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Creamy cheese tortellini and chicken skillet

June 18, 2014 by Roxana 21 Comments

There’s something magical about one pot pasta dinners and this creamy cheese tortellini and chicken skillet is the ultimate combination of weeknight convenience and homey comfort food.
There's something magical about one pot pasta dinners and this creamy cheese tortellini and chicken skillet is the ultimate combination of weeknight convenience and homey comfort food.

I can’t say enough about this cheese tortellini and chicken skillet. It’s by far my favorite way to enjoy tortellini. It’s easy to make, 15 minutes max of prep time, it’s filled with veggies and chicken breast all cooked in a creamy sauce topped with extra cheese. Oh, did I mention you only need one skillet? No need to pre-cook the pasta in a separate pot.

This, my friends is the what I call a successful weeknight dinner for any family. No matter how crazy busy our life is, I’m sure we’ll find the time to put this meal together and have dinner ready in no time.

And just like any other comfort food, it calls for ingredients I’m sure we all have in the kitchen. Creamy cheese tortellini and chicken skillet recipe

Onion, bell peppers (optional), tomatoes, chicken, peas and tortellini. To make the creamy sauce you’ll need chicken stock and greek yogurt. A handful of shredded cheese to top the casserole and you’re done.

My favorite tortellini are the ones filled with three cheeses or the spinach and cheese ones, but you can use your favorite in the recipe. The same goes for the veggies. I only had peas on hand but you can add green beans, corn, or a mixture of all of them.

Creamy cheese tortellini and chicken skillet recipe from Roxanashomebaking.com

To cut on prep time I used canned tomatoes. Canned tomatoes are a kitchen sample around here.  Diced, fire roasted, whole or crushed I have at least 20 cans any time in the pantry. My favorite brand is Muir Glen, available at most grocery stores. Their organic tomatoes won me over years ago.

I lost track how many times canned tomatoes helped me save prep time and get a homemade meal on the table for my family.

No matter the time of the year the tomatoes in the Muir Glen cans are sealed with freshness and natural goodness. They can be used in various meals, one pot pasta like this creamy cheese tortellini and chicken bake, or as a base for marinara sauce.

Looking for other ideas using canned produce? Check out Cans get you cooking website.  You can also follow them on Facebook, Twitter, Pinterest and YouTube

Creamy cheese tortellini and chicken skillet recipe

Yields 8 to 10 servings

There's something magical about one pot pasta dinners and this creamy cheese tortellini and chicken skillet is the ultimate combination of weeknight convenience and homey comfort food.

15 minPrep Time

1 hrCook Time

1 hrTotal Time

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Ingredients

  • 2 tablespoon olive oil
  • 1-2 onions, chopped
  • 1-2 bell peppers, chopped (optional)
  • 2 x 14oz cans Muir Glen diced tomatoes
  • 1 pound chicken breasts, cut into 1/2" chunks
  • 1/2 cup chicken stock
  • 1/2 cup Greek yogurt
  • 1 cup peas (fresh or frozen)
  • 9 oz refrigerated cheese tortellini
  • 1/2 cup shredded cheddar cheese
  • 1 teaspoon of your favorite fresh herbs, finely chopped
  • salt and pepper

Instructions

  1. Heat the oven to 375F.
  2. In a 10-inch deep dish skillet, heat oil on medium-low. Add onion, bell pepper and a pinch of salt. Cook 3 to 4 minutes or until golden brown, stirring occasionally.
  3. Add canned tomatoes and heat for an additional 1-2 minutes.
  4. Add chicken to the skillet. Cover and cook 5 minutes, stirring occasionally.
  5. Remove from the heat and add another pinch of salt, pepper and the herbs.
  6. Stir in the chicken stock, greek yogurt, peas and refrigerated tortellini.
  7. Level the mixture in the skillet and place in the heated oven. Bake, uncovered for 30 minutes.
  8. Without turning the oven off, sprinkle the cheese on top of the skillet and return to the oven for an additional 10 minutes or until the cheese is melted.
  9. Remove from the oven and serve.
7.6.8
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http://atreatsaffair.com/creamy-cheese-tortellini-chicken-skillet-recipe/
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Disclosure : I have been compensated for this post through a partnership with Mom it Forward. Recipe, photography and opinions are all mine.

