Tortellini Recipes: Easy, Cheesy, Delicious Meals!

Tortellini Recipes offer a truly enchanting journey into the heart of Italian comfort food, a culinary experience that transcends the ordinary and consistently brings joy to the dinner table. From their humble beginnings in the Emilia-Romagna region of Italy, these small, ring-shaped pasta parcels have captivated palates worldwide with their delicate texture and rich, flavorful fillings. Legend even has it that tortellini were inspired by the navel of Venus herself, a testament to their enduring charm and exquisite design.

I find that people are drawn to tortellini not just for their delightful taste—the perfect harmony of tender, al dente pasta enveloping a savory mix of meats, cheeses, or vegetables—but also for their remarkable versatility. They are incredibly adaptable, forming the basis for countless inspiring meals, whether nestled in a rich cream sauce, floating in a robust broth, or simply tossed with fresh pesto and cherry tomatoes.

No matter the occasion, exploring various Tortellini Recipes allows you to effortlessly transform a simple ingredient into a gourmet experience, making weeknight dinners feel special and weekend gatherings truly memorable.

I invite you to discover the magic these iconic pasta shapes can bring to your kitchen.

this Recipe

Ingredients:

• For the Chicken:
  • 1.5 pounds (about 680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried Italian seasoning
• For the Tortellini:
  • 19-20 ounces (about 540-570g) fresh or frozen cheese tortellini (I usually opt for fresh for the best texture in these kinds of tortellini recipes)
• For the Creamy Tuscan Sauce:
  • 2 tablespoons unsalted butter
  • 4-5 cloves garlic, minced (I love my garlic, so I often go for 5!)
  • ½ cup sun-dried tomatoes, packed in oil, drained and thinly sliced (don’t discard that flavorful oil! You can save it for other uses.)
  • ¾ cup chicken broth (low sodium is always a good choice)
  • 1 ½ cups heavy cream (also known as whipping cream)
  • 5 ounces fresh spinach, roughly chopped or left whole if the leaves are small
  • ½ cup freshly grated Parmesan cheese, plus extra for serving
  • ¼ teaspoon red pepper flakes, or more if you like a little kick (totally optional, but it adds a nice subtle warmth)
  • Salt and black pepper to taste
• For Garnish (Optional but Recommended):
  • Fresh basil leaves, chopped
  • Additional grated Parmesan cheese

Prepping Our Ingredients for a Smooth Cooking Experience

1. Prepare the Chicken: First things first, let’s get our chicken ready. Take your boneless, skinless chicken breasts and pat them thoroughly dry with paper towels. This step is crucial because it helps the chicken sear beautifully and prevents it from steaming in the pan. Once dry, cut the chicken into uniform 1-inch cubes. Uniformity is key here for even cooking, ensuring every piece is tender and perfectly cooked. In a medium bowl, combine your cubed chicken with 1 teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ½ teaspoon of dried Italian seasoning. Toss everything together really well, making sure each piece of chicken is generously coated with those delicious spices. This seasoning blend will lay a fantastic flavor foundation for our dish.
2. Mince the Garlic: Next, peel and finely mince your 4-5 cloves of garlic. I find that mincing creates the best flavor distribution, allowing the garlic to infuse throughout our creamy Tuscan sauce. Set this aside in a small bowl, ready for when we need it.
3. Slice Sun-Dried Tomatoes: Drain your ½ cup of sun-dried tomatoes, reserving the oil if you like for future use. Slice them into thin strips or smaller pieces; this helps them integrate better into the sauce and ensures you get a burst of their intense, sweet-tart flavor in every bite.
4. Chop the Spinach: If your fresh spinach leaves are large, give them a rough chop. If they’re smaller, you can absolutely leave them whole – they will wilt down significantly in the sauce regardless. Have them washed and ready to go.
5. Grate Parmesan Cheese: Grate ½ cup of fresh Parmesan cheese. I always recommend grating your own for superior flavor and meltability compared to pre-shredded varieties, which often contain anti-caking agents.

