Tuscan Chicken with Tortellini

  • Author: Stephanie
  • Prep Time: 5 minutes
  • Cook Time: 25 min
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This tuscan chicken with tortellini is made with sautéd garlic, spinach, and sun dried tomatoes in a delicious sauce perfect for a quick weeknight meal



  • 4 boneless/skinless chicken breasts (or chicken thighs), pound to even thickness
  • 4 garlic cloves, minced
  • Bag of spinach (6oz)
  • 2 tbsp olive oil
  • 1/3 cup of sun-dried tomatoes in olive oil, drained + 1 tbsp of the oil (used: Trader Joe’s Julienned in olive oil)
  • 1/2 cup low sodium chicken broth
  • 1/2 cup heavy cream (or milk)
  • 8 ounces 3 cheese tortellini (Trader Joe’s)
  • Handful of parsley, chopped for garnish
  • Salt/Pepper to taste


  • Cook tortellini according to al dente package instructions, cover and set aside
  • Season chicken breast on both sides with salt and pepper. In a large skillet over medium/high heat, add 2 tbsp of oil and add chicken breast. Cook about 5-7 min each side (depending on thickness) until browned and cooked through. Remove from pan, cover, and set aside.
  • Lower the heat to medium. Add 2 tbsp of olive oil, crushed red pepper flakes, garlic, sun-dried tomatoes, and 1 tbsp of sun dried tomato oil to the pan and sauté for 1 min. Add in the spinach and cook another 2-3 min until it begins to wilt. Add chicken broth and stir then add heavy cream and stir another 2-4 min until liquid is reduced slightly and creamy.
  • Add tortellini and chicken to pan, stir to coat, and allow to cook for a minute to bring tortellini back to temperature. Top with parsley and serve, don’t forget to spoon some sauce over the top!
  • Category: Poultry

Keywords: chicken breast, tortellini, spinach, garlic, sun dried tomatoes, cream sauce