Let Me Tell You About Cheesy Chicken Tortellini Skillet…
Okay, so you know those nights when you open the fridge, see a random pack of tortellini, and just sigh? That was me last Tuesday. Only, instead of ordering takeout (again), I cobbled together this Cheesy Chicken Tortellini Skillet. It’s become my slightly chaotic, deeply comforting weeknight dinner. The first time I made it, my partner wandered in, sniffed the air, and said, "Did you get Italian takeout?" I took it as a compliment. Well, mostly.
There’s just something about gooey cheese, tender chicken, and pillowy tortellini all snuggled up in one pan. It feels like cheating, but in a good way. And yeah, occasionally I’ll eat it straight from the skillet with the big spoon because, honestly, sometimes that’s just what the day calls for.
Why You'll Love This Dish (No, Seriously)
I make this when I’m too tired to fuss but want something that makes it seem like I tried. (My family goes crazy for this because there’s cheese, and, let’s be real, cheese makes almost anything taste like a celebration.) Plus, it’s a lifesaver on those nights when the idea of washing more than one pan gives me the heebie-jeebies.
Confession: the first time I made it, I dumped in a whole bag of spinach, thinking I’d get points for being healthy. It wilted down to practically nothing. Oops. But—silver lining—I can now say "with spinach" on the leftovers, if there are any.
So, Here’s What You’ll Need
- 2 cups cooked chicken (rotisserie is my go-to when I'm lazy; grilled or baked works too. I once used deli slices in a pinch—don’t tell my mother-in-law)
- 1 (500g) package of refrigerated cheese tortellini (fresh is lovely, frozen works, and to be honest, I sometimes use the dried kind if that’s all that’s lurking in the pantry)
- 1 jar (about 2 cups) marinara sauce (I like Rao’s, but use whatever’s on sale—or make your own if you’re a hero)
- 1 cup shredded mozzarella (more is always welcome…)
- ½ cup grated Parmesan (the cheap powdery stuff will do in a pinch, but real Parm is such a treat)
- ½ cup cream or half-and-half (milk works, but it’s less luscious)
- 1-2 cups baby spinach (totally optional—see above for my spinach saga)
- 1 tablespoon olive oil
- 2 cloves garlic, minced (or use the stuff in a jar, I won’t judge)
- Salt & pepper to taste
- Optional: A sprinkle of chili flakes, chopped fresh basil, or a glug of white wine if you’re feeling fancy
How I Actually Throw This Together
- First things first, grab your biggest skillet. If it’s oven-safe, even better (but don’t stress if it’s not—we’ll improvise).
- Heat the olive oil over medium. Add the garlic. Give it about a minute, just until it smells like you’ve got your act together—don’t burn it! (I’ve absolutely done this, and it’s not the vibe we want.)
- Add the cooked chicken, stir it around, let it reheat. This is when I sometimes sneak a bite. Quality control, you know?
- Pour in the marinara sauce and cream. Give it all a good stir. If you’re adding wine, splash it in now. Bring it to a gentle bubble—like a lazy simmer, nothing wild.
- Now add the tortellini (no need to pre-boil if it’s fresh or refrigerated; if it’s dried, cook it most of the way first, otherwise it’ll stay a bit tough). Push everything so it’s all cozied up in the sauce.
- Toss in the spinach if you’re using it. Don’t fret if it looks like way too much—it’ll wilt and practically disappear. Trust me.
- Scatter most of the mozzarella and Parm across the top. I usually save a little for that final, glorious cheese layer in the last five minutes.
- Cover the skillet (use a baking sheet if your lid vanished into the black hole of kitchen gadgets), turn the heat to low, and let it all melt together for about 10 minutes. If your skillet is oven-safe, pop it under the broiler for a few minutes at the end to get that bubbly, golden cheese top. Don’t walk away—cheese goes from perfect to charred in the blink of an eye. I learned that the hard way.
- Season with salt, pepper, and chili flakes if you like a little kick. Add fresh basil if you’ve got it, but honestly, it’s great as is.
Stuff I Learned the Hard Way (Notes!)
