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A skillet filled with creamy tortellini mixed with spinach and shredded chicken, with a wooden spoon inside and a small wooden board with additional tortellini and spinach in the background.
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Cheese Tortellini with Chicken Recipe

This Cheese Tortellini with Chicken Recipe with its Tuscan flavors will knock your socks off! Using shortcuts like store-bought tortellini and shredded chicken, dinner is on the table in less than 30 minutes!
Course Dinner
Cuisine Italian
Keyword tortellini
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 426kcal
Author Katie Cooksey

Ingredients

  • 20 oz cheese tortellni refrigerated
  • 2 tablespoons sundried tomato oil or olive oil
  • 2 tablespoons butter
  • 4 cloves garlic minced
  • 1/2 cup flour
  • 1/2 cup dry white wine* sauvignon blanc, pinot grigio, etc.
  • 1/3 cup chicken broth
  • 3 cups spinach fresh, baby, chopped
  • salt to taste
  • black pepper to taste
  • 1 teaspoon Italian seasoning
  • 1/4 cup sundried tomatoes sliced
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese grated + more for serving (if desired)
  • 2 tablespoons pine nuts toasted
  • 3 cups shredded chicken think: rotisserie!
  • 1/4 cup basil fresh, chiffonade, for garnish

Instructions

  • Bring a large pot of water to a rolling boil. Add salt and cook tortellini according to package directions for al dente. Drain, rinse with cold water and set aside.
    A close-up of yellow tortellini being poured from a pot into a black pan filled with boiling water.
  • In a large deep skillet, over medium heat, add oil and butter. Once butter has melted add in garlic and saute for a couple of minutes or until soft and fragrant, being careful not to burn.
    A frying pan with chopped garlic sizzling in melted butter.
  • Stir in the flour and cook for a couple of minutes.
    A frying pan with butter and flour. Small bowls of pine nuts and sun-dried tomatoes, and a wooden board with stuffed pasta are nearby.
  • Turn off heat and pour in white wine and chicken broth, whisking constantly to deglaze the pan and create a thick lump-free sauce. Turn heat back on to a medium-low.
    A saucepan containing a creamy white sauce being whisked, with bowls of ingredients and a cutting board in the background.
  • Add in spinach, salt, black pepper, and Italian seasoning. Stir and simmer until spinach is wilted.
    A pan containing chopped spinach, salt, and various spices being prepared, presumably before being cooked.
  • Stir in sundried tomatoes, heavy cream, parmesan cheese, and pine nuts. Simmer until warmed through and cheese is melted.
    A skillet with a creamy sauce containing chopped greens, sundried tomatoes, pine nuts, and grated cheese. A wooden spoon rests in the skillet.
  • Stir in shredded chicken and cooked tortellini and simmer JUST until warmed through so you don't dry out the chicken.
    A skillet filled with creamy tortellini pasta mixed with shredded chicken, spinach, and sun-dried tomatoes, with a wooden spoon resting in the dish.
  • Garnish with fresh basil and more parmesan cheese (if desired), serve and enjoy!
    A plate of pasta topped with grated cheese and fresh herbs, placed on a table with a bowl of greens, wooden cutting board, and gold cutlery set on a gray napkin in the background.

Video

Notes

*If you don't have or don't want to use white wine, simply substitute with more chicken broth. 

Nutrition

Serving: 1g | Calories: 426kcal | Carbohydrates: 16g | Protein: 25g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 307mg | Potassium: 591mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2.416IU | Vitamin C: 12mg | Calcium: 173mg | Iron: 3mg
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