Creamy Tuscan Chicken Tortellini (Easy 25-Minute Recipe)

Okay, so here’s the thing.

This creamy Tuscan chicken tortellini has literally saved me on more weeknight dinners than I can count. We’re talking 25 minutes. That’s it. Start to finish.

I stumbled onto this recipe last year on one of those Tuesday nights when everything felt chaotic. My kids were hungry. I was tired. And I needed something that looked like I tried… without actually trying that hard.

The result?

My family devoured it. My husband asked for seconds. And now? I make this at least twice a month.

Here’s what I love most about it: Everything happens in one pan. No fancy chef skills required. No running to three different grocery stores for weird ingredients. Just simple stuff that comes together into something that tastes way fancier than the effort you put in.

Recipe Timing:

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Difficulty: Easy

What Makes This Recipe Special

Let me tell you about the sun-dried tomatoes.

They’re the secret star here. That tangy-sweet punch cuts right through all the cream and makes every bite interesting. Not boring. Not one-note. Just… chef’s kiss.

The garlic? Six cloves might sound insane. But trust me on this. It mellows out when it cooks and adds this incredible depth.

And then there’s the spinach.

I’m not gonna lie—I started adding spinach mostly so I could feel less guilty about all the cream. But it actually tastes great. Plus, my kids eat it without complaining. Win-win.

Now, about that rotisserie chicken…

This is my actual secret weapon. I keep one in my fridge pretty much at all times. You skip the whole “cook raw chicken” step, which saves you at least 20 minutes. And the seasoning on that store-bought chicken? It adds flavor you didn’t even have to work for.

The cheese tortellini cooks fast. It’s forgiving. And it’s pillowy and perfect with this velvety sauce.

Honestly? This recipe is foolproof.

Ingredients for Creamy Tuscan Chicken Tortellini

Let me break down what you need. Nothing fancy. Nothing you can’t find at a regular grocery store.

Cheese Tortellini (10 ounces): I always grab the refrigerated kind. It has better texture than frozen. But if frozen is what you’ve got? It works. Just follow the package directions and add a minute or two to the cooking time.

Olive Oil (1 tablespoon): This keeps everything from sticking. Here’s a pro move though—use the oil from your jar of sun-dried tomatoes instead. Extra flavor for zero extra effort.

Italian Seasoning (1 teaspoon): This is usually basil, oregano, thyme, and sometimes rosemary. Don’t have a pre-made blend? Mix your own. No big deal.

Garlic (6 cloves, minced): Yes, six. I know it seems like a lot. But cooked garlic is nothing like raw garlic. It gets sweet and mellow. Fresh is best, but I won’t judge you if you use the jarred stuff.

Sun-Dried Tomatoes (3/4 cup, chopped): Get the oil-packed ones if you can. They’re softer. More flavorful. And you can use that oil for cooking.

Chicken Stock (1/2 cup): This thins out the sauce just enough. It also adds a savory backbone that water can’t match. Chicken broth works the same way.

Heavy Cream (2 cups): This is what makes the sauce luxurious. Rich. Velvety. All those good words. You can use half-and-half in a pinch, but the sauce won’t be as thick.

Parmesan Cheese (4 ounces, freshly shredded): Please—and I mean this—shred it yourself. The pre-shredded stuff has this anti-caking powder that makes the sauce grainy. Fresh Parmesan melts like a dream.

Balsamic Vinegar (1 teaspoon): Just one teaspoon. But it balances all that richness with a little tang. Don’t skip it.

Fresh Spinach (1 cup, chopped): Wilts down fast. Adds color. Sneaks in some vitamins. Kale or arugula work too if you’re feeling fancy.

Rotisserie Chicken (1.5 cups, shredded): The MVP ingredient. Leftover grilled chicken? Also great. Baked chicken? Sure. Anything that’s already cooked.

Fresh Basil (for garnish): Slice it into thin ribbons (that’s the chiffonade thing). It makes the dish look pretty and smell amazing.

Kosher Salt & Black Pepper (to taste): Season as you go. That’s the secret to building flavor.

