It’s 6pm and you need dinner fast. If you’re craving something creamy and comforting, this garlic butter chicken tortellini is the answer.
This recipe delivers a restaurant-quality meal without the stress. You get tender chicken and cheesy pasta in every bite. It is pure comfort in a bowl.
Why You’ll Make This Again
This dish is perfect for a cozy Fall weeknight dinner. It feels like a fancy meal but takes very little effort. You can have everything ready in 35 minutes flat.
The flavors are bold but simple enough for kids. It uses basic pantry staples like butter and garlic. This will quickly become a reliable staple in your house.
How This Comes Together
You start by boiling the refrigerated pasta until al dente. While that cooks, you sear the seasoned chicken in a large skillet. The garlic butter sauce builds right in that same pan.
Deglazing with broth keeps the sauce flavorful and smooth. Everything gets tossed together at the very end. It is a foolproof process for any home cook.
What You’ll Need
These simple ingredients create a rich and satisfying meal. Freshly grated cheese makes a huge difference here.
- 1 pound refrigerated cheese tortellini
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 2 tablespoons fresh Italian parsley, chopped
Step-By-Step Directions
- Bring a large pot of salted water to a boil and cook tortellini according to package directions until al dente; drain and set aside.
- Season chicken cubes with salt, black pepper, and dried oregano.
- In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add chicken and sear until golden brown and internal temperature reaches 165°F (74°C), approximately 6 to 8 minutes. Remove chicken from skillet and set aside.
- Lower heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Once melted, add minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
- Deglaze the skillet with chicken broth, scraping up browned bits from the bottom. Pour in heavy cream and bring to a gentle simmer for 3 to 4 minutes until slightly thickened.
- Gradually whisk in the Parmesan cheese until fully incorporated and the sauce is smooth.
- Add fresh baby spinach to the sauce and stir until wilted, approximately 1 minute.
- Fold the cooked chicken and tortellini back into the skillet. Toss to ensure even coating in the sauce.
- Garnish with chopped Italian parsley and serve immediately.
How To Serve It
Serve this dish immediately while the sauce is silky. It looks beautiful in low, wide pasta bowls. Garnish with extra fresh parsley for a bright finish.
Pair it with a simple side salad or garlic bread. A crisp white wine also cuts through the rich cream. It is great for casual hosting or family nights.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. Reheat gently on the stove with a splash of milk. This helps restore the creamy texture of the sauce. Avoid the microwave if you can to prevent oily separation.
Make It Even Better (Pro Tips)
- Do not skip using freshly grated Parmesan for the smoothest sauce.
- Avoid overcooking the tortellini as they will soften further in the sauce.
- You can substitute chicken thighs for a juicier protein option.
- Prep your garlic and spinach while the pasta water comes to a boil.
- Make this for a cozy Fall evening when you need extra warmth.
- Add a squeeze of fresh lemon juice at the end for brightness.
Easy Ways To Change It Up
- Swap the spinach for kale if you want a heartier green.
- Use mushroom tortellini for an earthy, meat-free flavor profile.
- Add sun-dried tomatoes for a sweet and tangy seasonal twist.
Quick Questions
Can I use frozen tortellini?
Yes, you can use frozen pasta instead of refrigerated. Just follow the package instructions for boiling times. Usually, it only adds a minute or two.
How do I thin out the sauce?
If the sauce gets too thick, add a splash of pasta water. The starch helps keep the sauce cohesive and glossy. Start with one tablespoon at a time.
Give this a try tonight for a stress-free meal. You deserve a bowl of something this good. Let me know how it turns out!
— Ethan
Garlic Butter Chicken Tortellini in Parmesan Cream Sauce
Ingredients
Method
- Bring a large pot of salted water to a boil and cook tortellini according to package directions until al dente; drain and set aside.
- Season chicken cubes with salt, black pepper, and dried oregano.
- In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add chicken and sear until golden brown and internal temperature reaches 165°F (74°C), approximately 6 to 8 minutes. Remove chicken from skillet and set aside.
- Lower heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Once melted, add minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
- Deglaze the skillet with chicken broth, scraping up browned bits from the bottom. Pour in heavy cream and bring to a gentle simmer for 3 to 4 minutes until slightly thickened.
- Gradually whisk in the Parmesan cheese until fully incorporated and the sauce is smooth.
- Add fresh baby spinach to the sauce and stir until wilted, approximately 1 minute.
- Fold the cooked chicken and tortellini back into the skillet. Toss to ensure even coating in the sauce.
- Garnish with chopped Italian parsley and serve immediately.
