Garlic Parmesan Chicken Tortellini is a simple and tasty meal that brings together tender chicken, cheesy tortellini, and a flavorful garlic Parmesan sauce. It’s creamy, comforting, and full of familiar flavors that make it a perfect dinner any night of the week.
I love making this dish when I want something quick but still feel like I’m treating myself. The garlic and Parmesan give the sauce a rich, satisfying taste without being too heavy, and the tortellini cooks up nice and soft, soaking up all those yummy flavors. It’s one of those meals that feels fancy but is really easy to throw together.
When I serve Garlic Parmesan Chicken Tortellini, I usually add a sprinkle of fresh parsley and a little extra Parmesan on top—it just makes the dish look and taste even better. It’s great on its own, but I also like pairing it with a simple side salad or some crusty bread to soak up the sauce. This recipe always brings smiles around our dinner table, and I think you’ll feel the same way!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts cook quickly and stay tender. You can swap with chicken thighs for a juicier, richer flavor. If you want a vegetarian version, use sautéed mushrooms or roasted veggies instead.
Cheese Tortellini: Fresh or refrigerated cheese tortellini work best for softness and quick cooking. You could substitute with other filled pastas like ravioli or even regular pasta like penne if needed.
Parmesan Cheese: Parmesan gives the sauce its nutty, salty flavor. Grate fresh Parmesan for the best taste and melt. Pecorino Romano or Asiago cheese can be used if you don’t have Parmesan on hand.
Heavy Cream: Heavy cream creates the creamy texture in the sauce. For a lighter option, mix half-and-half with a bit of cream cheese or use whole milk with a small amount of cornstarch to thicken.
Garlic: Fresh garlic is key for a punch of flavor. Mince it finely and sauté gently to release aroma without burning. If pressed for time, garlic powder can work but use less to avoid bitterness.
How Do You Make the Creamy Garlic Parmesan Sauce Without It Splitting?
The creamy sauce is the heart of this dish. To keep it smooth, watch the heat! If the sauce gets too hot, the cheese can clump or separate.
- Start with medium heat after cooking garlic and butter—don’t rush.
- Add heavy cream and gently warm it before adding cheese.
- Stir constantly as cheese melts, so it blends fully.
- If sauce gets too thick, add a splash of pasta water or cream to loosen it.
Also, add the cooked tortellini and chicken to the sauce off the heat or on very low heat to prevent overcooking or separation. This helps keep everything creamy and rich.
Equipment You’ll Need
- Large skillet – perfect for cooking chicken and making the creamy sauce all in one pan.
- Large pot – you’ll boil the tortellini here; makes cooking pasta easier and mess-free.
- Wooden spoon or silicone spatula – great for stirring sauce without scratching your skillet.
- Colander – to drain the cooked tortellini quickly and easily.
- Measuring cups and spoons – helpful to get your cream, cheese, and spices just right.
Flavor Variations & Add-Ins
- Swap chicken for cooked sausage slices for a spicier, meatier dish.
- Add sautéed spinach or kale for a healthy green boost and color contrast.
- Mix in sun-dried tomatoes to add a sweet and tangy flavor twist.
- Use mozzarella or fontina cheese along with Parmesan for a creamier, gooey sauce.
Garlic Parmesan Chicken Tortellini
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 1 (9-ounce) package refrigerated cheese tortellini
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons unsalted butter
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 25 minutes total: 10 minutes for preparation, 5-7 minutes to cook the chicken, 3-5 minutes to cook the tortellini, and a few minutes to make the sauce and combine everything. It’s a quick and flavorful meal perfect for busy weeknights!
Step-by-Step Instructions:
1. Cooking the Chicken:
Start by heating olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and pepper. Add them to the skillet and cook, stirring now and then, until all pieces are nicely browned and fully cooked, about 5-7 minutes. When done, take the chicken out and set it aside for now.
2. Making the Garlic Parmesan Sauce:
In the same skillet, lower the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute, or until you can smell its lovely aroma but before it browns. Pour in the heavy cream, then stir in the grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes if using. Keep stirring gently until the cheese melts and the sauce becomes a little thicker, about 3-4 minutes.
3. Cooking the Tortellini and Finishing the Dish:
While the sauce is cooking, boil the tortellini in a large pot of salted water according to the package directions—usually 3 to 5 minutes. Drain the tortellini and add it straight into the skillet with your sauce. Return the cooked chicken pieces to the skillet as well. Toss everything together carefully so the chicken and tortellini get nicely coated with that creamy garlic Parmesan sauce. Taste and add more salt or pepper if you like. Serve hot with a sprinkle of fresh parsley and extra Parmesan cheese on top, if you want.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely before cooking. Thaw it overnight in the fridge or use the quick-thaw method by submerging the sealed chicken in cold water. Pat dry before cooking to avoid excess moisture.
Can I Substitute Heavy Cream with a Lighter Option?
Absolutely! You can use half-and-half or whole milk, but add a teaspoon of cornstarch mixed in to help thicken the sauce. Keep in mind the sauce will be less rich and creamy with these substitutions.
How Should 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 milk if the sauce has thickened too much.
Can I Use Different Pasta Instead of Tortellini?
Yes, feel free to swap tortellini with ravioli, gnocchi, or even regular pasta like penne or farfalle. Just adjust cooking time according to the pasta’s package instructions.
