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This Italian-inspired chicken tortellini is a delicious and easy dinner packed with tender chicken bites, fresh zucchini, melty cheeses, and hearty tortellini. It’s a picky-eater-approved meal that comes together in one pot and is ready in just 30 minutes!
You guys, my family loved, loved, loved this meal! I mean, how can anyone say no to recipes like marry me chicken pasta or a tortellini salad with Mediterranean flair?! And that’s exactly why this one-pot Italian chicken tortellini recipe is a hit— creamy, cozy, and absolutely irresistible, with cheese-stuffed tortellini pasta, juicy chicken, and zucchini tossed in a flavorful marinara sauce.
It’s a versatile meal that can be made with marinara, Alfredo, pesto, or even a light broth for a cozy and satisfying dinner.
Why You Need to Make This Italian Chicken Tortellini ASAP
- Easy ingredients. This recipe is my quick and easy way of combining pasta and chicken when time is of the essence. It’s a great “fridge dinner” since you can really use up any vegetables and ingredients you have in the fridge.
- One pan. This chicken tortellini uses a one-pot approach. Everything cooks in the same skillet, so cleaning up is super speedy.
- Quick to prepare. Best of all? Dinner is ready in 30 minutes! There’s plenty of time to whip up a side of air fryer garlic bread while the pasta simmers.
You’ll Need These Ingredients
I made this recipe with the leftover frozen cheese tortellini from my chicken pesto tortellini recipe, but you can use any fresh, frozen, or dried tortellini. Here are the ingredients I use. Scroll to the recipe card for the printable recipe with amounts.
- Olive Oil – Used for sautéeing. You can swap it with avocado oil, vegetable oil, or even butter.
- Garlic – I like to use fresh garlic, but if you’re out, use ½ teaspoon garlic powder instead.
- Chicken Breasts – Cut into bite-sized pieces for quick, even cooking. Chicken thighs work great, too, for extra juiciness.
- Dried Oregano – Adds that classic Italian herb flavor. Swap with Italian seasoning, dried basil, or thyme.
- White Wine – Choose a dry white wine, like Pinot Grigio or Chardonnay, to add depth to the sauce. If you’d prefer to cook without alcohol, use chicken broth with a splash of lemon juice or white vinegar.
- Chicken Broth – Low-sodium is best, but you can use vegetable broth or even water in a pinch.
- Marinara Sauce – Any store-bought or homemade tomato sauce works. You can even use crushed tomatoes with extra seasoning.
- Cream Cheese – Makes the sauce creamy and rich. For a lighter option, try plain yogurt.
- Zucchini – You can swap it with yellow squash, spinach, mushrooms, or another veggie, like broccoli or bell peppers.
- Frozen Cheese Tortellini – Do not thaw the tortellini. You can also make this recipe with short pasta, like ravioli, penne, or fusilli.
- Fresh Mozzarella – Melts beautifully on top. Try shredded mozzarella, provolone, or even Parmesan if needed.
- Fresh Basil Ribbons – For garnish. Swap with parsley, arugula, or a sprinkle of dried basil.
Recipe Tips
- Don’t overcook the tortellini. Frozen, fresh tortellini cooks quickly. To prevent overcooking, monitor it closely and remove it from the heat once tender.
- Adjust the consistency. For a richer sauce, consider incorporating heavy cream or half-and-half. If the sauce gets too thick, adjust by adding a splash of chicken broth or pasta water to achieve your desired consistency.
- Different protein. Substitute chicken with Italian sausage, shrimp, or even omit the meat for a vegetarian version.
- Marry me chicken tortellini. Add in spinach and sun-dried tomatoes for a creamy Tuscan chicken tortellini dish.
What to Serve With Chicken Tortellini
Serve this cheesy chicken tortellini with garlic bread, dinner rolls, or Italian focaccia to soak up the rich tomato sauce. I like to make a fresh green salad to have on the side, like this Mediterranean salad or La Scala chopped salad. For dessert, this semolina cake is always a favorite.
