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Tuscan Chicken Tortellini Recipe

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4.2 from 20 reviews

Tuscan Chicken Tortellini is a creamy, flavorful pasta dish featuring tender cheese tortellini, succulent rotisserie chicken, sun-dried tomatoes, and fresh spinach all tossed in a luscious Parmesan and cream sauce with a hint of balsamic vinegar. Ready in just 30 minutes, this hearty and comforting meal is perfect for a quick yet indulgent dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 10 ounces refrigerated cheese tortellini

Sauce and Protein

  • 1 tablespoon olive oil (or sun-dried tomato oil)
  • 1 teaspoon Italian seasoning
  • 6 cloves garlic, minced
  • 3/4 cup chopped sun-dried tomatoes
  • 1/2 cup chicken stock (or chicken broth), plus a few splashes more as needed
  • 2 cups heavy cream
  • 4 ounces freshly shredded Parmesan cheese, plus more for garnish
  • 1 teaspoon balsamic vinegar
  • 1 cup fresh chopped spinach
  • 1.5 cups shredded rotisserie chicken

Garnish and Seasoning

  • Chiffonade fresh basil for garnish
  • Kosher salt, to taste
  • Fresh cracked black pepper, to taste

Instructions

  1. Cook tortellini: Bring a large pot of salted water to a boil and cook the refrigerated cheese tortellini just until al dente, about 3-5 minutes depending on package instructions. Drain and set aside.
  2. Heat oil and sauté aromatics: While the pasta cooks, heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the minced garlic, 1 teaspoon Italian seasoning, and a couple pinches of kosher salt and fresh cracked black pepper. Stir frequently and cook for about 30 seconds until fragrant.
  3. Deglaze the pan: Pour a few splashes of chicken broth into the pan and use a spatula to scrape up any flavorful browned bits stuck to the bottom. This adds depth to the sauce.
  4. Add sun-dried tomatoes and liquids: Stir in 3/4 cup chopped sun-dried tomatoes, 2 cups heavy cream, 1/2 cup chicken broth, and 4 ounces freshly shredded Parmesan cheese. Season again lightly with salt and pepper.
  5. Simmer and thicken sauce: Cook over medium-low heat, stirring occasionally, until the cheese melts and the sauce comes to a gentle simmer. Reduce heat to low and let it simmer until it slightly thickens, about 3-5 minutes.
  6. Incorporate vinegar and spinach: Stir in 1 teaspoon balsamic vinegar and 1 cup fresh chopped spinach. Cook just until the spinach wilts, about 1-2 minutes.
  7. Add chicken and tortellini: Fold in 1.5 cups shredded rotisserie chicken and the cooked tortellini. Heat through for 2-3 minutes, allowing flavors to meld and chicken to warm up. Adjust seasoning with additional salt and pepper as needed.
  8. Garnish and serve: Remove from heat and garnish with chiffonade fresh basil and extra Parmesan cheese. Serve immediately and enjoy the creamy Tuscan flavors!
  9. Optional: If you loved this recipe, please leave a 5-star rating and review below!

Notes

  • Using sun-dried tomato oil instead of olive oil can add extra depth and tomato flavor to the dish.
  • Heavy cream can be substituted with half-and-half for a slightly lighter version, but the sauce will be less rich.
  • Shredded rotisserie chicken makes this recipe quick and easy, but you can also use cooked chicken breast or thighs.
  • For a gluten-free meal, use gluten-free tortellini.
  • If fresh Parmesan is unavailable, high-quality grated Parmesan from a container can be used but will slightly alter the flavor.
  • This dish is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days and gently reheated on the stovetop with a splash of chicken broth to loosen the sauce.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://ellarecipe.com/tuscan-chicken-tortellini-recipe/