If you’re looking for a hearty, restaurant-quality pasta dish that comes together in under an hour, this Creamy Tuscan Tortellini with Chicken & Sausage is the perfect meal for you! Packed with layers of bold flavors, this dish combines tender cheese tortellini, smoky sausage, grilled chicken, and a creamy, garlicky sauce infused with sun-dried tomatoes and Italian herbs. It’s comfort food at its finest and will easily become a new family favorite.
Why You’ll Love This Creamy Tortellini Recipe
- Rich & Creamy: The heavy cream and garden vegetable cream cheese create a luxuriously smooth sauce.
- Savory & Spiced: Smoked sausage and red pepper flakes give the dish just the right amount of heat and depth.
- Packed with Protein & Veggies: Chicken, sausage, spinach, and mushrooms make this a well-balanced meal.
- Quick & Easy: Ready in about 40 minutes, making it perfect for busy weeknights.
Ingredients You’ll Need To Make Creamy Tortellini
- 18 ounces cheese tortellini
- 8.5 ounces julienne-cut sun-dried tomatoes in oil with Italian herbs
- 2 ounces garden vegetable cream cheese spread
- 2 tablespoons minced garlic
- 4 cups heavy cream
- Salt and pepper, to taste
- ½ tablespoon crushed red pepper flakes
- 2 tablespoons chopped parsley
- 16 ounces fully cooked grilled chicken strips (I used Great Value brand)
- 10 ounces fresh spinach
- 6 ounces parmesan cheese
- 16 ounces smoked sausage, sliced
- 8 ounces baby bella mushrooms, sliced
How to Make Creamy Tortellini
Step 1: Brown the Sausage
Start by heating a Dutch oven over medium-high heat. Add the sliced smoked sausage and cook until browned. Once cooked, remove the sausage and set it aside.
Step 2: Cook the Tortellini
In a separate stockpot, bring water to a boil. Add the cheese tortellini and cook for about 3 minutes. Drain and set aside.
Step 3: Sauté the Aromatics
In the same Dutch oven, add the jar of sun-dried tomatoes, including the flavorful oil. Stir in the minced garlic, grilled chicken strips, and mushrooms. Season with salt and pepper. Sauté for 2-3 minutes to enhance the flavors.
Step 4: Create the Creamy Base
Add the garden vegetable cream cheese to the pot and stir until melted. Slowly pour in the heavy whipping cream, then add the crushed red pepper flakes, chopped parsley, and fresh spinach. Cook over medium-high heat until the sauce reaches a gentle boil.
Step 5: Simmer to Perfection
Reduce the heat and let the sauce cook for another 2-3 minutes, stirring frequently to ensure all the ingredients are well incorporated.
Step 6: Bring It All Together
Return the browned sausage to the pot, mixing it in with the creamy sauce. Add the cooked tortellini and stir until everything is well coated.
Step 7: Finish with Parmesan
Remove the pot from heat and sprinkle in the grated parmesan cheese. Stir until melted, creating a rich, velvety texture.
Serving Suggestions
This creamy tortellini pairs wonderfully with:
- A side of garlic bread or crusty Italian bread to soak up the creamy sauce.
- A simple green salad with balsamic vinaigrette for a fresh contrast.
- A glass of white wine like Chardonnay or Pinot Grigio to complement the creamy and savory elements.
Storage & Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a saucepan over low heat, adding a splash of milk or cream to revive the creamy texture.
- Freezing: Due to the heavy cream base, freezing is not recommended as the sauce may separate when thawed.
Final Thoughts
This Creamy Tortellini is the ultimate comfort food, combining rich, indulgent flavors with fresh, wholesome ingredients. Whether you’re making this for a cozy family dinner or impressing guests at a gathering, it’s guaranteed to be a hit.
Let me know if you give this recipe a try—I’d love to hear how it turns out! Happy cooking! 🍽️✨
Creamy Tortellini
Equipment
- Stock pot for boiling the cheese tortellini.
- Colander for draining the cooked tortellini.
- wooden spoon or spatula for stirring and sauteing ingredients.
- Chef's Knife for slicing sausage, mushrooms, and other ingredients if needed.
- cutting board for preparing ingredients safely.
- measuring cups and spoons to ensure accurate ingredient portions.
- Grater for freshly grating parmesan cheese.
Ingredients
- 18 ounces cheese tortellini
- 8.5 ounce Julienne Cut Sun Dried Tomatoes in Oil with Italian Herbs
- 2 ounce Garden Vegetable Cream Cheese Spread
- 2 Tablespoons Minced Garlic
- 4 Cups Heavy Cream
- Salt and Pepper to taste
- ½ Tablespoon Crushed Red Pepper Flakes
- 2 Tablespoons Chopped Parsley
- 16 ounce Fully Cooked Grilled Chicken Stips I used Great Value Brand.
- 10 ounce Fresh Spinach
- 6 ounces Parmesan Cheese
- 16 ounces Smoked Sausage, sliced
- 8 ounces Baby Bella Mushrooms, sliced
Instructions
- Brown sausage in a dutch oven.
- In another stockpot, fill with water and bring to a boil. Add tortellini and boil for 3 minutes. Drain and set aside.
- Remove sausage. Add jar of sun-dried tomatoes with the oil.
- Add chicken, garlic, mushrooms and salt and pepper. Sautee 2-3 minutes.
- Add cream cheese. Cook until melted.
- Add heavy whipping cream, red pepper flakes, parsley and spinach. Cook on medium-high heat until it starts to boil.
- Reduce heat and cook another 2-3 minutes, stirring frequently.
- Return sausage to the pot and stir to mix.
- Add tortellini.
- Remove from heat and add parmesan cheese.
Notes
Nutrition
tortellini pasta, sun dried tomatoes, baby bella mushrooms, chicken, smoked sausage, spinach, creamy, hearty, flavorful, easy, dinner party, weeknight, protein, fresh vegetables, complete meal.
Looks and sounds delicious
This was fabulous
Best tortellini recipe ever!!
Can’t find the recipe for the family quesadilla