Name: Creamy Tuscan Chicken Tortellini
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 1 medium onion, diced; 2 cloves garlic, finely chopped; 1/4 teaspoon red pepper flakes, or skip for mild; 1 1/2 cups low-sodium chicken broth; 1 cup heavy or whipping cream; 1 pound cheese tortellini (fresh/refrigerated; gluten-free if needed); 1/2 teaspoon Italian seasoning; 1/3 cup sun-dried tomatoes, thinly sliced; 1/3 cup Parmigiano Reggiano, freshly grated; 2 cups baby spinach, roughly chopped; 1/2 tablespoon lemon juice (optional); Salt and pepper, to taste; 2 tablespoons fresh basil, torn (or use dried)

Description

A hearty one-pan Italian dish with tender chicken, cheese tortellini, and a rich tomato-spinach cream sauce. Infused with garlic, sun-dried tomatoes, and fresh herbs, this Tuscan-inspired recipe is perfect for weeknight comfort food.

Ingredients

Scale

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 medium onion, diced
2 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes, or skip for mild
1 1/2 cups low-sodium chicken broth
1 cup heavy or whipping cream
1 pound cheese tortellini (fresh/refrigerated; gluten-free if needed)
1/2 teaspoon Italian seasoning
1/3 cup sun-dried tomatoes, thinly sliced
1/3 cup Parmigiano Reggiano, freshly grated
2 cups baby spinach, roughly chopped
1/2 tablespoon lemon juice (optional)
Salt and pepper, to taste
2 tablespoons fresh basil, torn (or use dried)

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Instructions

Heat olive oil in a large skillet until shimmering.
Add chicken and cook over medium-high heat for 6-10 minutes until golden and cooked through. Push chicken to the sides.
Add onion and garlic to the skillet. Sauté for 2-3 minutes until softened.
Stir in red pepper flakes (if using), Italian seasoning, and sun-dried tomatoes. Cook for 1-2 minutes.
Pour in chicken broth and bring to a simmer. Splatter with lemon juice.
Add cheese tortellini and cook for 2-3 minutes. Stir in heavy cream and Parmigiano Reggiano until the sauce is smooth and bubbly.
Toss with baby spinach and fresh basil. Gently stir until spinach is wilted and tortellini is cooked through.
Season with salt and pepper to taste. Serve warm.

Notes

Replace chicken with cooked shrimp for a seafood version. Add zucchini or bell peppers for extra veggies. Use frozen spinach if fresh is unavailable. Let the sauce thicken naturally for a richer texture. Store leftovers in an airtight container for 3-4 days.

Prep Time: 10
Cook Time: 25
Category: Dinner
Method: One Pan/Sheet Pan
Cuisine: Italian

Nutrition

Serving Size: 1 1/2 cups
Calories: 480
Sugar: 5g
Sodium: 800mg
Fat: 22g
Saturated Fat: 12g
Carbohydrates: 38g
Fiber: 2g
Protein: 28g
Cholesterol: 120mg