Description

This Garlic Parmesan Chicken Tortellini is a creamy, comforting dish packed with tender chicken, cheesy tortellini, and a rich garlic parmesan sauce. It’s a quick, satisfying meal perfect for busy weeknights, yet delicious enough to serve for special occasions.

Ingredients

Units Scale

1 lb chicken breast, diced
1 tbsp olive oil
3 cloves garlic, minced
1 (20 oz) package refrigerated cheese tortellini
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp red pepper flakes (optional, for a little heat)
Salt and black pepper, to taste
2 tbsp unsalted butter
Fresh parsley, chopped (for garnish)

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Instructions

Cook the Chicken:
Heat olive oil in a large skillet over medium heat.
Season the diced chicken with salt and pepper. Add to the skillet and cook until golden brown and fully cooked (about 5–6 minutes). Remove the chicken from the pan and set aside.
Make the Garlic Parmesan Sauce:
In the same skillet, melt the butter. Add the minced garlic and sauté until fragrant (about 1 minute).
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the pan for extra flavor.
Cook the Tortellini:
Add the cheese tortellini directly to the skillet with the broth. Cover and cook for 4–5 minutes (or according to package instructions), stirring occasionally, until the tortellini is tender.
Combine Everything:
Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using).
Return the cooked chicken to the skillet and stir until everything is coated in the creamy sauce. Simmer for 2–3 minutes until heated through and the sauce thickens slightly.
Adjust seasoning with more salt and pepper if needed.
Serve:
Garnish with freshly chopped parsley and extra Parmesan cheese. Serve hot.

Notes

Protein Swap: Use rotisserie chicken for a quick shortcut.
Veggie Boost: Add spinach, sun-dried tomatoes, or mushrooms for extra flavor and nutrients.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or cream.