Garlic Parmesan Chicken Tortellini is a simple, delicious dish that brings together tender chicken, cheesy tortellini, and a creamy garlic Parmesan sauce. It’s a great mix of comforting flavors and textures, with the pasta soaking up all that cheesy, garlicky goodness.
I love making this meal when I want something satisfying but quick to prepare. The garlic and Parmesan really make the dish feel special, but it’s still easy enough for a weeknight dinner. I usually toss in some spinach or cherry tomatoes for a fresh pop of color and flavor.
One of my favorite ways to enjoy this dish is with a sprinkle of fresh parsley on top and a side of crispy garlic bread. It’s perfect for sharing with family or friends, and everyone always asks for seconds. This recipe has become a go-to in my kitchen whenever I want a no-fuss, tasty dinner that feels like a treat.
Key Ingredients & Substitutions
Cheese Tortellini: This pasta brings creamy, cheesy pockets that soak up the sauce beautifully. If you can’t find cheese tortellini, cheese ravioli or even filled gnocchi work well as substitutes.
Chicken: Boneless, skinless chicken breasts are tender and cook quickly. You can swap them for chicken thighs if you prefer juicier meat with more flavor.
Heavy Cream: This creates the sauce’s rich texture. For a lighter option, use half-and-half or whole milk mixed with a little flour or cornstarch to thicken.
Parmesan Cheese: Freshly grated Parmesan melts smoothly and adds a nutty depth. Pre-grated cheese can work but may not melt as well. You can substitute Pecorino Romano for a sharper taste.
Garlic: Minced fresh garlic gives the sauce its aromatic punch. Garlic powder can be used in a pinch, but fresh garlic always tastes brighter.
How Do You Make a Creamy Garlic Parmesan Sauce That’s Not Too Thick or Runny?
Creating the perfect sauce takes balance and timing. Here’s how to get it just right:
- Start by sautéing garlic only for 30 seconds to avoid bitterness.
- Add heavy cream and chicken broth together and bring to a gentle simmer—don’t boil vigorously.
- Simmer 3-4 minutes to let the sauce thicken naturally.
- Stir in Parmesan cheese slowly, letting it melt fully for a smooth texture.
- If sauce feels too thick, add a splash more broth; if too thin, simmer a little longer before adding cheese.
Remember to stir often and keep heat moderate to prevent the cream from boiling and separating. This approach yields a luscious, velvety sauce that nicely coats the tortellini and chicken.
Equipment You’ll Need
- Large pot – to boil the tortellini; you want enough space so the pasta cooks evenly without sticking.
- Large skillet – perfect for cooking chicken and making the creamy sauce all in one pan.
- Wooden spoon or silicone spatula – gentle on your skillet and great for stirring the sauce without scratching.
- Grater – for freshly grating Parmesan cheese, which melts better and has more flavor than pre-grated.
- Measuring cups and spoons – to get the right amount of cream, broth, and seasoning every time.
Flavor Variations & Add-Ins
- Swap chicken for shrimp for a quick seafood twist that cooks fast and pairs well with garlic Parmesan.
- Add sautéed spinach or kale in the last minutes of cooking for a boost of green and freshness.
- Mix in sun-dried tomatoes or roasted red peppers for a sweet, tangy contrast to the creamy sauce.
- Sprinkle some crushed red pepper flakes if you like a little heat balancing the richness.
Garlic Parmesan Chicken Tortellini
Ingredients You’ll Need:
- 1 (9 oz) package refrigerated cheese tortellini
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 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
- Fresh parsley or thyme leaves, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook. In total, plan for around 30 minutes from start to finish, making it a perfect quick and yummy meal!
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until they’re tender but still a bit firm (al dente). Drain the tortellini and set them aside.
2. Cook the Chicken:
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces. Sprinkle salt, pepper, and Italian seasoning over them. Cook for 5-7 minutes, turning occasionally, until the chicken pieces are golden brown and cooked through. Remove the chicken from the skillet and set it aside.
3. Make the Garlic Parmesan Sauce:
Lower the heat to medium. In the same skillet, add the minced garlic and sauté for about 30 seconds, just until it smells amazing — be careful not to let it burn! Pour in the heavy cream and chicken broth, stir to mix everything well, then let it simmer gently for 3-4 minutes so it thickens slightly.
4. Combine and Finish:
Stir in the freshly grated Parmesan cheese until it melts smoothly into the sauce. Taste and add salt and pepper if needed. Then, add the cooked chicken and the drained tortellini back to the skillet. Toss gently, making sure everything is nicely coated with the creamy sauce. Let it cook for another 1-2 minutes to warm everything through.
5. Serve:
Dish out the chicken tortellini onto plates or into bowls. Garnish with a little freshly ground black pepper and some chopped parsley or thyme if you like. Serve it hot and enjoy your creamy, comforting meal!
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes, you can use frozen tortellini! Just add a minute or two to the cooking time and be sure to cook them until they float and are tender. No need to thaw beforehand—cook them straight from frozen.
Can I Substitute Chicken with Another Protein?
Absolutely! Shrimp, turkey, or even cooked sausage are tasty alternatives. Just adjust the cooking time accordingly—shrimp cooks very quickly, while sausage may need longer to brown.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or microwave, adding a splash of broth or cream if the sauce thickens too much.
Is There a Way to Make This Recipe Dairy-Free?
Yes! Swap heavy cream for a coconut cream or cashew cream substitute, and use a dairy-free Parmesan alternative or nutritional yeast to keep that cheesy flavor without dairy.
