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
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
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