Cheese tortellini pasta, diced chicken and fresh spinach cooked in a skillet in a creamy, pink tomato sauce.
We love one-pan skillet meals for the quick and easy cleanup. This Skillet Chicken and Tortellini made with leftover cooked chicken, frozen tortellini and fresh spinach is one of our new favorites!
During the Summer we tend to grill a lot of chicken, so we like to make extra to use the leftovers in salads, soup and skillet meals like this one. It saves time when you want to be outside enjoying the beautiful weather.
This recipe serves four people, was super delicious, easy and can be ready in about 30 minutes!
Suggested Equipment
- 12-inch Skillet with Lid
- Dry Measuring Cup
- Liquid Measuring Cup
- Measuring Spoons
- Wooden Spoon
- Pasta Serving Bowl
Ingredients Needed
To make Chicken and Tortellini you're going to need the following ingredients:
Cooked, Diced Chicken Breasts: You can use any type of cooked chicken whether it be rotisserie, grilled, or baked.
Minced Garlic
Extra Virgin Olive Oil
Fresh Spinach: You can also use frozen, defrosted chopped spinach
Marinara Sauce: I always have some of my homemade sauce in the freezer, but you can use your favorite jar sauce too.
Heavy Cream: Or you can use half& half; just enough to turn the sauce pink-ish in tone.
Grated Pecorino Romano Cheese: Parmesan is fine too.
Chicken Broth: I use a low sodium chicken broth, but you can use any broth or stock in this recipe.
Cheese Tortellini: I used frozen, but you can use dry.
Crushed Red Pepper Flakes
How do you make Skillet Chicken and Tortellini?
Heat the skillet over medium high heat; then add the oil to the skillet along with the garlic and chicken. Saute for 1 minute; then add the spinach. You may need to add the spinach gradually so it all fits in the pan.
Stir with a spoon until the spinach wilts; then add the marinara sauce, chicken broth, heavy cream, grated cheese, red pepper flakes and the tortellini.
Mix well making sure to coat the pasta; then reduce heat to low. Cover the pan with a lid and cook for 15-20 minutes until the tortellini is cooked through and the liquid has reduced by half.
It may still be a little "saucy", but the longer it sits that liquid will absorb into the pasta. Serve with garlic bread and a garden salad.
Storage
Any leftovers can be stored in an airtight container for up to 3 days or in the freezer for up to 3 months.
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More Skillet Meals
- Honey Maple Pork Chops
- Mexican Chicken Taco Skillet
- Honey Tangerine Chicken
- Shrimp and Tortellini
- Balsamic Sausage Pasta
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Skillet Chicken and Tortellini
Ingredients
- 1 cup cooked, diced chicken breasts
- 1 tablespoon minced garlic
- 1 tablespoon extra virgin olive oil
- 3 cups fresh spinach
- 1 ½ cups marinara sauce
- ½ cup chicken broth
- ½ cup heavy cream
- ¾ cup grated Pecorino Romano cheese
- 1 pound frozen cheese tortellini
- ¼ teaspoon crushed red pepper flakes
Instructions
- Heat the skillet over medium high heat; then add the oil to the skillet along with the garlic and chicken. Saute for 1 minute; then add the spinach. (You may need to add the spinach gradually so it all fits in the pan).
- Stir with a spoon until the spinach wilts; then add the marinara sauce, chicken broth, heavy cream, grated cheese, red pepper flakes and the tortellini.
- Mix well making sure to coat the pasta; then reduce heat to low. Cover the pan with a lid and cook for 15-20 minutes until the tortellini is cooked through and the liquid has reduced by half.
Notes
Nutrition
Andee says
I definitely choose recipes by the way they look. The picture for this recipe looked really good...so I decided to try it and I absolutely loved it! This was a simple and delicious meal that I will make over and over again for sure!
Carrie's Experimental Kitchen says
I'm so glad you enjoyed the recipe!
Kelly Sperrazza says
So delicious ! Easy to make and this dinner was a big hit !
Carrie's Experimental Kitchen says
I'm so glad you enjoyed the recipe!