One-Pot Creamy Chicken and Mushroom Tortellini

Tortellini’s plump little rings hail from northern Italian comfort cooking, where stuffed pasta turns simple suppers special. This one-pot version folds seared chicken and earthy mushrooms into a silky cream sauce that hugs every cheese-filled bite.

Serves 5 · 15 min prep · 28 min cook

Estimate for one serving

• 610 cal
• 38g protein
• 48g carbs
• 30g fat
• 5g fiber

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Ingredients

• 20 oz cheese tortellini, refrigerated
• 1 lb boneless skinless chicken breasts, cubed
• 12 oz cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• 1 1/2 tsp Italian seasoning
• 2 1/2 cups low-sodium chicken broth
• 3/4 cup heavy cream
• 4 cups baby spinach
• 3/4 cup grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp fresh thyme leaves
• 1/4 tsp red pepper flakes

Instructions

1. 1Pat chicken cubes dry and season with salt, pepper, and Italian seasoning.
2. 2Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add chicken in a single layer and sear 3–4 minutes, turning once, until golden on most sides but not fully cooked through; transfer to a clean plate.
3. 3Reduce heat to medium. Melt butter in the same pot, then add diced onion and sliced mushrooms. Cook 6–7 minutes, stirring occasionally, until mushrooms release their liquid and turn deep golden brown.
4. 4Stir in minced garlic, remaining Italian seasoning, thyme, and red pepper flakes; cook 45 seconds until fragrant.
5. 5Pour in chicken broth and heavy cream, scraping the bottom to loosen browned bits. Bring to a lively simmer.
6. 6Add the cheese tortellini and return the seared chicken (plus any juices) to the pot. Stir, cover, and cook 5–7 minutes, stirring once halfway, until tortellini are tender and chicken reaches 165°F.
7. 7Uncover, fold in baby spinach and Parmesan, and cook 1–2 minutes more until spinach wilts and the sauce thickens into a silky coat. If too thick, splash in a tablespoon or two of water.
8. 8Taste and adjust salt and pepper. Let rest off heat 2 minutes so the sauce settles.
9. 9Ladle into shallow bowls and finish with an extra grate of Parmesan and thyme. Serve hot.