Garlic Parmesan Chicken Tortellini is a simple but hearty dish that brings together tender chicken, soft cheese-filled tortellini, and a creamy garlic parmesan sauce. The flavors blend so nicely, with the gentle bite of garlic and the rich cheese melting into every bite. It’s the perfect meal when you want something both quick to make and totally satisfying.
I love making this dish on busy weeknights because it comes together fast, and it always feels special even though it’s easy. The garlic and parmesan give it such a warm, homey feel. I like to add a little sprinkle of fresh herbs on top for a bit of color, but it’s delicious just as it is. This recipe is one of those comfort meals I turn to when I want something cozy without a lot of fuss.
When I serve Garlic Parmesan Chicken Tortellini, I usually pair it with a simple green salad or some steamed veggies to balance out the creamy richness. It’s also great for leftovers because the flavors really soak in overnight. It’s become a family favorite around here, and I’m pretty sure it will be at your house too once you give it a try!
Key Ingredients & Substitutions
Tortellini: Fresh or frozen cheese tortellini work great here for that soft, cheesy center. If you can’t find tortellini, cheese ravioli or even small stuffed pasta shells can be a good swap.
Chicken: Boneless, skinless chicken breasts give tender, juicy pieces. You can also use thighs if you want a bit more flavor and moisture. Pre-cooked rotisserie chicken is a quick option too.
Heavy Cream: This makes the sauce rich and creamy. For a lighter version, try half-and-half or whole milk, but the sauce will be thinner. Coconut cream is a good dairy-free substitute but changes the flavor.
Parmesan Cheese: Freshly grated Parmesan melts smoothly and gives that classic nutty flavor. Pre-grated cheese works but can be less creamy. Pecorino Romano is a sharper alternative if you want a bolder taste.
How Do I Make a Smooth, Creamy Garlic Parmesan Sauce Without It Breaking?
Making a creamy sauce that stays smooth can feel tricky, but a few steps help:
- Use medium-low heat when adding the cream to avoid curdling.
- Stir the garlic briefly in oil before adding cream to release its aroma without burning.
- Add Parmesan gradually and stir often so it melts evenly into the cream.
- Simmer gently rather than boiling to thicken the sauce steadily.
These tips keep your sauce velvety, without lumps or separation. Once the chicken and tortellini join the sauce, toss gently to coat everything without breaking the pasta.
Equipment You’ll Need
- Large pot – perfect for boiling tortellini without sticking.
- Large skillet or Dutch oven – cooks chicken and sauce all in one pan.
- Wooden spoon – lets you stir gently without scratching your cookware.
- Measuring cups and spoons – for easy and accurate liquid and spice amounts.
- Sharp knife and cutting board – to cut chicken into bite-sized pieces quickly and safely.
Flavor Variations & Add-Ins
- Swap chicken for cooked Italian sausage for a spicier, meatier flavor.
- Add fresh spinach or kale for some green color and extra nutrients.
- Stir in sun-dried tomatoes for a tangy bite that complements the creamy sauce.
- Use mozzarella or fontina cheese instead of Parmesan for a milder, gooier texture.
How to Make Garlic Parmesan Chicken Tortellini?
Ingredients You’ll Need:
For The Dish:
- 1 lb (450g) cheese tortellini (fresh or frozen)
- 2 tbsp olive oil
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 3-4 cloves garlic, minced
- 2 cups (480ml) heavy cream
- 1 cup (240ml) chicken broth
- 1 cup (100g) freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- ¼ tsp crushed red pepper flakes (optional)
- Fresh parsley or basil, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and 20 minutes of cooking time, so you can have a delicious meal ready in around 30 minutes.
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to boil. Add the tortellini and cook according to the package instructions until al dente. Drain and set aside.
2. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add chicken to the skillet and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside.
3. Make the Sauce:
In the same skillet over medium heat, add the minced garlic and sauté for about 1 minute, being careful not to burn it. Stir in the chicken broth and heavy cream, scraping up any browned bits from the skillet.
4. Finish the Sauce and Combine:
Bring the sauce to a simmer. Add Parmesan cheese, Italian seasoning, and crushed red pepper flakes (if using). Stir until the cheese melts and the sauce thickens slightly. Return the cooked chicken to the skillet, then add the tortellini. Toss gently to coat everything in the sauce.
5. Serve:
Allow everything to heat through for 2-3 minutes. Taste and adjust seasoning with salt and pepper if necessary. Garnish with fresh parsley or basil before serving.
Can I Use Frozen Tortellini in This Recipe?
Yes! Frozen tortellini works perfectly here. Just cook it according to the package instructions until al dente before adding it to the sauce. No need to thaw beforehand.
How Can I Make This Dish Dairy-Free or Lower in Fat?
To lighten it up, swap heavy cream for half-and-half or whole milk, but the sauce will be thinner. For a dairy-free option, use coconut cream and a dairy-free Parmesan substitute, though the flavor will be different.
Can I Prepare This Meal Ahead of Time?
Absolutely! You can cook the chicken and tortellini separately, then make the sauce and combine everything just before serving. Store leftovers in an airtight container in the fridge for up to 3 days.
What Are Good Side Dishes to Serve with Garlic Parmesan Chicken Tortellini?
It pairs wonderfully with a fresh green salad or steamed veggies like broccoli or asparagus to balance out the rich and creamy sauce.