Tuscan Chicken Tortellini

Tuscan Chicken Tortellini

Author: Allie, Hamama Success Manager

Prep Time: 10 minutes 

Cook Time: 20 minutes

Makes: 4-6 servings

Cheesy tortellini with crispy chicken & a velvety sauce…a delicious & quick dinner that feels extra special. Lightly breaded chicken seared until golden, pillowy tortellini, herby rich sauce and a sprinkling of fresh microgreens. It’s incredibly tasty, especially with an extra sprinkling of parm on top. Every bite is layered with delicious Tuscan flavors and a creamy sauce. The perfect way to spend a cozy night in the kitchen with family or friends.



  • 2 large chicken breasts, sliced into bite-sized cubes
  • ½ cup of flour (can sub a gluten free variety)
  • ½ tsp each of salt, black pepper, smoked paprika, garlic powder
  • 2 tbsp olive oil
  • 2 tbsp butter
  • ½ shallot, thinly sliced
  • 1 tbsp minced garlic
  • 1 cup of chicken broth
  • 1 cup of heavy cream
  • 1 cup of Parmesan cheese
  • 1 tsp of red pepper flakes [optional] 
  • ½ tsp each of oregano and thyme
  • ⅓ cup of chopped sun dried tomatoes [Can sub sun dried tomato pesto] 
  • 1-2 cups of fresh baby spinach or kale 
  • ~20 oz bag of frozen or fresh cheese tortellini [I used a gluten free variety]


  • Cool Cauliflower microgreens, or whatever variety you prefer
  • Parmesan cheese


  1. Mix together flour, salt, pepper, garlic, and paprika in a large bowl. Dredge the chicken breast cubes into the mixture.
  2. Heat olive oil and butter on medium heat in a large skillet.
  3. Cook chicken for 4-5 minutes on each side until golden brown and internal temperature of 165° F. Remove from skillet and set aside.
  4. If needed, add a touch more olive oil to the same pan. Add garlic & shallot and saute for a couple of minutes until fragrant. Add sun-dried tomatoes [or pesto], and chicken broth & stir to combine.
  5. Lower the heat and add heavy cream and Parmesan cheese, along with ]the red pepper flakes, oregano & thyme. Stir together and let simmer.
  6. Add the tortellini, cover, and let cook for a few minutes, until the tortellini is tender.
  7. Add the cooked chicken & fresh spinach or kale to the skillet. Heat until the greens are just wilted.
  8. Serve & garnish with fresh microgreens and more Parmesan cheese. 
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