One Pot Chicken with Tortellini is a simple yet delightful dish that brings together tender chicken, cheesy tortellini, fresh spinach, and vibrant cherry tomatoes in one easy-to-clean pot. Perfect for busy weeknights or cozy family dinners, this recipe promises a comforting meal all in one go.
Why Make This Recipe
This recipe is a fantastic choice for a variety of reasons. First, it saves time and effort by cooking everything in one pot. That means less clean-up after dinner! Second, the combination of chicken and tortellini creates a satisfying dish that is both hearty and flavorful. Finally, the fresh ingredients like spinach and tomatoes add a burst of color and nutrition to your meal.
How to Make One Pot Chicken with Tortellini
Making One Pot Chicken with Tortellini is easy and requires just a few simple steps. Follow along to whip up this delicious meal!
Ingredients
- 1 tablespoon olive oil
- 1 pound cubed boneless skinless chicken breasts (1 inch cubes)
- Salt and pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2½ cups chicken broth
- 20 ounces refrigerated tortellini
- ½ cup heavy cream
- ¼ cup grated parmesan cheese
- 1½ cups fresh spinach
- 1 cup halved cherry tomatoes
- Chopped parsley for garnish
Directions
- Heat the Oil: In a large pan, heat 1 tablespoon of olive oil over medium-high heat.
- Cook the Chicken: Add the cubed chicken breasts and season with salt and pepper. Cook for 4-5 minutes, stirring occasionally until the chicken is browned and just cooked through. Remove the chicken from the pan and set it aside on a plate.
- Make the Sauce: In the same pan, add 2 tablespoons of unsalted butter until it melts. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute. Stir in 2½ cups of chicken broth and cook for 2 minutes until slightly thickened.
- Add the Tortellini: Add 20 ounces of refrigerated tortellini to the pan and bring to a boil. Cook for 4 minutes, stirring occasionally to coat the tortellini in the sauce.
- Finish the Dish: Stir in ½ cup of heavy cream and ¼ cup of grated parmesan cheese, cooking for 1 more minute. Add the chicken back to the pan along with 1½ cups of fresh spinach. Cook for 2-3 minutes, or until the spinach is wilted. Finally, fold in 1 cup of halved cherry tomatoes and sprinkle chopped parsley for garnish over the top.
How to Serve One Pot Chicken with Tortellini
Serve One Pot Chicken with Tortellini hot, garnished with fresh parsley. It pairs well with crusty bread or a simple side salad for a complete meal.
How to Store One Pot Chicken with Tortellini
Store leftovers in an airtight container in the refrigerator. This dish is best eaten within 3-4 days. To reheat, simply warm it in a pan over low heat or microwave until heated through.
Tips to Make One Pot Chicken with Tortellini
- For added flavor, consider seasoning the chicken with herbs like thyme or oregano before cooking.
- You can use frozen tortellini if you can’t find fresh; just adjust the cooking time according to the package instructions.
- If you want extra veggies, feel free to add bell peppers or zucchini along with the spinach and tomatoes.
Variation
You can easily switch up the protein in this dish. Try using shrimp or turkey in place of chicken for a new twist!
FAQs
1. Can I use a different type of pasta?
Yes, you can substitute tortellini with other pasta, but keep in mind that the cooking time may change.
2. Is this dish gluten-free?
If you use gluten-free tortellini and flour, this dish can be made gluten-free.
3. Can I prepare this dish in advance?
While it’s best enjoyed fresh, you can prep the ingredients ahead of time. Just cook it on the day you plan to serve for optimal flavor and texture.
One Pot Chicken with Tortellini
Ingredients
For the Chicken
- 1 tablespoon olive oil
- 1 pound cubed boneless skinless chicken breasts (1 inch cubes)
- Salt and pepper To taste
For the Sauce and Tortellini
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2.5 cups chicken broth
- 20 ounces refrigerated tortellini
- 0.5 cup heavy cream
- 0.25 cup grated parmesan cheese
- 1.5 cups fresh spinach
- 1 cup halved cherry tomatoes
- Chopped parsley for garnish
Instructions
Preparation
- In a large pan, heat 1 tablespoon of olive oil over medium-high heat.
- Add the cubed chicken breasts and season with salt and pepper. Cook for 4-5 minutes, stirring occasionally until the chicken is browned and just cooked through. Remove the chicken from the pan and set it aside on a plate.
Making the Sauce
- In the same pan, add 2 tablespoons of unsalted butter until it melts.
- Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute.
- Stir in 2½ cups of chicken broth and cook for 2 minutes until slightly thickened.
Cooking the Tortellini
- Add 20 ounces of refrigerated tortellini to the pan and bring to a boil.
- Cook for 4 minutes, stirring occasionally to coat the tortellini in the sauce.
Finishing the Dish
- Stir in ½ cup of heavy cream and ¼ cup of grated parmesan cheese, cooking for 1 more minute.
- Add the chicken back to the pan along with 1½ cups of fresh spinach. Cook for 2-3 minutes, or until the spinach is wilted.
- Finally, fold in 1 cup of halved cherry tomatoes and sprinkle chopped parsley for garnish over the top.
