Tortellini with Creamy Spinach and Tomato Sauce

A comforting dish combines tender tortellini with a rich, creamy spinach and tomato sauce that's bursting with flavor. It's a quick and satisfying meal perfect for any night of the week.

Kitchen Tricks

Use fresh spinach for the best flavor and texture, but frozen works well in a pinch.
Stir the sauce gently to prevent the cream from curdling.
Cook the tortellini just until al dente to avoid mushy pasta in the final dish.

Ingredients 0/9

1 (12 ounce) package frozen cheese tortellini 2 boneless, skinless chicken breasts, cut in bite-sized pieces salt and ground black pepper to taste 3 cloves garlic, thinly sliced 1 (10 ounce) can diced tomatoes 1 cup whipping cream 1 cup frozen chopped spinach, thawed and drained 2 tablespoons chopped fresh basil 1 cup heavy whipping cream

What Makes This Recipe So Great

This dish combines tender pasta with a rich, creamy sauce that’s packed with fresh spinach and juicy tomatoes. It’s both comforting and nutritious, making it perfect for a quick weeknight meal or a cozy dinner with friends.

Step 1

Bring a large pot of salted water to a boil. Add the tortellini and cook uncovered, stirring now and then, until they float to the top and are almost tender—this usually takes about 2 minutes. Drain them well and set aside.

Step 2

While the pasta cooks, slice the sun-dried tomatoes thinly. Heat a tablespoon of the reserved tomato oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then cook it in the skillet until it turns golden, about 3 to 4 minutes. Toss in the garlic and stir for about 30 seconds until fragrant.

Step 3

Add the sun-dried tomatoes, diced tomatoes, cream, and white wine to the skillet. Bring everything to a boil, then lower the heat to medium-low, cover, and let it simmer until the chicken is cooked through, around 3 minutes.

Step 4

Take the chicken out and set it aside. Stir the spinach and basil into the sauce, then turn the heat up a little and let it bubble until the sauce thickens enough to coat the back of a spoon—this should take about 3 minutes. Taste and season with salt and pepper as needed.

Step 5

Finally, add the chicken and cooked tortellini back into the skillet. Stir everything together over medium heat until it’s warmed through, about 2 minutes. Finish by mixing in the Parmesan cheese, then serve and enjoy!

108

people cooked this recipe

By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Serving Variations

Serve with a sprinkle of grated Parmesan and a handful of fresh basil leaves for extra brightness. A crisp green salad or roasted vegetables make great side dishes to balance the creamy sauce.

How To Refrigerate This Dish

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream to loosen the sauce if needed. Avoid freezing as the cream sauce may separate.