Tortellini

12+ Chicken and Tortellini Recipes for Easy Dinners

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I remember a weeknight when the kids walked in smelling like schoolbooks and rain and the last thing they wanted was a complicated dinner. I pulled a package of cheese tortellini from the freezer, found a couple of chicken thighs in the fridge, and by the time homework started the kitchen smelled like garlic and basil and everyone was eating from the same pan. That habit of pairing quick cooked chicken with ready-to-go tortellini is exactly why 11 Chicken and Tortellini Recipes for Easy Dinners have become my go-to when time is short and comfort is needed.

12+ Chicken and Tortellini Recipes for Easy Dinners Save It For Later

1. Creamy Sun Dried Tomato Chicken Tortellini Skillet

Why You’ll Love It:

This skillet feels a little fancy but comes together fast. The tang of sun dried tomatoes cuts through the cream for a balanced weeknight meal. It is great when guests stop by unannounced and also perfect for a cozy family dinner.

A shallow white skillet on a wooden trivet with plump cheese tortellini coated in creamy pink sauce. Sliced golden seared chicken breasts fanned on top. Scattered sun dried tomato pieces and torn fresh basil leaves. A small wedge of lemon on the side and a linen napkin beneath a fork. Save It For Later

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

  • 12 ounces cheese tortellini
  • 2 boneless skinless chicken breasts about 1 pound
  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1/2 cup sun dried tomatoes packed in oil drained and chopped
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated parmesan
  • 1 cup fresh basil leaves torn
  • Salt and pepper to taste

How to Make It:

  1. Cook tortellini according to package directions, drain and set aside.
  2. Season chicken with salt and pepper. Heat oil in a large skillet over medium heat and cook chicken 5 to 7 minutes per side until golden and cooked through. Remove and slice.
  3. In the same skillet add onion and cook until soft about 5 minutes then add garlic and cook 30 seconds.
  4. Stir in sun dried tomatoes, chicken broth and heavy cream. Simmer 3 to 5 minutes until slightly reduced.
  5. Add parmesan and cooked tortellini. Toss to coat and heat through.
  6. Return sliced chicken to the skillet, scatter basil on top and season to taste.

Flavor Boost: Add a pinch of red pepper flakes for subtle heat

Serving Idea: Serve with a crisp green salad and crusty bread

2. Lemon Garlic Chicken with Cheese Tortellini

Why You’ll Love It:

Bright lemon and garlic bring a lift to tender chicken and mild cheese tortellini. This recipe is an easy spring or summer dinner that feels light but filling. It is a great choice for people who prefer citrus forward flavors.

A shallow pasta bowl with glossy tortellini tossed in light lemon garlic sauce. Thin slices of pan seared chicken along one side. Bright lemon wedges and chopped parsley sprinkled across the dish. A wooden table surface and a small olive oil cruet in the background. Save It For Later

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients Needed:

  • 12 ounces cheese tortellini
  • 1 pound boneless skinless chicken thighs trimmed
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 lemon zested and juiced
  • 1/4 cup chicken broth
  • 2 tablespoons butter
  • 1/4 cup chopped flat leaf parsley
  • Salt and pepper to taste

How to Make It:

  1. Cook tortellini according to package instructions, drain and keep warm.
  2. Season chicken with salt and pepper. Heat oil in a skillet and cook chicken 5 to 7 minutes per side until cooked. Remove and slice thinly.
  3. Lower heat and add butter and garlic to the skillet. Cook 1 minutes then add lemon juice, zest, and chicken broth.
  4. Simmer 2 to 3 minutes then add tortellini and toss to coat.
  5. Top with sliced chicken and parsley and adjust seasoning.

Swap This With That: Swap chicken thighs for chicken breasts if preferred

Meal Prep Tip: Store sauce and cooked tortellini separately for up to 3 days then reheat gently before serving

3. One Pot Chicken Spinach Tortellini

Why You’ll Love It:

Minimal dishes and big flavor make this a busy weeknight hero. Everything cooks in one pot so cleanup is quick and the spinach keeps the dish feeling wholesome. It is perfect for nights when time is tight but a home cooked meal matters.

A deep cast iron skillet filled with tender tortellini, wilted bright green spinach leaves, and chunks of browned chicken. A light broth sheen on the pasta and a scattering of grated parmesan. A wooden spoon rests in the pan and a folded dish towel sits nearby. Save It For Later

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients Needed:

  • 12 ounces cheese tortellini
  • 1 pound boneless skinless chicken breasts cut into bite sized pieces
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 3 cups fresh baby spinach
  • 2 cloves garlic minced
  • 3 cups low sodium chicken broth
  • 1/2 cup grated parmesan
  • Salt and pepper to taste

How to Make It:

  1. Heat oil in a large pot over medium heat and brown chicken pieces until cooked through about 6 to 8 minutes. Remove and set aside.
  2. Add onion to the pot and cook until softened about 4 minutes then add garlic and cook 30 seconds.
  3. Return chicken to pot and stir in chicken broth. Bring to a simmer.
  4. Add tortellini and cook 3 to 5 minutes until tender.
  5. Stir in spinach and parmesan until spinach is wilted and cheese melts. Season to taste.

