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Overhead view of chicken tortellini bake in cast iron, golden and bubbly with fresh basil on top.

One Skillet Chicken Tortellini Bake

Jessie Winstead
This one-skillet, no-boil chicken tortellini bake has a light, creamy sauce and big flavor. It comes together fast and is ready in under 45 minutes!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner, Main Course
Cuisine American
Servings 4
Calories 466 kcal

Ingredients
  

For the chicken

  • 4 boneless skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 tablespoons extra virgin olive oil

For the skillet

  • 1 teaspoon minced garlic
  • ¼ cup sun-dried tomatoes in oil drained and roughly chopped
  • 2 teaspoon dijon mustard
  • ¼ cup low-sodium chicken broth
  • 3 cups baby spinach
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup milk
  • 9 ounces refrigerated tortellini
  • 2 tablespoons freshly grated parmesan cheese
  • basil leaves for garnish

Instructions
 

  • Preheat the oven to 375°F.
  • Season the chicken with salt, pepper, paprika, and garlic powder..
  • Heat olive oil in a 12-inch cast-iron skillet over medium-high. Sear the chicken for 3 to 4 minutes per side until golden. Transfer to a plate and set aside (it will finish in the oven).
  • Reduce heat to medium, add the garlic and cook for 30 seconds. Stir in the sun-dried tomatoes, Dijon, and chicken broth, scraping up any browned bits.
  • Add the spinach and cook until just wilted, then season with the remaining salt and pepper.
  • Stir in the milk and bring to a gentle simmer.
  • Add in the tortellini and toss to coat.
  • Nestle the chicken back into the skillet, top with parmesan, and bake uncovered until the chicken is cooked through and the tortellini is tender, about 15 minutes.
  • Remove from the oven, rest 5 minutes, garnish with basil, and serve.

Notes

  • If using frozen tortellini, do not thaw, add 2 to 4 tablespoons extra broth, and bake a few minutes longer.
  • If the sauce tightens during baking, stir in 2 to 4 tablespoons broth before serving to loosen.
  • Chicken should reach 165°F in the thickest part and tortellini should be tender with a little bite.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days, then reheat gently with a splash of broth or milk on the stovetop

Nutrition

Calories: 466kcalCarbohydrates: 35gProtein: 38gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 106mgSodium: 1416mgPotassium: 794mgFiber: 4gSugar: 5gVitamin A: 2603IUVitamin C: 15mgCalcium: 227mgIron: 3mg
Keyword chicken tortellini bake
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