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–+ servings

Creamy Spinach Tortellini Skillet

Creamy Spinach Tortellini Skillet with sundried tomatoes, parmesan, and a spicy kick—an easy 30-minute dinner that tastes like it came from your favorite trattoria.
Creamy Spinach Tortellini Skillet with sundried tomatoes, parmesan, and a spicy kick—an easy 30-minute dinner that tastes like it came from your favorite trattoria.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Spinach Sundried Tomato Tortellini

  • 1 pound refrigerated cheese tortellini
  • 1 tablespoon olive oil
  • 4-5 cloves garlic minced
  • 1 shallot diced or sliced
  • 1/2 teaspoon crushed red pepper flakes or more if you like it spicy!
  • 1 cup sundried tomatoes packed in oil, chopped.. leave the oil in the jar, please!
  • 1 1/2 cup shredded cooked chicken
  • 2 cups fresh spinach roughly chopped
  • 4 tablespoons butter
  • 1/3 cup all purpose flour
  • 1 1/2 cups whole milk
  • 1 1/4 cup chicken broth
  • 1 cup grated parmesan cheese
  • Salt and pepper to taste
  • Squeeze of lemon

Panko Topping

  • 1 cup seasoned panko breadcrumbs optional
  • 3 tablespoons melted butter optional
  • 1 cup Asiago cheese grated or shredded

Instructions

  • Cook the tortellini according to package instructions. Drain and set aside.
  • In a large skillet, heat olive oil over medium heat. Sauté shallot until soft and golden.
  • Add garlic and red pepper flakes. Sizzle for about 30 seconds (aka: aroma explosion). Remove from pan.
  • Add butter and once melted, whisk in all-purpose flour. Continue to whisk for 1-2 minutes.
  • Pour in milk and chicken broth. Whisk to combine and bring to a low boil.
  • Stir in Parmesan cheese with the salt and pepper.
  • Toss in sundried tomatoes, spinach and shredded chicken. Stir until spinach wilts like it saw its ex at the grocery store.
  • Stir until smooth and dreamy and then add a small squeeze of lemon, the cooked tortellini and gently toss to coat.
  • If you want a crispy topping, combine seasoned panko breadcrumbs and melted butter.. move skillet to a 350 degree oven and bake 10-15 minutes until golden brown
  • Serve immediately. Bask in the glory.

Notes

Tips for Success

  • Don’t overcook the tortellini – nobody likes mushy pasta.
  • Use sundried tomatoes in oil for max flavor and richness.
  • Add your protein right after the spinach if you’re using chicken or shrimp.
  • Want it saucier? Add a splash more cream and a sprinkle of parmesan.
  • Taste before serving! A pinch more salt or crushed red pepper can really make it pop.