Go Back Email Link
–+ servings

One-Pot Spicy Garlic Butter Chicken Tortellini

Delicious One-Pot Spicy Garlic Butter Chicken Tortellini served with fresh herbs
A quick and comforting weeknight dish featuring cheese tortellini in a rich garlic butter sauce with chicken, made in one pot in under 30 minutes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

For the Tortellini

  • 1 lb cheese tortellini (fresh or refrigerated) Fresh is ideal, but refrigerated works well.

For the Chicken

  • 1 lb boneless, skinless chicken breast or thighs, cubed Can use breasts or thighs.
  • Salt and black pepper, to taste

For the Sauce

  • 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.

Instructions

Preparation

  • Heat 2 tablespoons olive oil in a large pot over medium-high heat.
  • Add cubed chicken, season with salt, pepper, 1/2 teaspoon paprika, and 1/2 teaspoon onion powder. Sear until browned and cooked through, about 5–7 minutes. Remove chicken and set aside.

Making the Sauce

  • Reduce heat to medium and melt 4 tablespoons butter in the same pot. Add minced garlic and 1 teaspoon 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 teaspoon Italian seasoning. Bring to a gentle simmer.

Cooking the Tortellini

  • 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.

Finishing up

  • 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.

Notes

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. Add a splash of chicken broth or cream to loosen the sauce.