Description
This creamy Tuscan Chicken Tortellini is a rich and flavorful Italian-inspired dish combining tender cheese tortellini, succulent rotisserie chicken, sun-dried tomatoes, and fresh spinach in a luscious Parmesan cream sauce infused with garlic, Italian seasoning, and a hint of balsamic vinegar. Ready in just 30 minutes, this comforting skillet meal is perfect for a delightful weeknight dinner.
Ingredients
Pasta
- 10 ounces refrigerated cheese tortellini
Sauce & Seasoning
- 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
- 2 cups heavy cream
- 4 ounces freshly shredded Parmesan cheese, plus more for garnish
- 1 teaspoon balsamic vinegar
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Add-ins
- 1 cup fresh chopped spinach
- 1.5 cups shredded rotisserie chicken
Garnish
- Chiffonade fresh basil
Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil and cook the refrigerated cheese tortellini until just al dente, according to package instructions. Drain and set aside.
- Heat the oil and sauté garlic and seasonings: In a large sauté pan, heat the olive oil over medium heat. Add the minced garlic, Italian seasoning, and a couple pinches of kosher salt and black pepper. Stir frequently and cook for about 30 seconds until fragrant.
- Deglaze the pan: Pour a few splashes of chicken broth into the pan to deglaze, scraping the bottom to loosen the flavorful browned bits.
- Add sun-dried tomatoes and liquids: Stir in the chopped sun-dried tomatoes, heavy cream, remaining chicken broth, and freshly shredded Parmesan cheese. Season with salt and pepper.
- Simmer the sauce: Reduce the heat to medium-low and cook for a couple of minutes until the cheese melts. Then bring the mixture to a gentle simmer and let it cook over low heat until the sauce thickens slightly.
- Add balsamic vinegar and spinach: Stir in the balsamic vinegar and fresh chopped spinach. Cook until the spinach wilts, stirring constantly.
- Combine chicken and pasta: Mix in the shredded rotisserie chicken and the cooked tortellini. Cook for a couple more minutes until everything is warmed through. Adjust seasoning with additional salt and pepper as needed.
- Garnish and serve: Remove from heat and garnish with chiffonade fresh basil and extra grated Parmesan cheese. Serve immediately.
- Enjoy and review: If you loved this recipe, consider leaving a 5-star rating and review to share your feedback.
Notes
- Using freshly shredded Parmesan cheese helps the sauce melt smoothly and enhances flavor.
- Sun-dried tomato oil can be used instead of olive oil for added depth.
- Rotisserie chicken is a convenient shortcut, but grilled or roasted chicken can be used instead.
- For a lighter version, substitute half-and-half for heavy cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