- If your sauce seems too thick, a splash of pasta water (or chicken broth) thins it out. I used to skip this and ended up with something like cheesy glue.
- Don’t overcook the tortellini. Mushy pasta is nobody’s friend. Actually, I find it works better if you undercook it just a smidge before adding it to the skillet.
- Leftover chicken is perfect here, but if you use raw, cook it first or you’ll get weird, stringy meat.
Variations (Some Hits, One Miss)
- Once, I swapped out the marinara for Alfredo and threw in peas instead of spinach. It was... okay. A bit too rich, even for me. Maybe just stick with red sauce if you’re not a cream fanatic.
- Use turkey instead of chicken after Thanksgiving—really good way to use up leftovers.
- For a vegetarian spin, just skip the meat and add heaps of roasted veggies. Zucchini and mushrooms are my go-tos.
What If I Don't Have the Right Pan?
If you don’t have a big skillet, any oven-safe pan or even a casserole dish will do. I’ve been known to spread everything out in a lasagna pan. Or, you can transfer the saucy mix to a baking dish for the cheese-melting stage. More dishes but hey, it works.
Storing Leftovers (If You Have Any!)
Pop leftovers into an airtight container—should keep in the fridge for 2 or 3 days. Though honestly, in my house it never lasts more than a day! I think this tastes better the next day, but I’m probably biased because reheating means less work for me.
How I Like to Serve It
I like to scoop out generous helpings and top with extra Parmesan—sometimes a drizzle of chili oil if I’m feeling fancy. Garlic bread on the side is basically law at our place. Salad if I’m pretending to be healthy. My cousin swears by pickled onions on top. Not my thing, but maybe you’ll love it?
Things I Learned the Hard Way (Pro Tips)
- I once tried rushing the cheese-melting part and regretted it. Lukewarm cheese is just sad. Give it time to get all bubbly and golden.
- On second thought, don’t add all the cheese at once. Layering it makes for better melty pockets. Trust me.
- Don’t be shy with extra sauce. This dish gets thirsty as it bakes; a little more never hurts.
FAQ From Friends (and Random Internet Strangers)
- Can I make this ahead?
Sure! Assemble everything up to the cheese layer, cover, and stash in the fridge. Bake when ready. The pasta does suck up some sauce, so maybe add a splash more before reheating. - Can I freeze it?
Yeah, but the texture gets a little odd. Not bad, just softer. If that doesn’t bother you, go ahead. I’m picky, so I usually just eat it all fresh or next-day. - What’s the best tortellini to use?
I use whatever’s on hand, honestly. But if you want my two cents, the refrigerated kind cooks fastest and soaks up the sauce best. Dry is good too—just boil it most of the way first. Serious Eats did a whole taste test if you're curious. - Do I have to use chicken?
Nope! Try sausage or no meat at all. Once I even tossed in leftover roast veggies and it was delish. - My sauce is runny—help?
Let it simmer uncovered for a few minutes. Or, if you’re out of time, toss in a handful of extra cheese. Cheese solves most kitchen woes, right? - What’s a good store-bought marinara?
I like Rao’s or Bon Appetit has some good picks here. But honestly, whatever’s on sale does the job if you jazz it up with garlic and herbs.
So there you have it. My slightly scatterbrained, always comforting Cheesy Chicken Tortellini Skillet. If you try it, let me know if you find a way to make it last more than a day—seriously! And if you spill some sauce on your shirt, well, welcome to the club.
Ingredients
- 2 cups cooked chicken breast, diced
- 1 package (9 oz) refrigerated cheese tortellini
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup baby spinach leaves
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
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1Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
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2Add diced cooked chicken to the skillet and stir for 2-3 minutes until heated through.
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3Pour in the heavy cream and bring to a gentle simmer. Stir in the cheese tortellini and cook according to package instructions, usually 5-7 minutes.
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4Add baby spinach and cook until wilted, about 1-2 minutes. Season with salt and black pepper to taste.
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5Sprinkle shredded mozzarella and grated Parmesan cheese over the skillet. Cover and cook for 2-3 minutes until the cheese is melted and bubbly.
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6Serve hot, garnished with extra Parmesan if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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