Go Back

One Pot Chicken Tortellini Dinner - A Cozy, Weeknight-Friendly Meal

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Olive oil: For sautéing and flavor.
  • Boneless, skinless chicken breasts or thighs (about 1 pound): Thighs stay juicier, but breasts work well too.
  • Kosher salt and black pepper: Essential seasoning.
  • Italian seasoning or dried oregano and basil: For a quick herb lift.
  • Onion (1 small), diced: Adds sweetness and depth.
  • Garlic (3–4 cloves), minced: The savory backbone.
  • Crushed red pepper flakes (optional): A little kick.
  • Chicken broth (3 cups): The main simmering liquid.
  • Heavy cream (3/4 cup): Creamy, silky sauce. Half-and-half works with a slightly thinner result.
  • Refrigerated cheese tortellini (18–20 ounces): Cooks fast and stays tender.
  • Baby spinach (2–3 cups): Stirred in at the end for color and nutrients.
  • Parmesan cheese (1/2 cup, freshly grated): Savory finish and thickener.
  • Lemon (1/2), juiced: Brightens and balances the richness.
  • Fresh basil or parsley (optional): For garnish and freshness.

Method
 

  1. Prep the chicken. Pat the chicken dry and cut into bite-size pieces. Season with salt, pepper, and Italian seasoning.
  2. Brown the chicken. Heat 1–2 tablespoons olive oil in a large, deep skillet or Dutch oven over medium-high. Add the chicken in a single layer. Cook, stirring once or twice, until lightly browned and just cooked through, about 5–6 minutes. Transfer to a plate and cover to keep warm.
  3. Sauté the aromatics. Lower heat to medium. Add a splash more oil if needed. Add diced onion and a pinch of salt. Cook until softened, 3–4 minutes. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
  4. Deglaze and add liquids. Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Bring to a simmer, then stir in the cream.
  5. Cook the tortellini. Add the tortellini to the simmering liquid. Stir to prevent sticking. Cook according to package directions, usually 3–5 minutes, until just tender. Keep the heat to a gentle simmer so the cream doesn’t separate.
  6. Return the chicken. Add the browned chicken and any juices back to the pot. Simmer 1–2 minutes to warm through.
  7. Finish the sauce. Stir in the Parmesan until melted and slightly thickened. Fold in the spinach and cook just until wilted, 1–2 minutes. Squeeze in lemon juice and taste. Adjust salt and pepper as needed.
  8. Serve. Ladle into bowls and top with extra Parmesan and fresh herbs. Serve hot.