One Pan Chicken and Tortellini Alfredo

Feature image of one serving of tortellini alfredo in a white bowl.

5 from 10 votes

This One Pan Chicken and Tortellini Alfredo comes together in about 30 minutes! It's made with simple ingredients like jar alfredo sauce, tender chicken, and cheese-filled tortellini pasta. This tortellini dish is fancy enough for Sunday dinner and quick enough for busy weeknights.

Prep Time7

Cook Time23

Total Time30

Course: Main Course

Cuisine: American, Italian

Keyword: tortellini alfredo

Servings: servings

Calories: 505kcal

Author: Mindy Boyd

Ingredients

1 tablespoon olive oil
1 large boneless skinless chicken breast about 12 ounces
1 jar Alfredo sauce 15 ounces
½ cup milk
1 cup chicken broth
1 package three cheese tortellini 18 ounces
2 cups fresh spinach
¼ cup shredded Parmesan cheese

Instructions

Cut chicken into bite sized pieces. Heat oil in a large skillet over medium-high heat, add chicken and cook until brown on all sides, about 4-5 minutes.
Add sauce and milk to skillet, pour broth into empty jar, put the lid back on and shake, pour into skillet. Cook until sauce is hot, stirring often, about 2 minutes. Reduce heat to medium.
Add tortellini and cook, stirring occasionally, for 10 minutes or until pasta is tender.
Stir in spinach and cook, until wilted, about 2 minutes. Remove from heat and top with Parmesan cheese.

Notes

Look for tortellini in the refrigerated section or deli section of the store. The dry tortellini found on the pasta aisle won't work in this recipe because it'll absorb too much liquid. I haven't made this with frozen tortellini but I do think it'll work because it has a similar cook time as refrigerated.

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Nutritional information is approximate.

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Nutrition