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A skillet filled with creamy garlic butter chicken tortellini topped with fresh parsley and parmesan.

Garlic Butter Chicken Tortellini in Parmesan Cream Sauce

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 680
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Bring a large pot of salted water to a boil and cook tortellini according to package directions until al dente; drain and set aside.
  2. Season chicken cubes with salt, black pepper, and dried oregano.
  3. 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.
  4. 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.
  5. 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.
  6. Gradually whisk in the Parmesan cheese until fully incorporated and the sauce is smooth.
  7. Add fresh baby spinach to the sauce and stir until wilted, approximately 1 minute.
  8. Fold the cooked chicken and tortellini back into the skillet. Toss to ensure even coating in the sauce.
  9. Garnish with chopped Italian parsley and serve immediately.