Cooking the Flavorful Chicken for Our Tortellini Dish

6. Sear the Chicken: Place a large skillet or a Dutch oven over medium-high heat. Add 2 tablespoons of olive oil and let it shimmer. Once the oil is hot – you’ll see it lightly ripple – carefully add the seasoned chicken cubes to the pan in a single layer. Avoid overcrowding the pan; if necessary, cook the chicken in two batches. Overcrowding will lower the pan’s temperature and cause the chicken to steam rather than sear, which means no beautiful golden-brown crust!
7. Cook Until Golden and Cooked Through: Let the chicken cook undisturbed for about 3-4 minutes on one side, allowing it to develop a lovely golden-brown crust. You’ll notice the edges turning opaque. Then, flip the chicken pieces and continue cooking for another 3-5 minutes, stirring occasionally, until they are cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C). This process ensures the chicken is tender and juicy, packed with flavor from our seasoning blend.
8. Remove Chicken: Once the chicken is perfectly cooked, transfer it from the skillet to a clean plate. Don’t worry if there are some browned bits sticking to the bottom of the pan – those are fantastic flavor builders, known as ‘fond,’ and we’re going to use them to make our sauce even richer. Cover the plate loosely with foil to keep the chicken warm while we prepare the sauce.

Crafting the Irresistible Creamy Tuscan Sauce

9. Sauté the Aromatics: Return the same skillet to medium heat. If your pan looks a little dry, you can add another ½ tablespoon of butter or olive oil. Add 2 tablespoons of unsalted butter and let it melt. Once melted and slightly foamy, add your minced garlic to the pan. Sauté for about 30 seconds to 1 minute, stirring constantly, until it becomes incredibly fragrant. Be very careful not to let the garlic burn; burnt garlic can turn bitter and ruin the delicate flavor of our sauce. We’re looking for that beautiful, aromatic bloom.
10. Introduce Sun-Dried Tomatoes and Red Pepper Flakes: Immediately after the garlic becomes fragrant, add your sliced sun-dried tomatoes and the optional ¼ teaspoon of red pepper flakes to the pan. Sauté for another 1-2 minutes, stirring regularly. This step allows the sun-dried tomatoes to release their concentrated flavors and slightly soften, and the red pepper flakes will infuse a gentle warmth into the oil. The aroma at this stage is truly wonderful!
11. Deglaze with Chicken Broth: Pour in ¾ cup of chicken broth. Increase the heat slightly to bring it to a gentle simmer. Using a wooden spoon or a spatula, gently scrape up all those delicious browned bits (the ‘fond’) from the bottom of the pan. This is called deglazing, and it’s a powerhouse move for building depth of flavor in your sauce. Let the broth simmer and reduce by about half, which should take roughly 3-5 minutes. This reduction concentrates the chicken broth’s flavor and melds it beautifully with the garlic and sun-dried tomatoes.
12. Whisk in Heavy Cream: Reduce the heat to low. Pour in 1 ½ cups of heavy cream. Stir it constantly until it’s fully incorporated with the broth and the other ingredients. Allow the sauce to gently simmer for 5-7 minutes, stirring occasionally. During this time, the sauce will thicken slightly and become wonderfully rich and velvety. Keep an eye on it and maintain a low simmer; we don’t want it to boil vigorously. This is where the magic really starts to happen for our creamy tortellini recipes!
13. Stir in Fresh Spinach: Add your 5 ounces of fresh spinach to the simmering cream sauce. Stir it in gently, allowing the residual heat of the sauce to wilt the spinach. This will happen quite quickly, usually within 1-2 minutes. The vibrant green of the spinach will add a beautiful color contrast and a fresh, earthy flavor to our rich sauce.
14. Incorporate Parmesan Cheese: Remove the skillet from the heat. Now, stir in ½ cup of freshly grated Parmesan cheese. Stir continuously until the cheese has completely melted into the sauce, making it even creamier and adding that unmistakable salty, umami depth that Parmesan is famous for. Adding it off the heat helps prevent the cheese from clumping or becoming stringy.
15. Season to Perfection: Taste the sauce and adjust the seasoning as needed with salt and freshly ground black pepper. Remember that the Parmesan cheese is quite salty, so add additional salt cautiously. You’re looking for a perfectly balanced flavor profile that is rich, savory, and slightly tangy from the sun-dried tomatoes.