Meal Prep Tip: Portion into airtight containers and refrigerate up to 3 days

Common Mistake to Avoid: Do not overcook tortellini in the broth or it will become mushy

4. Baked Chicken Tortellini Parmesan Casserole

Why You’ll Love It:

This is a comforting oven bake that feeds a crowd and improves as leftovers sit in the fridge. It is a reliable dish for easy dinners, potlucks, or nights when you want something you can pop into the oven while you finish other tasks.

A rectangular baking dish straight from the oven with bubbling tomato sauce and melted golden cheese. Visible cheese tortellini peeking from under a crust of parmesan and herb flecks. A wooden cutting board with a serving spatula and a small bowl of extra sauce beside the casserole. Save It For Later

Serving size: Serves 6

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients Needed:

  • 1 pound cheese tortellini
  • 2 cups cooked shredded chicken
  • 3 cups marinara sauce
  • 1 1/2 cups shredded mozzarella
  • 1/2 cup grated parmesan
  • 1/2 cup ricotta
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

How to Make It:

  1. Preheat oven to 375 degrees F. Cook tortellini according to package directions and drain.
  2. In a large bowl combine tortellini, shredded chicken, marinara, ricotta, and oregano. Season with salt and pepper.
  3. Transfer to a baking dish and top with mozzarella and parmesan.
  4. Bake 25 to 30 minutes until cheese is melted and bubbly and edges are golden.
  5. Let rest 5 minutes before serving.

Flavor Boost: Stir in a tablespoon of balsamic reduction to the sauce for depth

Best Pairings: Simple arugula salad and garlic bread

5. Pesto Chicken Tortellini with Roasted Tomatoes

Why You’ll Love It:

Bright basil pesto and sweet roasted tomatoes make this a vibrant, fresh tasting dinner. It is an easy way to taste summer even in a busy week. The roasted tomatoes add texture and a touch of sweetness that kids and adults enjoy.

A shallow bowl of cheese tortellini tossed in green pesto. Halved roasted cherry tomatoes scattered across the top with bite sized pieces of seared chicken. A sprinkle of grated parmesan and a few basil leaves for color. A light wooden table and small spoon of pesto at the side. Save It For Later

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients Needed:

  • 12 ounces cheese tortellini
  • 2 cups cherry tomatoes halved
  • 2 tablespoons olive oil divided
  • Salt and pepper to taste
  • 2 boneless skinless chicken breasts grilled and sliced
  • 1/2 cup basil pesto store bought or homemade
  • 1/4 cup grated parmesan

How to Make It:

  1. Preheat oven to 400 degrees F. Toss cherry tomatoes with 1 tablespoon olive oil and roast 15 to 20 minutes until blistered.
  2. Cook tortellini according to package directions and drain.
  3. Toss tortellini with pesto and remaining olive oil.
  4. Add roasted tomatoes and sliced chicken then sprinkle parmesan on top.
  5. Serve warm with extra basil leaves if desired.

Swap This With That: Swap store bought pesto for arugula pesto for a peppery twist

Serving Idea: Serve at room temperature for a pasta salad style dinner

6. Chicken and Mushroom Tortellini in White Wine Sauce

Why You’ll Love It:

Earthy mushrooms and a splash of white wine elevate a simple tortellini dinner into a more elegant weeknight meal. It is easy enough for a weeknight but fancy enough for a casual date night.

A shallow white bowl filled with tortellini and sliced sautéed mushrooms in a glossy light cream and wine sauce. Sliced chicken breasts nestled into the pasta. A light sprinkling of chopped parsley and shaved parmesan on top. A dark napkin and a small wine glass in the background. Save It For Later

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

  • 12 ounces cheese tortellini
  • 1 pound mixed mushrooms sliced
  • 1 pound boneless skinless chicken breasts sliced
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1/2 cup dry white wine
  • 3/4 cup heavy cream
  • 1/4 cup chopped parsley
  • Salt and pepper to taste

How to Make It:

  1. Cook tortellini according to package directions and drain.
  2. Heat oil in a large skillet and cook chicken until golden and cooked through about 5 to 7 minutes. Remove and set aside.
  3. Add mushrooms to the skillet and cook until browned about 6 minutes then add garlic and cook 30 seconds.
  4. Pour in white wine and simmer 2 to 3 minutes to reduce slightly.
  5. Stir in cream and cooked tortellini then return chicken to skillet. Simmer 2 minutes and finish with parsley.