Ingredients Table

Cooking Instructions & Tips

Alright. Let’s cook.

This moves fast, so read through everything once before you start. I learned that the hard way when I burned my garlic the first time.

How to Make Creamy Tuscan Chicken Tortellini

Step 1: Cook the Tortellini

Get your water boiling. Salt it like the ocean—seriously.

Toss in the tortellini. Most refrigerated packages only need 3-4 minutes. You want them just al dente because they’ll keep cooking in the sauce.

Here’s something I wish someone told me early on: Save a cup of that pasta water before you drain. That starchy water is liquid gold for adjusting your sauce later.

Drain the rest. Set it aside.

Step 2: Sauté the Aromatics

Heat your olive oil in a large pan over medium heat. When it starts to shimmer, add the garlic and Italian seasoning.

Stir constantly. Like, don’t walk away. Garlic goes from perfect to burned in about 10 seconds.

You want it fragrant but not brown. Maybe 30 seconds tops.

Add a pinch of salt and pepper right now. This builds flavor from the ground up.

Then splash in a little chicken stock and scrape up all those browned bits from the bottom. Those bits? That’s flavor you don’t want to waste.

Step 3: Build the Sauce

Toss in your sun-dried tomatoes. Stir them around in that garlicky oil.

Now pour in the heavy cream and the rest of your chicken stock. Turn the heat down to medium-low. This is important—high heat makes cream angry. It breaks. It curdles. It gets grainy.

Add your freshly shredded Parmesan. Stir gently.

Let this cook for 2-3 minutes. The cheese needs time to melt completely. You’ll see the sauce get smooth. Creamy. It’ll start to thicken up a bit.

Don’t rush this part. Low and slow wins the race.

Step 4: Add Finishing Touches

Stir in that teaspoon of balsamic vinegar. Watch how it brightens everything up.

Add your spinach next. It looks like a ton at first, but it wilts down to almost nothing. Just keep stirring. Maybe 1-2 minutes.

Taste it. Add more salt and pepper if you need to.

Step 5: Combine Everything

Time to add the chicken. Stir it into the sauce so every piece gets coated.

Then comes the tortellini. Fold it in gently—don’t be rough or you’ll break those delicate little pillows.

Let everything hang out together for 2-3 minutes. The tortellini will soak up some of that sauce.

Too thick? Add a splash of that pasta water you saved. Or more chicken broth. Easy fix.

Step 6: Serve and Garnish

Do one final taste test. Adjust your salt and pepper.

Pile it into bowls. Scatter fresh basil on top. Grate some extra Parmesan over everything.

Serve it hot. Like, right now. This is not a dish that likes to wait around.

Tips for the Best Creamy Tuscan Chicken Tortellini

Use Fresh Parmesan

I can’t stress this enough. Pre-shredded cheese has cellulose in it (basically sawdust) to keep it from clumping. That stuff makes your sauce weird and grainy. Grate it fresh. Your sauce will thank you.

Don’t Overcook the Tortellini

Check your package. Most refrigerated kinds only need 3 minutes. Set a timer. Overcooked tortellini turns to mush. And mushy pasta is sad pasta.

Adjust the Sauce to Your Liking

Some people like it thicker. Some like it thinner. More broth makes it thinner. More cream makes it richer. Do what makes you happy.

Add Some Heat

I throw in a pinch of red pepper flakes sometimes. Just a tiny bit. It doesn’t make it spicy—it just wakes everything up.

Quality Matters Here

This recipe is simple. Which means you can actually taste the ingredients. Good Parmesan. Good sun-dried tomatoes. Good cream. It makes a difference.

Watch Your Heat

Once that cream goes in, keep things at medium-low. High heat + cream = disaster. Patience gets you the silkiest sauce.

Make-Ahead Instructions

You can make the sauce the day before. Let it cool completely, then stick it in an airtight container in the fridge.

When you’re ready to eat, reheat it gently on low heat. Stir it often so it doesn’t scorch.

Cook your tortellini fresh that day. Add it with the chicken right before serving.

