One Pan Italian Chicken Tortellini
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Italian chicken tortellini in a light tomato cream sauce is the one pan wonder you need that dresses up those chicken breasts in the fridge! Pan fry the chicken into tender bites, whip up a simple homemade sauce infused with garlic, Parmesan, and Italian herbs, and simmer cheese-filled pasta directly inside. This easy meal packs in a lot of flavor for minimal effort—and easy dishwashing, too!
I’m always looking for new twists on old favorites, and this 15-minute recipe for tortellini in tomato cream sauce is truly among our long-time loves! Who doesn’t adore an ultra-fast recipe that requires only one pan for both pasta and a simple homemade sauce?
For this simple variation, we’re adding bites of chicken so each batch packs in a lot more lean protein and using the same velveting technique common to stir-fry recipes to keep that chicken tender and juicy. Conveniently, this also helps to lightly thicken and enrich the sauce, so the end result is better than ever before!
Why You’ll Love Italian Chicken Tortellini
- One skillet for everything: chicken, sauce, and pasta
- The tomato sauce is light yet full-bodied and flavorful
- Tender tortellini are just always a good idea
- Done in about 25 minutes, with enough hands-off time to prep a quick veggie, side salad, or garlic bread
Ingredient Notes
Tortellini, Freezer-to-Pot
You can store fresh tortellini in the freezer right in the original store packaging, then cook straight from frozen. This makes them super convenient to stock for emergency dinners! Add frozen tortellini directly to rapidly boiling water, or simmering sauce in a recipe such as this one, and increase the estimated cook time by 1-2 minutes. Tortellini are done when they’re tender, so if you have any uncertainty, just test one and assess.
Family-Friendly Serving
I personally love to mix baby spinach or frozen peas directly into this dish, so they are incorporated right alongside the pasta and chicken. Unfortunately, this is not really my kids’ favorite method. Shocking, right!? 😉
To make this maximally kid-friendly, I often leave a few pieces of chicken aside so they can choose chicken with or without sauce, and serve it with separate side dishes of steamed green beans, broccoli, or peas. Greens dressed with balsamic or Italian dressing are always good, also.
Just need a win? My kids think garlic knots or Texas toast are elite pairings.
More Easy Chicken Recipes
- Pesto Baked Mozzarella Chicken
- Classic Chicken Soup with Egg Noodles
- Creamy Dijon Chicken and Potatoes
- Chicken Florentine
One Pan Italian Chicken Tortellini
Ingredients
- 2 boneless, skinless chicken breasts
- 2 Tablespoons cornstarch
- kosher salt & black pepper
- 1-2 Tablespoons extra-virgin olive oil
- 2-3 cloves garlic minced
- 2 Tablespoons tomato paste
- pinch red pepper flakes
- 1 (14 ounce) can tomato sauce
- 1/2 cup chicken broth low-sodium preferred
- 1/2 teaspoon Italian seasoning
- 1/2 cup heavy cream or half and half
- 18 ounces refrigerated tortellini any kind
- fresh grated Parmesan and basil optional for serving
Instructions
- Cut chicken into bite-sized pieces (about 1”) and place in a large bowl. Sprinkle with the cornstarch, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss until the chicken is evenly coated.2 boneless, skinless chicken breasts, 2 Tablespoons cornstarch, kosher salt & black pepper
- Set a large skillet, ideally one with a tight-fitting lid, over medium-high heat. Drizzle in enough olive oil to lightly coat the bottom of the pan.1-2 Tablespoons extra-virgin olive oil
- When the oil starts to shimmer, add half the chicken. Cook for 2-3 minutes without touching, until one side is golden, then turn frequently as it browns for another couple of minutes, until each piece is cooked through. Transfer cooked chicken to a paper towel-lined plate, set aside, and repeat with remaining chicken.
- When all the chicken is cooked and removed from the pan, add garlic, tomato paste, and red pepper flakes. Cook for 30-60 seconds, just until fragrant.2-3 cloves garlic, 2 Tablespoons tomato paste, pinch red pepper flakes
- Add the tomato sauce, broth, and Italian seasoning. Scrape the bottom of the pan to release any browned bits, and stir well until the tomato paste is dissolved.1 (14 ounce) can tomato sauce, 1/2 cup chicken broth, 1/2 teaspoon Italian seasoning
- Stir in cream or half and half, then sample and add more salt and pepper to taste.1/2 cup heavy cream or half and half
- Stir in tortellini, then reduce heat to medium-low, cover the pan, and cook for 5 minutes. Test a tortellini; if it is tender, remove from the heat and serve, but if it needs a few more minutes, return the lid and continue cooking as needed, checking every minute or so.18 ounces refrigerated tortellini
- When the tortellini are cooked through, return chicken pieces to the pan. Stir well to warm through and coat with sauce.
- Serve right away with grated Parmesan and a sprinkle of fresh basil or parsley. Enjoy!fresh grated Parmesan and basil
Notes
- Storage: Either individual portions or a larger amount will keep well tightly-covered in the refrigerator at least 3-4 days.
- Reheating: Warm portions on 50% power in the microwave until warmed through, or if warming on the stovetop, use medium-low heat. If the sauce becomes too thick, add an extra splash of broth or water to loosen it back out.
- Yield: In our experience, this makes five to six fairly generous helpings.
- Sauce too Thick?: If the sauce becomes too thick while the tortellini are cooking, or while reheating, stir in another 1-2 tablespoons of broth or water as needed.
