Cheese Tortellini in a Creamy Spinach and Tomato Sauce

This comforting dish combines tender cheese-filled tortellini with a rich, creamy sauce loaded with fresh spinach and juicy tomatoes. It’s a quick and delicious meal perfect for busy weeknights or cozy dinners at home.

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TIME55 min

SERVINGS4

RATING5.0 / 5

Cheese Tortellini in a Creamy Spinach and Tomato Sauce

01 / WHAT YOU NEED

Ingredients

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

02 / HOW TO MAKE IT

Let's cook.

Step 1

Bring a large pot of salted water to a boil. Add the tortellini and cook, stirring occasionally, until they float to the top and the pasta is just tender—about 2 minutes. Drain well and set aside.

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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 sauté it in the skillet until it’s golden brown, around 3 to 4 minutes. Add the garlic and cook for about 30 seconds until fragrant.

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Step 3

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

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Step 4

Take the chicken out of the skillet and set it aside. Add the spinach and basil to the sauce, stirring until the spinach wilts. Turn the heat up a bit and let the sauce bubble until it thickens enough to coat the back of a spoon, about 3 minutes. Taste and season with salt and pepper.

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Step 5

Finally, add the chicken and cooked tortellini back into the skillet. Warm everything together over medium heat for a couple of minutes, then stir in the Parmesan cheese until it’s melted and the sauce is nice and creamy. Serve right away and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh spinach for the best flavor and texture, but frozen can work in a pinch.
- Cook the tortellini until just tender to avoid overcooking and keep a nice bite.
- Stir the sauce gently and keep it on low heat to prevent the cream from curdling.

Why you’ll love it

This dish combines rich, creamy sauce with fresh spinach and sweet tomatoes, making it both comforting and vibrant. The cheese-filled pasta adds a satisfying bite that pairs perfectly with the smooth sauce. It’s a quick and delicious meal that feels special without much effort.

Serving ideas

Serve with a sprinkle of freshly grated Parmesan and a few toasted pine nuts for crunch. A side of garlic bread or a crisp green salad complements this meal nicely. For extra flavor, add a pinch of red pepper flakes or a drizzle of olive oil before serving.

Storage & leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or cream to restore the sauce’s creaminess. Avoid freezing, as the texture of the cream sauce may change when thawed.