Chicken Spinach Tortellini & Sundried Tomatoes

A creamy, comforting tortellini skillet dish filled with tender chicken, wilted spinach, and bright sundried tomatoes — ready in under 30 minutes and perfect for an easy weeknight meal.

Yield:

Serves 4

Ingredients

For the Tortellini Skillet:

1 lb cheese tortellini (fresh or refrigerated)
1 lb chicken breast, sliced into thin strips
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
1 cup fresh spinach
½ cup chopped sundried tomatoes (oil-packed, drained)
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
Pinch of chili flakes (optional)

For Serving:

Extra Parmesan
Fresh basil or parsley

Instructions

Cook the Tortellini:

Bring a pot of salted water to a boil.
Cook tortellini according to package directions.
Drain and set aside.

Cook the Chicken:

Heat olive oil in a large skillet over medium-high heat.
Add chicken, salt, pepper, and Italian seasoning.
Cook 5–7 minutes until golden and cooked through.
Stir in garlic and cook 1 more minute.

Make the Cream Sauce:

Pour in heavy cream and chicken broth.
Stir in Parmesan until the sauce begins to thicken.
Add sundried tomatoes and chili flakes (if using).
Simmer 3–4 minutes.

Combine Everything:

Add spinach and cooked tortellini to the pan.
Toss gently until the spinach wilts and the sauce coats the pasta.
Taste and adjust seasoning.

Serve:

Scoop into bowls and top with fresh herbs and extra Parmesan.

Nutritional Information (Per Serving):

Kitchen Tips

Lighten Up: Swap half the cream for milk and add 1–2 extra tablespoons Parmesan.
Add Veggies: Mushrooms, peas, or cherry tomatoes make it even heartier.
Make-Ahead: Sauce thickens after refrigeration — add a splash of broth when reheating.

Enjoy this dreamy, creamy tortellini dish — comfort food at its finest! 💛