Sun-dried Tomato and Chicken Tortellini Bake

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ONE SKILLET creamy chicken, sundried tomatoes, and tortellini. Healthier ingredients and all the flavor! via chelseasmessyapron.com #skillet #chicken #oneskillet #easy #quick #dinner #tomato #sundried #tortellini #30minute #dinner #recipe #kidfriendly

An easy and delicious dinner recipe — creamy sun-dried tomato, mushroom, spinach, and chicken tortellini bake prepared and cooked all in one skillet.
ONE SKILLET creamy chicken, sundried tomatoes, and tortellini. Healthier ingredients and all the flavor! via chelseasmessyapron.com #skillet #chicken #oneskillet #easy #quick #dinner #tomato #sundried #tortellini #30minute #dinner #recipe #kidfriendly

This post is brought to you in partnership with McCormick. As always, all opinions are my own.

It’s been a while since we’ve prepared an entire dinner in one skillet and I am excited to share with you this dish. A couple of years ago I posted this one skillet creamy chicken gnocchi and after learning it’s become a favorite in so many households I wanted to create an equally easy + tasty dish with some different flavors and ingredients.

ONE SKILLET creamy chicken, sundried tomatoes, and tortellini. Healthier ingredients and all the flavor! via chelseasmessyapron.com #skillet #chicken #oneskillet #easy #quick #dinner #tomato #sundried #tortellini #30minute #dinner #recipe #kidfriendly #mushroom

This creamy comfort food is packed with flavor, but quite a bit lighter than most creamy pasta dishes. You’ll be amazed how flavorful the cream sauce is especially after you learn it has no heavy cream or half and half (low-fat milk and chicken broth/stock for the win on this dish).

As we’re still kicking off 2018 I’m aiming to continue to share better-for-you options that make keeping your healthy eating goals easy WITHOUT sacrificing flavor. And one of my favorite ways to do that? Lots of spices! McCormick spices add robust flavors and elevate ingredients without packing on the calories. We’re adding quite an array of McCormick spices to this dish and you’ll be amazed how much flavor you can get with a whole lot less calories!

The spices we’re using in this dish:

ONE SKILLET creamy chicken, sundried tomatoes, and tortellini. Healthier ingredients and all the flavor! via chelseasmessyapron.com #skillet #chicken #oneskillet #easy #quick #dinner #tomato #sundried #tortellini #30minute #dinner #recipe #kidfriendly #mushroom #spices

How to make this Creamy Sun-dried Tomato and Chicken Tortellini Bake:

  • Start by sautéing the mushrooms, sun-dried tomatoes, and garlic in a little bit of oil + butter. We’re using the oil from the sun-dried tomatoes which adds a good fruity olive oil taste and the butter adds some creamy butter flavor to the dish. The butter isn’t going to raise the smoke-point so you’ll still want to keep the skillet over medium heat. Once the veggies are slightly tender (they cook more, so just to a “crisp” tender stage) you’ll remove them from the skillet and set aside while we make the quick cream sauce.
  • The cream sauce is a lot healthier than most — we aren’t using heavy cream or half and half and instead using a mixture or chicken broth/stock and milk. You can even make the cream sauce with low fat (1% milk) to keep it just a bit lighter.
  • Once the sauce is nice, thick, and creamy you’ll add the mushroom + tomato mixture back in along with some rotisserie chicken, fresh baby spinach, and refrigerated tortellini. You’ll just stir it all together and add a bit of parmesan cheese on top and it’s ready to bake.
  • The bake time on this dish is pretty quick; you’re looking at about 10-13 minutes total. With a relatively quick prep time you can definitely have this dish from prep to table in 30 minutes or less!

ONE SKILLET creamy chicken, sundried tomatoes, and tortellini. Healthier ingredients and all the flavor! via chelseasmessyapron.com #skillet #chicken #oneskillet #easy #quick #dinner #tomato #sundried #tortellini #30minute #dinner #recipe #kidfriendly #mushroom #spinach

This creamy sun-dried tomato and chicken tortellini is super quick and easy to make — you can have it from start to table in 30-35 minutes!

How can you make the prep on this chicken tortellini bake as quick as possible?

