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Chicken Tortellini Skillet

Chicken Tortellini Skillet is a cozy one pan dinner made with tender chicken, cheese tortellini, diced tomatoes, creamy sauce, mozzarella, Parmesan, and fresh parsley. It is fast enough for busy weeknights, filling enough for hungry families, and comforting enough to earn a regular place on your dinner table.
Print Recipe
Creamy pasta with tomato, herbs, and cheese in a skillet.
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 lb chicken breast cut into bite sized pieces
  • 1 tbsp minced garlic
  • 1 tsp Italian seasoning
  • ¼ tsp salt
  • ¼ tsp pepper
  • 15 oz Diced tomatoes
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 12 oz Cheese Tortellini we used the Barilla brand from the dry pasta aisle, and it’s small mini size tortellini
  • 1 cup Mozzarella
  • 1/3 cup grated parmesan divided
  • Parsley to garnish

Instructions

  • Step 1: Prep the Chicken and Gather Everything - Before you turn on the stove, cut the chicken breast into small bite sized pieces. Try to keep the pieces close in size so they cook at the same pace and nobody ends up with one dry piece and one undercooked piece. Measure the garlic, seasonings, broth, cream, and cheeses while you are at it. This recipe moves quickly once the skillet gets hot, and having everything ready makes the whole dinner feel easy instead of rushed.
  • Step 2: Brown the Chicken with Garlic and Seasonings - Heat the olive oil in a large skillet over medium high heat. Add the chicken, minced garlic, Italian seasoning, salt, and pepper. Stir the chicken every so often with a spatula, letting it pick up a little golden color on the outside. You do not need to cook it completely through at this point because it will finish cooking in the sauce. The goal is to build that first layer of flavor and get the garlic smelling wonderful without letting it burn.
  • Step 3: Build the Tomato Cream Sauce - Pour the diced tomatoes, chicken broth, and heavy cream into the skillet with the chicken. Stir everything together, scraping up any browned bits from the bottom of the pan because those little bits bring a lot of flavor to the sauce. Turn the heat up and bring the mixture to a gentle boil. The sauce will look a little thin at first, but that is exactly what you want because the tortellini needs enough liquid to cook properly.
  • Step 4: Simmer the Tortellini Until Tender - Add the cheese tortellini to the bubbling sauce and stir gently so each piece gets coated in the liquid. Put the lid on the skillet and let it boil for about 5 minutes. This is the part where dinner really starts coming together. The tortellini softens, the chicken finishes cooking, and the sauce becomes more flavorful as everything simmers together. Take a quick look after 5 minutes and give the skillet a gentle stir. The tortellini should be tender but still hold its shape. If you are using refrigerated tortellini, it may need a little less time, so check it early. If the skillet starts looking dry before the tortellini is ready, add a small splash of chicken broth.
  • Step 5: Melt in the Mozzarella and Parmesan - Remove the lid and stir in the mozzarella cheese along with ¼ cup of the grated Parmesan. Lower the heat to medium and let the skillet simmer uncovered for about 3 minutes. As the sauce cooks, it will thicken slightly and the cheese will melt into every corner of the pan. Keep stirring gently so the cheese melts smoothly and nothing sticks to the bottom. You are looking for a sauce that clings to the tortellini and chicken instead of running all over the plate. It should be creamy, tomato rich, and glossy, with little ribbons of mozzarella stretching through the pasta.
  • Step 6: Finish with Parmesan and Parsley - Turn off the heat once the sauce has thickened and the chicken is fully cooked. Sprinkle the remaining Parmesan over the top, then add chopped parsley for a little color. Let the skillet sit for just a minute before serving. That short rest helps the sauce settle and gives you a chance to get the table ready. Bring the skillet right to the table if you can. There is something about setting down one big bubbling pan that makes dinner feel cozy before anybody even takes the first bite.

Notes

Substitutions

  • Chicken thighs: Boneless skinless chicken thighs can replace chicken breast and will give you an even more tender, rich result.
  • Half and half: Half and half can work in place of heavy cream, though the sauce will be a little lighter and may not thicken quite as much.
  • Vegetable broth: Use vegetable broth if that is what you have on hand, especially if you are adding extra vegetables to the skillet.
  • Fresh tortellini: Refrigerated cheese tortellini works well, but start checking it a few minutes earlier because it cooks faster than dry tortellini.
  • Italian cheese blend: A shredded Italian cheese blend can replace the mozzarella when you want a slightly more savory cheese flavor.

Variations

  • Add spinach: Stir a few handfuls of baby spinach into the skillet during the final few minutes of cooking until it wilts into the sauce.
  • Use sausage: Swap the chicken for mild Italian sausage if your family enjoys a heartier, more savory pasta dinner.
  • Make it spicy: Add a pinch of red pepper flakes with the garlic and seasonings for a little warmth in the sauce.
  • Add mushrooms: Sauté sliced mushrooms after browning the chicken, then continue with the recipe for an earthy, comforting addition.
  • Try a vegetable version: Skip the chicken and add zucchini, spinach, mushrooms, or bell peppers for a meatless tortellini dinner.

Tips and Tricks

  • Cut the chicken evenly: Similar sized chicken pieces cook more consistently and make the final skillet easier for kids to eat.
  • Do not overcook the tortellini: Keep an eye on it near the end because tortellini can go from tender to overly soft quickly.
  • Use a large skillet with a lid: You need enough room for the sauce and pasta to bubble without spilling over the sides.
  • Keep the heat moderate after adding cheese: High heat can cause creamy sauces to separate, so lower the heat while the mozzarella melts.
  • Taste before adding extra salt: Parmesan, broth, and tortellini can all bring saltiness, so taste the sauce before seasoning more.
  • Let the skillet rest briefly: A minute off the heat gives the sauce time to thicken and cling to the tortellini.

Serving Ideas

  • Garlic bread: Warm garlic bread is made for soaking up every bit of the creamy tomato sauce left in the bowl.
  • Simple green salad: A crisp salad with lettuce, cucumber, and a light Italian dressing balances the richness of the pasta.
  • Roasted broccoli: Roasted broccoli adds a little color and gives the meal a satisfying vegetable side without much extra effort.
  • Caesar salad: A classic Caesar salad pairs naturally with the Parmesan and creamy flavors in the skillet.
  • Fresh fruit: For busy family dinners, a bowl of grapes, orange slices, or berries is an easy, kid friendly side.

Storage and Make Ahead Tips

  • Refrigerator storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating on the stove: Warm leftovers in a skillet over low heat with a splash of chicken broth, milk, or cream to bring the sauce back together.
  • Microwave reheating: Heat individual portions in short intervals, stirring between each one so the sauce warms evenly.
  • Freezing advice: This dish is best enjoyed fresh because creamy sauces and tortellini can change texture after freezing.
  • Make ahead prep: Cut the chicken, shred the cheese, and measure the ingredients earlier in the day so dinner comes together even faster later.
Servings: 4 servings