Chicken Garlic Tortellini
Chicken Garlic Tortellini is one of those dinners I make when I want something creamy, garlicky, and actually filling, without a pile of dishes. The tortellini makes it feel a little special, but it still cooks fast enough for a normal weeknight.
My take is a quick parmesan cream sauce that clings to the pasta, plus chicken that’s seasoned simply so it doesn’t get lost. The spinach melts right in and gives the whole skillet a fresher, less heavy feel.
I like serving this when I need an all-in-one skillet dinner that doesn’t require much planning. It’s also great for nights when you want pasta, but you still want protein and greens on the plate.
Why You’ll Love This Recipe
Weeknight Friendly: It’s a true one-pan dinner once you get going, and it’s done fast enough for busy nights.
Real Garlic Flavor: This uses plenty of garlic, and it actually comes through in the sauce instead of disappearing.
Comforting Sauce: The parmesan cream sauce is rich, but not fussy, and it coats the tortellini really nicely.
Greens Built In: Spinach wilts right into the skillet, so you’re not making a separate side just to get a vegetable in.
Easy to Tweak: You can swap the chicken, change the cream, or add extra veggies without rewriting the whole recipe.
Key Ingredients
Chicken
- Boneless skinless chicken breast: I like breast here because it cooks quickly and stays simple with the sauce. Chicken thighs work too if that’s what you have.
- Olive oil: Just enough to help the chicken brown nicely in the skillet.
- Italian seasoning: This keeps the flavor in the “Italian-American pasta night” zone without needing a long ingredient list.
- Paprika: Adds a little warmth and color on the chicken. Regular paprika is fine.
- Kosher salt: Season the chicken well up front so it doesn’t taste bland once it’s mixed back into the sauce.
- Black pepper: I keep it simple here, and add more at the end if needed.
Sauce
- Unsalted butter: Butter makes the base taste richer, and it’s what I use to start the roux.
- Garlic: Fresh minced garlic is best here. Jarred garlic works, but the flavor is a little flatter.
- All purpose flour: This thickens the sauce so it coats the tortellini instead of staying soupy.
- Chicken broth: Broth keeps the sauce from being too heavy. Low-sodium is helpful since parmesan adds salt.
- Heavy cream: This is the creamiest option and the sauce thickens quickly. Half-and-half works too, it just needs a little more simmer time.
- Grated parmesan cheese: Use the kind you like eating. I prefer freshly grated, but the tub kind is fine on a busy night.
- Red pepper flakes (optional): A small pinch cuts the richness. Leave it out if you want it mild.
- Salt: I always taste at the end, because broth and parmesan can vary a lot.
- Black pepper: A few turns at the end wakes up the sauce.
Pasta and Add-ins
- Refrigerated cheese tortellini: This cooks fast and stays tender in the sauce. Frozen tortellini works too, just plan on a little more simmer time.
- Baby spinach: Fresh is easiest because it wilts down in seconds. If you’re using regular spinach, chop it first.
- Sun dried tomatoes (optional): I like these for a little sweet-tangy bite. The oil-packed kind is easiest to chop and stir in.
Garnish
- Fresh parsley: Totally optional, but it makes the finished skillet taste a little brighter.
- Extra parmesan: I always put a little extra on top at the table.
Recipe Instructions
- Season the chicken: Pat the chicken dry, then cut it into bite-size pieces. Toss with olive oil, Italian seasoning, paprika, salt, and pepper until coated.
- Sear the chicken: Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6 to 8 minutes, then transfer to a plate.
- Melt the butter: Reduce the heat to medium. Add the butter and let it melt in the skillet.
- Cook the garlic: Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Add the flour: Whisk in the flour and cook for about 1 minute, stirring constantly, until it looks like a smooth paste.
- Whisk in liquids: Slowly whisk in the chicken broth, then whisk in the heavy cream. Bring to a simmer and cook for a few minutes, until the sauce thickens slightly.
- Add parmesan: Stir in the parmesan until melted. Season with red pepper flakes (if using), plus salt and black pepper to taste.
- Cook the tortellini: Add the tortellini and simmer, stirring now and then, until tender and the sauce coats the pasta.
- Wilt the spinach: Stir in the spinach and sun dried tomatoes (if using) and cook just until the spinach wilts down.
- Add the chicken back: Return the chicken (and any juices on the plate) to the skillet and stir until everything is heated through.
- Garnish and serve: Top with chopped parsley and serve with extra parmesan.
