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One Pot Spicy Garlic Butter Chicken Tortellini

One Pot Spicy Garlic Butter Chicken Tortellini in a large pot with melted cheese and fresh parsley
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Quick and delicious weeknight dinner combining tender chicken, cheesy tortellini, and spicy garlic butter sauce all in one pot.

Ingredients

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  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes (adjust to taste)
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 19 oz cheese tortellini (fresh or refrigerated)
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • Additional red pepper flakes for garnish (optional)

Instructions

  1. Heat olive oil and butter in a large pot or Dutch oven over medium-high heat until butter melts and shimmers.
  2. Add chicken pieces and season with salt, pepper, and Italian seasoning. Cook until golden brown and cooked through, about 5-7 minutes.
  3. Add minced garlic and red pepper flakes and cook for 1 minute until fragrant, stirring constantly.
  4. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom.
  5. Add tortellini and cook according to package directions, usually 7-10 minutes, stirring occasionally.
  6. Reduce heat to low and stir in heavy cream and Parmesan cheese until cheese melts and sauce is creamy, about 2-3 minutes.
  7. Remove from heat and stir in fresh parsley.
  8. Let rest for 3-5 minutes to allow sauce to thicken.
  9. Serve hot, garnished with additional red pepper flakes if desired and extra Parmesan cheese.

Notes

  • Adjust red pepper flakes according to your spice preference. Start with less if heat-sensitive.
  • Fresh refrigerated tortellini works best, but frozen can be used with 2-3 extra minutes cooking time.
  • For a lighter version, substitute half-and-half for heavy cream, though sauce will be less rich.
  • Don’t overcook chicken to keep it tender. Internal temperature should reach 165°F.
  • Add spinach or sun-dried tomatoes in the last few minutes for extra vegetables.
  • Sauce thickens as it cools, so don’t worry if it seems thin at first.

Nutrition

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