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–+ servings
Creamy Garlic Tortellini Chicken

Creamy Garlic Tortellini Chicken

Make creamy Parmesan chicken with garlic butter tortellini in one pan in 30 minutes. Easy weeknight dinner with rich, cheesy sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 565
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 18 oz cheese tortellini refrigerated or frozen
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • to taste salt and black pepper
  • 1 tsp Italian seasoning optional

Equipment

  • Large skillet or Dutch oven (with a lid)
  • Sturdy wooden spoon or spatula
  • Sharp knife and cutting board
  • Measuring cup and spoons
  • Grater for fresh Parmesan if using block cheese

Method
 

  1. Pat the chicken pieces dry and season with salt and pepper.
  2. In a large skillet over medium-high heat, melt the butter and add the chicken.
  3. Cook the chicken for about 5-7 minutes until golden brown and cooked through.
  4. Lower the heat to medium and add the minced garlic, stirring constantly for about 1 minute.
  5. Pour in the heavy cream and add the softened cream cheese, stirring until smooth.
  6. Stir in the grated Parmesan and shredded mozzarella until melted into the sauce.
  7. Add the tortellini to the sauce and gently fold in the chicken, cover, and let simmer for about 5-7 minutes.
  8. Taste and adjust seasoning, then garnish with fresh parsley if desired.

Nutrition

Calories: 565kcalCarbohydrates: 37gProtein: 37gFat: 28gSaturated Fat: 17gCholesterol: 140mgSodium: 540mgPotassium: 520mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 1mgCalcium: 360mgIron: 2mg

Notes

Cut chicken pieces uniformly for even cooking. Soften cream cheese beforehand to prevent lumps. Use freshly grated Parmesan for the best flavor. If the sauce is too thick, adjust it with chicken broth or water. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Reheat gently with a splash of cream or broth.
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