting without taking much effort. It comes together in one pan with tender pasta, savory chicken, a rich tomato cream sauce, and fresh spinach for a quick and satisfying lunch or dinner.
Why You’ll Love This Recipe
It comes together in one pan, which makes cleanup simple and stress-free.
The cheese tortellini cooks right in the sauce, adding flavor and helping create a rich texture.
Rotisserie chicken keeps the recipe quick and convenient for busy days.
The spinach adds freshness and balances the creamy, savory base.
What You’ll Need (Ingredient Highlights)
Olive oil and butter create a flavorful base for sautéing the onion and garlic.
Diced tomatoes bring brightness and a light acidity that balances the cream.
Heavy cream makes the sauce silky and rich without much extra work.
Cheese tortellini adds heartiness and makes the dish feel extra satisfying.
Cooked chicken turns this into a complete meal with very little prep.
Pro Tips Before You Start
Use a deep skillet so the tortellini and sauce have enough room to cook evenly.
Chop the onion and mince the garlic before heating the pan so the cooking process stays smooth.
Keep an eye on the heat once the cream is added so the sauce stays gentle and does not reduce too quickly.
Add an extra splash of cream or broth at the end if you prefer a looser sauce.
How to Make Italian Grilled Chicken Pasta Salad
Step 1 – Sauté the aromatics
Melt the olive oil and butter in a deep skillet over medium heat. Add the chopped onion and cook for 5 to 7 minutes until softened and lightly browned.
Step 2 – Build the sauce
Stir in the garlic, Italian seasoning, crushed red pepper flakes, diced tomatoes with juices, heavy cream, chicken broth, and refrigerated tortellini. Increase the heat to medium-high and cook uncovered for about 5 minutes, stirring occasionally.
Step 3 – Warm the chicken
Add the shredded cooked chicken and cook for another 2 minutes or until heated through. Let the sauce reduce slightly, adding a splash more cream if needed.
Step 4 – Finish with spinach
Stir in the fresh spinach and cook just until wilted. Season generously with salt and pepper.
Step 5 – Serve
Spoon into bowls and top with freshly grated parmesan if desired. Serve warm.
What to Serve Them With
Serve it with garlic bread or warm dinner rolls for a fuller meal.
A crisp green salad pairs well with the creamy sauce.
Roasted vegetables also work nicely if you want a more balanced plate.
Variations / Substitutions
Use kale instead of spinach if you want a heartier green.
Swap rotisserie chicken for grilled chicken breast or leftover roasted chicken.
Use cheese-filled ravioli if tortellini is not available.
Add mushrooms or sun-dried tomatoes for extra flavor.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat or in the microwave with a splash of cream or broth to loosen the sauce.
This dish is best enjoyed fresh, as the tortellini will continue to absorb sauce over time.
FAQs
Can I make this recipe ahead of time?
Yes, but it tastes best freshly made. Reheat with a little extra liquid to refresh the sauce.
Can I use uncooked chicken?
Yes, but cook it fully before adding the sauce ingredients and tortellini.
Can I make it less rich?
You can replace part of the cream with more chicken broth for a lighter sauce.
Is this recipe spicy?
It has mild heat from the red pepper flakes, but you can reduce or skip them.
Can I add more vegetables?
Yes, mushrooms, zucchini, or bell peppers would all fit well in this dish.
Do I need to cook the tortellini separately?
No, the tortellini cooks right in the sauce, which adds extra flavor and helps thicken it.
What parmesan works best?
Freshly grated parmesan gives the best flavor and melts more smoothly.
Can I freeze it?
This recipe is not ideal for freezing because cream sauces can separate after thawing.
How do I know it’s ready?
The tortellini should be tender, the chicken hot, and the spinach fully wilted.
Can I use another pasta?
Yes, but cooking time and liquid amounts may need slight adjustment depending on the pasta shape.
Final Thoughts
This Italian chicken tortellini skillet is creamy, flavorful, and perfect for days when you want something easy but comforting. With simple ingredients and one-pan convenience, it’s a reliable recipe you’ll want to make again and again.
Full Recipe Card
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 cream
- 1/2 cup chicken broth
- 1 (9 ounce) package refrigerated cheese tortellini
- 2 cups shredded cooked chicken
- 2 cups packed fresh baby spinach
- Salt and pepper, to taste
- Freshly grated parmesan cheese, optional
Instructions
- Melt the olive oil and butter in a deep skillet over medium heat. Cook the onion until softened and lightly browned, about 5 to 7 minutes.
- Add the garlic, Italian seasoning, red pepper flakes, diced tomatoes, cream, chicken broth, and tortellini. Cook uncovered over medium-high heat for 5 minutes, stirring occasionally.
- Stir in the chicken and cook for 2 more minutes until warmed through. Let the sauce reduce slightly.
- Add the spinach and stir until wilted. Season with salt and pepper.
- Serve warm with freshly grated parmesan if desired.