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Filed Under: Cooking, Recipe Tagged With: bell pepper, canned tomatoes, cheddar cheese, cheese, chicken stock, dinner, Greek yogurt, one pot meal, onions, peas, savory, skillet, tomatoes, tortellini

About Roxana

Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.

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Comments

  1. Joanne says

    June 18, 2014 at 11:12 pm

    This dish looks delicious, and I like the greek yogurt you added instead of heavy cream.
    Reply
  2. la Torontoise says

    June 19, 2014 at 4:16 am

    Dear Roxana, I love low effort/high impact recipes and this is what I found here. This looks like a perfect dinner for my family. My little son is a pasta addict - and chicken addict, the perfect match!! Have a great week!
    Reply
  3. Chloe @ foodlikecake says

    June 19, 2014 at 5:49 am

    This looks amazing!
    Reply
  4. Kayle (The Cooking Actress) says

    June 19, 2014 at 11:14 am

    such a gorgeous and delicious dish! Perfect dinner!
    Reply
  5. Emily @ Life on Food says

    June 19, 2014 at 7:49 pm

    I would have this every night for dinner.
    Reply
  6. Sandy C. says

    June 21, 2014 at 8:34 pm

    You list to use your favorite herbs, I'd like to know what you used. Looks delish.
    Reply
    • Roxana says

      June 22, 2014 at 8:47 am

      Hi Sandy, My favorite herbs to pair with pasta and chicken dishes are basil or thyme. Sage or parsley will work just as well.
      Reply
      • Sandy C. says

        June 22, 2014 at 5:34 pm

        thanks for your replay. Absolutely basil !
        Reply
  7. Julie V. says

    June 23, 2014 at 12:52 pm

    I use so much Greek yogurt and was glad to see it as an ingredient. Thanks for sharing the recipe! I'm pinning it.
    Reply
  8. Ramona George says

    July 25, 2014 at 10:00 pm

    I can't wait to try this recipe!!! Seems so easy and sound really yummy!!!
    Reply
  9. carol says

    August 15, 2014 at 8:27 am

    Do you cook the chicken before adding it?
    Reply
    • Roxana says

      August 15, 2014 at 9:09 am

      Hi Carol, The chicken cooks with the casserole. Since it is cut in 1/2" chunks, it doesn't take too long to cook. No need to precook it.
      Reply
  10. Susan says

    January 14, 2015 at 3:25 pm

    I just bought the ingredients to try this. I saw where I don't have to precook the chicken which is nice. Am I supposed to cook the refrigerated tortellini according to the package directions or since it's fresh to I use it straight from the package?
    Reply
    • Susan says

      January 14, 2015 at 6:10 pm

      I didn't cook the tortellini before adding it to the skillet and it was just fine. My husband liked it but he wished I'd bought french bread to go with it. This recipe is a keeper.
      Reply
  11. Dana says

    April 20, 2015 at 7:30 pm

    Made this for dinner tonight. Delicious! I will definitely be making this again!
    Reply
  12. Angelina says

    August 14, 2015 at 3:44 pm

    if i am doubling this recipe how long should i cook for?
    Reply
    • Roxana says

      August 17, 2015 at 4:55 pm

      Hi Angelina, If you double the recipe, I suggest you bake it for about 45 minutes before sprinkling the shredded cheese on top of it and bake it few minutes longer until the cheese is melted Roxana
      Reply
  13. Leah says

    October 7, 2015 at 5:41 pm

    Can I sub sour cream? I don't have Greek yogurt. And what about chicken broth for chicken stock? THANKS!
    Reply
    • Roxana says

      October 21, 2015 at 12:17 pm

      Hi Leah, yes, you can use sour cream instead of greek yogurt. And broth (chicken or beef whatever you prefer) instead of stock. Roxana
      Reply
  14. Antoinette says

    October 8, 2015 at 7:15 pm

    I used sour cream instead of Greek yogurt
    Reply
  15. Annie Wheaton-Kenner says

    June 25, 2016 at 8:52 pm

    I just saw ur recipe on Pintrest, chicken and Tortolenni, I, am going to try it for dinner tonight looks so good can't wait to taste it. I know m husband will really love it.. thanks Roxana..
    Reply

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Hi there! I'm Roxana. I have a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust. I make midweek meals exciting by sharing approachable recipes, both sweet and savory, that taste completely sinful. Read More →

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