Creamy Chicken Tortellini

Pro tips

• Seal the chicken well before cooking to ensure even cooking and prevent drying out.
• Stir in sour cream off heat or over low heat to prevent curdling.
• Add frozen peas directly—no thawing needed. They'll cook through in the residual heat.
• Taste before serving; season with salt and pepper to balance the richness of the cream.

Substitutions

• Baby spinach → arugula or chopped kale (adjust cook time; kale needs 1–2 minutes longer)
• Sour cream → Greek yogurt or heavy cream (yogurt adds tang; cream makes it richer)
• Chicken broth → vegetable broth or white wine reduced by half
• Frozen peas → fresh peas, corn, or diced bell peppers

Storage & make-ahead

Refrigerate leftovers in an airtight container up to 3 days. Reheat gently on the stovetop with a splash of broth to restore creaminess.

Can I use fresh tortellini instead of shelf-stable?

Yes. Fresh tortellini cooks faster (3–4 minutes vs. 5–6), so add it later and adjust timing to avoid overcooking.

How do I know when the chicken is done?

Cook until the thickest part reaches 165°F on a meat thermometer, or until juices run clear when pierced.

Can I make this ahead?

Assemble and refrigerate up to 24 hours before cooking. You may need to add 2–3 minutes to the cook time if starting cold.

What if I don't have sour cream?

Greek yogurt or heavy cream work as replacements, though heavy cream will make the sauce richer.

Can I scale this recipe?

Yes. Double all ingredients for 4 servings, adjusting cook time slightly if needed for larger chicken pieces.