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There’s something magical about the way pasta can turn a stressful evening into a warm, satisfying moment. When you sit down with a bowl of Chicken Tortellini, it feels like comfort and indulgence rolled into one. I still remember the first time I whipped up a skillet of this dish on a chilly weeknight—it instantly reminded me of an Italian restaurant meal without the wait or the bill. The tender chicken, creamy sauce, and cheesy pasta create a dish that’s not only filling but also a guaranteed crowd-pleaser. If you’ve been searching for a recipe that’s cozy yet simple enough for busy evenings, this is it.

What Is Chicken Tortellini?

At its core, Chicken Tortellini is all about marrying two comfort-food favourites: juicy chicken and pillowy pasta stuffed with cheese or meat. Tortellini, often called the “belly button pasta” because of its shape, comes from the Emilia-Romagna region of Italy. Traditionally, it might be served in broth or light sauces, but the American spin leans into creamy, cheesy, skillet-style meals you can toss together fast.

You’ll see many popular versions like Tuscan chicken tortellini (with spinach and sun-dried tomatoes), creamy Alfredo versions, or baked casseroles topped with bubbling cheese. What unites them is the rich flavour, the ease of preparation, and the irresistible aroma that fills your kitchen.

Creamy Chicken Tortellini

Author: Taha Ayyad
Total Time: 40 minutes
Yield: 4 servings 1x

Print Recipe

Description

A creamy, one-pot Chicken Tortellini dish that combines juicy chicken, cheesy tortellini, and a rich garlic-Parmesan cream sauce. Perfect for easy weeknight dinners or a cozy family meal.

Ingredients

Scale

1 lb boneless, skinless chicken (breasts or thighs), cut into bite-sized pieces
1 tbsp olive oil
2 cloves garlic, minced
1 small onion, finely diced
4 cups chicken broth, divided
1 tsp dried Italian seasoning
½ tsp salt
¼ tsp black pepper
1 lb cheese tortellini (fresh or frozen)
1 cup heavy cream
½ cup freshly grated Parmesan cheese
2 tbsp fresh parsley, chopped

Optional Add-ins

½ cup sun-dried tomatoes, chopped
2 cups fresh spinach
½ tsp red pepper flakes

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Instructions

Season chicken with salt, pepper, and Italian seasoning.
Heat olive oil in a skillet and sear chicken until golden, 6–7 minutes. Remove and set aside.
In the same skillet, sauté onion and garlic until fragrant. Deglaze with a splash of broth.
Add the remaining broth and heavy cream; simmer until slightly thickened.
Stir in tortellini and cook until tender (add a few minutes if using frozen).
Return chicken to the pan, fold in Parmesan, and add optional spinach or sun-dried tomatoes.
Stir until everything is coated in sauce, garnish with parsley, and serve hot.

Notes

For a lighter version, substitute half-and-half for heavy cream.

Rotisserie chicken works well as a shortcut.

Sauce may thicken as it cools; add a splash of broth when reheating.

Freezing is possible but may slightly alter the creamy texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main course
Method: One-pot, stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving (¼ of recipe)
Calories: ~650
Sugar: ~6 g
Sodium: ~920 mg
Fat: ~32 g
Saturated Fat: ~15 g
Unsaturated Fat: ~14 g
Trans Fat: ~0.5 g
Carbohydrates: ~52 g
Fiber: ~3 g
Protein: ~36 g
Cholesterol: ~130 mg

Ingredients You’ll Need & Smart Substitutions

Here’s what you’ll want on hand (with realistic swap ideas):

Ingredients

1 lb boneless, skinless chicken (breast or thigh), cut into bite-sized pieces
1 tbsp olive oil
2 cloves garlic, minced
1 small onion, finely diced
4 cups chicken broth, divided
1 tsp dried Italian seasoning
½ tsp salt
¼ tsp black pepper
1 lb cheese tortellini (fresh or frozen)
1 cup heavy cream
½ cup freshly grated Parmesan
2 tbsp chopped fresh parsley

Optional Flavour Boosters

½ cup sun-dried tomatoes, chopped
2 cups fresh spinach
½ tsp red pepper flakes

Smart Substitutions

Use rotisserie or leftover cooked chicken to cut prep time
Swap heavy cream for half-and-half or evaporated milk for a lighter sauce
Use gluten-free tortellini or alternative pasta if needed
Stir in a spoonful of cream cheese for extra richness
For dairy-free, use plant-based cream and vegan Parmesan in the Dietary Variations section

Step-by-Step Instructions

Preparing the Chicken

Pat the chicken dry (this ensures a better sear), then season with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet or Dutch oven, and cook the chicken for about 6–7 minutes, turning so all sides get a slight golden crust. Remove and set aside.

