Name: Creamy Chicken Tortellini with Spinach and Parmesan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 12 oz cheese tortellini (fresh or frozen); 1 tbsp olive oil; 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces; 1 tsp garlic powder; 1 tsp Italian seasoning; Salt and pepper, to taste; 2 cups baby spinach; 1 cup half-and-half or whipping cream; 1/2 cup/grated Parmesan cheese, plus extra for garnish; 1 tsp lemon zest; 2 tbsp fresh parsley, chopped

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🧀 Creamy Chicken Tortellini with Spinach and Parmesan – Ready in 25 Minutes & So Irresistibly Comforting!

1. Introduction

This creamy chicken tortellini is the ultimate quick chicken pasta dinner you’ve been craving—tender cheese-filled pasta, seasoned chicken pieces, wilted baby spinach, and a luscious, rich Parmesan-cream sauce that clings just right to every twist. It’s comforting, luxurious, and yet so easy to whip up on a busy weeknight. I first made this for my family after a long day at work, and within minutes, the entire kitchen was filled with the warm, buttery, garlicky aroma of comfort food perfection. If you love easy weeknight pasta recipes that still feel gourmet, this one is a keeper.

2. Why You’ll Love This Recipe

✔️ Ready in under 25 minutes—faster than takeout! ✔️ One-pan wonder—minimal cleanup, maximum flavor. ✔️ Friendly for meal prep— leftovers reheat beautifully. ✔️ Packed with protein and veggies—baby spinach adds color, texture, and nutrition. ✔️ Crowd-pleasing—even picky eaters clean their plates!

3. Ingredient Notes

Using quality, well-sourced ingredients makes all the difference here. Let me walk you through the key players:

• Cheese tortellini (fresh or frozen) – I prefer refrigerated, egg-based tortellini for its tender bite and rich filling. Fresh tortellini cooks in minutes—just watch the package instructions! • Chicken breast or thighs – Boneless, skinless chicken breasts are lean and quick-cooking. For more depth, use thighs or a mix—just ensure they’re cooked through (internal temp 165°F). • Heavy cream + half-and-half – This combo gives you richness without overwhelming heaviness. Whole milk works in a pinch, but skip skim—it won’t emulsify as smoothly. • Grated Parmesan – Freshly grated only! Pre-shredded has anti-caking agents that can make your sauce grainy. • Garlic & fresh spinach – Garlic should be minced finely so it melts into the sauce. Fresh spinach wilts beautifully, but you can use frozen (thawed & drained) in a pinch.

4. Kitchen Tools You Need

I’ve tested this recipe in multiple setups—and having the right tools makes it foolproof:

• T-fal 14-Piece Hard Anodized Nonstick Cookware Set – The included deep skillet is perfect for searing chicken and building the sauce without sticking. Nonstick ensures even browning and easy cleanup. • Compact 6-in-1 Digital Air Fryer by Amazon Basics – My go-to for perfectly golden chicken cubes in minutes—no oven preheat needed! • Deluxe 33-Piece Silicone Utensil Set – Heat-resistant, non-scratch tools keep your pan pristine while stirring delicate sauces.

Bonus Pro Tip: Use a TOSHIBA Compact & Smart Microwave (0.9 Cu Ft) to quickly steam spinach or reheat broth—if you’re short on stove space, this tiny microwave is a lifesaver.

5. How to Make Creamy Chicken Tortellini

Phase 1: Sear the Chicken

Pat the chicken dry with paper towels—this is crucial for browning. Dice into ½-inch cubes and season generously with salt, black pepper, and a pinch of Italian seasoning. Heat 1 tbsp olive oil in a large skillet (or Dutch oven) over medium-high. Add chicken in a single layer—don’t overcrowd—and sear 2–3 minutes per side until golden and cooked through. Transfer to a plate. The crusty bits left behind? That’s flavor gold!

Phase 2: Build the Aromatic Base

Lower heat to medium. Add 2 tbsp butter, then sauté minced garlic (2–3 cloves) for 30 seconds—just until fragrant and golden (don’t let it burn!). Stir in ½ cup reserved pasta water, ½ cup heavy cream, and ½ cup half-and-half. Let it bubble gently for 2 minutes—this reduces slightly and thickens the base.

Phase 3: Creamy Sauce & Pasta Magic

Reduce heat to low. Add 1 cup freshly grated Parmesan and stir until melted and smooth (about 1 minute). Now, add uncooked tortellini (see note below) and cooked chicken. Gently toss to coat. Simmer uncovered for 4–5 minutes, stirring occasionally, until tortellini is tender and sauce thickens. If it looks too thick, add splashes of reserved pasta water (not plain water—it adds starch for sauce cling!).

Note: For fresh/frozen tortellini, cook per package (usually 3–5 mins). If using shelf-stable (dried), simmer 8–10 mins or until al dente.

Phase 4: Finish with Spinach & Serve

Off heat, stir in 2 cups baby spinach until just wilted (about 1 minute). Stir in 2 tbsp butter for extra richness. Taste and adjust seasoning—add a pinch of red pepper flakes for heat if desired. Garnish with extra Parmesan and fresh basil or parsley.

6. Expert Tips for Success

Here’s what sets home chefs apart:

Reserve pasta water before draining – The starchy water is your sauce’s best friend. Keep 1 cup ready before adding tortellini.
Don’t boil the cream sauce – High heat can cause separation. Keep heat low when adding dairy.

Grate Parmesan fresh – Pre-grated cheese contains cellulose, which can lead to a stringy, oily sauce.
Use whole ingredients – Full-fat cream, whole milk, and real butter ensure a silken texture that won’t break.
Let rest 2 minutes before serving – The sauce thickens as it sits, allowing flavors to meld.

7. Variations & Substitutions

Make it yours:

Vegetarian? Skip the chicken and add sautéed mushrooms or roasted red peppers.
Dairy-free? Use unsweetened coconut cream + nutritional yeast (2 tbsp) and vegan Parmesan.
Gluten-free? Substitute Gluten-Free cheese tortellini (check labels—some contain egg).
Lighter version? Swap heavy cream for full-fat coconut milk or half-and-half (reduce butter by half).

Extra veggies? Stir in ½ cup sun-dried tomatoes or roasted zucchini at the end.

8. Storage & Reheating

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce—microwaving can over-thicken it. Freezing isn’t recommended—dairy-based sauces tend to separate upon thawing.

9. FAQ

Can I use dried tortellini?

Yes—but you’ll need to increase the simmering time to 8–10 minutes and add ¼ cup extra broth or water to prevent drying out.

Why is my sauce grainy?

Most likely, you used pre-shredded Parmesan or overheated the dairy. Always use freshly grated hard cheese and keep heat low when incorporating cream.

Can I make this in the Instant Pot?

Yes! Sear chicken using SAUTE function, then deglaze with cream. Add uncooked tortellini, spinach, and cook on HIGH PRESSURE for 2 minutes (natural release 3 mins).

What pairs well with creamy chicken tortellini?

A crisp green salad with lemon vinaigrette, garlic bread, or roasted broccoli—light sides balance the richness beautifully.

10. Conclusion

This creamy chicken tortellini is pure cozy magic in a bowl—rich, velvety, and satisfying without being overly heavy. Whether you’re cooking for your family or impressing guests, it’s a dish that proves easy weeknight pasta doesn’t mean low on flavor. Give it a try tonight, and let the comforting aroma convince you once and for all. And if you love this one, explore more one-pan wonders like our Dump-and-Go Smothered Pork Chops or Easy Buffalo Chicken Sliders for your next weeknight win!