Flavor Boost: Add a teaspoon of fresh thyme leaves while mushrooms cook

Common Mistake to Avoid: Do not add wine on very high heat or it will evaporate too fast

7. Skillet BBQ Chicken Tortellini

Why You’ll Love It:

Sweet tangy barbecue sauce gives an unexpected but welcome spin to cheese tortellini. This is a family friendly twist that pleases picky eaters and takes less than 30 minutes. It is great when you want something homey without much fuss.

A shallow cast iron skillet with tortellini coated in glossy barbecue sauce. Chunky pieces of shredded BBQ chicken mixed through. A sprinkle of chopped green onion and a few corn kernels on top for color. A rustic wooden table and a checked napkin visible. Save It For Later

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients Needed:

  • 12 ounces cheese tortellini
  • 2 cups cooked shredded chicken
  • 3/4 cup barbecue sauce
  • 1 tablespoon olive oil
  • 1/4 cup chopped green onions
  • Salt and pepper to taste

How to Make It:

  1. Cook tortellini according to package directions and drain.
  2. Heat olive oil in a skillet and add shredded chicken to warm through.
  3. Stir in barbecue sauce and cook 2 minutes.
  4. Add tortellini and toss to coat evenly.
  5. Sprinkle green onions on top and serve.

Budget-Friendly Tip: Use leftover rotisserie chicken to keep this meal inexpensive

Serving Idea: Serve with coleslaw or roasted sweet potatoes

8. Chicken Piccata Tortellini

Why You’ll Love It:

Bright lemon caper sauce paired with tender chicken and cheese tortellini makes a lively dinner that still feels comforting. It is a fast way to make dinner feel restaurant worthy without extra fuss.

A shallow white plate with tortellini nestled in a glossy lemon caper sauce. Thin slices of pan seared chicken arranged on top. Small caper buds and a lemon wedge placed beside the chicken. A sprig of parsley for color on the edge of the plate. Save It For Later

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients Needed:

  • 12 ounces cheese tortellini
  • 1 pound boneless skinless chicken breasts pounded thin
  • 2 tablespoons olive oil
  • 1/4 cup fresh lemon juice about 1 lemon
  • 1/2 cup chicken broth
  • 2 tablespoons capers drained
  • 2 tablespoons butter
  • Salt and pepper to taste

How to Make It:

  1. Cook tortellini according to package directions and drain.
  2. Season chicken and cook in olive oil until golden and cooked through about 3 to 4 minutes per side. Remove and keep warm.
  3. In the same pan add chicken broth and lemon juice, scraping any browned bits.
  4. Stir in capers and simmer 2 minutes then whisk in butter to finish sauce.
  5. Toss tortellini in the sauce and serve with sliced chicken on top.

Flavor Boost: Add a tablespoon of finely chopped fresh parsley to the sauce

Meal Prep Tip: Keep sauce separate from tortellini when storing leftovers to prevent sogginess

9. Creamy Spinach Artichoke Chicken Tortellini

Why You’ll Love It:

This recipe takes all the cozy flavors of spinach artichoke dip and turns them into a complete dinner. It is rich and creamy, and the savory artichoke pieces add great texture. It doubles well for leftovers.

A deep serving bowl filled with creamy white sauce coated tortellini. Chopped artichoke hearts and wilted dark green spinach mixed through. Sliced golden chicken pieces arranged on top and a light dusting of paprika for color. A small ramekin of extra grated cheese nearby. Save It For Later

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

  • 12 ounces cheese tortellini
  • 2 cups cooked shredded chicken
  • 1 cup chopped canned artichoke hearts drained
  • 3 cups fresh baby spinach
  • 1 cup heavy cream
  • 1/2 cup grated parmesan
  • 2 tablespoons olive oil
  • Salt and pepper to taste

How to Make It:

  1. Cook tortellini according to package directions and drain.
  2. Heat olive oil in a large skillet and add shredded chicken to warm through.
  3. Add artichoke hearts and spinach and cook until spinach wilts.
  4. Pour in heavy cream and parmesan then simmer until sauce thickens about 3 minutes.
  5. Stir in tortellini and toss to coat before serving.

Swap This With That: Use half and half instead of heavy cream for a lighter sauce

Common Mistake to Avoid: Do not add spinach too early or it will turn dull and watery

10. Buffalo Chicken Tortellini Bake

Why You’ll Love It:

Spicy buffalo sauce and creamy cheese tortellini make a satisfying, slightly spicy bake. It is a fun dinner when you want something different and works well for family members who love bold flavors.

