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The One-Pan Chicken Tortellini has turned into a household favorite round here. Everything clicks when juicy chicken chunks meet stuffed pasta pockets bathed in that rich tomato cream sauce. I've cooked this so many times now and can promise it transforms an ordinary dinner into something special.
What Makes This Dish Extraordinary
I'm crazy about how this meal combines everyday ingredients into something that tastes like you spent ages in a restaurant kitchen. The velvety sauce gets amazing flavor from those oil-packed tomatoes, while the stuffed pasta and wilted spinach turn it into a complete dinner. And guess what? You'll only dirty one pan making it.
Key Components
- Chicken: I dice mine and add Italian seasoning for meat that's juicy and packed with flavor.
- Cheese Tortellini: The refrigerated kind works just as well as fresh in this recipe.
- Sun-Dried Tomatoes: These intense flavor nuggets stored in oil really transform the sauce.
- Spinach: A handful of baby spinach brightens everything up and makes me feel less guilty.
- Heavy Cream: This gives us that luxurious sauce texture we're after.
- Parmesan Cheese: Skip the container stuff and grate your own for way better taste.
Creating The Magic
- Season and Dredge Chicken:
- Chop your chicken into even chunks, sprinkle with seasonings, then lightly dust with flour.
- Cook the Chicken:
- Warm up butter and oil in your pan before browning those chicken pieces until they're crispy outside.
- Build the Sauce:
- Cook your garlic and tomatoes, mix in some tomato paste and stock, making sure to scrape up all the tasty bits stuck to the pan.
- Simmer Tortellini:
- Toss the pasta directly into your bubbling sauce, pop a lid on and let it cook through.
- Finish and Serve:
- Return chicken to the pan with handfuls of spinach, pour in cream, sprinkle cheese and finish with torn basil.
Insider Secrets
Don't skimp on buying a block of real Parmesan—it's totally worth it for the taste boost. Try to cut everything roughly the same size for balanced bites. Sometimes I swap chicken for Italian sausage or toss in some sliced mushrooms. A tiny sprinkle of chili flakes can add just the right amount of heat.
Storage Solutions
This dish stays good in your fridge for up to five days. Since the pasta soaks up sauce overnight, just add a little splash of water when you warm it up to bring back its creaminess. Gentle stovetop heating works way better than the microwave.
Common Questions
Can I make this gluten-free? For sure—just grab some GF pasta and swap regular flour when coating your chicken. Want it vegetarian? Leave out the chicken, use vegetable stock instead and you'll still get an amazing meal. Storing leftovers? They'll keep nicely in a sealed container for about 5 days, just drizzle in some water before reheating.
Perfect Pairings
We usually enjoy this with a basic green salad or some oven-roasted broccoli on the side. And you can't forget some toasted garlic bread to mop up that incredible sauce. Pour yourself a glass of light white wine to make dinner feel extra fancy.
Why It's A Crowd-Pleaser
This meal hits all the right notes—rich sauce, juicy chicken bits, cheese-filled pasta and fresh greens coming together in just one skillet. It's fancy enough for weekend guests but simple enough for a weeknight dinner, which makes it pretty much perfect.
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Frequently Asked Questions About the Recipe
- → What's the best way to reheat it?
- Stir in a splash of water when warming it up. It keeps the sauce creamy since tortellini soaks up liquid.
- → Can I use smaller packages of tortellini?
- Of course! Just tweak the broth quantity—add a little more or less depending on your package size.
- → Why cut the chicken into small pieces?
- Smaller pieces cook faster and evenly, which is key for making this meal in 25 minutes.
- → Can I swap out the vegetables?
- Sure! Swap spinach and tomatoes for other veggies that cook quickly and soften nicely.
- → What type of pan works best?
- Choose a large cast iron or nonstick skillet. Either will cook evenly and keep the food from sticking.