Home > Dinner > Sun-dried Tomato and Chicken Tortellini Bake Sun-dried Tomato and Chicken Tortellini Bake February 8, 2018 | 99 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. An easy and delicious dinner recipe — creamy sun-dried tomato, mushroom, spinach, and chicken tortellini bake prepared and cooked all in one skillet. 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. 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: McCormick Oregano Leaves McCormick Basil Leaves McCormick Parsley Flakes McCormick Paprika McCormick Red Pepper Flakes 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! 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! More Easy One Skillet Dinners: One Skillet Tuna Pasta One Skillet Cheesy Taco Pasta One Skillet Sausage Gnocchi FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Sun-dried Tomato and Chicken Tortellini Bake 4.98 from 39 votes - Review this recipe An easy and delicious dinner recipe -- creamy sun-dried tomato, mushroom, spinach, and chicken tortellini prepared and cooked all in one skillet. SAVE TO RECIPE BOX Print Recipe Sun-dried Tomato and Chicken Tortellini Bake 4.98 from 39 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 Keyword Sun-dried Tomato and Chicken Tortellini Bake Prep Time 15 minutes Cook Time 12 minutes Total Time 27 minutes Servings 4 -6 servings (4 adult servings) 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 InstructionsMove 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. Video Nutrition FactsCalories: 399kcal We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I absolutely LOVE this dish. We served this with a side of bread sticks and a salad. You’re recipes are wonderful, thank you so much. Reply
I made this recipe and have to say, it’s ridiculously good! I’m going to Pin this recipe (in case I already haven’t) so I remember to make it again, SOON! Reply
That is some good choice of ingredients! The dish looks so vibrant, I am definitely making this for the weekend. A great way to kick-start your brunch I’d say! Thank you for sharing, Chelsea! Reply
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! Reply
We are snowed in and this recipe looks delicious! Can I use dried uncooked tortellini and do I cook it first ? Reply
Yes I’d cook it first 🙂 A few minutes shy of when the package says so it doesn’t get mushy in the bake Reply
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. Reply
Thank you so much for your kind words Theresa! 🙂 I am so thrilled this was a hit at your office party 🙂 Reply
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! Reply
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. Reply
Turned out SO GOOOOOD!! Definitely keeping it in my books I have a picky husband and he couldn’t get enough of it!! Reply
Absolutely delicious! Easy to make and restaurant quality taste. Going to try it with sausage next time. Excellent! Reply
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! Reply
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! Reply
I hope you love it! 🙂 I think either of these salads would be delicious as a side: https://www.chelseasmessyapron.com/healthy-italian-salad/ https://www.chelseasmessyapron.com/apple-salad/ Reply
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! 🙂 Reply
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!! Reply
I’m so glad you enjoyed this! Let me know how you like it with more spinach. Thank you so much Marsha! 🙂 Reply
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. Reply
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 🙂 Reply
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! Reply
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. Reply
Delicious! My whole family loved it! Poached chicken while sautéing the veg & sauce & was all ready to combine at the same time. Reply
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. Reply
I’m so happy to hear you guys loved this so much! Thanks so much for taking the time to write this comment Saundra! 🙂 Reply
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! Reply
Do you use the Parm cheese that you shake out or the kind that melts? I hope thats not a stupid question Reply
Tried this evening. Delicious meal, my husband loved it. I think next time, I will cook the chicken right before adding, I am not a huge fan of reheated chicken. Very delicious though Reply
Made this last night and got thunderous applause. I followed ingredients but made slightly more chicken, tortellini and sauce due to my heavy eaters. It was very well seasoned, layered tasting recipe that I was impressed I made after it was done ! Thanks for a keeper recipe ! Reply
I added 1/2 a small onion and more garlic, didn’t have rotisserie chicken so I seasoned chicken breasts with Italian seasoning, salt pepper, garlic powder/onion power and basted with 1 TBS of butter at the very end. On meal rotation now Reply
It was to hot to bake this so I boiled the tortellini 1st. Drained used the same pan same the same recipe. I had cooked sausage instead of chicken. It was so delicious and creamy without using heavy cream or half and half. Loved how easy it was. I will make this again. Reply
This delicious dish was easy to make and SO GOOD! My husband loved it too!! I will definitely be making this dish again!! Thank you for the wonderful recipe!! Reply
Great recipe! I’ve made it many times and everyone loves it! Love the fact that you use regular milk, not sour cream, heavy cream or cream cheese! I’m going to try it with crumbled sausage instead of chicken next time. 👍🏼 Reply
This is one of my favorites. I’d call it restaurant quality. I do typically have to add a little more broth and milk to cover the tortellini. Delicious! Reply
I am always looking for recipes to use Costco rotisserie chicken for a quick meal. Wow! This is a recipe full of flavors! Very tasty! Definitely making it again! Reply
I tried this recipe tonight and I loved it. Since I only had skim milk, I substituted sour cream instead. I had to add a little more chicken broth to thin out the sauce. But the end product was delicious. Reply
Add this recipe to my book ages ago. Wanted something different so gave it a try. My husband said “you can make this again, it’s got just the right amount of heat and the flavors are really good. Takes longer to pep than cook so it would be great to prep the ingredients in the morning, go out for the day and cook when you return home. Served with good hot crusty bread. Thanks for a great recipe. Reply
I have not made this yet, but I am planning to make it soon. There is just two of us and we don’t mind having leftovers. My question is can this be frozen after it us cooked? Reply
I don’t imagine this would thaw particularly well. I think the tortellini would bloat and the cream sauce could curdle or become watery Reply
