Jumbo Tortelloni with Creamy Sun-Dried Tomato Chicken and Spinach

Why settle for average-sized bites when you can have jumbo tortelloni? This fast and fresh dinner idea features oversized cheese-filled pasta, topped with garlicky pan-seared chicken cutlets and a savory sun-dried tomato cream sauce loaded with fresh spinach. It’s a hearty, satisfying meal that comes together in just 15 minutes.

Serve it with crispy garlic bread on the side for a complete restaurant-quality dinner at home. Thanks to tortelloni, you can go big and stay home!

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Ingredients

9 ounce TortelloniView ingredient guideLike ingredientDislike ingredient

1 ounce Sun-Dried Tomato PasteView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

24 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. While waiting, you can start prepping other ingredients. Once boiling, add the tortelloni and cook until tender and they float to the top, about 3-4 minutes. Turn off the heat but leave the tortelloni in the hot water to keep warm while you finish the rest.
2. Pat the chicken cutlets dry with paper towels. Season both sides with garlic powder, half of the Italian seasoning (use all if making 4 servings), salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 5-7 minutes per side. If the chicken browns too quickly, reduce the heat. Transfer the cooked chicken to a cutting board and let it rest. Once cool enough to handle, slice crosswise.
3. Reserve about 1/2 cup of the pasta cooking water, then drain the tortelloni and return them to the pot. Add the spinach to the pot and season with salt and pepper. Cook over low heat, tossing gently, until the spinach is slightly wilted and combined. Stir in the cream sauce base, cream cheese and 1 tablespoon of plain butter (2 tablespoons for 4 servings). If the sauce is too thick, add splashes of the reserved pasta water until the tortelloni are coated in a creamy sauce.
4. Halve the demi-baguette lengthwise and toast the cut sides. Spread the cut sides with garlic herb butter to your liking. Press the halves back together and cut crosswise into four pieces (eight pieces for 4 servings). Divide the tortelloni among plates, top with the sliced chicken and dollop the chicken with sun-dried tomato paste. Serve with the garlic bread on the side.

Recipe Tips

FAQ

Can I use regular tortellini instead of tortelloni?

Yes, you can substitute regular tortellini. Just adjust the cooking time according to the package directions, as smaller pasta may cook faster.

What can I use instead of cream sauce base?

You can substitute with heavy cream or a mixture of milk and a little flour to thicken. Add extra Italian seasoning to mimic the flavor.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or milk to refresh the sauce.