Garlic Parmesan Chicken Tortellini is a comforting and flavorful dish that brings together tender chicken, cheesy tortellini, and a rich garlic Parmesan sauce. The combination of soft pasta and juicy chicken with the creamy, cheesy sauce makes every bite satisfying and delicious. It’s a quick meal that feels special, perfect for busy nights when you still want something tasty and homemade.
I love making this dish because it’s so easy to put together but tastes like you spent hours in the kitchen. The garlic and Parmesan add just the right amount of flavor without overpowering the chicken or pasta. One of my favorite tricks is to toss in a handful of fresh spinach or basil right at the end for a pop of color and extra freshness. It really brightens things up and makes it feel a little lighter.
When I serve Garlic Parmesan Chicken Tortellini, I like to pair it with a simple green salad or some crusty bread to soak up any leftover sauce. It’s a dish that everyone seems to enjoy, whether it’s a casual family dinner or a meal with friends. Plus, it reheats well, so leftovers make a great lunch the next day. I always find myself coming back to this recipe when I want comfort food that’s quick and full of flavor.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh or frozen tortellini both work well here. If you can’t find cheese tortellini, cheese ravioli or even usual stuffed pasta are good swaps.
Chicken: I prefer boneless, skinless chicken breasts for their tenderness. You can substitute with thighs if you want juicier meat or use cooked rotisserie chicken to save time.
Parmesan Cheese: Freshly grated Parmesan gives the best flavor and melts smoothly. If unavailable, Pecorino Romano or Asiago are tasty alternatives.
Heavy Cream: This makes the sauce rich and creamy. For a lighter version, use half-and-half or whole milk, but the sauce will be less thick.
Garlic: Fresh garlic is key for that strong, pleasant aroma. Garlic powder could be used in a pinch but won’t be as flavorful.
How Do I Make a Creamy, Smooth Garlic Parmesan Sauce Without It Splitting?
The garlic Parmesan sauce is the heart of this dish, so keeping it smooth is important.
- Start by sautéing garlic gently on medium heat to avoid burning, which makes it bitter.
- Add the chicken broth and cream, then warm slowly—don’t bring it to a boil.
- When adding Parmesan, sprinkle it in gradually, whisking constantly to melt it evenly.
- If the sauce starts to look grainy or separated, lower the heat and whisk more—it usually recovers.
- For extra thickness, let the sauce simmer gently for a couple minutes, stirring often.
Using good-quality Parmesan and avoiding high heat are the tricks that always help me get a perfect, velvety sauce every time.
Equipment You’ll Need
- Large pot – to boil the tortellini easily without crowding.
- Large skillet or sauté pan – perfect for cooking chicken and making the sauce all in one pan.
- Wooden spoon or silicone spatula – for stirring the sauce gently without scratching your pan.
- Whisk – helps melt and blend the Parmesan cheese smoothly into the sauce.
- Colander – handy for draining the pasta quickly and safely.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage to add a bit of spice and a different meat texture.
- Add fresh spinach or kale right before serving for a boost of color and nutrients.
- Use sun-dried tomatoes for a tangy punch that pairs well with the creamy sauce.
- Stir in roasted garlic instead of raw to get a milder, sweeter garlic flavor.
How to Make Garlic Parmesan Chicken Tortellini?
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) fresh or frozen cheese tortellini
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley or basil for garnish (optional)
Time You’ll Need:
This recipe takes about 25 minutes from start to finish. This includes about 10 minutes to cook the tortellini and roughly 15 minutes to prepare the chicken and sauce.
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 instructions until they are al dente. Drain the pasta and set it aside.
2. Cook the Chicken:
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook the chicken for about 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
3. Make the Garlic Parmesan Sauce:
Lower the heat to medium, then add the minced garlic to the skillet. Sauté for about 1 minute until fragrant but not burnt. Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture gently simmer.
Gradually whisk in the grated Parmesan cheese, stirring until the sauce becomes smooth and thickens. Add dried basil, oregano, and red pepper flakes if using. Don’t forget to season with salt and pepper to your taste.
4. Combine Everything:
Return the cooked chicken to the skillet and add the drained tortellini. Gently toss everything together so the tortellini and chicken get nicely coated with the creamy garlic Parmesan sauce. Cook for another 1-2 minutes to heat everything through.
5. Serve and Garnish:
Serve your delicious Garlic Parmesan Chicken Tortellini immediately. Garnish with fresh parsley or basil if you like for a pop of color and freshness.
Enjoy your creamy, flavorful, and comforting meal!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. The best way is to thaw it overnight in the fridge. If you’re short on time, submerge the sealed chicken in cold water, changing the water every 30 minutes until thawed.
Can I Substitute Heavy Cream for a Lighter Option?
Absolutely! You can use half-and-half or whole milk as a lighter alternative, though the sauce will be less rich and creamy. To help thicken it, you might add a small amount of cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) while simmering the sauce.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally. If the sauce thickens too much, add a splash of milk or broth to loosen it up.
Can I Add Vegetables to This Dish?
Yes! Fresh spinach, kale, or sun-dried tomatoes are excellent additions. Add greens at the end of cooking to wilt them gently. Vegetables add flavor, color, and extra nutrition to the dish.