One-Pot Chicken Tortellini Alfredo With Spinach

Name: One-Pot Chicken Tortellini Alfredo With Spinach
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 18 oz chicken tortellini; 1 (15 oz) jar alfredo sauce; 1 (10 oz) bag frozen chopped spinach; 1 (14.5 oz) can petite diced tomatoes, undrained; grated parmesan cheese, to taste; ground black pepper, to taste

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This one-pot chicken tortellini alfredo combines frozen spinach, jarred alfredo sauce, and canned tomatoes for a creamy, balanced meal ready in under 20 minutes with minimal cleanup.

🌍American 🏷️One-pot meal 🏷️Tortellini 🏷️Pasta 🏷️Chicken Spinach

🏷️

🏷️Alfredo

yourbarefootneighboronTikTok

Total

15 min

Servings

4

Recipe Source

View original recipe

From TikTok · by yourbarefootneighbor

yourbarefootneighboronTikTok

Ingredients

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18 oz chicken tortellini
1 (15 oz) jar alfredo sauce
1 (10 oz) bag frozen chopped spinach
1 (14.5 oz) can petite diced tomatoes, undrained
grated parmesan cheese, to tasteoptional
ground black pepper, to tasteoptional

6 Ingredients

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Instructions

1
Bring a large pot of water to a boil.
2
Add the tortellini and cook according to package directions, about 3 minutes.
3
Drain the cooked tortellini and return it to the pot.
4
Add the entire jar of alfredo sauce and the bag of frozen spinach to the pot with the tortellini.
5
Stir over medium heat until the spinach has thawed and is well combined with the sauce.
6
Add the can of diced tomatoes (undrained) and stir to combine.
7
Continue to heat the mixture, stirring occasionally, until everything is heated through.
8
Stir in grated parmesan cheese and ground black pepper to your liking.
9
Serve hot.

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Tips & Notes

Pro tips

Stir the pasta occasionally to prevent sticking and ensure even sauce coating; tortellini can clump if left undisturbed.
Add frozen spinach directly—no thawing needed—and let it release its moisture into the sauce for flavor.
Taste and season at the end; jarred alfredo and parmesan are already salty, so go light on added salt.
If the sauce looks too thick after pasta absorbs liquid, add a splash of pasta water or cream to reach desired consistency.

Substitutions

Frozen spinach → fresh spinach (use 3 cups; add at the very end so it wilts without overcooking)
Canned diced tomatoes → sun-dried tomatoes or fresh cherry tomatoes halved (adds brightness without excess liquid)
Jarred alfredo → store-bought pesto mixed with cream, or a homemade butter-cream-parmesan sauce (trade convenience for control)

Storage & make-ahead

Store leftovers in an airtight container in the fridge for 2–3 days; reheat gently on the stovetop with a splash of milk or broth to refresh the sauce.

Common Questions

Can I use fresh spinach instead of frozen?

Yes. Use roughly 3 cups fresh spinach and stir it in at the end so it wilts down; frozen spinach is pre-cooked and more concentrated, so fresh requires more volume.

Can I make this ahead?

This dish is best served fresh, but leftovers keep refrigerated for 2–3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.

What if I don't have jarred alfredo sauce?

You can make a quick alfredo with butter, heavy cream, parmesan, and garlic, but jarred is the point of this recipe's speed.

Should I thaw the frozen spinach first?

No need; add it directly from the freezer. It will thaw and release liquid as the pot heats. Squeeze out excess moisture if using thawed spinach to avoid a watery sauce.