Chicken Tortellini Recipe + Video
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This creamy one pot Chicken Tortellini Recipe makes an easy weeknight meal: Juicy, golden-seared chicken thighs nestled into cheesy tortellini swimming in a silky, parmesan-kissed cream sauce. Crispy bacon adds a smoky crunch, sun-dried tomatoes bring a pop of tangy sweetness, and fresh spinach melts into every bite. It’s cozy, indulgent, and dinner-table-devouring good, all in just 30 minutes.
WHY YOU’LL LOVE CHICKEN CHEESE TORTELLINI
- Pure Weeknight Magic: A balanced meal in just 30 minutes.
- Easy Clean Up: Chicken and cheese tortellini cook in the same pan!
- Family Approved: Even picky eaters will ask for seconds.
- Customizable: Swap cheeses and veggies for what you have on hand.
- Dinner Party-Worthy: Impressive enough for guests.
Table of Contents
Chicken Tortellini Recipe
If there’s one thing I love more than a big bowl of pasta, it’s when that pasta doesn’t make my sink look like a disaster zone.
This chicken with tortellini recipe is the answer: one skillet, all the good stuff. Bacon, cream, cheese, tortellini… and yes, I’ll be shamelessly scraping every last drop of sauce from the pan!!
You’ve got the intensely 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.
Recipe Video
Be sure to watch the video! Look for it in the recipe card, at the bottom of this post.
But this one pot chicken tortellini recipe isn’t the only easy meal to save me time!
You can also make Mexican chicken and rice, Greek chicken pasta, and even spaghetti all in the same pot… and clean up is a breeze every time. The fewer dishes I have to wash, the better!
INGREDIENT NOTES
- Chicken: Skin-on thighs give the best flavor (and crispy skin!), but you can use skinless if you prefer. Either way, boneless is the way to go for tortellini recipes with chicken!
- Tortellini: Head to the refrigerated aisle in the supermarket to find your tortellini. It cooks faster and stays super tender.
You could also use frozen tortellini, but add 2-3 minutes to the cook time. - Parmesan: Adds a bit of sharpness to the dish, cutting through the cream to bring you the perfect flavor. Always grate your own for the smoothest sauce. Pre-grated won’t melt as well.
- Sun-Dried Tomatoes: Oil-packed tomatoes bring the richest flavor to this chicken with tortellini recipe. Drain them lightly before slicing.
- Bacon: If you don’t have time to cook it yourself, using the pre-cooked stuff is a great option too. I usually use my air fryer!
- Spinach: Baby spinach wilts quickly and blends beautifully into the sauce. Regular is fine, but be sure to snap or chop off all of the thick stems first.
VARIATIONS
Protein Swap: Try chicken breast cutlets, Italian sausage, or even shrimp instead of chicken thighs.
Veggie Boost: Add mushrooms or roasted red peppers along with the spinach for extra depth.
Spice It Up: Stir in ¼ teaspoon crushed red pepper flakes for a little heat.
Cheese Lovers: Add shredded mozzarella or fontina to chicken cheese tortellini for extra gooeyness.
SERVING SUGGESTIONS
- Keep It Simple: Since chicken thighs and tortellini is a pretty complete meal, all you really need is some crusty bread to mop up the sauce!
- Extra Greens: Add a Caesar salad or some roasted zucchini on the side.
- Dessert: Serve something lighter after such a rich dish. A scoop of fruity ice cream or freshly baked chocolate chip cookies are perfect!
CHICKEN AND CHEESE TORTELLINI FAQ
Just give it time. You’ll notice a difference after adding the heavy cream, but it needs to come to a gentle boil before adding the cheese. Don’t worry… it won’t split, thanks to the cream.
As it continues to bubble while cooking the pasta, the sauce will continue to thicken until it’s silky and luscious.
You can! Cheese is my go-to for tortellini recipes with chicken, but you could also use pasta filled with spinach and ricotta or even ones stuffed with mushrooms for extra veggies.
Yes! Store chicken thighs and tortellini together in an airtight container once they’re completely cooled.
Leftovers will keep for up to 3 days in the refrigerator. Use your microwave to reheat single servings in 30-second bursts until warmed through. For larger portions, use your stovetop.
When I was developing this chicken tortellini recipe, my goal was maximum flavor with minimum cleanup… and the secret is in building layers.
Browning the chicken first gives you fond (those golden bits stuck to the pan), which then seasons the roux and sauce.
