Garlic Parmesan Chicken Tortellini is a simple and tasty dish that combines tender chicken, cheesy tortellini, and a creamy garlic parmesan sauce. It’s all about those rich flavors and comforting textures coming together in one pan. The garlic brings a lovely punch, while the parmesan adds a smooth, cheesy finish that makes every bite satisfying.
I love making this dish when I want something quick but still feel like I’m treating myself. The sauce is easy to whip up and clings to the tortellini perfectly, so you get a little bit of flavor in every forkful. Honestly, I find myself craving this meal on busy weeknights because it hits the spot without any fuss.
One of my favorite ways to enjoy this chicken tortellini is to sprinkle a bit of fresh parsley on top and pair it with a crisp green salad. It balances out the richness and adds a fresh touch. It’s also a great meal to share with family or friends because it feels both homey and special at the same time.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh tortellini gives the best texture and flavor. If you can’t find fresh, frozen or even dried tortellini works fine. For a lighter twist, try whole wheat or spinach-filled tortellini.
Chicken Breasts: Skinless breasts cook quickly and stay tender. You can swap for thighs if you want juicier meat, just adjust cooking time. Using pre-cooked rotisserie chicken also saves time.
Garlic: Fresh minced garlic is key for bold flavor. Garlic powder won’t give the same punch, but it’s a fine substitute in a pinch.
Parmesan Cheese: A must for that creamy, cheesy sauce. Freshly grated Parmesan melts better and tastes richer than pre-grated. You can substitute with Pecorino Romano for a sharper bite.
Heavy Cream: It makes the sauce silky and rich. For a lighter option, use half-and-half or whole milk mixed with a tablespoon of flour for thickness.
How Do You Make the Creamy Garlic Parmesan Sauce Just Right?
Getting the sauce smooth and creamy without burning or curdling is key.
- Use medium heat when sautéing garlic in butter so it softens but doesn’t brown too fast.
- Add heavy cream slowly and stir continuously to mix it well with the butter and garlic base.
- Let the sauce simmer gently; a low boil thickens it nicely without separating.
- Gradually add grated Parmesan off the heat or on very low heat to prevent clumping.
- Stir until cheese is melted and the sauce is silky.
These little steps help you get a sauce that clings nicely to the pasta and chicken, making every bite creamy and flavorful.
Equipment You’ll Need
- Large pot – I like using a big pot to cook the tortellini easily without crowding.
- Skillet or large frying pan – perfect for cooking the chicken and making the sauce all in one pan.
- Wooden spoon or spatula – helps stir the sauce without scratching the pan.
- Knife and cutting board – for slicing the cooked chicken and chopping parsley.
- Measuring cups and spoons – to keep the sauce ingredients just right.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or turkey for a different protein option that cooks quickly.
- Add sautéed spinach, sun-dried tomatoes, or roasted peppers to boost veggies and flavor.
- Sprinkle red pepper flakes for a spicy kick, or add a splash of lemon juice for brightness.
- Mix in mozzarella or mozzarella and asiago cheeses for a different cheesy flavor profile.
Garlic Parmesan Chicken Tortellini
Ingredients You’ll Need:
- 1 lb (450g) cheese-filled tortellini (fresh or frozen)
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus extra for garnish
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp chopped fresh parsley, for garnish
Time Needed
This dish takes about 30 minutes total. You’ll spend around 10 minutes prepping and cooking the chicken and tortellini, then another 10-15 minutes making the creamy garlic Parmesan sauce and combining everything. It’s a perfect quick meal for a cozy dinner!
Step-by-Step Instructions:
1. Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until just tender (al dente). Drain and set aside.
2. Prepare the Chicken
While the tortellini cooks, season both sides of the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until golden brown and cooked through. Remove the chicken from the pan and let it rest for a few minutes, then slice it into bite-sized pieces.
3. Make the Garlic Parmesan Sauce
In the same skillet, lower the heat to medium. Add butter and let it melt. Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to let it burn. Pour in the heavy cream and add Italian seasoning, crushed red pepper flakes (if using), salt, and pepper. Let it simmer gently for 3-4 minutes to thicken slightly.
4. Combine Everything
Stir in the grated Parmesan cheese until it melts smoothly into the sauce. Add the cooked tortellini and sliced chicken back to the skillet. Toss everything gently to coat it well in the creamy garlic Parmesan sauce.
5. Serve and Garnish
Serve your Garlic Parmesan Chicken Tortellini hot. Sprinkle extra Parmesan cheese and chopped fresh parsley over the top for a fresh, tasty finish. Enjoy your delicious, comforting meal!
Can I Use Frozen Tortellini for This Recipe?
Yes, frozen tortellini works great! Just be sure to cook it according to the package instructions and don’t overcook. Fresh tortellini has a softer texture, but frozen is a convenient alternative.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of cream or milk if the sauce thickens too much.
Can I Substitute the Chicken with Another Protein?
Definitely! Shrimp, turkey, or even cooked sausage are tasty alternatives. Just adjust cooking times accordingly to ensure your protein is fully cooked.
Is There a Lighter Version of the Sauce?
Yes! You can substitute heavy cream with half-and-half or whole milk mixed with a tablespoon of flour to thicken. Keep in mind the sauce will be less rich but still flavorful.