The sauce will thicken up in the fridge. That’s normal. Just thin it out with a little broth or cream when you reheat it.

Storing Leftovers

Leftovers keep for 3-4 days in the fridge. Use an airtight container.

The sauce gets really thick when it’s cold. Don’t panic. It’s supposed to do that.

Honestly? The flavors get even better the next day. Everything has time to meld together.

Reheating Instructions

Stovetop is best. Low heat. Stir it often.

Add a splash of chicken broth or cream to loosen things up. Otherwise it’ll be thick like paste.

Microwave works too if you’re in a hurry. Use half power. Stir every minute. This prevents those weird hot spots.

Taste it before you serve. Sometimes the cold dulls the seasoning a bit. Add a little salt and pepper to bring it back to life.

Variations, FAQs & Final Thoughts

Recipe Variations to Try

Vegetarian Version

Skip the chicken. Load it up with more veggies instead. Mushrooms, zucchini, roasted bell peppers—all winners. Use vegetable broth instead of chicken stock. Done.

Protein Swaps

Italian sausage is incredible in this. Brown it first, then follow the recipe. Shrimp cooks fast—add it in Step 5. Salmon? A little weird but surprisingly good.

Different Pasta

Ravioli works great. So does penne. Or rigatoni. Basically any pasta shape that can hold sauce. The tortellini is traditional, but don’t let that stop you.

Dairy-Free Option

Coconut cream instead of heavy cream. Nutritional yeast instead of Parmesan. It’s different—not gonna lie—but still tasty.

Add More Veggies

I throw in whatever I have. Broccoli florets. Cherry tomatoes. Artichoke hearts. This is one of those recipes where you can just freestyle a bit.

Frequently Asked Questions

Can I use frozen tortellini instead of refrigerated?

Yep. Just cook it longer—usually 5-7 minutes instead of 3-4. Check your package. The texture is slightly different but nobody’s gonna complain.

What can I substitute for heavy cream?

Half-and-half works. The sauce will be thinner but still good. You could also do milk mixed with cream cheese. Or full-fat coconut milk if you’re avoiding dairy. Each one changes the richness level.

How do I prevent the sauce from breaking?

Keep your heat low once the cream goes in. Never let it boil hard. Stir it frequently. Add the cheese slowly while stirring. Those steps keep everything smooth.

Can I make this dish ahead for meal prep?

Kind of. Make the sauce ahead. But cook the tortellini fresh when you’re ready to eat. Cooked tortellini sitting in sauce gets mushy. Nobody wants that.

What’s the best way to shred rotisserie chicken?

Two forks. Pull it apart on a cutting board while it’s still a bit warm. Or use your hands once it cools. Just take the skin off first. And watch out for bones.

Serving Suggestions

This is basically a complete meal already. You’ve got pasta, protein, and veggies. But sometimes I add:

• Crusty garlic bread – For soaking up all that extra sauce at the bottom of the bowl
• Caesar salad – The crunch is a nice contrast to all that creaminess
• Roasted asparagus or green beans – If I’m feeling like I need more vegetables

Wine?

A cold glass of Pinot Grigio or Chardonnay is perfect. The acidity cuts through the richness.

Why This Recipe Works

Here’s the thing. The flavors just work together.

The sun-dried tomatoes bring tang. The cream brings richness. The garlic and herbs bring depth. And that tiny bit of balsamic vinegar at the end? It ties everything together.

Using rotisserie chicken means you can have a homemade dinner on the table faster than you could get takeout delivered. That’s not an exaggeration.

And the one-pan situation?

Less cleanup. More time to actually sit down and eat. I’m all about that.

Final Thoughts

Look, I’m not gonna oversell this.

But this creamy Tuscan chicken tortellini has seriously become one of my most-requested dinners. My kids ask for it by name. My husband stops scrolling on his phone when I serve it. That tells you something.

It’s fast. It’s easy. And it tastes like you spent way more time on it than you actually did.

The recipe is forgiving too. Forgot to buy spinach? Skip it. Don’t have balsamic? Use red wine vinegar. Want to add extra garlic? Go for it.

