One-Pot Creamy Chicken Tortellini Recipe

This chicken tortellini recipe combines tender chicken, a homemade creamy parmesan sauce, and cheesy tortellini for a one-pan meal my family can't get enough of. The flavors just come together so well, and this recipe is surprisingly simple to make! 

Creamy One Pot Chicken Tortellini Recipe

This recipe is my take on my grandma's Italian chicken tortellini that she used to make. She would make it with a red sauce for a classic pasta flavor.

I make my creamy parmesan chicken tortellini with alfredo sauce that's whipped up from scratch. I think it gives the dish the right flavor and creaminess that goes so well with the cheesy tortellini.

Besides the flavor, something else I love about this recipe is that it all comes together in one pan, making the cooking process and cleanup really easy. So this is a great weeknight meal if you're looking for a family dinner option! 

Ingredients Needed

For The Chicken:

• 2 chicken breasts
• Salt, pepper
• Garlic powder
• Paprika

For The Pasta & Sauce:

• 2 tablespoon olive oil
• 2 tablespoon butter
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup grated parmesan
• ½ cup cherry tomatoes
• 2 tablespoon flour
• 1 bag spinach
• 2 cups ricotta tortellini
• red pepper flakes (to taste)
• oregano (to taste)

How to Make Chicken Tortellini In One Pan

Step 1: Cook the Chicken

To start, season the chicken on both sides with salt, pepper, garlic powder, and paprika.

Then heat olive oil in a skillet over medium-high heat and cook the chicken for about 4-5 minutes per side until golden and cooked through. I cut the chicken into pieces before removing it and setting it aside.

Step 2: Sauté the Tomatoes and Garlic

In the same pan, melt butter and add cherry tomatoes. Cook until softened, then add garlic and sauté for about a minute until fragrant.

Step 3: Make the Sauce Base

Sprinkle flour over the tomatoes and garlic, stirring for 1-2 minutes. Pour in the chicken broth, stirring until the mixture thickens slightly.

Step 4: Add Cream and Seasonings

Reduce heat and add heavy cream, red pepper flakes, and oregano. Stir well and allow the sauce to simmer gently.

Step 5: Cook Tortellini and Finish

To complete this dish, add the cheese tortellini, cover the pot, and cook until the pasta is tender. You can test the doneness by piercing it with a fork.

Next, stir in parmesan and the cooked chicken, mixing until everything is well-coated in the alfredo sauce. Serve the finished dish hot and enjoy!

How To Store Chicken Tortellini

If you have leftovers, store them in an airtight container in the fridge for about 3 days. To keep for longer, you can freeze this meal in a freezer-safe container or bag for a few months. 

How To Reheat The Leftovers

I've found reheating the leftovers in a skillet over low heat with a splash of cream or broth works best. Make sure to stir frequently until it's warmed through.

Chicken Tortellini Recipe FAQs

Can I use frozen tortellini?

Yes! Frozen tortellini works well; just add it directly to the pan and let it cook as directed. You'll need to add some more cooking time, so this recipe won't be as quick.

What other veggies can I add?

I love having just spinach, but mushrooms or bell peppers would make a great addition to the dish.

Can I make this ahead?

It’s best fresh, but you can make it up to a day ahead. Just store the tortellini in an airtight container in the fridge, and reheat over low heat on the stovetop with a splash of broth or cream to loosen the sauce.

Is there a substitute for heavy cream?

Half-and-half works well, though the sauce may be slightly thinner. If you want a dairy-free version, you can use coconut cream. 

More Pasta Recipes To Try Making

• Four cheese pasta
• Vodka pasta
• Chicken bacon ranch pasta
• Marry me chicken pasta
• Lollipop chicken legs