If you are craving a dish that is both comforting and packed with vibrant flavors, you are going to fall in love with this Creamy Chicken Tortellini with Veggies Recipe. Imagine tender chicken pieces mingling with pillowy cheese tortellini, all enveloped in a luscious, creamy sauce that effortlessly blends the freshness of bell peppers, zucchini, cherry tomatoes, and spinach. It’s a complete meal that brings together a delightful mix of textures and colors that taste as amazing as they look. Plus, it’s versatile and easy enough to become your go-to weeknight winner!
Ingredients You’ll Need
These ingredients are simple yet essential to create the mouthwatering harmony in the Creamy Chicken Tortellini with Veggies Recipe. Each one plays a key role in making the dish flavorful, colorful, and satisfying—from the fresh veggies adding crunch and sweetness, to the creamy sauce delivering richness and depth.
- 2 boneless skinless chicken breasts, cut into bite-sized pieces: Provides tender, protein-packed bites that absorb the sauce beautifully.
- 1 package (20 oz) cheese tortellini (fresh or frozen): Pillowy pasta pockets bursting with cheesy goodness that form the comforting base.
- 2 tablespoons olive oil: Used for sautéing, it adds a subtle fruity note and helps brown the chicken perfectly.
- 2 cloves garlic, minced: Adds a fragrant punch that awakens the senses in every bite.
- 1 teaspoon Italian seasoning: Blends herbs like oregano and basil for an earthy, herbaceous foundation.
- Salt and pepper to taste: Essential for seasoning and balancing all the flavors.
- 1 red bell pepper, diced: Introduces a sweet crunch and vibrant color contrast.
- 1 yellow bell pepper, diced: Adds brightness and a slightly fruity flavor to the veggie medley.
- 1 medium zucchini, sliced into half-moons: Provides mild, fresh flavor and a tender bite.
- 1 cup cherry tomatoes, halved: Bursts with juicy sweetness and adds a pop of freshness.
- 2 cups fresh spinach: Wilted gently into the sauce for earthiness and a beautiful green hue.
- 1/2 cup grated Parmesan cheese (optional): Adds nutty depth and a touch of savory richness.
- Fresh basil or parsley for garnish (optional): Brings herbal brightness and visual appeal.
- 1 tablespoon butter: Creates a silky base for the creamy sauce and enhances flavor.
- 1/2 cup chicken broth: Adds savory liquid to balance the cream and keep the sauce light.
- 1 cup heavy cream: The star for that luscious, silky texture that makes this recipe truly indulgent.
- 1/4 cup grated Parmesan cheese: Stirred into the sauce for extra cheesiness and umami.
- 1 tablespoon lemon juice: Adds a bright, tangy note that cuts through the richness perfectly.
- 1 teaspoon Italian seasoning: Boosts the herbal essence throughout the sauce.
- Salt and pepper to taste: To finish seasoning everything just right.
How to Make Creamy Chicken Tortellini with Veggies Recipe
Step 1: Cook the Tortellini
Start by bringing a large pot of salted water to a boil. Fresh or frozen, cook the tortellini according to the package instructions until they reach that perfect al dente texture. Once cooked, drain the pasta and set it aside. This step is key because the tortellini will soak up the luscious sauce, so you want them perfectly tender without falling apart.
Step 2: Cook the Chicken
While the tortellini cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season your bite-sized chicken pieces with salt, pepper, and Italian seasoning for a simple but flavorful coating. When the skillet is hot, add the chicken and cook until the pieces are nicely browned and cooked through—about 5 to 7 minutes. Once golden and juicy, remove the chicken from the skillet and set it aside, as it will rejoin the dish at the end.
Step 3: Sauté the Veggies
Using the same skillet, add the remaining tablespoon of olive oil, then toss in the minced garlic. Sauté just until fragrant, about 30 seconds, to release its savory aroma. Next, add the diced red and yellow bell peppers along with the sliced zucchini. Cook these together for 4 to 5 minutes until they start to soften but still retain a bit of crunch for great texture contrast. Then stir in the cherry tomatoes and fresh spinach, cooking until the spinach wilts and the tomatoes soften slightly, which should take another 2 to 3 minutes. This colorful veggie medley brings freshness and a bit of sweetness that balances the creamy sauce beautifully.
Step 4: Prepare the Creamy Sauce
In the same skillet where the veggies are sizzling, gently push them to one side. On the empty side, add the butter and let it melt. Once melted, pour in the chicken broth and heavy cream, stirring to marry these ingredients. Now sprinkle in the grated Parmesan cheese, Italian seasoning, and a good squeeze of lemon juice. Season with salt and pepper to taste. Let this sauce come to a gentle simmer for a few minutes, giving it time to thicken and develop those rich flavors that make this Creamy Chicken Tortellini with Veggies Recipe so irresistible.
Step 5: Combine Everything
It’s time for the grand finale! Add the cooked chicken and al dente tortellini back to the skillet with the creamy veggie sauce. Toss everything together so each bite is perfectly coated with that smooth, cheesy, herb-infused sauce. Heat through just until everything is warmed and scrumptious, then you’re ready to serve.
Step 6: Serve
Dish out generous portions of this creamy, colorful meal and get ready to savor every mouthful.
How to Serve Creamy Chicken Tortellini with Veggies Recipe
Garnishes
Garnishing is where you can add that little extra spark to your Creamy Chicken Tortellini with Veggies Recipe. A sprinkle of freshly grated Parmesan cheese makes the dish even more decadent, while chopped fresh basil or parsley adds a lively pop of green and a fresh herbal note that pairs beautifully with the creamy sauce. These small touches make your dish feel special and inviting.