Cooking the Tortellini and Bringing It All Together for Our Delicious Tortellini Recipes

16. Cook the Tortellini: While you’re making the sauce (or you can multitask and do this simultaneously), bring a large pot of generously salted water to a rolling boil. Once boiling, add your 19-20 ounces of fresh or frozen cheese tortellini. Cook according to the package directions, typically 2-4 minutes for fresh tortellini or 3-5 minutes for frozen. It’s important not to overcook the tortellini; we want them al dente, meaning they should be tender but still have a slight bite to them. Overcooked tortellini can become mushy and lose their delightful texture.
17. Drain the Tortellini: Once the tortellini are cooked to perfection, carefully drain them using a colander. There’s no need to rinse them; we want that little bit of starch to help the sauce cling beautifully.
18. Combine and Serve: Return the creamy Tuscan sauce to low heat if it has cooled down too much. Add the cooked chicken back into the skillet with the sauce. Then, gently add the drained tortellini to the skillet with the chicken and sauce. Toss everything together really well, making sure every single piece of tortellini and chicken is generously coated in that luscious, creamy Tuscan sauce. Allow it to warm through for just a minute or two, ensuring all components are hot and ready to be devoured. This is the moment when all your hard work comes together, creating one of the most satisfying tortellini recipes you’ll ever make!
19. Final Touches and Plating: Transfer your glorious Creamy Tuscan Tortellini with Chicken and Spinach to individual serving bowls. For an extra flourish and a burst of freshness, sprinkle generously with freshly chopped basil leaves and an additional dusting of grated Parmesan cheese.
20. Enjoy Immediately: Serve this comforting and incredibly flavorful dish immediately. It’s truly best enjoyed fresh off the stove while the sauce is at its creamiest and the tortellini is perfectly tender. This dish is hearty enough on its own, but it pairs wonderfully with a simple green salad or some crusty bread for soaking up every last drop of that amazing sauce. Prepare to impress everyone at your table with this delightful creation!

Conclusion:

So, there you have it – my go-to recipe for what I truly believe is one of the most delightful and effortlessly impressive dishes you can whip up. This isn’t just another meal; it’s an experience. I’ve poured my heart into perfecting this particular blend of flavors, aiming for that perfect balance of creamy richness, savory depth, and just a hint of something fresh to cut through it all. What makes this recipe an absolute must-try, in my humble opinion, is its uncanny ability to deliver gourmet taste with minimal fuss. You’re not spending hours slaving over a hot stove; instead, you’re creating something truly special that feels incredibly indulgent, yet comes together surprisingly quickly. It’s the kind of dish that makes people ask for the recipe, every single time, and that’s a testament to its irresistible charm. I promise you, once you taste that first forkful, you’ll understand exactly what I mean. It’s comforting, it’s satisfying, and it just tastes like pure joy.

Among the vast landscape of Tortellini Recipes, I genuinely believe this one holds a unique and special place. It manages to elevate the humble tortellini from a simple pasta dish to a culinary masterpiece, all without requiring advanced kitchen skills. This isn’t just a recipe; it’s a foundation, a starting point for countless delicious variations that you can make your own. I’ve tested and tweaked it to ensure that even a novice cook can achieve spectacular results, making it an ideal choice for busy weeknights or for impressing guests on a special occasion. I know you’ll find it to be a reliable, flavorful addition to your cooking repertoire, bringing smiles to everyone at your table.

Now, let’s talk about making this dish even more ‘you’! While it’s utterly fantastic on its own, I love thinking about how we can personalize and enhance the experience. For serving, I always recommend a generous sprinkle of freshly grated Parmesan or Pecorino Romano cheese right before serving – it adds that extra layer of salty, nutty goodness that truly completes the dish. A few fresh basil leaves, torn or thinly sliced, scattered over the top also provide a wonderful aromatic lift and a pop of color. To make it a more substantial meal, a simple side salad with a light vinaigrette is perfect for cutting through the richness. And don’t forget some crusty bread to sop up every last drop of that incredible sauce; trust me, you won’t want to waste a single bit!

But the fun doesn’t stop there! This recipe is incredibly versatile, and I encourage you to experiment.

