Tuscan Chicken Tortellini – Creamy, Flavorful & Cozy!

Name: Tuscan Chicken Tortellini
Total Time: 40 minutes
Active Time: 40 minutes
Intensity: Easy to Moderate
Servings: 4-6
Lasts: Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce.

An Italian-Inspired One-Pan Wonder

Transport your dinner table straight to the sun-drenched hills of Tuscany with this rich and vibrant dish. This Tuscan Chicken Tortellini combines plump, cheese-filled pasta and tender, golden chicken with the quintessential flavors of the Italian countryside: sweet sun-dried tomatoes, earthy spinach, and fragrant garlic, all swimming in a luxurious, creamy Parmesan sauce. It’s a restaurant-quality meal that feels indulgent and special, yet comes together in one pan in under an hour. Perfect for impressing guests or turning an ordinary weeknight into a celebration, this recipe is a guaranteed route to comfort and joy.

Ingredients

For the Chicken & Pasta

1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
20 oz (565g) package fresh cheese tortellini
2 tablespoons olive oil, divided
1 teaspoon Italian seasoning
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon butter

For the Tuscan Cream Sauce

1 small yellow onion, finely diced
4-5 cloves garlic, minced
½ cup (about 3 oz / 85g) oil-packed sun-dried tomatoes, drained and thinly sliced (reserve 1 tbsp of the oil)
3 tablespoons all-purpose flour
½ cup (120ml) dry white wine (like Pinot Grigio) or additional chicken broth
2 cups (480ml) low-sodium chicken broth
1 cup (240ml) heavy cream or full-fat half-and-half
½ teaspoon red pepper flakes (optional, adjust to taste)
3 cups (about 3 oz / 85g) fresh baby spinach, packed
¾ cup (75g) freshly grated Parmesan cheese, plus more for serving
¼ cup fresh basil, chopped, plus more for garnish

Equipment

Large pot for boiling pasta
Large, deep skillet or braiser (12-inch minimum)
Tongs
Whisk
Measuring cups and spoons
Grater for Parmesan

Step-by-Step Instructions

Step 1: Cook the Tortellini

Bring a large pot of well-salted water to a boil. Cook the fresh tortellini according to package directions (typically 3-4 minutes) until al dente. Drain, toss with a tiny bit of olive oil to prevent sticking, and set aside.

Step 2: Sear the Chicken

Pat the chicken pieces thoroughly dry with paper towels. In a bowl, toss them with Italian seasoning, salt, and black pepper.
Heat 1 tablespoon of olive oil in your large skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed to avoid crowding. Cook for 5-7 minutes, until golden brown on all sides and cooked through. Transfer to a clean plate. The chicken will finish warming through in the sauce later.

Step 3: Sauté the Aromatics

Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the 1 tablespoon of reserved sun-dried tomato oil (or butter) to the skillet. Add the diced onion and cook for 4-5 minutes until softened.
Add the minced garlic and sliced sun-dried tomatoes. Cook for 1 more minute, stirring constantly, until incredibly fragrant.

Step 4: Build the Cream Sauce Base

Sprinkle the flour over the vegetable mixture. Cook, stirring constantly, for 1-2 minutes to form a light roux and cook off the raw flour taste.
Pour in the white wine to deglaze the pan, using your whisk to scrape up all the flavorful browned bits from the bottom. Let it simmer for 2-3 minutes until reduced by half.
Gradually whisk in the chicken broth, followed by the heavy cream. Add the red pepper flakes (if using). Bring the sauce to a gentle simmer and let it cook for 5-7 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.

Step 5: Create the Tuscan Finish

Reduce the heat to low. Stir in the grated Parmesan cheese until completely melted and the sauce is smooth.
Add the fresh spinach in batches, stirring until it wilts into the sauce. This will take just a minute.
Add the cooked, drained tortellini and the seared chicken (with any accumulated juices) to the skillet. Gently toss everything together until the pasta and chicken are generously coated in the creamy sauce. Heat for 2-3 minutes until everything is warmed through.
Remove from heat and stir in the fresh, chopped basil.

Step 6: Serve with Style

Divide the creamy Tuscan chicken tortellini among warm bowls. Garnish with extra grated Parmesan cheese, a few more basil leaves, and a final crack of black pepper. Serve immediately with a side of crusty bread to soak up every last drop of the magnificent sauce.

Chef’s Notes & Expert Variations

Cream Choice: Heavy cream provides the richest, most luxurious sauce. For a slightly lighter version, full-fat half-and-half works very well—avoid milk, as it can curdle.
Sun-Dried Tomato Tip: The oil from the jar is packed with flavor! Using it to sauté the onions adds an incredible depth to the entire dish.
Wine Substitute: If you prefer not to cook with wine, simply use an additional ½ cup of chicken broth and add a squeeze of fresh lemon juice at the end for brightness.
Vegetarian Version: Omit the chicken. Add 8 oz of sliced mushrooms with the onions, and use vegetable broth. Consider using mushroom or spinach & ricotta tortellini.
Shortcut: Use a pre-cooked rotisserie chicken. Shred about 3 cups of meat and add it in Step 5 with the tortellini just to warm through.
Extra Veggies: Sliced bell peppers or artichoke hearts make wonderful additions. Add peppers with the onions and artichokes with the spinach.

Nutrition Information (Per Serving, based on 5 servings)