Italian chicken tortellini in a light tomato cream sauce is a one-pan meal that turns ordinary chicken breasts into a satisfying, flavorful dinner. Bite-sized chicken is seared until tender, then finished in a simple tomato-cream sauce with garlic, Parmesan, and Italian herbs. Refrigerated tortellini cook right in the sauce, producing a complete, comforting dinner with minimal cleanup.
This recipe is a variation on a popular 15-minute tortellini-in-tomato-cream idea, upgraded with chicken for extra protein. The chicken is lightly dusted with cornstarch and quickly seared to keep it juicy. As the sauce cooks, the pan’s browned bits add depth and the cream enriches the tomato base for a well-rounded, homey flavor.
Why You’ll Love Italian Chicken Tortellini
- Everything cooks in one skillet — chicken, sauce, and pasta.
- A light but flavorful tomato cream sauce that isn’t heavy.
- Cheese-filled tortellini stay tender and delicious.
- Ready in about 25 minutes, with short hands-off time for quick sides.
Ingredient Notes
- Boneless, skinless chicken breasts. Easy to find and adaptable to many dishes.
- Cornstarch. A light coating helps the chicken retain moisture and gives the sauce slight body.
- Refrigerated tortellini. Fresh, quick-cooking tortellini work best; any filling is fine.
- Minced garlic. Adds bright savory flavor.
- Tomato paste and tomato sauce. Together they build color and concentrated tomato flavor quickly.
- Chicken broth or stock. Low-sodium is preferred to control salt levels.
- Cream or half-and-half. Adds richness and softens acidity.
- Staples: olive oil, Italian seasoning, kosher salt, black and red pepper.
- Finishing touches: grated Parmesan and optional fresh herbs like basil or parsley.
Tortellini, Freezer-to-Pot
Fresh tortellini can be stored frozen in their original packaging and cooked straight from frozen. Add frozen tortellini directly to rapidly boiling water or to simmering sauce and increase cook time by 1–2 minutes. Test a piece for doneness if you’re unsure—tortellini are ready when tender.
Family-Friendly Serving
Vegetables like baby spinach or frozen peas can be stirred into the pan during the last few minutes to integrate them with the pasta and sauce. If you’re serving kids who prefer simpler presentations, set aside a few plain chicken pieces and offer steamed green beans, broccoli, or peas on the side.
Simple greens dressed with balsamic or Italian vinaigrette pair nicely, and garlic knots or Texas toast are popular complementary breads for picky eaters.
More Easy Chicken Recipes
- Pesto Baked Mozzarella Chicken
- Classic Chicken Soup with Egg Noodles
- Creamy Dijon Chicken and Potatoes
- Chicken Florentine
One Pan Italian Chicken Tortellini
Ingredients
- 2 boneless, skinless chicken breasts
- 2 Tablespoons cornstarch
- Kosher salt & black pepper
- 1–2 Tablespoons extra-virgin olive oil
- 2–3 cloves garlic, minced
- 2 Tablespoons tomato paste
- Pinch red pepper flakes (optional)
- 1 (14 ounce) can tomato sauce
- 1/2 cup chicken broth (low-sodium preferred)
- 1/2 teaspoon Italian seasoning
- 1/2 cup heavy cream or half-and-half
- 18 ounces refrigerated tortellini (any kind)
- Fresh grated Parmesan and basil or parsley for serving (optional)
Instructions
- Cut the chicken into bite-sized pieces (about 1 inch). Place in a large bowl and toss with the cornstarch, about 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper so pieces are evenly coated.
- Heat a large skillet (ideally with a lid) over medium-high heat and add enough olive oil to lightly coat the pan.
- When the oil shimmers, add half the chicken. Cook undisturbed 2–3 minutes until one side is golden, then turn and cook until pieces are cooked through. Transfer to a paper towel–lined plate and repeat with the remaining chicken.
- Add the garlic, tomato paste, and red pepper flakes to the pan. Cook 30–60 seconds until fragrant.
- Stir in tomato sauce, chicken broth, and Italian seasoning. Scrape the pan to release browned bits and dissolve the tomato paste into the sauce.
- Stir in the cream or half-and-half, then taste and adjust salt and pepper as needed.
- Add the tortellini, reduce heat to medium-low, cover, and cook 5 minutes. Test a tortellini; if tender remove from heat. If not, continue cooking, checking every minute until done.
- Return the cooked chicken to the pan, stir to warm and coat with sauce.
- Serve immediately with grated Parmesan and fresh basil or parsley, if desired. Enjoy!
Notes
- Storage: Store tightly covered in the refrigerator for 3–4 days.
- Reheating: Rewarm in the microwave at 50% power until heated through, or reheat gently on the stovetop over medium-low. Add a splash of broth or water if the sauce thickens too much.
- Yield: Makes about five to six generous servings.
- If sauce is too thick: Stir in 1–2 tablespoons of broth or water while cooking or reheating to loosen the sauce.