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Skillet Chicken and Tortellini

Skillet Chicken and Tortellini

Servings 4


  • Kosher salt
  • 9 ounces tortellini
  • 1 tablespoon olive oil plus more for drizzling
  • 1 pound skinless, boneless chicken breasts cut into chunks
  • freshly ground pepper
  • 1 cup cherry tomatoes halved
  • 2 cloves garlic thinly sliced
  • 2 tablespoons red wine vinegar
  • 1/3 cup low sodium chicken broth
  • 3 tablespoons Parmesan cheese grated
  • fresh parsley for garnish


  • Bring a pot to a boil. Salt water. Add tortellini and cook al dente. Drain. Drizzle and toss with olive oil.
  • Meanwhile, season the chicken with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Add the chicken. Cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
  • In the same skillet, add tomatoes, garlic, and vinegar. Cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet and add the tortellini, broth, and Parmesan. Cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Garnish with the parsley.