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A white bowl of creamy tortellini pasta with a dish towel to the bottom left, shaved parmesan to the top left, and a block of parmesan to the bottom right on a blue counter.

Creamy Tortellini Chicken Pasta

A creamy tortellini pasta recipe packed with fresh vegetables, savory chicken, and a creamy tortellini sauce.
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Course: Pasta
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 736kcal
Author: Mariam E.


  • 20 oz. Cheese Tortellini refrigerated
  • 1.5 lbs. Chicken Tenders cubed or sliced
  • 4 Tbsp. Olive Oil split in two
  • 4 oz. Mushroom
  • 1 Onion small
  • 4 Garlic Cloves
  • 1 c. Fresh Spinach
  • 1 c. Cherry Tomatoes halved
  • ½ c. Parmesan Cheese
  • c. Sun-dried Tomato Pesto
  • 3 oz. Cream Cheese
  • 1 c. Half and Half milk
  • 1 c. Pasta water reserved from cooking the pasta
  • ¼ c. Fresh Chopped Basil
  • 1 Tbsp. Black Pepper split in two
  • 1 tsp. Salt


  • Cook tortellini according to package directions. Reserve 1 cup of the pasta water for later, then drain the pasta and set aside.
  • Meanwhile, cube the chicken into 1 inch pieces, dice the onion, slice the mushroom, halve the tomatoes, mice the garlic, and chop the basil.
  • Heat 2 Tbsp. of olive oil in a large skillet and pan sear the chicken. Salt and pepper them while they cook. Once the chicken obtains a golden color, remove and set aside in a bowl.
  • In the same skillet, add the remaining 2 Tbsp of olive oil and bring to heat. Add the onions and allow them to caramelize just a bit.
  • Add the mushrooms and garlic. Mix them together and cook until tender.
  • Add the half and half, cream cheese, pasta water, black pepper, salt, pesto, and tomato halves. Mix and cover to cook on low for 2-3 minutes.
  • Next, add in the chicken, parmesan cheese, and spinach. Mix and cover to cook again for a couple more minutes.
  • Finally, add in the cooked tortellini and mix everything together to coat the tortellini with the sauce. Cook for 1-2 minutes and then remove to serve.
  • Garnish with some basil leaves or parmesan cheese.


  • Immediately stir the pasta after you drop it in the water. This prevents it from sticking.
  • Make sure to reserve some pasta water for the sauce, this makes sure the sauce is nice and robust.
  • Cube the chicken into bite sized chunks.
  • Use refrigerated tortellini rather than frozen so it cooks more quickly.
  • You can sub chicken tenders for cubed boneless chicken breast or thighs.
  • If you don't have a large skillet, you can use a large pot or wok.
  • Garnish this filling creamy pasta recipe with some basil leaves or Parmesan cheese.
  • Feel free to mix up your veggies!
  • For a vegetarian meal, try swapping the chicken out for white beans.


Calories: 736kcal | Carbohydrates: 52g | Protein: 49g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 153mg | Sodium: 1367mg | Potassium: 722mg | Fiber: 5g | Sugar: 7g | Vitamin A: 809IU | Vitamin C: 14mg | Calcium: 464mg | Iron: 4mg
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