tortellini recipe with chicken
The Best tortellini recipe with chicken
Oh, this chicken tortellini recipe is one of those meals that just feels like a hug for my whole family—simple enough to whip up on a busy weeknight but special enough to make when we’re celebrating a little something. I started making it years ago when my kids were little, and honestly, it’s become a staple in our house. The tender chicken, the cheesy tortellini, and the bright finish with garlic and lemon—it’s like a warm hug in a bowl. My boys will eat it straight from the pot sometimes, and my husband always says it’s the only thing that makes him forget he’s supposed to be working off his dinner. It’s that satisfying.
What I love most about this recipe is how it balances heartiness and freshness. The tortellini holds up well to simmering, but the chicken stays juicy and flavorful, and the herbs and lemon add a zesty brightness that cuts through the richness. It’s not just dinner—it’s a meal that feels like a treat, whether we’re serving it for a family dinner or just a quiet night in. And the best part? It’s packed with protein and fiber from the chicken and whole wheat tortellini, so it’s a little healthier than your average pasta dish without sacrificing any of that cozy comfort. My kids have grown up on it, and honestly, I don’t know what I’d do without it. It’s the kind of recipe that feels like home.
Creamy Chicken and Spinach Tortellini
A comforting dish featuring homemade tortellini stuffed with a savory chicken and spinach filling, simmered in a rich cream sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/4 tsp active dry yeast
- 1/2 cup warm water
- 1 large egg
- 1 lb boneless, skinless chicken breast
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup cooked and cooled pasta sauce
- 1/2 cup shredded mozzarella cheese
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup cooked and cooled pasta sauce
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried basil
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a mixing bowl, combine flour, salt, and yeast. Add warm water and egg, mix until a dough forms.
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2 Knead the dough for 8-10 minutes until smooth. Cover with a damp towel and let rest for 30 minutes.
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3 Roll the dough thinly and cut into small circles to form tortellini shapes. Place on a baking sheet lined with parchment paper.
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4 Cook tortellini in boiling salted water for 2-3 minutes until they float. Drain and set aside.
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5 In a skillet, cook chicken breast until fully cooked, then shred. In the same skillet, sauté garlic, spinach, and cooked pasta sauce. Mix in shredded chicken, Parmesan, and mozzarella. Set aside.
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6 In a pan, heat heavy cream, Parmesan, and remaining sauce ingredients. Simmer until slightly thickened.
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7 Add cooked tortellini to the sauce and filling mixture. Stir well and heat through. Serve hot.
🔧Equipment
- Mixing bowls
- Food processor or rolling pin
- Large skillet
- Oven
- Baking sheet
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Chicken and Spinach Tortellini Works
This tortellini with chicken recipe is always a solid choice for any family dinner because it’s hearty enough to feed a crowd without feeling too heavy, and the tender chicken pairs perfectly with the cheesy pasta. It’s simple enough to make ahead and reheat, so it’s great for busy weeknights or when you want to host a casual get-together without stressing over last-minute prep. Plus, the flavors are balanced—sweet, savory, and rich—so everyone leaves happy and full.
❓ Frequently Asked Questions About Creamy Chicken and Spinach Tortellini
What is the best way to prepare chicken for tortellini alfredo with chicken?
To achieve the best flavor, start by seasoning the chicken breasts or thighs with salt, pepper, and a generous amount of garlic powder or fresh minced garlic. Cook them in a pan with olive oil until fully cooked through, about 6-8 minutes per side. Once cooked, remove them from the pan and set aside, then use the same pan to sauté onions, mushrooms, and any other vegetables you prefer. Once the vegetables are tender, add a splash of chicken broth or cream to deglaze the pan, then return the cooked chicken to the pan, breaking it up into shreds. This ensures the chicken absorbs the flavors from the sauce.
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How can I make the tortellini alfredo with chicken extra creamy?
For a richer, creamier sauce, use heavy cream or a mix of heavy cream and half-and-half instead of just milk. Additionally, you can add a splash of white wine to deglaze the pan and reduce it slightly before adding the cream. Stirring in a bit of grated Parmesan cheese at the end also enhances the creaminess. If you want to avoid dairy, consider using a cashew cream made from blended raw cashews and vegetable broth, which can mimic the texture of heavy cream.
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Can I use pre-cooked chicken for this recipe, and if so, what should I do?
Yes, you can use pre-cooked chicken, but it’s best to shred or dice it into small pieces. To prevent the sauce from becoming too watery, drain any excess liquid from the chicken before adding it to the pan. You can also cook the chicken first in a separate pan with some olive oil and seasonings to enhance its flavor before shredding it. Alternatively, you can add the pre-cooked chicken directly to a pot of boiling water with the tortellini to cook it through, then drain and combine with the sauce afterward.
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How do al dente tortellini?
Al dente tortellini means they should be cooked just until they reach the desired tenderness, typically around 8 to 10 minutes. Start by boiling a large pot of water with salt and a splash of vinegar (this helps prevent sticking). Once the water is boiling, add the tortellini and cook for about 8 minutes. Check the package instructions for your specific brand, as some may vary slightly. Taste a piece after 8 minutes—if it’s still firm to the bite, add a bit more water and cook for another minute or two. Drain well and set aside before combining with the sauce.
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What are some great side dishes to pair with tortellini alfredo with chicken?
A few excellent side dishes to complement tortellini alfredo with chicken include: – Garlic bread or crusty baguette slices – Perfect for soaking up the creamy sauce. – Simple green salad – A mix of mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette keeps the meal balanced. – Roasted or sautéed vegetables – Asparagus, broccoli, or zucchini add a fresh, colorful contrast. – Garlic knots or fettuccine Alfredo – If you’re serving a larger group, a simple pasta dish like this can work well alongside. – Steamed or sautéed vegetables – Green beans, peas, or steamed carrots add a light, fresh element. – A crisp white wine – A Sauvignon Blanc or Pinot Grigio pairs beautifully with the dish.
