If you’re craving a dish that manages to be both comforting and vibrant, let me introduce you to the Creamy Chicken Tortellini with Veggies Recipe. This meal brings together tender chicken, luscious cheese-filled tortellini, and a colorful medley of fresh vegetables all enveloped in a dreamy, rich sauce. Every mouthful offers creamy, savory flavors with a hint of freshness from the veggies, making it a perfect weeknight dinner or a fancy weekend treat that feels effortlessly special.
Ingredients You’ll Need
The beauty of this Creamy Chicken Tortellini with Veggies Recipe lies in its straightforward ingredients, each playing a crucial role in delivering a balanced, flavorful dish. From the tender chicken and fresh vegetables to the luscious cream and Parmesan, everything combines seamlessly to create a hearty yet fresh meal.
- Boneless skinless chicken breasts: Cut into bite-sized pieces to cook quickly and remain juicy for the perfect protein base.
- Cheese tortellini (fresh or frozen): Pick a good-quality package for that signature cheesy, tender bite.
- Olive oil: Adds a slight fruity richness while helping to sauté chicken and veggies.
- Garlic (minced): Essential for its aromatic, savory kick that wakes up the entire dish.
- Italian seasoning: A blend of herbs that brings earthy and fragrant notes to chicken and sauce alike.
- Salt and pepper: Fundamental seasonings to enhance every ingredient’s natural flavor.
- Red and yellow bell peppers (diced): These brighten the dish with sweetness and vibrant color.
- Zucchini (sliced into half-moons): Adds subtle earthiness and gentle texture contrast.
- Cherry tomatoes (halved): Burst with juicy acidity to balance the creamy sauce.
- Fresh spinach: Brings a touch of green freshness and a delicate leafy texture.
- Grated Parmesan cheese: Provides nutty richness both in the sauce and as a finishing touch (optional but highly recommended!).
- Fresh basil or parsley for garnish: Adds a fresh herbal pop and visual appeal.
- Butter: Used to enrich the sauce with creamy depth and a silky finish.
- Chicken broth: Gives the sauce body and subtle savory notes.
- Heavy cream: The star that creates the luscious, creamy texture you’ll love.
- Lemon juice: A splash of tang to brighten and balance the richness.
How to Make Creamy Chicken Tortellini with Veggies Recipe
Step 1: Cook the Tortellini
Bring a large pot of salted water to a lively boil. Drop in your cheese tortellini and cook according to the package instructions until al dente, usually just a few minutes. Once perfectly tender yet slightly firm, drain and set aside. This is your cheesy, pillowy comfort base.
Step 2: Cook the Chicken
While the tortellini simmers, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season your bite-sized chicken pieces with salt, pepper, and Italian seasoning for that herby warmth. Toss the chicken in the skillet and let it cook undisturbed for a few minutes until that golden-brown crust appears, then stir and finish cooking through, about 5 to 7 minutes total. Set the cooked chicken aside to keep warm.
Step 3: Sauté the Veggies
In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and sauté just until fragrant—this quick step releases incredible aroma that signals deliciousness ahead. Next, add the diced red and yellow bell peppers along with zucchini slices, cooking for 4 to 5 minutes until they start to soften but stay crisp. Then, stir in the cherry tomatoes and fresh spinach, cooking another 2 to 3 minutes until the spinach gently wilts and the tomatoes become pleasantly tender.
Step 4: Prepare the Creamy Sauce
Push the sautéed veggies to one side of the skillet and melt the butter on the other. Once melted, pour in the chicken broth and heavy cream, stirring them together smoothly. Sprinkle in grated Parmesan cheese, lemon juice, and a dash more Italian seasoning. Season the sauce with salt and pepper. Let it simmer gently for a few minutes, patiently thickening into that rich, silky coating that makes this recipe so memorable.
Step 5: Combine Everything
Return the cooked chicken and tender tortellini to the skillet. Gently toss everything together, making sure the creamy sauce envelops each piece perfectly. Allow it all to heat through evenly for a minute or two. This final mixing is where all the flavors marry beautifully.
Step 6: Serve the Creamy Chicken Tortellini with Veggies Recipe
Dish out generous portions of this heavenly Creamy Chicken Tortellini with Veggies Recipe while it’s hot. Consider adding a sprinkle of Parmesan cheese and some fresh basil or parsley on top to elevate both taste and presentation. It’s a plate full of comfort and color that’s sure to delight anyone lucky enough to dig in.
How to Serve Creamy Chicken Tortellini with Veggies Recipe
Garnishes
Simple garnishes can transform this dish from great to spectacular. Freshly grated Parmesan cheese just melted over the top adds a savory depth, while fresh basil or parsley leaves bring vibrant green color and a fragrant herbal note that complements the creamy sauce perfectly.
