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A close-up overhead shot of one-pot chicken tortellini in a rustic black skillet, emphasizing the creamy sauce and fresh spinach.

One-Pot Chicken Tortellini: A 30-Minute Creamy Dream

This one-pot chicken tortellini is the ultimate 30-minute weeknight meal. Tender chicken and cheesy tortellini swim in a creamy garlic parmesan sauce with spinach for a dinner that's both easy and incredibly delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-inspired
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 lb Boneless, Skinless Chicken Breast cut into 1-inch pieces
  • 1/2 cup Diced Yellow Onion
  • 3 cloves Garlic minced
  • 1 tsp Italian Seasoning
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste
  • 2 cups Chicken Broth low-sodium
  • 1 cup Heavy Cream
  • 16 oz Refrigerated Cheese Tortellini
  • 3 cups Fresh Baby Spinach packed
  • 1/2 cup Grated Parmesan Cheese plus more for serving

Equipment

  • 1 Large skillet or Dutch oven
  • 1 Knife and Cutting Board

Instructions
 

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Add the chicken pieces to the skillet. Season with salt, pepper, and Italian seasoning. Cook until golden brown and cooked through, about 5-6 minutes.
  3. Pour in the chicken broth and heavy cream, scraping the bottom of the pan to release any browned bits. Bring the sauce to a gentle simmer.
  4. Add the fresh tortellini to the skillet. Stir to combine and cook for 5-7 minutes, or according to package directions, until the pasta is tender and cooked through.
  5. Remove from heat. Stir in the Parmesan cheese and fresh spinach until the cheese is melted and the spinach has wilted. Serve immediately.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat on the stovetop over low heat, adding a splash of milk or broth to thin the sauce as needed.
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