Name: One-Pot Spicy Garlic Butter Chicken Tortellini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb cheese tortellini (fresh or refrigerated) (Fresh is ideal, but refrigerated works well.); 1 lb boneless, skinless chicken breast or thighs, cubed (Can use breasts or thighs.); Salt and black pepper, to taste; 2 tbsp olive oil; 4 tbsp unsalted butter; 6 cloves garlic, minced (Use more if you love garlic.); 1 tsp crushed red pepper flakes (Adjust to taste.); 1 cup chicken broth (Low-sodium if preferred.); 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/2 tsp paprika; 1/2 tsp onion powder; 1 tsp Italian seasoning; Fresh parsley or basil, for garnish (Optional: a squeeze of fresh lemon juice.)

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I still remember the first time I tossed pillowy cheese tortellini into a garlicky butter sauce and watched the whole pot turn into dinner in under 30 minutes. This One-Pot Spicy Garlic Butter Chicken Tortellini is the kind of weeknight recipe that feels indulgent but comes together fast—perfect when you want creamy comfort without a sink full of dishes. If you like quick, saucy chicken dinners, this is right in that lane; I also recommend pairing it with a crisp side like the air-fryer honey butter garlic chicken tenders for a double-hit of garlic-butter goodness.

Why you’ll love this dish

This recipe hits a sweet spot: rich, spicy, and comforting, all made in one pot. It’s fast enough for a busy weeknight, hearty enough for picky eaters, and flexible if you need to swap ingredients. The gentle heat from crushed red pepper flakes wakes up the buttery garlic sauce without overwhelming the cheese-filled tortellini.

“A family favorite — creamy, garlicky, and just the right kick. Ready in 30 minutes and disappears off the plate.” — home cook review

Quick reasons to make it:

Minimal cleanup: everything cooks in one pot.
Time-saving: 30–40 minutes from start to finish.
Crowd-pleasing: kids and adults both love the creamy sauce and cheesy tortellini.
Flexible: use fresh or refrigerated tortellini, breasts or thighs, and easily adjust the spice.

If you enjoy recipes with garlicky cream sauces, you’ll also like this creamy skillet version of garlic-butter chicken and pasta that inspired some of the technique here: garlic butter chicken bites with creamy parmesan pasta.

Step-by-step overview

Before you start: this dish is searing, deglazing, simmering, and finishing. First you brown cubed chicken seasoned with paprika and onion powder. Remove the chicken, then build the sauce in the same pot by melting butter and briefly cooking garlic and red pepper flakes. Deglaze with chicken broth, add cream and Italian seasoning, and simmer. Toss in the tortellini to cook in the sauce, return the chicken, stir in Parmesan, and finish with fresh herbs and an optional squeeze of lemon. Expect active stove time of about 20 minutes.

For a deeper read on melding garlic-butter flavors into a creamy pasta, see this related one-pan recipe for ideas: garlic butter chicken bites with creamy parmesan pasta.

What you’ll need

1 lb cheese tortellini (fresh or refrigerated) — fresh is ideal, but refrigerated works well.
2 tbsp olive oil
1 lb boneless, skinless chicken breast or thighs, cubed
Salt and black pepper, to taste
4 tbsp unsalted butter
6 cloves garlic, minced (use more if you love garlic)
1 tsp crushed red pepper flakes (adjust to taste)
1 cup chicken broth (low-sodium if preferred)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp paprika
1/2 tsp onion powder
1 tsp Italian seasoning
Fresh parsley or basil, for garnish
Optional: a squeeze of fresh lemon juice

Substitutions and notes:

Tortellini: frozen/stuffed tortellini works; if using dried tortellini, increase cooking time and add a touch more broth.
Dairy: swap half-and-half for heavy cream for a lighter sauce, though texture will be slightly thinner.
Heat level: omit red pepper flakes for mild; add more for a bolder kick.

