Garlic Parmesan Chicken Tortellini is a simple and tasty dish that brings together tender chicken, cheesy tortellini, and a rich garlic Parmesan sauce. The combination of creamy sauce and the soft pasta makes every bite comforting and satisfying. It’s a perfect dinner option when you want something that feels special but doesn’t take forever to cook.
I love this recipe because it’s easy to prepare, yet it feels like a little treat. The garlic adds just the right amount of flavor without overpowering the dish, and the Parmesan gives it that classic cheesy goodness. I usually like to use store-bought tortellini to keep things quick—it’s such a time saver!
When I serve this meal, I like to add a sprinkle of fresh parsley on top and pair it with a simple side salad or some crusty bread. It’s a meal that always brings everyone to the table, and leftovers are just as good heated up. This is definitely a go-to for busy weeknights when I want something tasty and fuss-free.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh or frozen tortellini work great here. If you can’t find tortellini, ravioli or tortellini stuffed with spinach or mushroom are tasty alternatives.
Chicken Breasts: Boneless, skinless works best for even cooking. You can swap for chicken thighs if you prefer juicier meat, but cook times may vary slightly.
Heavy Cream & Parmesan Cheese: These create the creamy sauce. For a lighter option, use half-and-half or a mix of milk and cream. If Parmesan isn’t available, Pecorino Romano or Asiago cheese can be good substitutes.
Garlic: Fresh garlic gives the best flavor. Minced or pressed garlic works well here, but garlic powder can be used in a pinch.
How Can I Get a Creamy, Smooth Garlic Parmesan Sauce Without It Breaking?
The trick lies in gentle heat and gradual cheese addition. Here’s how to nail it:
- Cook garlic in butter on medium heat just until fragrant, about a minute – avoid browning it to prevent bitterness.
- Slowly add heavy cream and stir well, scraping the pan to mix in flavor bits.
- Add Parmesan cheese gradually, stirring continuously to melt smoothly.
- Keep the heat medium-low to medium so the sauce thickens without separating.
- Season last and stir gently to combine.
With these steps, your sauce will be smooth, creamy, and perfect for coating the chicken and tortellini.
Equipment You’ll Need
- Large pot – for boiling the tortellini evenly without crowding.
- Large skillet – perfect for cooking chicken and making the sauce in one pan.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
- Knife and cutting board – for chopping chicken and garlic safely.
- Colander – to drain the tortellini quickly after cooking.
Flavor Variations & Add-Ins
- Swap chicken for cooked Italian sausage for a spicier twist that pairs well with garlic and Parmesan.
- Add fresh spinach or kale at the end for more color and nutrients; it wilts nicely in the sauce.
- Mix in sun-dried tomatoes for a tangy burst that balances the creamy sauce.
- Try using Asiago or Pecorino Romano cheese instead of Parmesan for a different but tasty flavor.
How to Make Garlic Parmesan Chicken Tortellini
Ingredients You’ll Need:
- 1 lb (450g) cheese tortellini (fresh or frozen)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, for a total of around 30 minutes. It’s a quick meal that’s perfect for a busy weeknight but feels special enough for guests.
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until they’re just tender but not mushy (al dente). Drain and set the tortellini aside.
2. Cook the Chicken:
While the tortellini cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and half of the Italian seasoning. Add the chicken to the skillet and cook for about 5-7 minutes until golden brown and fully cooked. Remove the chicken from the skillet and set it aside.
3. Make the Sauce and Combine:
Lower the heat to medium. Add the butter and garlic to the skillet and sauté for about 1 minute until fragrant (but don’t let the garlic burn). Pour in the heavy cream and stir, scraping up any brown bits from the pan to add flavor. Stir in the Parmesan cheese, remaining Italian seasoning, crushed red pepper flakes if you like a little heat, and salt and pepper to taste. Keep stirring until the cheese melts and the sauce thickens slightly — about 3-4 minutes. Then, add the cooked chicken back into the skillet and toss to coat it in the sauce. Finally, add the drained tortellini and gently mix everything together until it’s heated through and well combined.
4. Serve:
Take the skillet off the heat, sprinkle over some fresh chopped parsley for a bright finish, and serve your warm, creamy Garlic Parmesan Chicken Tortellini.
Can I Use Frozen Tortellini for This Recipe?
Yes! Frozen tortellini works perfectly. Just make sure to cook it according to the package directions until al dente before adding it to the sauce.
Can I Substitute the Chicken with Another Protein?
Absolutely! Cooked Italian sausage, shrimp, or even tofu are great alternatives. Adjust cooking times accordingly to ensure your protein is fully cooked.
How Should I Store Leftovers?
Store 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 thickens too much.
Can I Make This Recipe Dairy-Free?
You can substitute heavy cream with coconut cream or a dairy-free cream alternative, and use a dairy-free Parmesan-style cheese. Keep in mind the flavor and texture will be slightly different.
