Tortelloni with Sun-Dried Tomato Chicken
plus Spinach & Garlic Bread
- Eggs
- Milk
- Wheat
- Soy
Ever find yourself wondering, “Why have an average-sized bite of cheesy stuffed pasta, when you could have that same bite… but slightly bigger?” You’re asking the right questions, friend. That’s why our chefs created this fast and fresh 15-minute dinner idea featuring tortelloni (the jumbo brother of tortellini), topped with a garlicky pan-seared chicken cutlet topped with sun-dried tomato. It’s coated in a savory cream sauce loaded with fresh spinach and served with a side of toasty garlic bread. Thanks to tortelloni, you can go big and stay home!
Ingredients
9 ounce
Tortelloni
(Contains: Eggs, Milk, Wheat)
1 ounce
Sun-Dried Tomato Paste
5 ounce
Spinach
4 tablespoon
Cream Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
½ tablespoon
Italian Seasoning
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
12 ounce
Organic Chicken Cutlets
1 teaspoon
Garlic Powder
1 unit
Demi-Baguette
(Contains: Wheat, Soy)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Bring a large pot of salted water to a boil. TIP: While water comes to a boil, move on to Step 2!
Once water is boiling, add tortelloni to pot. Cook until tender and floating to the top, 3-4 minutes.
Turn off heat, leaving tortelloni in hot water (this helps the tortelloni stay warm as you finish cooking). Set aside.
Pat chicken* dry with paper towels and season all over with garlic powder, half the Italian Seasoning (all for 4 servings), salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. (At this point, start the garlic bread if you have downtime.) TIP: Lower heat if chicken starts to brown too quickly!
Transfer chicken to a cutting board. Once cool enough to handle, slice crosswise.
Reserve ½ cup pasta cooking water, then drain tortelloni and return to pot.
Add spinach to pot; season with salt and pepper. Cook over low heat, tossing gently, until mixture is combined and spinach is slightly wilted.
Stir in cream sauce base, cream cheese, and 1 TBSP plain butter (2 TBSP for 4 servings). If needed, stir in splashes of reserved pasta cooking water until everything is coated in a creamy sauce.
Halve and toast baguette; spread cut sides with as much garlic herb butter as you like.
Sandwich baguette halves back together and cut in half crosswise (you’ll end up with four pieces; eight pieces for 4 servings).
Divide tortelloni between plates and top with sliced chicken; dollop chicken with sun-dried tomato paste. Serve with garlic bread on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the rich, creamy sauce and sun-dried tomato chicken combo. Some found it a bit bland; consider adding extra herbs or seasoning.
- Ease of prep: While tasty, this dish often took longer than the advertised 15 minutes. Cook spinach separately to avoid overcooking tortelloni.
- Suggestions: Add crushed red pepper flakes for a kick 🌶️. Consider using real sun-dried tomatoes instead of paste for more texture.
- Portions: Generous servings satisfied most, though a few wanted more chicken or larger bread portions.
- Texture: Some found the tortelloni overcooked; cook it last and combine with other ingredients in the chicken pan to maintain firmness.
Reviews from our home cooks
Cooking steps need to be edited. I learned the hard way last time I made this. Combine everything in pan used to make chicken, and leave tortellini separate until everything else is combined. Otherwise you will break the tortellini up and have a mess. I also would never leave the tortellini in the hot water, they will mushy. I literally just do them last 3 minutes of cooking.
This is so good!! I ate out for dinner this night but still decided to cook this so that I could take it for lunch the next day. After finishing I tried a bite and it took a lot for me to not just make and eat an entire serving right there. It is sooo flavorful, everything compliments eachother AMAZING, and this has to be some of the best garlic bread I've ever tasted. Not even a top dish from Hello Fresh- this is a top dish in general.
Absolutely wonderful flavors and textures! The zing of the tomatoes went so nicely with the cream sauce. The garlic bread was a welcome crunch. I also have a fondness for spinach, and it was exquisite in this dish.
Very good, delicious, & succulent. I love the spinach paired with this. The sauce is rich & creamy. There's a lot to brag about with this dish!
This was a family favorite!! It took a little longer to make than I expected but it was delicious!! The garlic bread was the best garlic bread I've ever eaten!! We all wanted more!
This pasta tastes so fresh and homemade. All the flavors are intense and blend together beautifully. If I could give it 10 stars, I would!
This was such a great meal. It was Easy to cook, and very Tasty.
My favorite so far! I had leftovers for lunch the next day! Huge portion!
My only complaint is that is said this is a 15 minute meal when it clearly is not. The step of adding the spinach and keeping it at low heat, this part took such a long time. Whole meal took about 45 minutes to an hour to make.
Oddly enough I didn't like the tortelloni or sun dried tomato sauce individually but all together it was really delicious. Must have all components at once. The bread with garlic and herb butter was delicious and easy to toast
