Jumbo Tortelloni with Sun-Dried Tomato Chicken and Creamy Spinach Sauce

If you love stuffed pasta, get ready for a bigger, bolder bite. This recipe features tortelloni-the jumbo cousin of tortellini-tossed in a rich cream sauce with fresh spinach and topped with garlicky pan-seared chicken and a dollop of sun-dried tomato paste. It’s a fast, fresh dinner that comes together in just 15 minutes.

Serve it with toasty garlic bread for a complete meal that feels indulgent but is surprisingly simple to make. Perfect for busy weeknights when you want something special without spending hours in the kitchen.

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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

12 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 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. While waiting, prepare other ingredients. Once boiling, add tortelloni and cook until tender and floating, 3-4 minutes. Turn off heat but leave tortelloni in hot water to keep warm. Set aside.
2. Pat chicken cutlets dry with paper towels. Season both sides with garlic powder, half the Italian seasoning (use all for 4 servings), salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Reduce heat if browning too quickly. Transfer chicken to a cutting board; let rest, then slice crosswise.
3. Reserve ½ cup pasta cooking water. Drain tortelloni and return to pot. Add spinach, season with salt and pepper and cook over low heat, tossing gently, until spinach begins to wilt. Stir in cream sauce base, cream cheese and 1 tablespoon plain butter (2 tablespoons for 4 servings). If sauce is too thick, add reserved pasta water a splash at a time until creamy and well coated.
4. Halve the demi-baguette lengthwise and toast. Spread cut sides with garlic herb butter. Press halves together, then cut crosswise into pieces (4 pieces for 2 servings, 8 for 4). Divide tortelloni among plates, top with sliced chicken and dollop with sun-dried tomato paste. Serve garlic bread on the side.

Recipe Tips

FAQ

Can I use regular tortellini instead of tortelloni?

Yes, but note that tortellini is smaller and may cook faster. Adjust cooking time accordingly.

What can I substitute for cream sauce base?

You can use heavy cream mixed with a little chicken broth and a pinch of nutmeg as a substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of milk or water.