One-Pot Spicy Garlic Butter Chicken Tortellini is a quick and tasty meal that brings together tender chicken, cheesy tortellini, and a flavorful garlic butter sauce with a little spicy kick. Everything cooks in one pot, so it’s perfect for busy weeknights when you want something comforting but don’t want to spend too much time in the kitchen.
I love making this dish when I want something rich and easy all at once. The garlic butter sauce feels special but isn’t complicated, and the bit of spice adds just the right amount of punch without overwhelming the flavors. It’s one of those meals that feels cozy and a bit fancy but is really simple to pull off.
I usually serve it with a simple green salad or some steamed veggies to balance out the richness, and it’s a hit with family and friends every time. Plus, since it’s all made in one pot, cleaning up is super fast—which I always appreciate after a satisfying dinner!
Key Ingredients & Substitutions
Chicken Breast: Using boneless skinless chicken breast keeps the pieces tender and cooks quickly. You can swap in chicken thighs if you want a juicier texture.
Butter & Olive Oil: Butter is key for that rich garlic butter flavor. Olive oil helps with searing chicken. For a dairy-free version, use all olive oil or a plant-based butter.
Cheese Tortellini: Fresh or frozen cheese tortellini work well here. If you can’t find tortellini, cheese ravioli or even gnocchi make good substitutes.
Chicken Broth & Heavy Cream: These create the creamy sauce base. For a lighter version, use half-and-half or milk, but the sauce may be less thick. Vegetable broth can replace chicken broth for a mild change.
Spices: Red chili flakes add the spicy kick. Adjust or omit based on your heat preference. Smoked paprika gives a bit of smoky depth but can be skipped if unavailable.
Parmesan Cheese: Adds umami and richness. If you don’t have Parmesan, Pecorino Romano or Asiago can work.
How Do I Get a Creamy Sauce Without It Separating?
Creating a smooth, creamy sauce can be tricky, especially when cooking everything in one pot. Here’s how I make sure the sauce stays creamy and rich:
- Cook the garlic gently so it doesn’t burn – burnt garlic tastes bitter.
- Add heavy cream and broth together, stirring well and scraping up browned bits to build flavor.
- Bring the sauce to a gentle boil before adding tortellini so the pasta cooks properly and helps thicken the sauce.
- Keep the heat medium-low after adding cream to avoid curdling.
- Stir Parmesan cheese in at the end off the direct heat to melt smoothly and avoid graininess.
- If sauce is too thick, add a splash of broth or cream; if too thin, cook a little longer to reduce.
Equipment You’ll Need
- Large deep skillet or Dutch oven – I like using this because it fits everything and heats evenly.
- Wooden spoon or spatula – helps stir everything without scratching the pan.
- Measuring spoons and cups – keeps your ingredients accurate for perfect flavor.
- Knife and cutting board – for chopping chicken and green onions easily.
- Colander or strainer – optional, if you want to drain the tortellini separately before adding.
Flavor Variations & Add-Ins
- Use cooked shrimp or sausage instead of chicken for different protein options; they add variety and flavor.
- Replace Parmesan with Pecorino Romano or Asiago for a sharper, saltier taste.
- Add sautéed veggies like spinach, mushrooms, or bell peppers to boost nutrition and color.
- For extra spice, toss in more red chili flakes or a dash of hot sauce along with the chili flakes.
One-Pot Spicy Garlic Butter Chicken Tortellini
Ingredients You’ll Need:
- 1 lb (450g) boneless skinless chicken breast, cut into bite-sized pieces
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp red chili flakes (adjust to taste for spiciness)
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 lb (450g) refrigerated cheese tortellini (fresh or frozen)
- 2 cups chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 green onions, sliced (for garnish)
- 1 tbsp olive oil
Time Needed:
This recipe takes about 25-30 minutes total. You’ll spend 10-15 minutes prepping and cooking the chicken and tortellini, plus a few minutes letting the creamy spicy sauce come together in the pot. It’s quick and perfect for busy nights!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat the olive oil and 1 tablespoon of butter in a large deep skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt, pepper, smoked paprika, and half the red chili flakes. Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until nicely browned and fully cooked. Then, remove the chicken from the pan and set it aside.
2. Make the Garlic Butter Sauce:
In the same skillet, add the remaining tablespoon of butter. Toss in the minced garlic and the rest of the red chili flakes. Sauté for about 1 minute, until the garlic is fragrant but not browned.
3. Cook the Tortellini & Finish the Sauce:
Pour in the chicken broth and heavy cream, stirring to combine and scraping up any browned bits from the pan. Bring this mixture to a gentle boil. Add the tortellini, stirring occasionally, and cook according to package instructions (usually 5-7 minutes), until the tortellini are tender and the sauce has thickened into a creamy consistency.
4. Combine & Serve:
Return the cooked chicken to the pan and stir in the grated Parmesan cheese. Let everything cook together for another 2 minutes to warm through and thicken slightly. Taste the sauce and add more salt, pepper, or red chili flakes if you want extra flavor or heat. Finally, garnish with sliced green onions and serve warm. Enjoy your creamy, spicy, garlic butter chicken tortellini!
Can I Use Frozen Tortellini for This Recipe?
Yes, you can use frozen tortellini. Just add a minute or two to the cooking time to ensure they are fully cooked and tender. No need to thaw beforehand—just cook directly from frozen.
How Can I Make This Dish Less Spicy?
If you prefer less heat, reduce or omit the red chili flakes. You can always add a small pinch at the end if you want a bit of warmth without overpowering the dish.
Can I Prepare This Meal Ahead of Time?
You can cook the chicken and make the sauce in advance, then refrigerate separately for up to 2 days. Reheat gently on the stove and add the tortellini fresh before serving for best texture.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of chicken broth or cream if needed to loosen the sauce.