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Chicken Tortellini
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 12 ounces (about 3) chicken breasts, cut up into bite size pieces
- ½ teaspoon dried oregano, or Italian seasoning
- salt and freshly ground black pepper, to taste
- ¼ cup white wine
- ½ cup chicken broth
- 2 cups marinara sauce
- 3 ounces cream cheese, cut up in chunks
- 2 small zucchini, sliced into half moons
- 1 box (9 ounces) frozen cheese tortellini
- 4 slices fresh mozzarella
- 2 tablespoons fresh basil ribbons, for garnish
Instructions
- Saute the aromatics. Heat the olive oil in a large skillet that's also oven-safe. Add the garlic to the heated oil and cook for 20 seconds.
- Cook the chicken. Stir in the chicken pieces, then the oregano, salt, and pepper. Cook for 4 minutes or until the chicken is browned on all sides. Remove the chicken from the skillet and set it aside.
- Combine the liquids. In a mixing bowl, combine the wine and the chicken broth; stir until well incorporated. Set aside.
- Cook the sauce. Add the marinara sauce and cream cheese to the skillet; cook and stir over medium-high heat until the cheese is melted and everything is well combined. Slowly whisk in the prepared chicken broth mixture; whisk until incorporated.
- Bring it all together. Add the chicken back into the skillet and stir in the zucchini slices and the frozen tortellini. Reduce the heat to medium-low; cover and cook for 10 to 11 minutes or until the pasta is done.
- Melt the cheese. Remove from heat and arrange slices of fresh mozzarella over the top. Set under the broiler for 1 to 2 minutes or until the cheese on top is melted.
- Finish and serve. Remove the chicken tortellini from the oven and garnish it with ribbons of basil. Serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Chicken Tortellini
- Sauté the aromatics. Start by sautéeing garlic in a skillet with oil for 30 seconds.
- Cook the chicken. Next, add the bite-sized chicken pieces. Season with oregano, salt, and pepper, and cook until they’re browned and cooked through. Once done, remove the chicken from the skillet and set it aside.
- Prepare the sauce. In a small bowl, whisk the white wine with the chicken broth. In the skillet you used to cook the chicken, stir in the marinara sauce and cream cheese, cooking until the cheese is fully melted and combined.
- Add the liquids. Now, slowly whisk in the wine and broth mixture, making sure everything blends smoothly.
- Bring it all together. Return the cooked chicken to the skillet. Stir in the sliced zucchini and frozen tortellini. Then, cover the skillet and let everything simmer over medium-low heat for about 10 minutes, or until the pasta is tender.
- Melt the cheese. Remove the skillet from the heat, lay the fresh mozzarella slices over the top, and place under the broiler for 1 to 2 minutes until the cheese is bubbly and melted.
- Finish and serve. Sprinkle fresh basil ribbons over the chicken tortellini and serve it warm with crunchy grissini!
Storing and Reheating Leftovers
- Refrigerate. Store this chicken tortellini in an airtight container in the fridge for up to 4 days.
- Reheat. Warm leftovers in the microwave or in a saucepan on the stovetop. Pasta dishes can sometimes be a bit dry after storage, so I recommend adding a splash of broth or water when reheating.
Is it cooking wine or alcohol
This was awesome! Thank you so much! I thought it was crazy adding cream cheese to marinara sauce but I’m absolutely amazed! Soooooo good!
My family and I were getting back from a LONG day of soccer and outside work when we got back in at 7:00PM, and trying to figure out what to make for dinner. We found we had tortellini in the freezer and figured to look up recipes and came across this one! Talk about an easy ONE POT WONDER MEAL!! This was so easy and SO DELICIOUS!! Thank you for this!!
Very happy you liked it! Thank you! Funny thing is, almost every time that we have one of those super LONG soccer days, I get home and get straight to fixing this exact recipe. Nothing satisfies my “athletes” more than a pot of pasta with chicken. 😃
Came out great ! So delicious and my family was in awwe ! Thanks for the recipe.