Creamy Garlic Parmesan Tortellini Skillet with Chicken

Tortellini hails from Italy's Emilia-Romagna, where stuffed pasta is a beloved craft. This skillet version folds juicy chicken and cherry tomatoes into a garlicky Parmesan cream for easy weeknight comfort.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 685 cal
• 42g protein
• 54g carbs
• 34g fat
• 4.2g fiber

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Ingredients

• 1 lb boneless skinless chicken breasts
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 5 garlic cloves, minced
• 1 1/2 cups cherry tomatoes, halved
• 1 cup chicken broth
• 1 cup heavy cream
• 20 oz refrigerated cheese tortellini
• 3/4 cup freshly grated Parmesan
• 3 cups baby spinach
• 1/4 cup fresh basil, chopped
• 1/4 tsp red pepper flakes

Instructions

1. 1Pat the chicken dry and cut into 1-inch bite-size pieces. Season evenly with salt, pepper, and the Italian seasoning.
2. 2Heat olive oil in a large 12-inch deep skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed 3 minutes until golden on the bottom, then stir and cook 3–4 minutes more until cooked through and lightly browned. Transfer chicken to a clean plate.
3. 3Reduce heat to medium and add the remaining olive oil plus the butter. Once melted, add the minced garlic and cook 45–60 seconds until fragrant but not browned.
4. 4Stir in the halved cherry tomatoes and salt. Cook 3–4 minutes, stirring occasionally, until the tomatoes soften and begin to release juices.
5. 5Pour in the chicken broth and heavy cream, scraping up any browned bits from the pan bottom. Bring the mixture to a gentle simmer.
6. 6Add the refrigerated tortellini directly to the skillet, stirring to coat. Cover and simmer 4–5 minutes, stirring once halfway, until the pasta is tender and plump.
7. 7Return the cooked chicken and any juices to the pan. Stir in the grated Parmesan until the sauce turns glossy and coats the pasta, about 1 minute. If the sauce seems too thick, splash in 2–extra broth.
8. 8Fold in the baby spinach and cook 1–2 minutes just until wilted. Taste and adjust seasoning with remaining salt and pepper. Sprinkle with red pepper flakes and chopped basil.
9. 9Remove from heat and let rest 2 minutes so the sauce thickens slightly. Serve hot in shallow bowls with extra Parmesan at the table.