Roasted red pepper chicken tortellini is a one skillet dinner of seared chicken, cheese tortellini, sweet roasted peppers, sun dried tomatoes, and spinach in a light tomato broth. It takes ten minutes to prepare, cooks in twenty, and serves four.
The tortellini finish cooking right in the pan, soaking up the juices from the tomatoes and peppers, so there is no pot of boiling water to manage. Garlic and Italian seasoning keep the flavor savory, and the spinach wilts in at the end for color and a fresh green note.
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What Makes Roasted Red Pepper Chicken Tortellini Work
Everything cooks in one skillet, which keeps the dishes to a minimum on a busy night.
Roasted peppers and sun dried tomatoes add sweetness and tang without any extra chopping or cooking.
Store bought tortellini make the meal filling and cut the time to about half an hour.
What Goes into Roasted Red Pepper Chicken Tortellini
- The base is two boneless chicken breasts cut into strips, two tablespoons of olive oil, three minced garlic cloves, one teaspoon of Italian seasoning, salt, and pepper.
- The rest is nine ounces of cheese tortellini, one can of diced tomatoes, one cup of chicken broth, one cup of chopped roasted red peppers, a third of a cup of sun dried tomatoes, and two cups of fresh spinach.
Chicken. It adds lean protein and browned flavor.
Cheese tortellini. They make the dish creamy and filling.
Roasted red peppers. They add smoky sweetness and color.
Sun dried tomatoes. They bring chewy, concentrated tang.
Spinach. It wilts in and adds freshness.
Cooking Roasted Red Pepper Chicken Tortellini Step by Step
1. Season and sear. Season the chicken strips with Italian seasoning, salt, and pepper and cook in the hot oil for five to six minutes until golden.
2. Add the garlic. Stir in the garlic for thirty seconds until fragrant.
3. Add the liquid. Pour in the tomatoes, broth, peppers, and sun dried tomatoes and bring to a simmer.
4. Cook the tortellini. Add the tortellini, cover, and cook for the time on the package, stirring now and then, until tender.
5. Finish. Stir in the spinach until it wilts, check that the chicken reaches 165 F, and serve.
Slice the chicken into strips of the same size so it cooks at the same pace. Thin strips are done in about six minutes, while thick chunks can stay raw in the middle. Dry the chicken with paper towels first, since damp meat steams instead of browning, and leave space between the pieces.
Stir the tortellini gently as they cook so they do not stick to the pan. The sauce should thicken as the pasta releases starch. If the pan looks dry before the tortellini are tender, add a splash of broth or water, and if it looks thin, cook uncovered for the last two minutes.
Leftovers and Storage for Roasted Red Pepper Chicken Tortellini
Refrigerate leftovers in an airtight container for up to three days. The tortellini absorb liquid as they sit, so add a splash of broth when reheating in a skillet over medium low heat. Freezing is not ideal because the pasta turns soft, but the sauce alone freezes well.
Tips and Swaps for Roasted Red Pepper Chicken Tortellini
Flag the allergens. This dish contains wheat, milk, and egg from the tortellini, and sun dried tomatoes may contain sulfites, so check every label.
Do not taste raw chicken. Do not taste the pan or sauce until the chicken is cooked, and wash your hands and tools after handling raw poultry.
Check the temperature. Chicken is safe at 165 F, so use a thermometer in the thickest strip.
Drain the peppers. Pat jarred peppers dry before adding them.
Use fresh tortellini. They cook faster than frozen ones.
Add olives. A handful brings a briny edge.
Try kale. Chopped kale needs a few extra minutes.
Check trusted guidance. Read the FDA safe food handling guidance for cooking and chilling poultry.
For a creamier skillet, stir in a quarter cup of cream cheese or a splash of heavy cream with the spinach. The sauce turns pink and silky while keeping the roasted pepper flavor. A pinch of red pepper flakes adds gentle heat if you like a livelier pan.
To make it without chicken, add white beans or sliced Italian sausage. Beans keep the dish meatless and add fiber, while sausage adds fennel and spice. Either way, keep the vegetables and tortellini the same, and adjust the salt after tasting the broth.
How to Serve Roasted Red Pepper Chicken Tortellini
Serve the skillet straight from the pan with a green salad, garlic bread, or a sprinkle of grated Parmesan. For more tortellini ideas, try crock pot chicken tortellini, garlic steak tortellini, cheesy pizza tortellini, or pesto alfredo tortellini.
Common Questions About Roasted Red Pepper Chicken Tortellini
How do you keep roasted red pepper chicken tortellini from getting mushy?
Cook the tortellini just until tender and serve right away.
Can you make roasted red pepper chicken tortellini ahead of time?
Yes, but the pasta softens, so add a splash of broth when reheating.
Can you freeze roasted red pepper chicken tortellini?
Freezing is not ideal because the tortellini turn soft.
Can I use frozen tortellini?
Yes. Add them straight from the freezer and cook a minute longer.
Can I use jarred peppers?
Yes. Drain them and pat them dry first.
Roasted Red Pepper Chicken Tortellini
Equipment
- Large deep skillet with lid
- Tongs
Ingredients
Main Ingredients
- 2 boneless chicken breasts sliced into strips
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 can diced tomatoes 14.5 ounce can
- 1 cup chicken broth
- 1 cup roasted red peppers chopped
- ⅓ cup sun dried tomatoes chopped
- 9 oz cheese tortellini
- 2 cup fresh spinach
Instructions
Cooking
- Sear. Season the chicken and cook 5 to 6 minutes until golden.
- Garlic. Stir in the garlic for 30 seconds.
- Simmer. Add the tomatoes, broth, peppers, and sun dried tomatoes and bring to a simmer.
- Cook. Add the tortellini, cover, and cook until tender.
- Finish. Stir in the spinach and check that the chicken reaches 165 F.
