One-Pan Creamy Chicken and Tortellini Bake

This Creamy Chicken and Tortellini Bake is a weeknight hero: an easy, comforting one-skillet meal that combines tender chicken, spinach-filled tortellini, and a rich, savory sauce. It captures the familiar flavors of “Marry Me Chicken” but becomes a complete family dinner with the addition of tortellini and vegetables. The sauce stays luxuriously creamy even when made dairy-free, and the whole dish comes together quickly—perfect for busy nights.

A close-up shot of a pot of Creamy Spinach Chicken and Tortellini Bake on a yellow countertop. There is a serving spoon in the pot, a dark green napkin in the bottom right corner.

If you want a cozy, satisfying dinner that also includes vegetables and pasta in one pan, this dish delivers. The sun-dried tomatoes, mushrooms, shallot, garlic, and basil build bright, layered flavor while the coconut milk creates a silky sauce that clings to the tortellini. Make it dairy-free as written or swap in heavy cream and regular tortellini for a conventional version—either way it’s a crowd-pleaser.

A pot of Creamy Spinach Chicken and Tortellini Bake on a yellow countertop. There is a serving spoon at the top of the image, a dark green napkin in the bottom right corner, as well as tan dishes. Two amber-colored glasses in the top of the image, and basil leaves spread throughout the image.

Ingredients

4 small boneless, skinless chicken breasts
1 teaspoon kosher salt, divided
1 teaspoon paprika
¾ teaspoon black pepper, divided
1 tablespoon cassava flour (substitute all-purpose flour if preferred)
2–3 tablespoons extra virgin olive oil
1 large shallot, halved and thinly sliced
2 cups thinly sliced baby bella (cremini) mushrooms
2 garlic cloves, minced
½ cup sun-dried tomatoes in oil, roughly chopped and drained
2 teaspoons Dijon mustard
¼ cup low-sodium chicken broth
5 ounces baby spinach
1 cup full-fat unsweetened coconut milk (or sub 1 cup heavy cream)
18 ounces dairy-free spinach tortellini (sub any refrigerated tortellini)
1 cup packed fresh basil leaves, plus extra for garnish
2 tablespoons freshly grated Parmesan (optional; omit to keep dairy-free)

Two tan plates of Creamy Spinach Chicken and Tortellini Bake, one sitting on top of a dark green napkin.

Step-by-step Instructions

Step one — prep the chicken

Preheat the oven to 375°F (190°C). Place the chicken breasts on a cutting board and cover with parchment or plastic wrap. Pound each breast to an even ½-inch thickness using a meat mallet or the bottom of a heavy skillet. Pat the chicken dry with paper towels.

Step two — season and coat

Season both sides of the chicken with 1 teaspoon kosher salt, ½ teaspoon black pepper, and the paprika. Sprinkle the cassava (or flour) over the breasts and rub it in with your hands so the chicken is lightly coated.

Step three — brown the chicken

Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook until golden on both sides, about 4 minutes per side. The chicken does not need to be fully cooked through—transfer it to a clean plate and it will finish in the oven.

Step four — sauté the vegetables

Reduce the heat to medium. If the pan looks dry, add 1 more tablespoon oil. Add the sliced shallot, mushrooms, and garlic and cook, stirring, until the vegetables are tender, 2–3 minutes.

Step five — build the sauce

Stir in the sun-dried tomatoes, Dijon mustard, and chicken broth; whisk to combine and cook until the liquid reduces by about half, roughly 2 minutes. Add the spinach along with the remaining ½ teaspoon salt and ½ teaspoon pepper and cook, stirring, until wilted. Pour in the coconut milk and bring the mixture to a gentle simmer.

Step six — add tortellini and basil

When the sauce is simmering, add the tortellini and the packed basil leaves. Gently toss to coat—cook just until the basil begins to wilt and the tortellini are well mixed into the sauce.

Step seven — finish in the oven

Remove the skillet from the heat and nestle the browned chicken breasts into the sauce and tortellini. Sprinkle the Parmesan over the chicken if using. Transfer the skillet to the preheated oven and bake, uncovered, until the chicken is cooked through and the tortellini are tender, about 12–15 minutes.

Step eight — serve

Let the dish rest for a few minutes after removing it from the oven. Garnish with extra fresh basil leaves and serve warm. This dish pairs well with a simple green salad or steamed vegetables for a complete meal.

Recipe FAQs

Can this be made with dairy instead of dairy-free?
Yes. Swap the dairy-free tortellini for regular refrigerated tortellini and replace the coconut milk with heavy cream for a more traditional cream sauce.

Does the type of coconut milk matter?
Yes—use full-fat coconut milk. Light coconut milk can make the sauce too thin; full-fat gives the sauce a richer, creamier texture.

Nutrition (approximate per serving)

Servings: 6. Calories: 614 kcal; Carbohydrates: 49 g; Protein: 48 g; Fat: 26 g; Saturated Fat: 13 g; Sodium: 1291 mg; Fiber: 5 g. Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 6

Calories: ~614 per serving

More skillet meal ideas

Herby Chicken and Orzo Skillet • Skillet Creamed Corn Chicken • Easy Sausage Cauliflower Gnocchi Skillet • Skillet Pizza Penne • Skillet Orzo and Feta Fish

If you make this dish, I’d love to hear how it turned out—leave a comment and share any tweaks you made. Enjoy!

Food photography and styling by Eat Love Eats.