This Garlic Parmesan Chicken Tortellini Dish is a comforting plate filled with tender chicken, cheesy tortellini, and a creamy sauce packed with fresh garlic and Parmesan cheese. The flavors come together in a way that’s rich without being too heavy, making it a perfect meal for any day of the week. It’s the kind of dish that feels like a warm hug on a plate.
I love making this recipe because it’s quick to throw together but tastes like you spent hours cooking. I usually add a little extra garlic because, honestly, you can never have too much. The Parmesan melts into the sauce and coats every bite of tortellini and chicken so well—it’s just plain delicious. Whenever I’m short on time but want something filling, this recipe is my go-to.
One of my favorite ways to serve this dish is with a simple side salad or some steamed veggies to balance out the creamy sauce. It also tastes fantastic with a piece of crusty bread to soak up all those garlicky, cheesy flavors. This meal always makes everyone around the table smile, and I find myself making it again and again for family dinners or easy weeknight meals.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless breasts keeps the chicken tender and quick-cooking. You can substitute with thighs for more flavor and juiciness.
Cheese tortellini: Fresh or frozen tortellini work well here. If you want a lighter option, try whole wheat or spinach tortellini.
Heavy cream: This adds richness to the sauce. For a lighter version, use half-and-half or a mix of milk and cream cheese, but the sauce won’t be as thick.
Parmesan cheese: Freshly grated Parmesan melts best and adds a lovely nutty flavor. Pecorino Romano is a good substitute if you want a sharper taste.
Garlic: Fresh garlic is key for that bold flavor. Garlic powder in seasoning the chicken boosts the garlicky punch without overpowering.
How Do You Get Tender, Juicy Chicken with a Nice Browned Crust?
Cooking chicken perfectly can be tricky. Here’s my simple method to get juicy inside and browned outside:
- Slice chicken evenly so pieces cook at the same speed.
- Season well with salt, pepper, and garlic powder for flavor.
- Heat the pan and oil first, then add chicken.
- Cook on medium-high heat to brown the chicken nicely without drying it out.
- Don’t move the chicken too soon; let it form a crust before flipping.
- Once golden and cooked through (internal temp 165°F/74°C), remove from pan to keep juicy.
This quick cooking ensures tender chicken that complements the creamy sauce and cheesy tortellini perfectly.
Equipment You’ll Need
- Large nonstick skillet – perfect for browning the chicken evenly without sticking.
- Medium pot – to boil the tortellini comfortably without crowding.
- Wooden spoon or silicone spatula – lets you stir the sauce gently without scratching your pan.
- Grater – for fresh Parmesan, which melts better and tastes richer than pre-grated cheese.
- Measuring cups and spoons – to get your cream, broth, and seasoning just right.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or scallops for a lighter seafood twist that cooks quickly.
- Add sun-dried tomatoes for a tangy sweetness that cuts through the creaminess.
- Mix in sautéed spinach or kale right before serving to boost color and nutrients.
- Try different cheeses like Asiago or Pecorino Romano for a sharper, saltier kick.
How to Make Garlic Parmesan Chicken Tortellini Dish
Ingredients You’ll Need:
For the Chicken and Seasoning:
- 1 lb (450g) boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 tsp garlic powder
- 2 tbsp olive oil
For the Tortellini and Sauce:
- 1 package (9-12 oz) cheese tortellini (fresh or frozen)
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 tsp Italian seasoning
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- Steamed broccoli florets, for serving (optional)
How Much Time Will You Need?
This recipe takes roughly 30 minutes from start to finish. You’ll spend about 10 minutes preparing and cooking the chicken, 10-12 minutes cooking the tortellini and preparing the sauce, and a few minutes assembling everything. It’s a quick and satisfying meal perfect for busy evenings!
Step-by-Step Instructions:
1. Prepare and Cook the Chicken:
Slice the chicken breasts into thin medallions or bite-sized pieces. Season both sides with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook them for about 4-5 minutes on each side, until they’re golden brown and fully cooked through. Once cooked, remove the chicken from the skillet and set aside.
2. Make the Garlic Parmesan Sauce:
Using the same skillet, melt unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to let it brown. Pour in the heavy cream and chicken broth and stir to combine. Bring this mixture to a gentle simmer.
3. Add Cheese and Seasoning to the Sauce:
Stir in the freshly grated Parmesan cheese and Italian seasoning. Continue stirring until the cheese melts into the sauce and it thickens slightly, which usually takes about 3-5 minutes.
4. Cook the Tortellini and Combine:
While the sauce is simmering, cook the tortellini according to the package instructions. Drain the tortellini well and add it to the skillet with the creamy sauce.
5. Finish the Dish:
Return the cooked chicken to the skillet, gently tossing everything to coat the tortellini and chicken in the delicious garlic Parmesan sauce. Stir in the chopped fresh parsley and taste, adjusting the seasoning with salt and pepper if needed.
6. Serve and Enjoy:
Serve the dish immediately, topped with extra Parmesan cheese and parsley if you like. For a balanced meal, add some steamed broccoli florets on the side. Enjoy your creamy, garlicky, comforting Garlic Parmesan Chicken Tortellini!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just be sure to thaw the chicken completely before cooking. Thaw it overnight in the fridge or use the cold-water method for quicker thawing. Pat dry to remove excess moisture before seasoning and cooking.
Can I Substitute Heavy Cream?
Absolutely! You can use half-and-half or whole milk mixed with a bit of cream cheese for a lighter sauce, but the sauce may be thinner and less rich. For a dairy-free option, try coconut cream or cashew cream, though the flavor will change slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat or microwave in short bursts, stirring occasionally to keep the sauce smooth.
Can I Add Vegetables to This Dish?
Yes! Steamed broccoli or sautéed spinach are great additions. Add tender veggies right before serving to keep their vibrant color and texture, or toss them into the sauce at the end for some extra flavor and nutrition.