Building the Sauce

In the same pan, sauté the onion and garlic until fragrant and translucent. Pour in a splash of broth to deglaze and lift the browned bits from the bottom. Add the rest of the broth and heavy cream, then let the mixture simmer gently until it thickens just slightly.

Cooking the Tortellini

Add the tortellini (fresh or frozen) directly into the sauce. Stir occasionally to prevent sticking. The starchy pasta water helps thicken the sauce naturally as it cooks.

Bringing It Together

Once the tortellini is tender, fold in the browned chicken and Parmesan. If you’re using spinach or sun-dried tomatoes, add them now and stir until the spinach wilts. Adjust consistency by adding more broth or simmering longer. Finish with parsley.

Tip: If your sauce seems too thick, stir in a little pasta water. If too thin, let it simmer uncovered a few minutes.

Recipe Variations & Serving Ideas

Flavor Styles

Tuscan Chicken Tortellini – Incorporate sun-dried tomatoes, spinach, and garlic for a vibrant twist.
“Marry Me” Chicken Tortellini – Rich and slightly tangy, with heavy cream, Parmesan, and red pepper flakes.
Chicken Tortellini Alfredo – Stick to garlic, butter, cream, and cheese for a classic creamy version.
Pesto Chicken Tortellini – Replace the cream base with pesto and add roasted tomatoes for freshness.

Cooking Method Variations

One-Pot Method – Everything (chicken, sauce, pasta) cooks in the same pan for minimal cleanup.
Baked Version – Layer cooked tortellini and chicken in a dish, top with mozzarella, and bake until bubbly.
Slow Cooker Method – Start with chicken, broth, and cream, then add tortellini late to avoid overcooking.

Serving Suggestions

Pair with warm garlic bread, a crisp green salad, or roasted vegetables. Steamed broccoli or asparagus makes a nice light side. You might also serve with a simple tomato salad or grilled zucchini for contrast.

Dietary Variations & Ingredient Swaps

You don’t have to skip this satisfying dish if you’re following a special diet. Here’s how to adapt:

Gluten-Free: Use gluten-free tortellini or pasta (e.g. brown rice or chickpea)
Low-Calorie / Lighter Version: Use chicken breast, half-and-half or milk instead of cream, and cut back on cheese
Vegan / Plant-Based: Substitute plant protein (tofu, tempeh, or chickpeas), use cashew cream or coconut milk, and vegan Parmesan
Halal / Kosher: Use halal or kosher-certified chicken, broth, and cheeses
Dairy-Free / Lactose-Free: Use non-dairy milk/cream alternatives (oat, soy, almond) and nondairy cheese

When substituting, you may need to tweak the seasoning or thicken the sauce more vigorously to maintain flavour.

Storage, Reheating & Freezing Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently on the stove and add a splash of broth or milk to revive the sauce.

For freezing, let it cool completely then freeze in portions. Cream-based sauces can separate slightly during thawing, but reheat slowly and whisk gently to restore texture.

FAQ

Can I use frozen tortellini instead of fresh?

Yes—you absolutely can use frozen tortellini. It might take a minute or two longer to cook in the sauce. Just be gentle when stirring so the pasta doesn’t break apart.

Can I use rotisserie or pre-cooked chicken?

Definitely. Using rotisserie chicken is a smart shortcut that saves time and works beautifully in this creamy dish without sacrificing flavour.

How do I thicken or thin the sauce?

To thicken, let the sauce simmer uncovered a few more minutes or whisk in a bit of cornstarch slurry (cornstarch + cold water). To thin, add chicken broth or milk one tablespoon at a time untilthe desired consistency.

Can I freeze leftover chicken tortellini?

Yes, you can. Freeze in airtight containers. Do note the sauce may split slightly when thawed, but reheating slowly on low heat while stirring usually brings it back to a creamy consistency.

What sides go well with chicken tortellini?

Garlic bread, a crisp green salad, roasted vegetables (like broccoli or asparagus) or even a light tomato salad are wonderful companions to this comforting dish.