One Pan Italian Chicken Tortellini
THE one pan wonder you need! Tender chicken, plump cheese-filled pasta, and a simple Italian-seasoned tomato cream sauce to tie it together.
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
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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.
Nutrition Estimate
Calories: 433 kcal, Carbohydrates: 45 g, Protein: 31 g, Fat: 14 g, Saturated Fat: 5 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 0.01 g, Cholesterol: 88 mg, Sodium: 831 mg, Potassium: 579 mg, Fiber: 5 g, Sugar: 6 g, Vitamin A: 465 IU, Vitamin C: 7 mg, Calcium: 162 mg, Iron: 3 mg