  • Use leftover cooked/grilled chicken or a rotisserie chicken. Fastest scenario possible: grab some pre-shredded rotisserie chicken meat!
  • Grab some pre-sliced mushrooms. If you don’t have to slice the mushrooms you can save a couple of minutes.
  • Use pre-washed baby spinach. Again, saving time by not having to wash and dry the spinach.
  • Use grated Parmesan cheese. Usually I’m a huge proponent of using freshly grated cheese, but this dish works great and still tastes delicious with a good quality pre-grated Parmesan cheese (not the bottled parmesan cheese, but what you’ll find in the deli section of your grocery store).

With loads of flavor, tons of better-for-you ingredient choices, and a record prep time what isn’t there to love about this dish?! Enjoy!

Up close chicken tortellini

More Easy One Skillet Dinners:

One Skillet Tuna Pasta

One Skillet Cheesy Taco Pasta

One Skillet Sausage Gnocchi

video tutorial

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Sun-dried Tomato and Chicken Tortellini Bake

4.93 from 13 votes
An easy and delicious dinner recipe -- creamy sun-dried tomato, mushroom, spinach, and chicken tortellini prepared and cooked all in one skillet.
Print Recipe

Sun-dried Tomato and Chicken Tortellini Bake

4.93 from 13 votes
An easy and delicious dinner recipe -- creamy sun-dried tomato, mushroom, spinach, and chicken tortellini prepared and cooked all in one skillet.
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Calories 399kcal
Author Chelsea

Ingredients

  • 5 tablespoons unsalted butter, separated
  • 1 jar sun-dried tomatoes (1 tablespoon oil and 3/4 cup tomatoes), coarsely chopped
  • 1 package (8 ounces) baby bella mushrooms, sliced
  • 1 teaspoon minced garlic
  • 1/4 cup white flour
  • 1/2 teaspoon McCormick Oregano Leaves
  • 1 teaspoon McCormick Basil Leaves
  • 1 teaspoon McCormick Parsley Flakes
  • 1/4 teaspoon McCormick Paprika
  • 1/4 teaspoon McCormick Red Pepper Flakes
  • 1 and 1/4 cup milk (1%, 2%, or whole; not skim)
  • 1 cup chicken stock (or broth)
  • 1/2 cup + 3 tablespoons Parmesan cheese, separated
  • 9 ounces refrigerated cheese-filled tortellini
  • 1 and 1/2 cups shredded rotisserie chicken
  • 2 cups fresh baby spinach
  • Sea salt and freshly cracked pepper

Instructions

  • Move a rack in your oven to the upper third of the oven and then preheat to 425 degrees F.
  • Place a large oven-safe skillet on the stove over medium-high heat. Add 1 tablespoon butter and 1 tablespoon of the sun-dried tomato oil.
  • Add in the sliced mushrooms and stir for 2-3 minutes. Add in 3/4 cup coarsely chopped sun-dried tomatoes and cook, stirring occasionally, for another 2-3 minutes. Add in garlic and stir for 30 seconds. Remove to a small bowl or plate and set aside.
  • Add the remaining 4 tablespoons butter to the skillet and melt. Gradually whisk in the flour until smooth, and continue cooking, whisking constantly for about 2 minutes. Add in all of the seasonings and salt + pepper to taste.
  • Very gradually whisk in the milk and chicken stock or broth until the mixture is smooth. While whisking occasionally allow the mixture to thicken (about 5 minutes). Stir in 1/2 cup parmesan cheese and allow to melt.
  • Add in the prepared chicken (remove skin and bones and shred or cut into small pieces OR use prepared rotisserie chicken that has already been cut into pieces), refrigerated tortellini (uncooked), cooked mushrooms and tomatoes mixture, and spinach. Stir until all is coated. Press the tortellinis below the liquid (if needed add a bit more milk or broth/stock).
  • Top with remaining Parmesan cheese and place in the oven.
  • Bake for 8 minutes. Remove, and stir everything. Return to the oven for 3 more minutes or until tortellinis are al dente. If desired, turn on the broiler and then broil for another 2-3 minutes.
  • Remove from the heat, top with additional salt, pepper, and some chopped fresh parsley if desired. Enjoy immediately.

Nutrition Facts

Calories: 399kcal

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Recipe Rating




49 Comments

  1. 5 stars
    I made this last night and it was Ahhhhmazing! Simple, easy to find ingredients and…only one pan!! My family loved it and I will definitely be adding it to my rotation! Thank you for a WONDERFUL recipe that hit all my requirements!

