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Skillet Chicken and Tortellini | Carrie’s Experimental Kitchen
Ayoub Bazzi

Skillet Chicken and Tortellini

This streamlined one-pan meal is perfect for busy weeknights, combining tender chicken breast, cheese-filled tortellini, and fresh spinach in a rich, creamy sauce. By cooking the pasta directly in the broth, the starches create a velvety coating that clings to every bite. Featuring crispy turkey bacon for a savory crunch, this restaurant-quality dish is both comforting and sophisticated, making it a reliable favorite for any family dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Italian-Inspired
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb Chicken breast, cubed
  • 16 oz Cheese tortellini, refrigerated or frozen
  • 2 cups Chicken broth
  • 1/2 cup Heavy cream
  • 4 slices Turkey bacon, chopped and cooked crispy
  • 3 cloves Garlic, minced
  • 2 cups Fresh spinach, packed
  • 1/2 cup Parmesan cheese, freshly grated
  • Olive oil for cooking
  • Salt, pepper, and dried oregano to taste

Method
 

  1. Heat a large skillet over medium-high heat with a splash of olive oil.
  2. Season the cubed chicken with salt, pepper, and dried oregano.
  3. Sear the chicken until golden brown and cooked through, then remove and set aside.
  4. Add minced garlic to the same skillet and sauté for one minute until fragrant.
  5. Pour in the chicken broth and bring to a simmer.
  6. Add the cheese tortellini and cook according to package directions, allowing the sauce to thicken.
  7. Stir in the heavy cream and return the cooked chicken to the skillet.
  8. Fold in the fresh spinach and cook until just wilted.
  9. Top with the crispy turkey bacon and freshly grated Parmesan cheese before serving.

Notes

Substitute heavy cream with half-and-half for a lighter sauce. Ensure the chicken is dried with a paper towel before searing to achieve the best golden crust. Sun-dried tomatoes make an excellent addition for extra brightness.