One-Pot Creamy Tortellini with Chicken, Kale and Sun-Dried Tomatoes

One-Pot Creamy Tortellini with Chicken, Kale and Sun-Dried Tomatoes

Servings: 4 Preparation: 20 Mins


  • 1 package (19oz.) Celentano Cheese Tortellini
  • 4 Boneless Chicken Breasts
  • 3 Tablespoons - divided Olive Oil
  • 1 finely minced Garlic
  • 3 Tablespoons Flour
  • 1 1/2 cup Chicken Broth
  • 1 cup Heavy Cream
  • 1/2 cup Grated Parmesan Cheese
  • 4 pieces Bacon cooked & chopped
  • 1/2 cup torn kale
  • 1/8 cup Sundried Tomatoes


In a large skillet over medium-high heat add 1 tablespoon of olive oil and the chicken. Cook for about 6 minutes on each side until the chicken is fully cooked

Remove chicken from skillet and place on a plate covered with foil.

Add 2 tablespoon of remaining olive oil and the garlic to the skillet. Cook for 1 minute. Then add flour and cook for 2 minutes. Add the chicken broth and heavy cream to the skillet whisking until the mixture is smooth. Bring to a boil, then add the Parmesan cheese.

Turn heat down to medium and add tortellini, bacon, sun-dried tomatoes, and kale to the cream sauce. Cover pot and let cook for 3 minutes stirring occasionally until the tortellini is cooked through. Add the chicken into the pasta and continue to cook with the lid on for 3-4 minutes. Serve immediately.   

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