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One-Pan Garlic Butter Chicken Tortellini

Seared chicken and cheese-filled tortellini tossed in a rich, velvety garlic butter Parmesan cream sauce, ready in 30 minutes in one pan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breasts cut into bite-sized pieces
  • 18 oz refrigerated cheese tortellini one standard package
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • salt and black pepper to taste
  • 4 tbsp butter
  • 4 cloves garlic minced
  • 1 cup heavy cream or plain Greek yogurt for added protein
  • 0.5 cup chicken broth low-sodium recommended
  • 0.5 cup Parmesan cheese freshly grated from block
  • 1 tsp Italian seasoning
  • fresh parsley chopped, for garnish
  • red pepper flakes pinch, for garnish

Equipment

  • large skillet
  • whisk
  • colander

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and garlic powder. Cook for 6 to 8 minutes, stirring occasionally, until golden and cooked through. Work in batches if needed to avoid crowding. Remove chicken and set aside.
  2. Cook the tortellini according to package directions but pull it one minute before the suggested time. Drain and set aside.
  3. In the same skillet, melt the butter over medium heat. Add minced garlic and stir for 1 minute until fragrant and just starting to turn golden.
  4. Pour in the chicken broth and heavy cream. Add Italian seasoning and stir to combine. Bring to a gentle simmer and cook for 3 to 4 minutes until the sauce thickens slightly and coats the back of a spoon.
  5. Reduce heat to low and whisk in the Parmesan cheese in two additions, stirring between each until fully melted and the sauce is smooth and glossy.
  6. Return the chicken and tortellini to the skillet. Gently toss to coat everything in the sauce. Simmer over low heat for 2 minutes until heated through.
  7. Garnish with fresh parsley and a pinch of red pepper flakes. Serve immediately.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop over low heat with a splash of water or milk to loosen the sauce. Not recommended for freezing as cream sauces tend to separate and tortellini softens after thawing. Substitutions: Shrimp works in place of chicken - cook 3 to 4 minutes per side. Spinach and ricotta or mushroom tortellini are great filling swaps. Stir in a handful of baby spinach during the last 2 minutes for added greens. Tip: Pull tortellini one minute before package directions since it finishes cooking in the sauce. Use freshly grated Parmesan for the smoothest sauce.