Whisking the stock into the roux creates an emulsion, ensuring the sauce doesn’t separate.
Cooking the tortellini directly in the sauce allows it to soak up every bit of flavor while also releasing starch, which thickens the cream base naturally.
This technique is why the dish is so luscious without needing extra thickeners.
DONNA’S PRO TIPS
- Don’t rush the chicken: Let it sear undisturbed for the full 6–7 minutes per side. This creates a golden crust and renders the skin perfectly.
- Whisk, whisk, whisk: When adding stock to the roux, whisk slowly to prevent lumps. Smooth sauce = happy pasta.
- Sauce too thick? Add a splash of stock. Too thin? Simmer uncovered for a minute or two.
- Serve immediately: Cream sauces are at their peak right off the stove.
TOOLS NEEDED
- Large Deep Skillet: Or a wide sauté pan with lid.
- Tongs: For turning the chicken
- Whisk: To make the sauce.
- Wooden Spoon or Spatula: For stirring the pasta and the sauce.
- Meat Thermometer: To check that the chicken is a safe 165°F internally.
Enjoy!
With love, from our simple kitchen to yours.
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Chicken Tortellini Recipe
Ingredients
- 4 chicken thighs, boneless, skin-on
- 3 tablespoons extra virgin olive oil, divided
- 3 cloves garlic, minced (1 tablespoon)
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken stock
- 1 cup heavy cream
- 2 ounces parmesan cheese, grated (about 1/2 cup)
- 20 ounces refrigerated cheese tortellini
- 4 strips bacon, cooked and chopped
- 1 ounce sun-dried tomatoes, sliced (about 1/4 cup)
- 2 ounces baby spinach, about 2 cups packed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- Prepare the Skillet: Heat a large deep skillet or sauté pan over medium-high heat. Add 1 tablespoon of oil.
- Cook the Chicken: Place chicken thighs skin-side down in the hot skillet. Cook for 6–7 minutes per side, or until golden brown and the internal temperature reaches 165°F. Remove chicken to a plate and cover loosely with foil to keep warm.
- Make the Roux: Add the remaining 2 tablespoons of oil to the skillet. Stir in garlic and cook for 30–60 seconds until fragrant. Sprinkle flour over the oil and stir constantly for 1–2 minutes until lightly golden.
- Build the Cream Sauce: Slowly whisk in the chicken stock, then add the heavy cream. Whisk until smooth and slightly thickened, about 2–3 minutes. Bring to a gentle boil.
- Add the Cheese and Pasta: Stir in the parmesan cheese until melted and smooth. Add tortellini, bacon, sun-dried tomatoes, and spinach. Stir well so the tortellini is coated and nothing sticks to the bottom. Cover and cook over medium heat for 5 minutes, stirring once or twice.
- Finish with Chicken: Nestle the chicken thighs back into the skillet. Cover and cook for an additional 3–4 minutes until the tortellini is tender and heated through.
- Serve: Taste the sauce and adjust with more salt or pepper if needed. Serve hot, with extra parmesan sprinkled over the top.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2017, updated and republished October 2025
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.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
would love the calorie count on this and other recipes
This was so easy and so scrumptious, serving for Easter dinner
Looks delicious! Should the tortellini be cooked before adding to the sauce?
I was thinking the same thing and I think the answer is yes. Says until tortellini is warmed through rather than cook.
Made this tonight. We enjoyed it. Only thing I will do differently next time is add a little more chicken broth and heavy cream to make it a little bit more creamier.
Can this be done in an Instant Pot?
Delish! Substituted cream with 2% milk & deleted sun-dried tomatoes since the grocery store forgot to put them in my cart. Lol
This is so easy to make when I come home from work, it’s simple and all I have to clean is one pot! This one is a staple in my house
I have never cooked with tortellini before. I notice that the recipe calls for 20oz of refrigerated tortellini but it does not specify if you can use the 5-cheese kind or not. can you buy plain refrigerated tortellini? because I am having NO luck lol if you cannot buy plain refrigerated tortellini, can you buy the dry pasta and use that? if so, how many oz of dry pasta would I buy? I now have all the ingredients except for the tortellini lol
This dish is easy to make and absolutely delicious!
Made this for dinner tonight…it was delicious! I did add some extra half and half (instead of heavy cream) and chicken stock because we love creamy sauces. Definitely will make this again!
Made this for dinner tonight…it was delicious! I did add some extra half and half (instead of heavy cream) and chicken stock because we love creamy sauces. Definitely will make this again!