One Pan Tuscan Garlic Chicken Tortellini |


  • 4-6 boneless skinless chicken thighs OR 4 boneless skinless chicken breasts pounded to even thickness
  • 3 teaspoons minced garlic
  • 3 cups fresh baby spinach leaves (or ½ cup frozen and thawed)
  • ½ cup sundried tomatoes (see note)
  • ½ cup chicken broth (I used low sodium)
  • ½ cup heavy cream or other milk (see note)
  • 8 ounces tortellini (use your favorite, I used three cheese tortellini)
  • salt and pepper to taste


  1. Cook your tortellini according to package instructions (usually boil 7-9 minutes until tender), drain, and set aside.
  2. Grease your skillet/pan and add chicken. Cook for 5-7 minutes on each side over medium heat until browned and cooked through. Transfer to a plate and cover to keep warm.
  3. Add spinach, garlic, and sundried tomatoes to pan and saute over medium heat for 1-2 minutes until garlic is fragrant. Add chicken broth and stir another 2-3 minutes until spinach is wilted. Add heavy cream and stir another 2-4 minutes until liquid is reduced slightly and creamy.
  4. Add tortellini and chicken to pan, stir to coat, and allow to cook for a minute or so over medium heat til tortellini is hot throughout. Top with cracked black pepper if desired and serve.


For your sundried tomatoes, I recommend buying one of the jars of sundried tomatoes packed in oil – then drain and rinse prior to using. If you use dehydrated, you’ll need to rehydrate them by soaking them in warm water for about 15-20 minutes before using. 
Heavy cream will give your the richest, creamiest dish but using something like fat free half and half will cut back on fat and calories and still be delicious, though slightly less creamy and rich
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