Garlic Parmesan Chicken Tortellini is a simple and comforting dish packed with tender chicken, cheesy tortellini, and a creamy garlic Parmesan sauce. The flavors meld together beautifully, creating a rich and satisfying meal that feels like a cozy hug on a plate.
I love making this dish when I want something quick but still special. The garlic and Parmesan really shine, giving it that wonderful taste that everyone seems to enjoy. Plus, it’s one of those recipes where the sauce comes together easily and sticks to the tortellini perfectly, making every bite delicious.
My favorite way to serve this is with a sprinkle of fresh parsley and a side of crusty bread to soak up all the sauce. It’s also a great dish to bring to a casual dinner with friends or family because it’s easy to make but always feels a little special. I’m pretty sure this one will become one of your go-to comfort foods like it is for me!
Key Ingredients & Substitutions
Cheese Tortellini: I use fresh or frozen tortellini for a tender, cheesy bite. If you can’t find tortellini, ravioli or even small cheese-filled pasta work well as substitutes.
Chicken: Boneless, skinless chicken breasts cook quickly and stay juicy. You can swap for chicken thighs if you prefer dark meat—they’re a bit more flavorful and moist.
Garlic: Fresh minced garlic is key for that bold, fresh taste. Garlic powder can be used in a pinch, but fresh will really make a difference in flavor.
Heavy Cream & Parmesan: These create the creamy, cheesy sauce. For a lighter option, try half-and-half, but the sauce won’t be as rich. Freshly grated Parmesan melts best and adds the most flavor. Avoid pre-grated cheese if possible.
Italian Seasoning & Red Pepper Flakes: Essential for layering in flavor and a slight kick. You can use fresh herbs like basil and oregano if you prefer.
How Can I Make the Sauce Creamy Without It Breaking or Burning?
Making a smooth, creamy sauce is all about managing heat and timing. Here’s what works for me:
- Lower the heat when adding heavy cream and broth — high heat can cause the cream to separate.
- Stir constantly after adding the cheese to keep it melting evenly.
- Don’t boil the sauce hard; gentle simmering thickens it while keeping it smooth.
- Add the cheese gradually instead of all at once for better melting.
- If you see the sauce thickening too fast or sticking, add a splash of broth or cream to loosen it up.
By keeping the heat moderate and stirring often, you’ll get a silky sauce that clings perfectly to the tortellini and chicken. It’s really worth taking your time to nail this step!
Equipment You’ll Need
- Large skillet – perfect for cooking the chicken and making the creamy sauce all in one pan.
- Pot for boiling pasta – you’ll cook the tortellini here; a bigger pot helps avoid sticking.
- Wooden spoon or silicone spatula – great for stirring the sauce gently without scratching your pan.
- Colander – needed to drain the cooked tortellini quickly and easily.
- Measuring cups and spoons – to keep the cream, broth, and seasonings just right.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp for a seafood twist that pairs nicely with garlic and Parmesan.
- Mix in sautéed spinach or kale for a fresh, slightly bitter note and added greens.
- Add sun-dried tomatoes for a tangy burst that balances the creamy sauce well.
- Use a mix of Parmesan and mozzarella cheese to get a gooey, melty texture in the sauce.
How to Make Garlic Parmesan Chicken Tortellini?
Ingredients You’ll Need:
For The Pasta and Chicken:
- 1 lb (450g) cheese tortellini (fresh or frozen)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
For The Sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes of prep and cooking time. You’ll cook the pasta, cook the chicken, prepare the creamy garlic Parmesan sauce, and bring it all together quickly for a delicious meal in under 30 minutes.
Step-by-Step Instructions:
1. Cooking The Tortellini:
Start by cooking the cheese tortellini according to the package instructions until they are al dente, which means tender but still firm to the bite. Once cooked, drain the tortellini and set them aside.
2. Cooking The Chicken:
Heat the olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, seasoning them with salt, pepper, and half of the Italian seasoning. Cook the chicken until it’s golden brown on the outside and cooked through inside, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside for now.
3. Making The Sauce:
Lower the heat to medium. In the same skillet, add the butter and minced garlic. Sauté for about a minute until the garlic is fragrant and not burnt. Pour in the chicken broth and heavy cream, stirring well to combine all the flavors. Let the sauce come to a gentle simmer.
4. Adding Cheese and Seasonings:
Stir in the grated Parmesan cheese along with the remaining Italian seasoning and crushed red pepper flakes if you like a little heat. Keep stirring and cooking for 3 to 5 minutes until the sauce thickens slightly and becomes creamy.
5. Combining Everything:
Put the cooked chicken back into the skillet, stirring it gently into the sauce to coat each piece. Then add the cooked tortellini, mixing everything carefully so the pasta and chicken are well coated in the creamy garlic Parmesan sauce.
6. Final Touches and Serving:
Give the dish a taste and add a bit more salt and pepper if needed. Sprinkle chopped fresh parsley over the top to add a pop of color and fresh flavor. Serve the dish right away while it’s warm and enjoy your creamy, cheesy meal!
Can I Use Frozen Tortellini for This Recipe?
Yes! Frozen tortellini works perfectly. Just cook it according to the package instructions without thawing first. Drain well before adding to the sauce to avoid extra moisture.
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 or in the microwave, adding a splash of cream or broth if the sauce thickens too much.
Can I Substitute Heavy Cream?
You can use half-and-half or whole milk for a lighter sauce, but it won’t be as rich and creamy. Adding a little flour or cornstarch can help thicken the sauce if using lower-fat dairy.
Is It Okay to Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs add more flavor and stay juicy. Just be sure to cook them thoroughly until they reach an internal temperature of 165°F (74°C).