Side Dishes
This dish shines on its own, but pairing it with a crisp green salad or some crunchy garlic bread makes it a full, satisfying meal. A light vinaigrette salad cuts through the richness beautifully, and crusty bread is perfect for soaking up any leftover sauce.
Creative Ways to Present
For a charming dinner party, try serving the tortellini in shallow bowls sprinkled with edible flowers or extra fresh herbs. You can also add a drizzle of high-quality olive oil or a few flakes of chili for a subtle kick and visual appeal. Small ramekins of extra Parmesan at the table invite guests to customize their experience.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken Tortellini with Veggies Recipe stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors meld even further, making the next-day meal just as enjoyable.
Freezing
If you want to save portions for later, freeze the dish in freezer-safe containers. Because of the cream, texture may slightly change upon thawing, but it will still taste delicious. Freeze for up to 2 months for the best quality.
Reheating
To reheat, gently warm the leftovers in a skillet over low heat with a splash of chicken broth or cream to refresh the sauce’s creaminess. Stir carefully so the tortellini doesn’t break apart, heating until warm and inviting again.
FAQs
Can I use a different type of pasta instead of tortellini?
Absolutely! While tortellini offers a wonderful cheesy filling, you can swap it for ravioli, gnocchi, or even penne pasta. Just adjust cooking times accordingly to keep the dish balanced and delicious.
Is this recipe suitable for freezing with the cream sauce?
You can freeze it, but cream-based sauces can sometimes separate when thawed. To keep the texture smooth, reheat gently with a bit of extra broth or cream and stir continuously.
Can I use spinach alternatives?
Yes! Kale, Swiss chard, or baby arugula can work nicely as they add their own unique textures and flavors while still blending well with the creamy sauce and veggies.
How can I make this dish lighter?
Swap heavy cream for half-and-half or a mix of milk and Greek yogurt to reduce richness while maintaining creaminess. Using turkey breast instead of chicken breast can also lighten the protein contribution.
What wine pairs well with Creamy Chicken Tortellini with Veggies Recipe?
A crisp white wine like Pinot Grigio or Sauvignon Blanc balances the creamy sauce and fresh vegetables beautifully, enhancing your overall dining experience with bright, complementary notes.
Final Thoughts
Now that you’ve got the full scoop on this comforting and colorful Creamy Chicken Tortellini with Veggies Recipe, it’s time to bring it to your kitchen and watch it become an instant favorite. The mix of creamy sauce, tender chicken, vibrant veggies, and cheesy tortellini is a winning combination that feels special yet simple. You’ll love sharing this dish with friends or savoring it as a cozy solo dinner!
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Creamy Chicken Tortellini with Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This creamy chicken tortellini with veggies is a delicious and comforting Italian-inspired dish featuring tender chicken, cheese tortellini, and a medley of sautéed vegetables all coated in a rich, flavorful cream sauce. Perfect for a family dinner, this recipe combines fresh ingredients and simple techniques to create a hearty, satisfying meal.
Ingredients
Protein
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
Pasta
- 1 package (20 oz) cheese tortellini (fresh or frozen)
Vegetables
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 2 cloves garlic, minced
Dairy & Fats
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (optional, for garnish)
- 1/4 cup grated Parmesan cheese (for sauce)
Liquids & Seasonings
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 2 teaspoons Italian seasoning (divided)
- Salt and pepper to taste
Garnish
- Fresh basil or parsley (optional)
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside.
- Cook the Chicken: While tortellini cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and 1 teaspoon Italian seasoning. Add chicken to skillet and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Sauté the Veggies: In the same skillet, add remaining tablespoon olive oil. Add minced garlic and sauté for about 30 seconds until fragrant. Add diced bell peppers and zucchini and sauté for 4-5 minutes until they begin to soften. Add cherry tomatoes and spinach, cooking until spinach wilts and tomatoes soften slightly, about 2-3 minutes.
- Prepare the Creamy Sauce: Push veggies to one side of the skillet and add butter to the other side. Once melted, pour in chicken broth and heavy cream, stirring to combine. Stir in 1/4 cup grated Parmesan cheese, lemon juice, and remaining 1 teaspoon Italian seasoning. Season with salt and pepper. Let the sauce simmer for a few minutes until it slightly thickens.
- Combine Everything: Add cooked chicken and tortellini to the skillet with veggies and sauce. Toss everything together until well combined and heated through.
- Serve: Serve hot, garnished with additional Parmesan cheese and fresh basil or parsley if desired.
Notes
- Use fresh or frozen tortellini according to preference; adjust cooking time accordingly.
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream.
- Feel free to add other vegetables like mushrooms or broccoli for variety.
- To make this dish gluten-free, use gluten-free tortellini and ensure chicken broth is gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to prevent curdling of the cream sauce.
