Garlic Parmesan Chicken Tortellini is a simple and delicious dish that combines tender chicken, cheesy tortellini, and a rich garlic parmesan sauce. It’s creamy without being heavy, and the garlic adds just the right amount of zing to make every bite tasty and satisfying.
I love making this meal on busy weeknights because it doesn’t take long but tastes like I spent hours in the kitchen. Adding freshly grated Parmesan right at the end gives the sauce a nice, melty finish that I can’t get enough of. Plus, the chicken pieces get so tender and flavorful — I always find myself sneaking bites before serving.
My favorite way to enjoy this dish is with a side of crisp green salad and some warm, crusty bread to soak up all that yummy sauce. It’s a crowd-pleaser every time I make it, and leftovers heat up well for a quick lunch the next day. This is definitely one of those meals I keep coming back to because it’s just so cozy and comforting without being complicated.
Key Ingredients & Substitutions
Tortellini: Fresh cheese tortellini is best for a tender bite and melty cheese center. If fresh isn’t available, frozen or refrigerated tortellini works well, too. You can swap cheese tortellini for spinach or mushroom-filled to add variety.
Chicken: Boneless skinless chicken breasts cook quickly and stay moist. If you prefer, chicken thighs are juicier and more forgiving if slightly overcooked.
Garlic: Fresh garlic cloves give the sauce bright, bold flavor. Avoid garlic powder here, as fresh garlic’s aroma when sautéed is key to the sauce’s depth.
Parmesan Cheese: Freshly grated Parmesan melts smoothly and adds a nutty richness. Pre-grated cheese tends to be less creamy. You can try Pecorino Romano for a sharper taste or Asiago for more sweetness.
Heavy Cream and Milk: Combining these gives a creamy but lighter sauce. For a dairy-free option, use coconut cream and a plant-based milk, but the flavor will change slightly.
How Do I Make the Sauce Creamy Without It Breaking or Getting Lumpy?
Keeping the sauce smooth and creamy is all about temperature control and stirring:
- Cook garlic gently on medium to avoid burning, which can make the sauce bitter.
- Add cream and milk gradually, stirring constantly to blend the fats and liquids.
- Lower heat to a gentle simmer, not a boil, before adding Parmesan to prevent curdling.
- Add Parmesan slowly and stir continuously as it melts for a silky texture.
- If the sauce thickens too much, add a splash of milk to loosen it up smoothly.
- Finish by tossing tortellini and chicken in the sauce off heat to keep it from breaking.
These little steps helped me get a rich sauce that clings to every bite of pasta without any lumps or separation.
Equipment You’ll Need
- Large nonstick or stainless steel skillet – perfect for cooking chicken and making the sauce all in one pan.
- Medium pot – for boiling tortellini quickly without crowding.
- Wooden spoon or silicone spatula – helps stir sauce gently without scratching your pan.
- Measuring cups and spoons – keep your sauce flavors balanced every time.
- Cheese grater – fresh Parmesan melts better and tastes more flavorful than pre-grated cheese.
Flavor Variations & Add-Ins
- Swap chicken for cooked Italian sausage for a spicier, heartier version.
- Add baby spinach or kale near the end for a pop of color and extra nutrients.
- Mix in sun-dried tomatoes for a tangy, chewy bite that brightens the creamy sauce.
- Top with toasted pine nuts or chopped walnuts for a nice crunch contrast.
How to Make Garlic Parmesan Chicken Tortellini?
Ingredients You’ll Need:
For the Dish:
- 1 lb (450g) fresh cheese tortellini (or refrigerated)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup whole milk
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (plus extra for garnish)
- 1 teaspoon Italian seasoning or chopped fresh basil (optional)
- 2 tablespoons unsalted butter
- Fresh basil or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 25 minutes in total. You’ll spend roughly 10 minutes preparing and cooking the chicken and sauce, 8 minutes boiling the tortellini, then a few minutes mixing everything together and finishing it off. It’s a quick and tasty meal you can enjoy any night of the week!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden and fully cooked through, about 6-8 minutes. Once cooked, remove the chicken from the skillet and set it aside.
2. Make the Garlic Parmesan Sauce:
Lower the heat to medium and add the butter to the same skillet. When melted, add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and milk, stirring to combine, then bring it to a gentle simmer. Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce feels too thick, add a splash more milk. Season with additional salt, pepper, and Italian seasoning or fresh basil if using.
3. Cook Tortellini and Combine:
While preparing the sauce, cook the tortellini according to package instructions until al dente. Drain well. Add the cooked tortellini and chicken back into the skillet with the sauce. Toss gently to coat everything evenly in the creamy sauce. Cook for an additional 1-2 minutes to let the flavors meld and let the tortellini soak up some sauce.
4. Serve and Enjoy:
Serve the dish immediately, topped with extra freshly ground black pepper and chopped fresh basil or parsley if you like. This creamy, garlicky, cheesy meal is comforting and comes together quickly—perfect for a satisfying dinner!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the quick thaw method by placing it in a sealed bag in cold water for about 30 minutes. Pat dry before cooking to avoid excess moisture.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the chicken and sauce, then refrigerate separately from the cooked tortellini for up to 2 days. Reheat gently on the stove, adding a splash of milk or cream if needed to refresh the sauce.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm over low heat on the stove to prevent the sauce from separating, or microwave in short intervals, stirring in between.
Can I Substitute Another Pasta for Tortellini?
Yes, you can use other pasta like ravioli, gnocchi, or even penne if preferred. Just adjust the cooking time based on the pasta type to ensure it’s cooked al dente before combining with the sauce.
