Thursday, December 21, 2017

One-Pot Creamy Chicken Tortellini

One-Pot Creamy Chicken Tortellini is an easy weeknight dinner recipe with tender chicken thighs tossed in a rich and creamy cheese sauce. It is a complete dinner that only takes one pot and 30 minutes to make!

Busy weeknights mean there isn't a lot of time to get dinner on the table. One pot meals to the rescue! Easy recipes like my One Pot Mexican Chicken and Rice and this One Pot Creamy Chicken Tortellini save me time...not to mention they make clean-up easy! The less dishes I have to wash the better!

Hi! We're Kat & Melinda from Home. Made. Interest. where we're all about simple recipes and easy entertaining. We're so excited to be contributors on The Slow Roasted Italian and we can't wait to share some of  our favorite recipes with you!

There are so many amazing flavors going on in this One Pot Creamy Chicken Tortellini. You've got the intense sweet, tart flavor of sun-dried tomatoes, a rich, creamy, cheesy sauce that coats everything, and the salty, smoky flavor of bacon. Mmm, bacon, it really does make everything better.  All of those ingredients are cooked together with fresh baby spinach, chicken thighs with crispy skin, and cheese tortellini for a one pot dinner that the entire family will love.


  • Use refrigerated tortellini rather than frozen so it cooks quickly.
  • You can substitute boneless, skinless chicken thighs, or chicken breasts if you prefer.
  • Don't want to cook bacon? You can use pre-cooked bacon or add sliced proscuitto instead!
  • If you don't have a skillet big enough any large pot will work.


  • 4 Qt Braising Pan or a large skillet with a lid- I would suggest at least a 12-inch skillet for this recipe!
  • Cheese Grater - Fresh cheese makes this recipe even better. Buy a block of fresh cheese and grate your own.

With love from our simple kitchen to yours. 

Do you   love  TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook Twitter Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite one-pot recipes:  Click on the image or the bold recipe title and it will open each one in a new tab!!!

One-Pot Cheese Italian Pasta and Chicken is a rich and savory dish bursting with your favorite flavors! This simple recipe features a creamy sun-dried tomato sauce that is cooked right into the pasta in this amazing one-pot dish. Toss it all in a pot and let it cook. It's so easy that it just about cooks itself.  Now that's my kind of meal!!!

One Skillet Mexican Rice Casserole is a simple recipe that comes together in just 30 minutes. A one pot meal featuring your favorite Mexican flavors that cooks all in one pan. You can't beat that! It is a quick and easy weeknight dinner option with little clean up!

One Pot Mexican Pasta and Sausage features a spectacular salsa inspired sauce; that is cooked right into the spaghetti in this amazing dish, ready in 20 Minutes!   Your favorite salsa ingredients come together to with pasta and sausage to create a knock-your-socks-off meal. Toss it all in a pot and let it go.  It's so easy, that it just about cooks itself.  Now that's my kind of meal!


One Pot Creamy Chicken Tortellini
SERVES 4  |  PREP TIME 5 Min  |  COOK TIME 20 Min

4 chicken thighs, boneless, skin-on
3 tablespoons olive oil, divided
1 clove garlic, finely diced
3 tablespoons all-purpose flour
1 1/2 cup chicken stock
1 cup heavy cream
1/2 cup Parmesan cheese, grated
20 ounces tortellini, refrigerated
4 strips bacon, cooked and chopped
1 ounce sun-dried tomatoes
2 ounces baby spinach

In a large skillet over medium-high heat add 1 tablespoon of olive oil and the chicken thighs (skin down). Cook chicken thighs for about 6 minutes on each side or until the internal temperature reaches 165 degrees F.
Remove chicken from skillet and place on a plate covered with foil.

Add 2 tablespoon of remaining olive oil and the garlic to the skillet. Cook for 1 minute. Then add flour and cook for 2 minutes.

Pour chicken stock and heavy cream into the skillet whisking until the mixture is smooth. Bring to a boil and add Parmesan cheese.

Turn heat down to medium and add tortellini, bacon, sun-dried tomatoes, and spinach to the cream sauce. Cover pot and let cook for 5 minutes stirring occasionally to make sure the tortellini is coated in the sauce and doesn't stick to the bottom of the skillet.

After 5 minutes nestle the chicken thighs into the pasta and continue to cook with the lid on for 3-4 minutes until tortellini is heated through.

Serve with a little more Parmesan sprinkled on top.

Recipe developed by Kat Jeter and Melinda Caldwell for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

No comments:

Post a Comment

If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