  2. 5 stars
    I made this recipe for an office party, and it was over-the-top fantastic. One of my colleagues described it as “restaurant quality” and needed the recipe for her family! I did add more broth and more milk so it was not so thick. It truly took only minutes of prep, which made it amazing to pull off with only 45 minutes from walking in the door after work to serving it to a crowd! I used a colorful enamel Dutch oven to cook it in (instead of the cast iron frypan, which I don’t own), and it worked beautifully–and could be served on the table from the pot, as well.

    1. Thank you so much for your kind words Theresa! 🙂 I am so thrilled this was a hit at your office party 🙂

  3. Hi! Can you tell me if you are using a 10″ or 12″ skillet in your photos? Making for company and I want presentation to look as nice as yours. Thank you looks fantastic!

  4. 4 stars
    I’m not sure where I went wrong, but there wasn’t anywhere near enough liquid to cover my tortellini before I put it in the oven! I didn’t have enough tomatoes or mushrooms, so I halved the recipe. I replaced the chicken with pasta (which understandably needs more liquid than the cooked chicken), but had to add about 2 extra cups of liquid in order to cover the tortellini in my pan. Next time I’ll double the liquid/sauce and use the listed amounts for everything else.

  5. 5 stars
    Turned out SO GOOOOOD!! Definitely keeping it in my books I have a picky husband and he couldn’t get enough of it!!

  6. 5 stars
    I came across this recipe today. I had a rotisserie chicken, spinach and sun dried tomatoes. So I went online looking for a recipe with those ingredients. I made it today and follow all the instructions and all ingredients but one!! I sadly didn’t have any mushrooms at hand. 🙁 No matter!! It was delicious and everybody liked it. My husband said it is a keeper. 🙂 I can wait to try it again with the mushrooms!! Thank you!

  7. I’m gonna make this over the weekend! What would be a good side dish with this? Omg my mouth is watering it looks so delicious!

  8. 5 stars
    I have made this twice, and it is one of our favorites! My S.O. and I always finish leftovers. It is easy to make and is delicious, thanks for sharing this recipe! 🙂

  9. This recipe is amazing! So so good it has great flavor, everything goes so well together. The only thing I was thinking when eating it was I might add more spinach than it calls for but it definitely was awesome just the way it is. Thank you for this recipe, will definitely make it again!!

    1. I’m so glad you enjoyed this! Let me know how you like it with more spinach. Thank you so much Marsha! 🙂

  10. 5 stars
    Delicious!! This recipe is so good I’ve added it to my rotation. She’s dead on about using the oil from the sundried tomatoes. I sub avocado oil for 3 of the 5 TBS of butter. You can’t tell, & it’s healthier! My hubby doesn’t like mushrooms, so we omit those.
    It’s definitely not a 30-min recipe for me. More like an hour, hour twenty.
    Note: I don’t have an oven safe skillet, so I use my largest skillet & then pour into a baking dish.

    1. I’ve never tried pasta for the tortellini, it would need to be partially cooked beforehand though and likely need a different amount of liquid (I’m not sure all the amounts/changes without personally testing). Glad this dish was enjoyed 🙂

  11. This looks yummy! Can I prepare this in a skillet, transfer to a baking dish and bake? And if I want to make it a 9×13 size, would I double the ingredients? Thanks!

    1. You can! I’m not sure on how much you’ll need to fill a 9×13 pan; sorry I’ve never tried that for this recipe! I’d think either 1.5 to 2x the recipe.

  12. 5 stars
    Delicious! My whole family loved it! Poached chicken while sautéing the veg & sauce & was all ready to combine at the same time.

  13. Made this for the first time tonight and it was delicious. My sun dried tomatoes were not in oil but I figured I’m adding oil to cook it in any way and it worked out fine. Also, I only had roughly a cup of spinach so I took some frozen chopped kale out of the freezer and ran a little water over it until it was thawed and added a cup of that to make up the difference. (I also did this to give the dish more variety as we do not like mushrooms so those were not added either) I say that so that if someone else wants to make the dish without all the ingredients listed that it is still very tasty and a versatile dish indeed! We loved it! Thank you so much for this recipe. I’m sure I will make it again.

    1. I’m so happy to hear you guys loved this so much! Thanks so much for taking the time to write this comment Saundra! 🙂

  14. 5 stars
    The flavors in this dish are absolutely perfect together! I always enjoying trying new meals; this one instantly secured a spot on the menu rotation!

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