Garlic Parmesan Chicken Tortellini is a simple and satisfying dish that combines tender chicken, cheesy tortellini, and a rich garlic Parmesan sauce. The creamy sauce clings to the pasta perfectly, with just the right amount of garlic flavor to make every bite tasty without being overpowering. It’s the kind of meal that feels like a warm hug on a plate.
I love making this when I want something quick but still full of flavor. One of my favorite tricks is to cook the chicken until it’s golden brown to add a little extra texture and depth. Plus, sprinkling in fresh Parmesan at the end always makes it taste even better, like it just came from a cozy Italian kitchen.
For serving, I like to pair it with a simple green salad or some steamed veggies to balance out the richness. This dish is perfect for weeknights when you want comfort food without spending hours in the kitchen. It always gets compliments, and leftovers taste just as good the next day!
Key Ingredients & Substitutions
Cheese Tortellini: This pasta is stuffed with cheese, giving the dish a creamy texture. You can swap it out for ravioli or gnocchi if you want a different pasta shape or filling.
Chicken Breasts: Using boneless, skinless chicken keeps the dish lean and tender. For a quicker option, cooked rotisserie chicken works great.
Garlic: Fresh garlic brings a punch of flavor. You can use garlic powder if you’re in a pinch, but fresh always tastes brighter.
Heavy Cream: The cream makes the sauce rich and silky. If you want a lighter sauce, try half-and-half or whole milk, but the sauce will be less thick.
Parmesan Cheese: Freshly grated Parmesan melts smoothly and adds a sharp, salty note. Pre-grated cheese may not melt as well, so use fresh if you can.
How Can I Make a Creamy Sauce Without It Breaking?
To get your sauce rich and smooth, take these steps:
- Use medium heat so the cream doesn’t boil too quickly; high heat can cause curdling.
- Stir the sauce constantly after adding Parmesan to help it melt evenly.
- Add the cheese gradually while stirring, rather than dumping it in all at once.
- If the sauce gets too thick, add a splash of chicken broth or pasta water to loosen it up.
- Remove the sauce from heat once it’s smooth and all cheese is melted to avoid overheating.
Equipment You’ll Need
- Large skillet – perfect for cooking the chicken and making the sauce all in one pan.
- Pot for boiling tortellini – big enough for the pasta to cook evenly without sticking.
- Wooden spoon or silicone spatula – gentle on your pan and great for stirring the sauce.
- Grater – to get fresh Parmesan cheese that melts beautifully into the sauce.
- Knife and cutting board – for chopping chicken and garlic easily and safely.
Flavor Variations & Add-Ins
- Swap chicken for cooked sausage for a spicier, meatier twist.
- Add sautéed spinach or kale to sneak in some greens and brighten the dish.
- Mix in sun-dried tomatoes for a tangy bite that pairs well with creamy sauce.
- Use mozzarella cheese instead of Parmesan for a milder, gooier sauce texture.
Garlic Parmesan Chicken Tortellini
Ingredients You’ll Need:
Main Ingredients:
- 1 package (about 9 oz) refrigerated cheese tortellini
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
How Much Time Will You Need?
This meal takes about 25-30 minutes total. You’ll spend about 10 minutes prepping and cooking the chicken and tortellini, plus another 10-15 minutes simmering the creamy Parmesan sauce and combining everything. It’s a great quick dinner option!
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a pot of salted water to a boil. Add the refrigerated cheese tortellini and cook according to the package directions, usually about 3-5 minutes. Once cooked, drain and set aside.
2. Cook the Chicken:
While the tortellini cooks, heat olive oil in a large skillet over medium-high heat. Add the cut chicken pieces, season with salt and pepper, and cook them until they’re golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Make the Garlic Parmesan Sauce:
In the same skillet, add the minced garlic and sauté for about 1 minute, stirring often, until fragrant. Pour in the heavy cream and chicken broth. Stir to combine and bring the mixture to a gentle simmer. Add in the grated Parmesan cheese and Italian seasoning, stirring continuously. Let the sauce cook for 3-5 minutes until it thickens slightly and the cheese has melted.
4. Combine and Serve:
Return the cooked chicken and tortellini to the skillet. Gently toss everything so the chicken and pasta get fully coated in the creamy sauce. Taste and add more salt and pepper if needed. Remove from heat, sprinkle with chopped fresh parsley if using, and serve right away while warm. Enjoy your creamy, garlicky pasta delight!
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes, you can use frozen tortellini! Just cook it according to the package instructions, usually adding a minute or two to the boiling time. Make sure to drain it well before adding to the sauce.
What Can I Substitute for Heavy Cream?
If you want a lighter option, use half-and-half or whole milk, but keep in mind the sauce won’t be as rich or thick. You can also try coconut cream for a dairy-free twist, though the flavor will change slightly.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or cream if the sauce has thickened too much.
Can I Add Vegetables to This Dish?
Absolutely! Spinach, peas, or sun-dried tomatoes work wonderfully. Add them to the sauce when you stir in the Parmesan so they have time to warm through and blend with the flavors.
