Spring Chicken and Vegetable Tortellini Primavera

Creamy, Fresh & Comforting

This Spring Chicken and Vegetable Tortellini Primavera is the kind of dinner that feels fancy but fits perfectly into a busy weeknight. Tender cheese tortellini are coated in a silky cream sauce, paired with juicy chicken, crisp asparagus, sweet peas, and bursts of cherry tomatoes. It’s fresh, comforting, and loaded with spring flavor perfect for family dinners, casual entertaining, or meal prep lunches. Best of all, everything comes together in one pan, saving time and cleanup. If you love easy chicken pasta recipes or creamy tortellini dinners, this one is guaranteed to earn a permanent spot in your rotation.

Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4

Ingredients List

• 1 ounce Parmesan cheese, freshly grated (½ cup packed or ⅓ cup store-bought)
• 1 large egg yolk
• 2 cloves garlic, minced
• 8 ounces asparagus, trimmed and cut into 1-inch pieces
• 1 cup grape or cherry tomatoes, halved
• 1½ cups heavy cream
• 1 cup low-sodium vegetable or chicken broth
• 1¼ teaspoons kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 20 ounces refrigerated or frozen cheese tortellini (do not thaw)
• 1 cup frozen peas (do not thaw)
• 2 cups cooked chicken breast, sliced or diced

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large deep skillet or sauté pan with lid
• Sharp knife
• Cutting board
• Measuring cups & spoons
• Mixing bowl
• Wooden spoon or silicone spatula

Step-by-Step Beginner-Friendly Instructions

1. Prep the sauce base: In a small bowl, whisk together the egg yolk and grated Parmesan until smooth. Set aside.
2. Build flavor: Heat a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
3. Create the sauce: Pour in heavy cream and broth. Stir in salt and black pepper. Bring to a gentle simmer.
4. Cook the pasta: Add tortellini and asparagus. Cover and cook for 5–7 minutes, stirring once, until tortellini are tender.
5. Add vegetables & chicken: Stir in peas, tomatoes, and cooked chicken. Cook uncovered for 2–3 minutes until heated through
6. Finish creamy: Remove from heat. Slowly stir in the Parmesan-egg mixture until the sauce becomes glossy and slightly thick
7. Serve: Taste and adjust seasoning. Serve warm with extra Parmesan on top

Pro Tips

• No curdling: Always remove the pan from heat before adding the egg-Parmesan mixture.
• Protein swap: Rotisserie chicken saves time and adds great flavor.
• Storage: Store leftovers in an airtight container for up to 3 days.
• Serving idea: Pair with crusty bread or a light lemon salad.

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