The Art of Creamy Tuscan Chicken Tortellini Perfection

Perfecting the Chicken Sear

Master the technique of creating golden-brown caramelized chicken that locks in juices and develops deep savory flavors through proper heat management and patience to avoid moving the pieces too early.

Building the Flavor Base

Learn the art of deglazing to capture every bit of flavorful fond from the pan bottom, transforming browned bits into the foundation of an incredibly rich and complex sauce that defines this dish.

Creating Silky Cream Sauce

Develop the skill of incorporating cream and cheese smoothly without separation or graininess, achieving that restaurant-quality velvety texture that perfectly coats tortellini while maintaining ideal consistency.

Timing Tortellini Doneness

Understand how to cook tortellini directly in sauce to achieve tender pasta that absorbs flavors while preventing mushiness, creating the perfect al dente texture that makes each bite satisfying and well-balanced.

Final Assembly Excellence

Master the technique of adding delicate spinach at precisely the right moment and reintroducing chicken to ensure everything finishes at the perfect temperature without overcooking any component for ideal presentation.

Secrets to Restaurant-Quality Creamy Tuscan Perfection

Chicken Perfection: Cut chicken into uniform 1-inch cubes for even cooking, and don't overcrowd the pan - cook in batches if necessary to achieve that beautiful golden-brown sear that adds incredible flavor to the dish.

Sauce Consistency: If your sauce becomes too thick during cooking, add chicken broth 1/4 cup at a time; if too thin, let it simmer uncovered for a few extra minutes or add an additional 1/4 cup grated parmesan to thicken naturally.

Tortellini Selection: Fresh refrigerated tortellini cooks faster and has better texture than frozen, but both work perfectly - just add 2-3 minutes to cooking time if using frozen and don't thaw first.

Make-Ahead Magic: Prepare the entire dish up to 2 days ahead, store in an airtight container refrigerated, and reheat gently on the stovetop with a splash of cream or broth to restore the silky sauce consistency.

Flavor Variations: Substitute chicken with shrimp for a seafood twist, swap spinach for kale or arugula, or add 1/2 cup white wine when deglazing for extra depth and restaurant-quality sophistication.

Common Mistakes: Never add spinach too early or it becomes mushy and loses its vibrant color; always add it at the end and stir just until wilted for the best texture and visual appeal.

Creamy Tuscan Garlic Parmesan Chicken Tortellini with Sun-Dried Tomatoes and Fresh Spinach

Name: Creamy Tuscan Garlic Parmesan Chicken Tortellini with Sun-Dried Tomatoes and Fresh Spinach
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: For the Main Components:; 1.5 pounds boneless skinless chicken breasts, cut into 1-inch cubes; 20 ounces refrigerated cheese tortellini, fresh or frozen; 5 ounces fresh baby spinach leaves; 1/2 cup sun-dried tomatoes packed in oil, drained and chopped; For the Creamy Tuscan Sauce:; 2 cups heavy cream; 1 cup low-sodium chicken broth; 1 cup freshly grated parmesan cheese; 4 cloves garlic, minced; For the Seasoning Blend:; 2 tablespoons Italian seasoning; 1 teaspoon paprika; 1 teaspoon salt, plus more to taste; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes, optional; For Special Equipment:; Large 12-inch deep skillet or sauté pan with lid; Sharp chef's knife and cutting board; Wooden spoon or silicone spatula

The ultimate creamy Tuscan chicken tortellini featuring tender golden-brown chicken, cheese-filled tortellini, and sun-dried tomatoes. This Italian-inspired comfort dish combines the richness of parmesan cream sauce with the vibrant flavors of garlic and spinach, creating an unforgettable one-pan meal that elevates the classic Tuscan chicken to extraordinary heights perfect for weeknight dinners, date nights, or any time you crave the perfect balance of indulgence and convenience.

Prep Time

15 Minutes

Cook Time

25 Minutes

Total Time

40 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Main Components:

1.5 pounds boneless skinless chicken breasts, cut into 1-inch cubes

20 ounces refrigerated cheese tortellini, fresh or frozen

5 ounces fresh baby spinach leaves

1/2 cup sun-dried tomatoes packed in oil, drained and chopped

For the Creamy Tuscan Sauce:

2 cups heavy cream

1 cup low-sodium chicken broth

1 cup freshly grated parmesan cheese

4 cloves garlic, minced

For the Seasoning Blend:

2 tablespoons Italian seasoning

1 teaspoon paprika

1 teaspoon salt, plus more to taste

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes, optional

For Special Equipment:

Large 12-inch deep skillet or sauté pan with lid

Sharp chef's knife and cutting board

Wooden spoon or silicone spatula

Instructions

Season the cubed chicken breasts generously with 1 teaspoon Italian seasoning, paprika, salt, and black pepper, ensuring all pieces are evenly coated.

Heat 2 tablespoons of oil from the sun-dried tomatoes in a large 12-inch skillet over medium-high heat until shimmering, about 2 minutes.

Add the seasoned chicken in a single layer and cook undisturbed for 4-5 minutes until golden brown on the bottom, then flip and cook another 3-4 minutes until cooked through to an internal temperature of 165°F, transfer to a plate.

Reduce heat to medium and add minced garlic to the same skillet, sauté for 30-45 seconds until fragrant but not browned, stirring constantly.

Pour in chicken broth to deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon, and let simmer for 2 minutes.

Add heavy cream, remaining Italian seasoning, and grated parmesan cheese, whisking continuously until the cheese melts completely and sauce becomes smooth and creamy, about 3-4 minutes.

Stir in the cheese tortellini, chopped sun-dried tomatoes, and red pepper flakes if using, ensuring tortellini is fully submerged in the sauce.

Cover the skillet with a lid, reduce heat to medium-low, and simmer for 8-10 minutes until tortellini is tender, stirring occasionally to prevent sticking.

Add fresh spinach in handfuls, stirring gently until wilted into the sauce, about 2-3 minutes.

Return the cooked chicken and any accumulated juices to the skillet, stir to combine, and cook for an additional 2 minutes until everything is heated through.

Taste and adjust seasoning with additional salt, pepper, or parmesan cheese as needed.

Remove from heat and let rest for 3-5 minutes to allow sauce to thicken slightly before serving garnished with extra parmesan and fresh basil if desired.

Creamy Tuscan Garlic Parmesan Chicken Tortellini with Sun-Dried Tomatoes and Fresh Spinach

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Creamy Tuscan Chicken Tortellini Perfection

Creamy Tuscan Garlic Parmesan Chicken Tortellini with Sun-Dried Tomatoes and Fresh Spinach

Ingredients

Instructions