Chicken Tortellini Recipe
My one-pot Chicken Tortellini Recipe is totally delish and ready in 30 minutes. Cheesy pasta and crispy thighs in a rich and creamy sauce!
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
Notes
Make-Ahead Tips: This dish is best fresh, but you can cook the chicken and bacon up to 1 day ahead. Store separately in the refrigerator and add them back when finishing the pasta.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Tips: Reheat gently on the stovetop over low heat or in the microwave at 50% power. Add a splash of cream or stock to loosen the sauce if it thickens.
Freezing Tips: Cream-based sauces don’t freeze well. I don’t recommend freezing this recipe, as the sauce may separate and the pasta may turn mushy.
Nutrition
Serving: 1 | Calories: 1200cal | Carbohydrates: 76g | Protein: 53g | Fat: 76g | Saturated Fat: 29g | Cholesterol: 258mg | Sodium: 1212mg | Sugar: 10g | Fiber: 7g | Calcium: 425mg | Iron: 6mg