Go Back
Dorothy Thomas

Buitoni Chicken Tortellini Recipes

A quick and delicious one-pan meal featuring tender Buitoni Chicken Tortellini in a rich, creamy garlic Parmesan sauce with spinach and sun-dried tomatoes. Perfect for busy weeknights!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 9 oz (1 package) Buitoni Chicken Tortellini
  • 1 tbsp Olive oil
  • 3 cloves Garlic (minced)
  • 1 cup Heavy cream
  • ½ cup Chicken broth
  • ½ cup Parmesan cheese (grated)
  • 2 cups Fresh spinach
  • ¼ cup Sun-dried tomatoes (chopped)
  • To taste Salt & black pepper
  • ½ tsp (optional) Crushed red pepper flakes

Equipment

  • Large skillet or sauté pan
  • wooden spoon
  • Measuring cups/spoons
  • Colander

Method
 

  1. Cook Tortellini: Boil the Buitoni Chicken Tortellini according to package instructions. Drain and set aside.
  2. Sauté Garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  3. Make Sauce: Pour in heavy cream and chicken broth, stirring gently. Bring to a simmer, then reduce heat.
  4. Add Cheese: Stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes.
  5. Combine Ingredients: Add cooked tortellini, spinach, and sun-dried tomatoes to the sauce. Toss until spinach wilts (2–3 minutes).
  6. Serve: Garnish with extra Parmesan and fresh basil if desired. Serve warm.

Notes

  • Substitutions: Use half-and-half instead of heavy cream for a lighter version. Add grilled chicken for extra protein.
  • Storage: Best eaten fresh, but leftovers can be refrigerated for up to 2 days (reheat with a splash of broth to revive creaminess).
  • Time-Saver: Use pre-washed spinach and jarred sun-dried tomatoes for quicker prep.