Just remember these key things:

• Use fresh Parmesan
• Keep your heat low once the cream goes in
• Don’t overcook the tortellini

Follow those rules and you’ll be fine.

Give it a shot. I think you’re gonna love it.

Creamy Tuscan Chicken Tortellini

Quick and easy creamy Tuscan chicken tortellini with sun-dried tomatoes, garlic, spinach, and Parmesan in a rich cream sauce. Ready in just 25 minutes using rotisserie chicken!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course, Dinner

Cuisine Italian, Tuscan

Servings 4

Calories 520 kcal

Ingredients

  

• 10 ounces cheese tortellini refrigerated preferred
• 1 tablespoon olive oil or sun-dried tomato oil
• 1 teaspoon Italian seasoning
• 6 cloves garlic minced
• 3/4 cup sun-dried tomatoes chopped, oil-packed preferred
• 1/2 cup chicken stock or chicken broth
• 2 cups heavy cream
• 4 ounces Parmesan cheese freshly shredded, plus extra for garnish
• 1 teaspoon balsamic vinegar
• 1 cup fresh spinach chopped
• 1.5 cups rotisserie chicken shredded
• Fresh basil for garnish, chiffonade cut
• Kosher salt to taste
• Black pepper to taste

Instructions

 

• Cook the Tortellini
• Bring a large pot of salted water to a boil.
• Add tortellini and cook for 3-4 minutes until al dente (check package directions).
• Reserve 1 cup of pasta water before draining.
• Drain tortellini and set aside.
• Sauté the Aromatics
• Heat olive oil in a large skillet over medium heat.
• Add minced garlic and Italian seasoning. Stir constantly for 30 seconds until fragrant (don’t let it brown).
• Season with a pinch of salt and pepper.
• Add a splash of chicken stock and scrape up any browned bits from the bottom of the pan.
• Build the Sauce
• Add sun-dried tomatoes to the pan and stir.
• Pour in heavy cream and remaining chicken stock.
• Reduce heat to medium-low.
• Add freshly shredded Parmesan cheese and stir gently.
• Cook for 2-3 minutes until cheese melts and sauce thickens, stirring occasionally.
• Add Finishing Touches
• Stir in balsamic vinegar.
• Add chopped spinach and cook for 1-2 minutes until wilted, stirring constantly.
• Taste and adjust salt and pepper as needed.
• Combine Everything
• Add shredded rotisserie chicken to the sauce and stir to coat.
• Gently fold in cooked tortellini.
• Let everything simmer together for 2-3 minutes.
• If sauce is too thick, add reserved pasta water or more chicken broth to thin.
• Serve
• Do a final taste test and adjust seasoning if needed.
• Serve hot in bowls.
• Garnish with fresh basil ribbons and extra grated Parmesan cheese.

Notes

Fresh Parmesan: Shred Parmesan yourself for the smoothest sauce. Pre-shredded cheese contains anti-caking agents that make the sauce grainy.
Tortellini Options: Frozen tortellini works but needs 5-7 minutes cooking time instead of 3-4 minutes.
Heat Control: Keep heat at medium-low once cream is added to prevent the sauce from breaking or curdling.
Protein Swaps: Use Italian sausage (browned first), shrimp, grilled chicken, or baked chicken instead of rotisserie.
Make-Ahead: Prepare sauce up to 1 day ahead. Store in airtight container in fridge. Reheat gently and cook tortellini fresh when ready to serve.
Storage: Leftovers keep 3-4 days in an airtight container in the fridge. Sauce will thicken when cold.
Reheating: Reheat on stovetop over low heat with a splash of chicken broth or cream to loosen sauce. Or microwave at 50% power, stirring every minute.
Vegetarian Option: Skip chicken, add more vegetables (mushrooms, zucchini, bell peppers), and use vegetable broth.
Add Heat: Add a pinch of red pepper flakes with the garlic for a subtle kick.Claude can make mistakes. Please double-check responses.

Keyword Creamy Tuscan Chicken Tortellini