How to prepare it

Heat 2 tablespoons olive oil in a large pot over medium-high heat.
Add cubed chicken, season with salt, pepper, 1/2 tsp paprika, and 1/2 tsp onion powder. Sear until browned and cooked through, about 5–7 minutes. Remove chicken and set aside.
Reduce heat to medium and melt 4 tablespoons butter in the same pot. Add minced garlic and 1 tsp crushed red pepper flakes. Cook 1–2 minutes until fragrant; do not burn the garlic.
Pour in 1 cup chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon.
Stir in 1 cup heavy cream and 1 tsp Italian seasoning. Bring to a gentle simmer.
Add 1 lb tortellini and cook uncovered for 5–7 minutes, stirring occasionally, until the pasta is tender and the sauce thickens slightly. Fresh tortellini may take less time.
Return the cooked chicken to the pot. Stir in 1/2 cup grated Parmesan and simmer 1–2 minutes more so the cheese melts into the sauce.
Finish with chopped parsley or basil and an optional squeeze of lemon juice. Serve hot with extra Parmesan and black pepper.

Keeping steps short and using clear action verbs makes the process kitchen-friendly and easy to follow.

Best ways to enjoy it

Serve straight from the pot onto warm plates for rustic family dinners.
Pair with a crisp green salad or roasted broccoli to balance richness.
Add a crusty baguette or garlic bread to soak up the sauce.
For wine pairing, a chilled Pinot Grigio or a light Chardonnay complements the creaminess.

If you want a handheld side, these air-fryer tenders make a fun companion: air-fryer honey butter garlic chicken tenders (served separately, not mixed into the tortellini).

Storage and reheating tips

Refrigerate leftovers in an airtight container within two hours of cooking. Keep for up to 3–4 days.
To reheat, warm gently on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce. Microwave in short intervals, stirring between bursts.
To freeze: portion into freezer-safe containers, leaving some headspace. Freeze up to 2 months. Thaw overnight in the fridge before reheating and add a bit of liquid while warming.

Food safety note: store at 40°F (4°C) or below and reheat to at least 165°F (74°C) before serving.

Pro chef tips

Don’t overcrowd the pot when searing chicken; small batches brown better and develop more flavor.
Use the browned bits (fond) when deglazing — they add savory depth to the sauce.
Reserve some Parmesan to sprinkle on top at serving time for a fresh salty finish.
If the sauce is too thick after refrigerating, whisk in warm broth or cream while reheating to revive creaminess.
For an even silkier sauce, stir in a small pat of cold butter off the heat right before serving (monter au beurre).

For another creamy garlic-chicken approach to borrow technique from, check this related dish: garlic butter chicken bites with creamy parmesan pasta.

Creative twists

Vegetables: stir in baby spinach or sun-dried tomatoes at the end for color and flavor.
Protein swaps: use sliced Italian sausage, shrimp, or cubed tofu for a vegetarian twist (increase seasoning for tofu).
Cheese variations: swap Pecorino Romano for Parmesan for a saltier bite.
Spice-up: infuse heat with a pinch of cayenne or a drizzle of chili oil on top.
Lighter version: replace half the cream with chicken broth and use part-skim cheese.

Your questions answered

Q: Can I use frozen tortellini?

A: Yes. If using frozen, add a minute or two to the listed tortellini cooking time and keep the pot uncovered so the sauce reduces. No need to thaw first.

Q: Can I make this dairy-free?

A: For dairy-free, use a plant-based cream alternative (unsweetened oat or coconut cream works) and a dairy-free Parmesan substitute. Texture will differ slightly.

Q: Is it safe to cook raw chicken and pasta in the same pot?

A: In this recipe you cook the chicken first and remove it, then cook the pasta in the sauce. This method keeps everything safe and ensures the chicken reaches the proper internal temperature (165°F/74°C) before serving.

Q: How spicy is this?

A: The recipe uses 1 tsp crushed red pepper flakes for a mild-to-medium heat. Reduce to 1/2 tsp for low spice or omit entirely for mild.

Q: Can I double the recipe?

A: You can but use a very large pot to avoid overcrowding. Cooking times may increase slightly, and you’ll need more broth to maintain sauciness.

Conclusion

This One-Pot Spicy Garlic Butter Chicken Tortellini is a fast, flavorful weeknight winner: creamy, garlicky, and perfectly spiced for families who want comfort without fuss. If you’d like a slightly different creamy-tortellini take, compare this version with the classic Marry Me Chicken Tortellini (a creamy one pan wonder!) to borrow extra finishing ideas. For the original inspiration and a slightly different method, see the full recipe notes at One Pot Spicy Garlic Butter Chicken Tortellini.