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Skillet Chicken & Sun-Dried Tomato Tortellini

An effortless, mouthwatering one-skillet dinner with sun-dried tomatoes, mushrooms, spinach, and chicken in a rich and creamy cheese-filled tortellini. It's perfect for a weeknight meal.
2
31 min
TOTAL TIME
671
CALORIES
$2.78
PER SERVING
Skillet Chicken & Sun-Dried Tomato Tortellini
Ingredients
15 INGREDIENTS
4 SERVINGS
Fresh Baby Spinach
2 cups fresh baby spinach
Salt And Pepper
salt and pepper
to taste
Unsalted Butter
5 tbsp unsalted butter
Grated Parmesan Cheese
1/2 cup grated parmesan cheese
Minced Garlic
1 tsp minced garlic
Dried Oregano
1 tsp dried oregano
Sun Dried Tomatoes
1 cup sun dried tomatoes
in oil, drained
Alfredo Sauce
1 cup alfredo sauce
Dried Basil
1 tsp dried basil
Dried Parsley
1 tsp dried parsley
Paprika
1/4 tsp paprika
Red Pepper Flakes
1/4 tsp red pepper flakes
Cheese-filled Tortellini
9 oz cheese-filled tortellini
refrigerated
Shredded Rotisserie Chicken
1 1/2 cups shredded rotisserie chicken
Baby Bella Mushrooms
8 oz baby bella mushrooms
sliced
Directions
13 STEPS
15 min
PREP TIME
16 min
COOK TIME
31 min
TOTAL TIME
1
Preheat the oven to 425 degrees F with a rack in the upper third of the oven.
2
Heat 1 tablespoon butter and 1 tablespoon sun-dried tomato oil in a large oven-safe skillet over medium-high heat.
3
Add the sliced mushrooms and cook for 2-3 minutes, stirring occasionally.
4
Add the sliced sun-dried tomatoes and minced garlic, cook for an additional 2-3 minutes, and then transfer the mixture to a bowl.
5
Melt the remaining 4 tablespoons of butter in the same skillet over medium heat.
6
Add the Alfredo sauce, dried oregano, dried basil, dried parsley, paprika, and red pepper flakes to the skillet. Season with salt and pepper to taste.
7
Add the refrigerated tortellini, shredded rotisserie chicken, cooked mushrooms and tomato mixture, and fresh baby spinach. Stir to coat everything in the sauce.
8
Press the tortellini below the sauce level. If additional liquid is needed, add more Alfredo sauce.
9
Sprinkle the grated Parmesan cheese on top and place the skillet in the oven.
10
Bake for 8 minutes, then remove from the oven and stir.
11
Bake for an additional 3 minutes or until tortellini is al dente.
12
For a golden top, turn on the broiler and broil for 2-3 minutes.
13
Remove the skillet from the oven, adjust the seasoning with additional salt and pepper, and serve immediately.
Health Info
Macros
54g
CARBS
35g
FAT
41g
PROTEIN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
Can I serve tortellini cold?
Can I prepare tortellini in advance?
Can I use store-bought pasta dough to make tortellini?
Do I need to cook the meat before stuffing it into the tortellini?
How long should I cook the tortellini for?
What can I put in my tortellini filling?
What kind of sauces goes well with tortellini?
How much filling should I use for each tortellini?
Why is my tortellini falling apart while cooking?
How can I prevent my tortellini from sticking together?