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Skillet Tortellini with Mushroom Cream Sauce

This Skillet Tortellini with Mushroom Cream Sauce is made in one pot, and is filled with chicken, mushrooms and herbs. A great weeknight dinner, or make it for a Sunday family dinner. Add in your favorite vegetables for a complete one-pot meal, or serve with a fresh green salad. 

Skillet Tortellini with Mushroom Cream Sauce

Skillet Tortellini with Mushroom Cream Sauce

The babies are coming the babies are coming! Actually – strike that, they are here! Exciting (and busy) times here in our household, and I LOVE a good skillet meal for a quick weeknight dinner.

Skillet Tortellini with Mushroom Cream Sauce

First melt some butter in a medium stock pot, and toss in some sliced mushrooms.

Skillet Tortellini with Mushroom Cream Sauce

Let the mushrooms get nice and brown, and then add in the rest of the sauce ingredients and the tortellini. Let it simmer over low heat, stirring frequently, until the tortellini is done. Add in copious amounts of reggiano, and enjoy.

Skillet Tortellini with Mushroom Cream Sauce

Skillet Tortellini with Mushroom Cream Sauce

I must throw out some major props to KitchenIQ! They sent me a box of goodies the other week, and this parmesan grater is by far my favorite. Its a super fine grater and perfect for Parmigiano Reggiano which typical graters don’t do very well on.

Skillet Tortellini with Mushroom Cream Sauce

This would also be a great dish for that crazy back to school time. The entire month of September is usually a big blur to me as I get everyone back onto routine bedtimes, getting up early, and school runs. This year it’ll be even crazier since I’ll be working and wrangling 3 babies as well as tackling the school runs.

Skillet Tortellini with Mushroom Cream Sauce-5


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Skillet Tortellini with Mushroom Cream Sauce

Skillet Tortellini with Mushroom Cream Sauce

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Creamy alfredo sauce is combined with cheese-filled tortellini, mushrooms, and tender chicken.

Ingredients

  • 2 chicken breasts, precooked and cubed
  • 1 16 ounce package fresh cheese tortellini, not frozen
  • 4 tablespoons butter
  • 3 cups fresh sliced mushrooms, (about 12 whole medium mushrooms, give or take)
  • 1 cup white wine, I used Pinot Grigio
  • 2 cups cream
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh parsley
  • 1 - 2 cups shredded Parmigiano Reggiano

Instructions

  1. Melt butter in a medium stock pot, and saute sliced mushrooms over medium heat until they are browned. Add in white wine, cream, basil, and parsley. Bring up to a low simmer, stirring frequently, and add in the chicken and tortellini.
  2. Continue cooking over medium-low heat, stirring frequently, for about 5 minutes. Make sure the tortellini and chicken are heated through.
  3. Add in the parmesan and stir gently to combine.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 623 Total Fat: 38g Saturated Fat: 23g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 147mg Sodium: 669mg Carbohydrates: 34g Fiber: 3g Sugar: 5g Protein: 28g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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