Garlic Parmesan Chicken Tortellini is a simple and delicious meal that brings together tender chicken, cheesy tortellini, and a creamy garlic Parmesan sauce that’s hard to resist. The garlic gives it a nice kick, while the Parmesan adds a rich, cheesy flavor that everyone seems to love. It’s comforting without being complicated, making it a great choice for a weeknight dinner or whenever you want something tasty and quick.
I really like making this dish when I want something that feels a bit special but doesn’t take forever to prepare. The sauce comes together in just a few minutes, and the whole thing cooks in one pan, which means less cleanup—a big win in my book! Adding fresh herbs or a little crushed red pepper can give it a nice touch if you’re feeling adventurous.
One of my favorite ways to enjoy Garlic Parmesan Chicken Tortellini is with a side of steamed veggies or a simple green salad. It’s filling, but the fresh veggies help keep the meal balanced. Whenever I make this, it always feels like a cozy little treat, and it’s a sure hit with friends and family alike. Give it a try, and I bet it will quickly become one of your go-to dishes too.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh tortellini works best for a soft, pillowy texture, but frozen is a great backup. If needed, you can also swap for ravioli or even gnocchi for a different twist.
Chicken: Using bite-sized chicken breasts gives juicy bites. You can substitute chicken thighs for more flavor, or use cooked rotisserie chicken for quick prep.
Garlic: Fresh garlic adds that punch of flavor here. If you’re short on time, garlic powder will do, though fresh garlic brings a nicer aroma and taste.
Parmesan Cheese: Freshly grated Parmesan melts smoothly and tastes best. Pre-grated works in a pinch, but avoid powdered cheese to keep the sauce creamy.
Broccoli: I love adding broccoli for a pop of green and texture. Feel free to swap with spinach, peas, or skip veggies entirely if preferred.
How Do You Make Creamy Garlic Parmesan Sauce Without It Breaking?
Making a smooth creamy sauce can feel tricky, but it’s really about the heat and timing. Here’s how I do it:
- Cook the garlic gently in butter or oil until fragrant but not browned (about 1 minute). High heat can burn garlic and turn the sauce bitter.
- Add heavy cream and stir well, scraping the pan to mix in all flavors.
- Let the cream simmer gently, not boil, for 2-3 minutes. This helps it thicken slowly without curdling.
- Add grated Parmesan off the heat if possible. Stir until melted and creamy. Avoid boiling once cheese is added to prevent it separating.
- Taste and adjust salt and pepper at the end for best flavor.
Following these steps will help you get that perfect silky sauce to coat the chicken and tortellini every time.
Equipment You’ll Need
- Large pot – to boil the tortellini and blanch the broccoli easily.
- Large nonstick or stainless steel skillet – perfect for cooking chicken and making the sauce all in one pan.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
- Measuring cups and spoons – to get the right amount of cream, cheese, and spices.
- Cheese grater – for freshly grating Parmesan to melt beautifully into the sauce.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage or shrimp to change the protein and add new flavors.
- Add sautéed mushrooms or sun-dried tomatoes for an earthy and tangy touch.
- Mix in fresh spinach or kale during the last minute of cooking for added greens and nutrients.
- Try using mozzarella or Asiago cheese along with Parmesan for a richer, creamier sauce.
Garlic Parmesan Chicken Tortellini
Ingredients You’ll Need:
For The Main Dish:
- 1 package (about 9 oz) cheese tortellini (fresh or frozen)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets (optional)
- 3 tablespoons olive oil or butter
- 4 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- 3/4 cup freshly grated Parmesan cheese, plus extra for garnish
- 1/2 teaspoon red pepper flakes (optional for slight heat)
- Salt and black pepper, to taste
- 1/4 cup chopped fresh parsley (for garnish)
How Much Time Will You Need?
It takes about 25-30 minutes to prepare this dish. That includes boiling the tortellini and broccoli, cooking the chicken, making the creamy sauce, and combining everything together. A quick and satisfying meal!
Step-by-Step Instructions:
1. Cook Tortellini and Broccoli:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. In the last 2 minutes of cooking, add the broccoli florets to blanch. Drain and set aside.
2. Cook The Chicken:
While the pasta is cooking, heat 2 tablespoons olive oil or butter in a large skillet over medium-high heat. Season the chicken pieces with salt and black pepper, then add them to the skillet. Cook until golden brown and cooked through, about 5-7 minutes, turning occasionally. Remove chicken and set aside.
3. Make The Garlic Parmesan Sauce:
Lower heat to medium. Add the remaining 1 tablespoon olive oil or butter to the skillet. Add minced garlic and sauté for about 1 minute until fragrant and slightly golden. Pour in the heavy cream, stirring and scraping up the browned bits. Let it simmer gently for 2-3 minutes.
Stir in the grated Parmesan cheese and red pepper flakes, stirring until the cheese melts and sauce becomes smooth and creamy. Taste and add salt and pepper as needed.
4. Combine Everything:
Return the cooked chicken, tortellini, and broccoli to the skillet. Toss gently to coat everything evenly in the creamy sauce. Heat through for another 1-2 minutes.
5. Serve:
Remove from heat. Sprinkle chopped parsley and extra Parmesan cheese on top. Serve warm and enjoy your delicious Garlic Parmesan Chicken Tortellini!
Can I Use Frozen Tortellini and Chicken?
Yes! Just be sure to fully thaw frozen chicken before cooking for even browning and to avoid excess water in the pan. Frozen tortellini can be cooked straight from the freezer—just follow the package instructions and add a minute or two to the cooking time if needed.
Can I Substitute Heavy Cream with Something Lighter?
Absolutely! Half-and-half or whole milk can work for a lighter sauce, but keep in mind the sauce may be less rich and creamy. To help thicken it up, you can add a small amount of flour or cornstarch mixed with water before adding the cheese.
How Do I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, stirring occasionally, and add a splash of cream or milk if the sauce is too thick or dry.
Can I Add Other Vegetables to This Dish?
Definitely! Spinach, peas, mushrooms, or sun-dried tomatoes make great additions. Add quicker-cooking veggies like spinach near the end or sauté mushrooms separately before tossing into the sauce.