My Tips!
This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.
Recipe Tips & Tricks
Cut the chicken evenly. Small, similar-size pieces cook quickly and stay tender. Big chunks take longer and can dry out while you wait.
Don’t let the garlic brown. It only needs a quick stir in the butter. If it starts browning, it can taste bitter in a cream sauce.
Whisk the broth in slowly. This keeps the roux smooth and helps you avoid little flour lumps. If you do get a few, keep whisking and they’ll usually cook out.
Simmer gently after adding cream. A hard boil can make the sauce reduce too fast and get a little grainy around the edges. Medium heat is plenty.
Taste before adding extra salt. Parmesan can vary a lot in saltiness. I usually wait until the cheese is in before I decide what it needs.
Simple tweaks
Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.
Serving Suggestions
- Bread: Garlic bread or a crusty loaf is great for wiping up the extra parmesan sauce. Even warm dinner rolls work.
- Salad: I like a simple Caesar or a chopped romaine salad with lemony dressing. Something crisp is nice next to a creamy pasta.
- Vegetables: Roasted broccoli, broccolini, or asparagus are easy on the side and don’t compete with the sauce.
- Extra garnish: Add more parmesan and a little black pepper at the table. A squeeze of lemon is also good if you want it a bit brighter.
Eat it later
This section explains how to store leftovers properly and how far in advance the recipe can be prepared.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. The sauce will thicken as it chills, which is normal for a cream sauce.
Reheat gently on the stove or in the microwave. I usually add a splash of broth or a little milk/cream as it warms up so the tortellini loosens back into a saucy texture.
If you want to make this recipe ahead, you can cook and season the chicken earlier in the day and keep it refrigerated. Then you’re just making the sauce and simmering the tortellini at dinnertime.
You can also freeze individual portions in airtight containers, but creamy pasta can change texture a bit once thawed. Thaw in the fridge overnight, then reheat slowly with a splash of liquid.
It could help!
Before you close the tab or print the recipe, scroll through these quick answers.
Recipe FAQs
Can I use rotisserie chicken instead of cooking the chicken breast?
Yes. Skip the seasoning and searing step, then stir the shredded rotisserie chicken in right at the end and heat it through. It’s a nice shortcut and still tastes great with the garlic parmesan sauce.
Can I use frozen tortellini?
You can. Keep the sauce at a gentle simmer and cook the tortellini until tender, which usually takes a few extra minutes compared to refrigerated tortellini. Stir occasionally so nothing sticks.
How do I make the sauce a little lighter?
Swap the heavy cream for half-and-half. The sauce will be a bit thinner, so just simmer a little longer to help it thicken up.
What other vegetables work well in this skillet?
Mushrooms are great if you like them, and they fit the flavor of the sauce. Small broccoli florets work too, but I’d steam or microwave them first so they don’t overcook the tortellini while you wait for them to get tender.
Why did my sauce get too thick?
Cream sauces thicken quickly as they simmer, and they also thicken as they cool. Just add a splash of chicken broth (or a little milk/cream) and stir until it loosens up again.
Keep it with you
The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.
MORE RECIPES TO TRY
Chicken Garlic Tortellini
Ingredients
Chicken
- 1 lb boneless skinless chicken breast
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp paprika
- 3/4 tsp kosher salt
- 1/4 tsp black pepper.
Sauce
- 2 tbsp unsalted butter
- 6 cloves garlic minced
- 2 tbsp all purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 tsp red pepper flakes optional
- salt to taste
- black pepper to taste.
Pasta and Add ins
- 20 oz refrigerated cheese tortellini
- 3 cups baby spinach
- 2 tbsp chopped sun dried tomatoes optional.
Garnish
- chopped fresh parsley for garnish
- extra parmesan for serving.
Instructions
Chicken
- Pat chicken dry and cut into bite size pieces
- toss with olive oil Italian seasoning paprika salt and pepper
- sear in a large skillet over medium high heat until browned and cooked through then transfer to a plate.
Sauce and Finish
- Reduce heat to medium and melt butter then cook garlic until fragrant
- whisk in flour and cook briefly to form a roux
- whisk in chicken broth then heavy cream and simmer until slightly thickened
- stir in parmesan and season with salt pepper and red pepper flakes
- add tortellini and simmer until tender and sauce coats the pasta
- stir in spinach and sun dried tomatoes until wilted
- return chicken to the skillet and heat through then garnish with parsley and serve.
