Tomato basil chicken tortellini is a fast and cozy skillet dinner that brings together juicy chicken, pillowy cheese-filled tortellini, and a rich tomato sauce. It’s creamy, savory, and brightened with the sweetness of fresh basil.
You cook everything in one pan so the flavors build together. The tortellini simmer in the tomato base, soaking in flavor as they cook.
Heavy cream smooths out the sauce. Parmesan cheese melts in and helps bring everything together.
It’s ready in under thirty minutes and tastes like a comforting plate of restaurant-style pasta. Serve it hot and garnish with basil and cheese for a no-fuss meal that feels special.
Why This Tortellini Skillet Works So Well
This dish combines soft pasta, tender chicken, and a flavorful sauce all in one pan. The cheese tortellini soak up the tomato cream sauce without needing to boil them separately.
Chicken adds extra protein and turns the pasta into a filling meal. Basil and garlic make the sauce smell and taste fresh and homemade.
Cream and Parmesan give the sauce body and flavor. A touch of pasta water helps everything come together without being too heavy.
- No need to boil pasta separately – Tortellini cooks right in the sauce
- One skillet from start to finish – Fewer dishes and fast cleanup
- Tomato and cream balance – Bright, rich, and smooth in one bite
- Ready in 30 minutes – Quick enough for weeknights
- Family-friendly – Mild and comforting, but full of flavor
What You’ll Need to Make It
This recipe keeps the ingredient list simple. You’ll want fresh basil and good Parmesan to make the sauce shine.
- Cheese tortellini – Use fresh or refrigerated, not dry
- Chicken breast or thighs – Diced small so they cook quickly
- Garlic – Fresh and minced to build flavor
- Tomato paste – Adds rich flavor to the base
- Crushed tomatoes – The main body of the sauce
- Heavy cream – Smooths and softens the tomato base
- Parmesan cheese – Adds saltiness and helps thicken the sauce
- Olive oil – For cooking the chicken and garlic
- Fresh basil – Torn or chopped, stirred in at the end
- Salt and pepper – To season every layer
- Reserved pasta water – Use a splash to adjust the sauce if needed
How to Make Tomato Basil Chicken Tortellini
This dish cooks quickly in one large skillet. Get all your ingredients ready before starting.
- Cook the chicken – Heat olive oil in a skillet. Add diced chicken and cook until browned and cooked through.
- Add garlic and tomato paste – Stir in minced garlic and tomato paste. Cook for 1 to 2 minutes until the paste darkens and the garlic is fragrant.
- Pour in the crushed tomatoes – Add the canned tomatoes and stir. Let it simmer for 2 to 3 minutes to develop flavor.
- Add the tortellini – Stir in the fresh tortellini. Cover and cook for 5 to 7 minutes until the pasta is tender.
- Stir in the cream and cheese – Add heavy cream and Parmesan. Stir well until the sauce becomes creamy and the cheese melts.
- Season and finish – Add salt and pepper to taste. Stir in fresh basil and turn off the heat.
- Serve hot – Top with extra Parmesan and more basil if desired. Serve directly from the skillet.
What to Serve with It
This dish works well on its own but can be paired with light sides or something to mop up extra sauce.
| Side Dish | Why It Works |
|---|---|
| Garlic bread | Great for scooping up sauce and cheese |
| Mixed green salad | Crisp and light to balance the creamy tomato sauce |
| Roasted zucchini | Adds veggie flavor without taking over the plate |
| Grilled chicken | Extra protein if serving a crowd |
| Chopped cucumber salad | Adds a cool and crunchy bite next to warm pasta |
| Lemon iced tea | Refreshing drink to keep the meal balanced |
How to Store and Reheat Leftovers
Creamy tortellini stays tasty after a day or two. Just be gentle when reheating.
- Let it cool first – Store in a sealed container once cool. Keep in the fridge for up to three days.
- Reheat on the stove – Add a splash of milk or cream to loosen the sauce. Heat slowly over medium-low, stirring often.
- Microwave in short bursts – Reheat in 30-second intervals. Stir each time and add a spoon of liquid if the sauce thickens too much.
- Avoid boiling – Too much heat can separate the cream and dry the pasta.
Common Questions About This Recipe
Can I use frozen tortellini?
Yes. Thaw it first or add a few extra minutes to the cooking time.
Can I skip the cream?
You can use whole milk or half-and-half. The sauce won’t be as rich but will still taste great.
Can I add vegetables?
Absolutely. Try spinach, mushrooms, or chopped zucchini.
Will store-bought basil work?
Yes. Fresh is best, but pre-chopped basil in oil works in a pinch.
What protein can I swap for chicken?
Use sausage, shrimp, or skip it for a meatless version.
Tomato Basil Chicken Tortellini
Equipment
- Large Skillet To cook chicken, sauce, and tortellini
Ingredients
- 12 ounces cheese tortellini fresh or refrigerated
- 1 pound chicken breast diced into small pieces
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 can crushed tomatoes 14.5 ounces
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese grated
- 2 tablespoons olive oil
- 1/4 cup fresh basil chopped or torn
- salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until browned and cooked through. Remove and set aside.
- Add minced garlic and tomato paste to the skillet. Cook for 1 to 2 minutes until fragrant and the tomato paste darkens slightly.
- Pour in crushed tomatoes and stir well. Let simmer for 3 to 5 minutes to deepen the sauce flavor.
- Add fresh tortellini to the skillet. Cover and cook for 5 to 7 minutes until the pasta is tender.
- Stir in heavy cream and Parmesan cheese. Return the chicken to the skillet and toss everything together until the sauce is creamy and heated through.
- Season with salt and pepper to taste. Stir in fresh basil just before serving.
Notes
- Use fresh tortellini for best texture and flavor.
- Substitute half-and-half for cream for a lighter sauce.
- Add crushed red pepper flakes for heat.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.