Endless Possibilities with Your Tortellini Dish

If you’re looking to add more protein, cooked shredded chicken, sautéed shrimp, or even some crumbled Italian sausage would be absolutely divine. Just stir them in during the last few minutes of cooking to warm through. For my vegetarian friends, feel free to load it up with extra veggies! Sautéed mushrooms, spinach (stirred in until wilted), roasted red peppers, or even some sun-dried tomatoes would integrate beautifully and add more texture and flavor. If you prefer a bit of a kick, a pinch of red pepper flakes can be added with the garlic. You could even swap out the type of tortellini – perhaps a mushroom or spinach and ricotta variety instead of the classic cheese – to subtly alter the flavor profile. I’ve even tried a version with a splash of white wine added to the sauce to deglaze the pan, which adds another layer of sophisticated flavor. The beauty of this recipe lies in its adaptability; it’s a canvas waiting for your creative touches. Don’t be afraid to make it your own – that’s truly where the magic happens in cooking! I’m constantly amazed by the unique spins my friends put on this very recipe, and I’m sure you’ll discover your own favorite variations too. It’s all about making food that brings you joy.

So, what are you waiting for? I’m genuinely excited for you to give this recipe a try. I know you’re going to love it just as much as I do. Please, don’t keep your culinary triumphs to yourself! After you’ve whipped up your own batch, I would absolutely adore hearing about your experience. Did you add your own twist? What did your family and friends think? Snap a photo of your masterpiece and share it! Drop a comment below to let me know how it turned out. Your feedback and stories inspire me and help this wonderful cooking community grow. I can’t wait to see your delicious creations and hear all about your journey with what I hope will become one of your new favorite weeknight wonders. Happy cooking, everyone!

Creamy Tuscan Tortellini with Chicken and Spinach

A delightful Creamy Tuscan Tortellini recipe featuring tender chicken, fresh spinach, and sun-dried tomatoes in a rich Parmesan cream sauce, perfect for a comforting and memorable meal.

Prep Time
25 Minutes

Cook Time
35 Minutes

Total Time
1 Hours

Servings
4 servings

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cubed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried Italian seasoning
• 19-20 oz fresh or frozen cheese tortellini
• 2 tbsp unsalted butter
• 4-5 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, packed in oil, drained and thinly sliced
• 3/4 cup chicken broth (low sodium)
• 1 1/2 cups heavy cream
• 5 oz fresh spinach
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper (to taste)
• Fresh basil leaves, chopped (for garnish)
• Additional grated Parmesan cheese (for garnish)

Instructions

1. Step 1
   Pat dry chicken breasts, cut into 1-inch cubes. In a bowl, toss chicken with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp dried Italian seasoning. Mince 4-5 garlic cloves, slice 1/2 cup drained sun-dried tomatoes, and roughly chop 5 oz spinach (if large). Grate 1/2 cup fresh Parmesan cheese.
2. Step 2
   Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add seasoned chicken in a single layer, cooking in batches if necessary. Sear for 3-4 minutes per side until golden brown and cooked through (165°F/74°C). Transfer cooked chicken to a plate and cover loosely with foil to keep warm.
3. Step 3
   Return the same skillet to medium heat. Add 2 tbsp unsalted butter and let it melt. Add minced garlic; sauté for 30-60 seconds until fragrant, being careful not to burn it. Immediately add sliced sun-dried tomatoes and optional 1/4 tsp red pepper flakes; sauté for another 1-2 minutes.
4. Step 4
   Pour in 3/4 cup chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and reduce by about half, approximately 3-5 minutes. Reduce heat to low, then whisk in 1 1/2 cups heavy cream. Gently simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly and becomes velvety.
5. Step 5
   Add 5 oz fresh spinach to the simmering cream sauce; stir gently until the spinach wilts, about 1-2 minutes. Remove the skillet from the heat. Stir in 1/2 cup freshly grated Parmesan cheese until completely melted and smooth. Taste the sauce and adjust seasoning with salt and black pepper as needed.
6. Step 6
   While the sauce is simmering, bring a large pot of generously salted water to a rolling boil. Add 19-20 oz fresh or frozen cheese tortellini and cook according to package directions, typically 2-4 minutes for fresh or 3-5 minutes for frozen, until al dente. Drain the tortellini thoroughly; do not rinse.
7. Step 7
   Return the creamy Tuscan sauce to low heat if it has cooled. Add the cooked chicken and drained tortellini to the skillet with the sauce. Toss everything gently until well coated and warmed through, about 1-2 minutes. Transfer to serving bowls and garnish generously with freshly chopped basil leaves and additional grated Parmesan cheese. Serve immediately.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.