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!
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.
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.
