Creamy one pan tuscan garlic chicken tortellini has incredible flavor and comes together in just 30 minutes!
Orecchiette Pasta with Sausage, Easy Homemade Chicken Pot Pie, and Baked Feta Tomato Pasta are more recipes to enjoy.
Let’s talk for a minute about happy and sad things. Let’s get the sad stuff out of the way first: WHY is summer halfway over already?!?! Maybe not official summer, as in the summer that begins with summer solstice and ends with fall equinox, but the summer that starts at the beginning of June and ends at the end of August – because my brain still thinks of summer in grade school time (can’t break out of that I guess) and now that we are halfway through July, we are officially on the downhill side of summer vacay and I’m ridiculously sad about that. To the point of considering packing my bags and moving away to some place where summer starts in September. Any suggestions?
Alright now happy things. Like one pan meals in the form of Tuscan garlic chicken tortellini with creamy garlic sauce and spinach and sundried tomatoes that will make your life incredibly easy and delicious. That my friends, makes me very very happy. Almost happy enough to forget that summer is slipping away too quickly. Almost.
What people are saying about this One Pan Tuscan Garlic Chicken Tortellini
“I am an email subscriber to Creme de la Crumb. This recipe caught my eye last week, so I tried it right away! We loved it! Only deviation was that I used my own homegrown roma tomatoes instead of the expensive sun-dried version.
“This dish is simple, easy to make and punches a flavour into next week. Fabulouso!!! 
” – Peter
“Loved this! Was an instant hit. Used chicken breast tenderloins – and cooked in a Cast iron pot – deglazed after cooking chicken with chicken stock – then added garlic sundried tomatoes and 1/2 the spinach. Just before serving I added the remaining spinach and served with freshly grated parm! Amazing!” – Kristin
“Made this last night and it was absolutely delicious!! Hubby loved it as well!” – Dominique
One Pan Tuscan Garlic Chicken Tortellini
Ingredients
- 4-6 boneless skinless chicken thighs - OR 4 boneless skinless chicken breasts pounded to even thickness
- 1 tablespoon minced garlic
- 3 cups fresh baby spinach leaves - (or ½ cup frozen and thawed)
- ½ cup sundried tomatoes - (see note)
- ½ cup chicken broth - (I use low sodium)
- ½ cup heavy cream - or other milk, (see note)
- 8 ounces tortellini - (use your favorite, I used three cheese tortellini)
- salt and pepper to taste
Instructions
- Cook your tortellini according to package instructions (usually boil 7-9 minutes until tender), drain, and set aside.
- Grease your skillet/pan and add chicken. Cook for 5-7 minutes on each side over medium heat until browned and cooked through. Transfer to a plate and cover to keep warm.
- Add spinach, garlic, and sundried tomatoes to pan and saute over medium heat for 1-2 minutes until garlic is fragrant. Add chicken broth and stir another 2-3 minutes until spinach is wilted. Add heavy cream and stir another 2-4 minutes until liquid is reduced slightly and creamy.
- Add tortellini and chicken to pan, stir to coat, and allow to cook for a minute or so over medium heat til tortellini is hot throughout. Top with cracked black pepper if desired and serve.
Notes
Heavy cream will give your the richest, creamiest dish but using something like fat free half and half will cut back on fat and calories and still be delicious, though slightly less creamy and rich.
This was delicious! The sauce was nice and light, with the punch of flavor from the sundried tomatoes. Next time I’ll try to make it a little thicker and creamier. I also doubled the spinach as I used frozen spinach. Thanks, definitely a keeper!
This was pretty tasty the first time i made it, but i added more garlic & Crimini mushrooms Next time, alonG with some freshly CHOPPED ITALIAN parsleY.
I cant get the Recipe to download. When i click jump to recipe it doesnt work.
Thanks!:)
So sorry! That was an error with my site at the time that was not allowing recipes to load correctly. Thanks for your patience!
Could this be made the day before and reheated?
Yes, I think so!
Made this before and loved it! Do you think I could make again, freeze it and make it in a crockpot?
I totally think you could!
Not a tortellini fan. Do you think I could sub penne or fettuccini? Thank you!
I haven’t done that with this recipe but I think it would be fine!
i do this recipe all the time, but substitute orzo for the tortellini and add a splash of lemon juice at the end. it is the best, i promise you!
Sounds good. Wonder if you could add fresh mushrooms as well.
Hi Ruth- definitely go ahead and add fresh mushrooms! I bet that would be super delicious!
Curious…how far in advance can you cook the tortellini and it still be good to use in the dish? Is an hour of prep time okay?
One hour should be fine!
Made this last night and it was absolutely delicious!! Hubby loved it as well!
Love it when you can easily please a husband! 😉
Loved this! Was an instand hit. Used chicken breast tenderloins – and cooked in a Cast iron pot – deglazed after cooking chicken with chiCken stock – then added garlic Sundries toamtoes and 1/2 the SpInach. Just before serving i added the remaining spinach and served with freshly grated parm! Amazing!
Sounds delicious!
This was super easy and very yummy!! Will definitely make again!
Happy to hear you enjoyed it!
Could this work with creme fraiche?
Hi Lucy – I’ve never used creme fraiche, so I couldn’t say for sure but I think it should still work.
Great recipe! I made a few changes for our taste, but the concept remains.
We can our tomatoes from the garden and used those instead.
Also added roasted red bell peppers.
Awesome girl!