If you’re someone who loves quick, comforting meals without sacrificing flavor, this Chicken Tortellini recipe is going to become a staple in your kitchen. Inspired by the beloved “Marry Me Chicken,” this version replaces traditional pasta with cheese-filled tortellini, creating a creamy, rich skillet meal that never disappoints. Whether you’re cooking for family or just treating yourself, you’ll find this dish is both satisfying and straightforward to make.
Why You’ll Love This Chicken Tortellini Recipe
There are countless reasons this Chicken Tortellini recipe stands out. First, it’s incredibly fast. From start to finish, it comes together in under 30 minutes, which is ideal for your hectic days. The sauce, rich with cream, garlic, and Parmesan, feels indulgent yet simple to prepare.
You’ll also appreciate how versatile it is. The blend of herbs and sun-dried tomatoes adds a gourmet touch, but the ingredients are easy to find in any grocery store. This recipe lets you impress your loved ones with minimal effort.
Most importantly, it’s a one-pan meal. You cook the chicken, build the sauce, and finish the dish all in one skillet — meaning less time washing dishes and more time enjoying your meal. Plus, the combination of protein from the chicken and comforting carbs from the tortellini makes it well-rounded and filling.
Ingredients You Need for Chicken Tortellini
To make this delicious dish, you’ll want the following ingredients on hand. Each component plays a role in creating that perfect balance of flavors and textures.
- 2 large chicken breasts, cut into cubes
- ½ cup all-purpose flour
- ½ teaspoon each of salt, black pepper, paprika, and garlic powder
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons minced garlic
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon red pepper flakes
- ½ teaspoon each of dried oregano and thyme
- ⅓ cup chopped sun-dried tomatoes
- 1 (19-ounce) bag frozen cheese tortellini
How to Make Chicken Tortellini
Follow these simple steps to prepare your Chicken Tortellini skillet meal. Take your time in each stage to build the rich flavors that make this recipe special.
Start by mixing the flour with the salt, pepper, paprika, and garlic powder in a shallow dish. This seasoned flour mixture will give the chicken a flavorful crust.
Next, dredge the chicken cubes in the flour mixture, coating them well. Heat olive oil and butter in a large skillet over medium heat. Once hot, add the chicken pieces and cook for about 4-5 minutes on each side until they turn golden brown and reach an internal temperature of 165°F. Once cooked, remove the chicken and set it aside on a plate.
In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Stir them gently for about a minute until fragrant. Pour in the chicken broth, scraping the bottom of the skillet to lift any tasty browned bits left from the chicken.
Lower the heat, then pour in the heavy cream and sprinkle the Parmesan cheese into the skillet. Stir everything together until the cheese melts, and the sauce thickens slightly.
Add the red pepper flakes, oregano, and thyme to infuse the sauce with a subtle heat and aromatic herbal notes. Give it a good stir to combine.
Now, pour in the frozen tortellini, cover the skillet, and let it cook for several minutes, usually about 5-7, until the tortellini becomes tender but still holds its shape.
Once the tortellini is perfectly cooked, return the chicken cubes to the skillet, mixing them gently into the creamy sauce. Warm everything through for another minute or two.
Your Chicken Tortellini is now ready to serve!
How to Serve Chicken Tortellini
When plating this rich and creamy dish, simplicity is key to let the flavors shine. Serve it straight from the skillet for a cozy, family-style meal, or transfer to individual plates for a more formal presentation.
To elevate your meal, garnish with freshly chopped parsley or a sprinkle of extra Parmesan cheese. A crisp green salad or steamed vegetables make excellent side dishes to balance the richness of the sauce.
For a touch of brightness, consider a wedge of lemon on the side to squeeze over your portion — it cuts through the creaminess beautifully.
Pair this dish with a fresh loaf of crusty bread or garlic bread to mop up every last bit of the sauce. This makes for a fully satisfying experience that your whole family will enjoy.
