One Pan Tuscan Garlic Chicken Tortellini

Creamy one pan tuscan garlic chicken tortellini has incredible flavor and comes together in just 30 minutes!

One Pan Tuscan Garlic Chicken Tortellini

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?

One Pan Tuscan Garlic Chicken Tortellini | lecremedelacrumb.com

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.

One Pan Tuscan Garlic Chicken Tortellini | lecremedelacrumb.com

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 | lecremedelacrumb.com
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4.86 from 7 votes

One Pan Tuscan Garlic Chicken Tortellini

Creamy one pan tuscan garlic chicken tortellini has incredible flavor and comes together in just 30 minutes!
Course Main Course
Cuisine Italian, Mediterranean
Keyword Chicken, creamy, tortellini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Tiffany

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 1/2 cup frozen and thawed)
  • 1/2 cup sundried tomatoes (see note)
  • 1/2 cup chicken broth (I use low sodium)
  • 1/2 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

For your sundried tomatoes, I recommend buying one of the jars of sundried tomatoes packed in oil - then drain and rinse prior to using. If you use dehydrated, you'll need to rehydrate them by soaking them in warm water for about 15-20 minutes before using.
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.

 

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Comments

5 stars
Hey girl this looks so yummy!

Oh, this dish is speaking straight to my heart (and tummy)! Sun-dried tomatoes? YES. Tortellini? YES. I love that it is a one-pan dinner too – so easy! This is going on my to-make list for next week – it is already calling my name! Pinned 🙂

I am an email subscriber to Cremedelacrumb. 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.

    So great to hear this works well with fresh homegrown tomatoes!! 🙂 Thanks for the feedback Marsha!!

You could use cheddar, it would just taste different, but still be yummy I m sure. You could leave the flour out but coat the chicken lightly in cornstarch instead! Hope this helps! this recipe was amazing!! I adjusted the dry mix for only 2 chicken breasts, but made the recommended amount of sauce. Next time I might add the whole bag of baby spinach and another bell pepper! YUM! and thank you!!

4 stars
Made this last night, so delicious. I don’t like sun dried tomatoes so I used canned petite tomatoes and chilies. It was awesome.

5 stars
This looks amazing! I don’t have any spinach though, do you think it’ll taste just as good if I skip that ingredient?! 🙁 can’t wait to try this!!

    It’ll be ALMOST as good! 😉 I’d say go ahead and skip the spinach this time but next time (cause you’ll love it so much!) plan to add it!! 🙂

Do you season the chicken?

    Yes, I season the chicken with salt and pepper to taste.

5 stars
Love this, make it a lot, but I always want it creamier so I use more heavy cream and a little more chicken broth. I Also cook my chicken breasts on the grill instead of the pan. Really good dish tho!

5 stars
I make this in combination with a lemon herb chicken marinade and it is amazing.

This dish is simple, easy to make and punches a flavour into next week. Fabulouso!!! 😍

This recipe is simple and easy to make with beautiful flavours. Fabuluoso!!! 😍

This looks delicious. I guess turkey breasts would also be good option, as I like them more.

What is 1/2 cup?. How big is the cup?

Thanks

    Tom: One cup = 8 ounces, so half a cup would be 4 ounces. Use one of those ‘KITCHEN-MEASURING cups’ which have the ounces marked out on them.

This recipe is absolutely delicious!!! We eat is a few times a month 🙂

This was delish! Super easy to make. I added parmesan cheese, because, why not?

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!

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.

5 stars
This was super easy and very yummy!! Will definitely make again!

    Happy to hear you enjoyed it!

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!

5 stars
Made this last night and it was absolutely delicious!! Hubby loved it as well!

    Love it when you can easily please a husband! 😉

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!

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!

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!

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!

Could this be made the day before and reheated?

    Yes, I think so!

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