Side Dishes
This dish is quite hearty on its own, but you can elevate your meal with a few complementary sides. A crisp green salad dressed in a light vinaigrette provides a refreshing contrast to the creamy pasta. Alternatively, some crunchy garlic bread or a warm focaccia will soak up every last bit of that delicious sauce. Roasted vegetables or a simple steamed green vegetable also make great accompaniments if you want to amp up the veggie quotient.
Creative Ways to Present
For a fun twist, serve the creamy chicken tortellini in shallow bowls for an elegant feel or family-style in a beautiful skillet straight from the stove. You can also place the tortellini over a bed of fresh greens for a lighter presentation, or sprinkle toasted pine nuts on top to add a surprising crunch. Playing with presentation makes this comforting dish feel even more special whether it’s a casual dinner or a cozy weekend meal.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which is quite likely because this dish is so good), store them in an airtight container in the refrigerator. It will stay fresh for up to 3 days. The flavors actually deepen a bit, making each bite the next day delightfully rich and satisfying.
Freezing
This Creamy Chicken Tortellini with Veggies Recipe can be frozen, but keep in mind that the texture of the tortellini may soften after thawing. To freeze, transfer cooled leftovers into a freezer-safe container and keep it for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the refrigerator before reheating gently to preserve the creaminess and flavors.
Reheating
When reheating, do so gently on the stovetop over low to medium heat or in the microwave in short bursts, stirring often. If the sauce has thickened too much, add a splash of milk, cream, or chicken broth to bring back its luscious consistency. This will keep every bite creamy and comforting just like when freshly made.
FAQs
Can I use frozen tortellini for this recipe?
Absolutely! Frozen tortellini works perfectly in this recipe, just follow the package instructions for cooking times. Fresh or frozen, they both deliver that wonderful cheesy filling that makes the dish so special.
What can I substitute for heavy cream?
If you want a lighter version, you can substitute half-and-half or whole milk mixed with a bit of flour to help thicken the sauce. Keep in mind the sauce will be less rich but still delicious and creamy.
Can I make this recipe vegetarian?
Yes, by skipping the chicken and adding extra veggies or a plant-based protein like mushrooms or tofu, you can keep all the flavors of the creamy sauce and tortellini while making it vegetarian-friendly.
Is there a way to add more spice to this dish?
Definitely. Add a pinch of red pepper flakes when sautéing the garlic or finish with a drizzle of hot sauce when serving to give your Creamy Chicken Tortellini with Veggies Recipe a spicy kick.
How do I know when the chicken is fully cooked?
Chicken should reach an internal temperature of 165°F (75°C). You’ll also notice the pieces turn opaque and have no pink inside when cut. Browning on the outside adds great flavor, so don’t rush this step!
Final Thoughts
There is something truly comforting about this Creamy Chicken Tortellini with Veggies Recipe that makes it both a satisfying meal and a joy to prepare. It’s a great way to bring family and friends together around the table with its cozy creaminess, colorful veggies, and protein-packed chicken. I can’t encourage you enough to give it a try—you might just find your new favorite dinner that everyone asks for again and again.
Print
Creamy Chicken Tortellini with Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This creamy chicken tortellini with veggies is a comforting and flavorful dish featuring tender chicken, vibrant bell peppers, zucchini, cherry tomatoes, and fresh spinach all tossed in a rich parmesan cream sauce. Ready in just 40 minutes, this easy skillet meal is perfect for a hearty weeknight dinner that combines creamy, savory, and fresh flavors in every bite.
Ingredients
Protein and Pasta
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 package (20 oz) cheese tortellini (fresh or frozen)
Vegetables
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
Sauce and Seasonings
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning, plus 1 teaspoon more for sauce
- Salt and pepper, to taste
- 1 tablespoon butter
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
Optional Garnish
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside.
- Cook the Chicken: While the tortellini is cooking, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and Italian seasoning. Add chicken to the skillet and cook for 5-7 minutes until browned and cooked through. Remove chicken from skillet and set aside.
- Sauté the Veggies: In the same skillet, add remaining 1 tablespoon olive oil. Add minced garlic and sauté for about 30 seconds until fragrant. Add diced bell peppers and zucchini; sauté for 4-5 minutes until they begin to soften. Add cherry tomatoes and spinach, cooking for an additional 2-3 minutes until spinach is wilted and tomatoes softened.
- Prepare the Creamy Sauce: Push the veggies to one side of the skillet and add butter to the other side. Once melted, pour in chicken broth and heavy cream, stirring to combine. Stir in grated Parmesan cheese, lemon juice, and Italian seasoning. Season with salt and pepper to taste. Let the sauce simmer for a few minutes until it thickens slightly.
- Combine Everything: Return the cooked chicken and tortellini to the skillet. Toss everything together gently until well combined and heated through.
- Serve: Plate the creamy chicken tortellini with veggies hot. Garnish with additional Parmesan cheese and fresh basil or parsley if desired.
Notes
- For a lower calorie version, substitute heavy cream with half-and-half or a lighter cream alternative.
- Fresh tortellini cooks faster than frozen, so adjust boiling time accordingly.
- You can swap chicken broth for vegetable broth to make the dish suitable for vegetarians if using a vegetarian tortellini.
- Add crushed red pepper flakes for a spicy kick.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