Expert Tips for Perfect Chicken Tortellini
To ensure your Chicken Tortellini turns out just right every time, keep these tips in mind:
- Make sure your chicken pieces are cut into similar sizes for even cooking. This prevents some pieces from drying out while others are still undercooked.
- Don’t overcrowd the skillet when browning the chicken. Cook in batches if needed to maintain a nice golden crust.
- Use freshly grated Parmesan cheese rather than pre-grated. It melts better and adds a richer flavor to the sauce.
- When adding the cream and cheese, keep the heat low to prevent the sauce from curdling. Stir gently and consistently.
- If your sauce becomes too thick, thin it with a splash of chicken broth or water to reach your desired consistency.
- Sun-dried tomatoes bring an intense flavor. If you want a milder taste, reduce the quantity or soak them briefly before chopping.
- To spice things up, feel free to adjust the red pepper flakes according to your heat preference.
How to Store Chicken Tortellini
If you have leftovers, storing Chicken Tortellini properly will keep it tasty for a couple of days.
Let the dish cool down to room temperature before transferring it to an airtight container. Refrigerate for up to 3 days.
When reheating, use a stovetop over low heat or microwave in short intervals, stirring in a splash of milk or broth to revive the creamy sauce’s texture.
Avoid freezing this dish, as the cream sauce may separate and affect the texture after thawing.
Variations to Try with Chicken Tortellini
If you want to mix things up or tailor the recipe to your taste, here are some great variations:
- Swap chicken breasts for tender chicken thighs for juicier meat.
- Use spinach or kale for added greens. Stir them into the sauce at the end until wilted.
- Replace the sun-dried tomatoes with fresh cherry tomatoes for a lighter, fresher taste.
- Add mushrooms sautéed with the garlic for an earthier flavor profile.
- Use a different cheese like Pecorino Romano or Asiago for a twist on the sauce’s richness.
- Make it spicier by increasing the red pepper flakes or adding a dash of smoked paprika.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but note the sauce will be thinner.
Frequently Asked Questions About Chicken Tortellini
What kind of tortellini works best for this recipe?
Frozen cheese tortellini is perfect because it cooks quickly and holds its shape well in the creamy sauce.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs will add more juiciness and flavor. Just adjust cooking time to ensure they are fully cooked.
Is it possible to make this recipe dairy-free?
You can substitute heavy cream with coconut cream and use dairy-free cheese alternatives, but the flavor will change slightly.
How do I know when the chicken is cooked through?
Chicken should reach an internal temperature of 165°F (75°C). Use a meat thermometer to check or ensure juices run clear when pierced.
Can I prepare this meal ahead of time?
You can prep the chicken and sauce components separately and combine just before serving, but it’s best enjoyed fresh for optimal texture.
What sides pair well with Chicken Tortellini?
Simple green salads, steamed vegetables, or garlic bread all complement this rich dish nicely.
Chicken Tortellini
Ingredients
- 2 large chicken breasts (cut into cubes)
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons minced garlic
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon red pepper flakes
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ⅓ cup chopped sun-dried tomatoes
- 1 bag frozen cheese tortellini (19 ounces)
Instructions
- In a shallow dish, mix flour with salt, pepper, paprika, and garlic powder. Dredge chicken cubes in the mixture.
- Heat olive oil and butter in a large skillet over medium heat. Add chicken and cook for 4-5 minutes on each side until golden brown and cooked through.
- Remove chicken and set aside. In the same skillet, add minced garlic and sun-dried tomatoes, cooking for about 1 minute until fragrant.
- Pour in chicken broth, scraping the bottom of the skillet. Lower heat and add heavy cream and Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly.
- Add red pepper flakes, oregano, and thyme; stir to combine. Then, add frozen tortellini, cover, and cook for 5-7 minutes until tender.
- Return the chicken to the skillet, mixing gently into the creamy sauce. Warm through for another minute or two before serving.
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