Garlic Parmesan Chicken Tortellini
This creamy Garlic Parmesan Chicken Tortellini is a quick, comforting pasta dish featuring tender chicken, cheesy tortellini, and a rich garlic parmesan sauce. Ready in just 30 minutes, it’s perfect for busy weeknights or impressing guests.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian-American
Ingredients
- 2 medium boneless, skinless chicken breasts (about 16 oz), cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 large garlic cloves, minced
- 18 oz refrigerated cheese tortellini
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese (about 3.5 oz)
- 1/2 cup low-sodium chicken broth
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 cups baby spinach, roughly chopped (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Pat chicken breasts dry with paper towels and cut into bite-sized pieces. Season with salt and black pepper.
- Bring a medium saucepan of salted water to a boil. Add tortellini and cook according to package directions (usually 3–5 minutes). Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 4–5 minutes, stirring occasionally, until golden and cooked through. Remove chicken to a plate and cover loosely with foil.
- Lower heat to medium. In the same skillet, add minced garlic and cook for 30 seconds, stirring constantly, until fragrant. Do not let it brown.
- Pour in chicken broth and scrape up any brown bits from the pan. Stir in heavy cream and Italian seasoning. Bring to a low simmer for about 2 minutes.
- Lower heat to low. Gradually stir in parmesan cheese, whisking until melted and the sauce is smooth.
- Return chicken (and any juices) to the pan. Add drained tortellini and baby spinach (if using). Gently toss to coat in sauce. Simmer for 2–3 minutes until heated through and spinach is wilted.
- Taste and season with extra salt, pepper, and red pepper flakes if desired. Sprinkle with chopped fresh parsley before serving.
Notes
Don’t overcook the tortellini as it will finish cooking in the sauce. Use freshly grated parmesan for the smoothest sauce. If the sauce thickens too much, add a splash of milk or broth to loosen. For a lighter version, use half-and-half and add extra veggies. Leftovers can be stored in the fridge for up to 3 days and reheated gently with a splash of liquid.
Nutrition
- Serving Size: About 1/4 of recipe (approx. 1 1/2 cups)
- Calories: 610
- Sugar: 3
- Sodium: 900
- Fat: 32
- Saturated Fat: 15
- Carbohydrates: 44
- Fiber: 3
- Protein: 32
Keywords: garlic parmesan chicken tortellini, creamy chicken pasta, easy weeknight dinner, 30 minute meal, cheesy tortellini, Italian pasta, comfort food, skillet dinner