A round baking dish with bubbling orange buffalo sauce coated tortellini and shredded chicken. Melted cheese browned in spots and thin slices of celery scattered on top for crunch. A blue checked napkin and a small bowl of ranch on the side. Save It For Later

Serving size: Serves 6

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients Needed:

  • 1 pound cheese tortellini
  • 3 cups cooked shredded chicken
  • 3/4 cup buffalo wing sauce
  • 1 cup shredded cheddar cheese
  • 1/2 cup ranch dressing plus extra for serving
  • 2 tablespoons chopped green onion
  • Salt to taste

How to Make It:

  1. Preheat oven to 375 degrees F. Cook tortellini according to package directions and drain.
  2. In a bowl combine shredded chicken, buffalo sauce, ranch and cooked tortellini.
  3. Transfer to a baking dish and top with cheddar cheese.
  4. Bake 20 to 25 minutes until cheese is melted and edges bubble.
  5. Scatter green onion on top and serve with extra ranch.

Serving Idea: Serve with carrot sticks and celery for a classic buffalo pairing

Budget-Friendly Tip: Use rotisserie chicken to save time and money

11. Mediterranean Chicken Tortellini Salad

Why You’ll Love It:

This chilled salad is a lighter take on chicken and tortellini, perfect for warm evenings or packed lunches. Olive, cucumber, and feta add Mediterranean brightness and texture.

A large shallow bowl of chilled tortellini salad with diced cucumber, halved cherry tomatoes, sliced kalamata olives, crumbled feta and diced grilled chicken. A drizzle of olive oil and a sprinkle of chopped oregano. A bright linen napkin and a lemon wedge at the edge of the bowl. Save It For Later

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients Needed:

  • 12 ounces cheese tortellini cooked and chilled
  • 2 cups cooked diced chicken
  • 1 cup cherry tomatoes halved
  • 1 cup diced cucumber
  • 1/3 cup sliced kalamata olives
  • 1/2 cup crumbled feta
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste

How to Make It:

  1. Cook tortellini according to package directions, drain and chill.
  2. In a large bowl combine chilled tortellini, diced chicken, tomatoes, cucumber, olives and feta.
  3. Whisk olive oil and red wine vinegar then pour over salad and toss to combine.
  4. Season with salt and pepper and chill 15 minutes before serving for flavors to meld.

Best Pairings: Pita wedges and tzatziki

Meal Prep Tip: Keep dressing separate and toss just before serving to keep salad fresh

12. Creamy Garlic Herb Chicken and Tortellini Soup

Why You’ll Love It:

This soup is soothing and comforting while still being quick to make. Cheese tortellini in a fragrant garlic herb broth with chunks of chicken makes a satisfying bowl that is easy to adapt to what is on hand.

A deep bowl filled with golden broth dotted with herbs, cheese tortellini, and bite sized chicken pieces. Floating slivers of garlic and chopped chives on top. A slice of toasted bread leaning against the bowl and a spoon on the side. Save It For Later

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients Needed:

  • 12 ounces cheese tortellini
  • 2 cups cooked shredded chicken
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 6 cups low sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 cup heavy cream
  • 2 tablespoons chopped chives
  • Salt and pepper to taste

How to Make It:

  1. Heat olive oil in a large pot and cook onion until soft about 5 minutes then add garlic and cook 30 seconds.
  2. Add chicken broth and thyme and bring to a simmer.
  3. Add tortellini and cook until tender about 3 to 5 minutes.
  4. Stir in shredded chicken and heavy cream, heat through then season to taste.
  5. Serve topped with chopped chives and crusty bread.

Flavor Boost: Add a splash of white wine to the broth when simmering

Common Mistake to Avoid: Add tortellini near the end to prevent overcooking and breaking apart

FAQ

How long does cooked chicken and tortellini last in the fridge

Store in an airtight container and use within 3 to 4 days for best quality

Can I freeze these chicken and tortellini dishes

Many of the sauced bakes and one pot dishes freeze well. Freeze in portions and thaw overnight in the fridge before reheating gently. Cream heavy cream based dishes may change texture after freezing so add a splash of cream when reheating if needed

What type of tortellini works best

Fresh or frozen cheese tortellini cooks quickly and works well. Shelf stable dried tortellini is fine but adjust cooking times according to package directions

Can I make these recipes without chicken

Swap in cooked sausage, shrimp, or a hearty vegetable mix for a meatless or different protein option

Conclusion

These 11 recipes show how simple ingredients like chicken and tortellini can be turned into a wide range of easy dinners from light and bright to rich and cozy. They are designed to fit into real weeknight routines where time and cleanup matter but flavor still counts. Try one that matches the mood of your evening and make it your own with the small swaps suggested. With a bag of tortellini and a couple of chicken breasts in the fridge you have a dozen ways to make dinner feel thoughtful and nourishing.

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