Creamy Parmesan Tortellini with Chicken Recipe
Get ready to fall in love with comfort food all over again—Creamy Parmesan Tortellini with Chicken is the ultimate weeknight hero! Tender bites of chicken, pillowy cheese tortellini, and a velvety Parmesan cream sauce blend together for a dish that feels both luxurious and incredibly cozy. This crowd-pleasing Italian-American classic is bursting with flavor, manages to wow picky eaters and foodies alike, and is secretly simple enough to nail even on your busiest nights.
Ingredients You’ll Need
Gather these kitchen basics and a few flavorful additions—every ingredient in this recipe brings something special to the table. You’ll notice how these simple components work together to create the irresistible taste, creamy texture, and gorgeous color that make Creamy Parmesan Tortellini with Chicken shine.
- Chicken breasts: Opt for boneless, skinless pieces for easy dicing—these cook up quickly and stay juicy in the creamy sauce.
- Olive oil: A healthy splash helps brown the chicken and adds a subtle Mediterranean undertone.
- Cheese tortellini: Refrigerated tortellini are my go-to for quick cooking and that melt-in-your-mouth, cheesy center.
- Butter: Adds richness and helps create a luscious base for the sauce.
- Garlic: Just three cloves add tons of aromatic flavor—freshly minced is always best.
- Heavy cream: This is what makes the sauce luxuriously smooth and creamy—substitute half-and-half if you want a slightly lighter version.
- Chicken broth: Balances the richness with savory depth and helps loosen the sauce just enough.
- Parmesan cheese: Freshly grated Parm melts beautifully for that unmistakable nutty, salty finish.
- Italian seasoning: Just a teaspoon brings herby brightness and classic Italian flavor.
- Black pepper: A little freshly ground black pepper gives gentle heat and balances the creamy sauce.
- Salt: Enhances every ingredient—don’t forget to taste as you go!
- Baby spinach (optional): Stir in at the end for fresh color and a nutrition boost with basically zero effort.
- Fresh parsley (optional): A sprinkle on top gives the finished plate restaurant-worthy color and a hit of freshness.
How to Make Creamy Parmesan Tortellini with Chicken
Step 1: Brown the Chicken
Start by heating olive oil in a large skillet over medium heat. Once it shimmers, toss in your diced chicken and cook, turning occasionally, until each piece is golden and cooked through—this takes about 6 to 8 minutes. Juicy bites of chicken are the backbone of your Creamy Parmesan Tortellini with Chicken, so don’t rush this step! When done, move the chicken to a plate and set aside for later.
Step 2: Build the Sauce Base
In the same skillet (no need to clean it—those brown bits are pure flavor!), melt the butter over medium-low heat. Add the minced garlic and sauté for just a minute. As soon as your kitchen smells absolutely heavenly, you’re ready to move on—don’t let the garlic brown!
Step 3: Make the Creamy Parmesan Sauce
Pour in the heavy cream and chicken broth, gently stirring everything together. Let it come to a soft simmer—it should just barely bubble. Now, add the grated Parmesan, Italian seasoning, black pepper, and salt. Whisk the mixture for 3 to 4 minutes, allowing the cheese to melt and the sauce to thicken ever so slightly into creamy perfection.
Step 4: Cook the Tortellini
Meanwhile, fill a medium saucepan with water and bring it to a boil. Toss in the cheese tortellini and cook according to the package directions (usually just a few minutes). Drain well—nobody wants watery sauce, after all!
Step 5: Combine and Finish
Add your cooked tortellini and the reserved chicken back into the skillet with the sauce. Gently stir everything together so every piece is coated in creamy, cheesy goodness. If you’d like to add a pop of color and extra nutrients, stir in the baby spinach now—it’ll wilt in about 1 to 2 minutes. Give it all one final stir, taste for seasoning, and you’re ready to serve.
How to Serve Creamy Parmesan Tortellini with Chicken
Garnishes
Finish each plate with a shower of freshly chopped parsley and a little extra grated Parmesan if you’re feeling fancy. These simple touches make your Creamy Parmesan Tortellini with Chicken look and taste restaurant-worthy with barely any extra effort.
Side Dishes
This creamy pasta loves company! A crisp green salad with lemon vinaigrette keeps things balanced, while warm, crusty bread is perfect for swooping up every last bit of the luscious sauce. Roasted broccoli, asparagus, or sautéed mushrooms also pair beautifully for an easy dinner spread.
Creative Ways to Present
Try serving Creamy Parmesan Tortellini with Chicken in shallow pasta bowls for a cozy, Italian trattoria feel. For a dinner party, spoon it into a large serving dish and finish with plenty of fresh herbs and a squeeze of lemon. Or divide into small ramekins for a heartier starter at your next gathering—everyone loves a mini comfort food moment!
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Parmesan Tortellini with Chicken stores beautifully! Let everything cool to room temperature, then transfer to an airtight container. It’ll keep well in the fridge for up to 3 days, making it perfect for lunch or a second easy dinner.
Freezing
If you’d like to freeze, cool the pasta completely and store in a tightly sealed freezer-safe container. The texture of the cream sauce may change slightly upon thawing, but a gentle stir as you reheat brings everything back together nicely. Freeze for up to 2 months.
Reheating
To reheat, add a splash of cream or milk to your pasta before microwaving or gently warming on the stove. This helps revive the sauce’s creamy texture. Stir occasionally and heat just until warmed through—overcooking can make the tortellini too soft.
FAQs
Can I use rotisserie chicken for this recipe?
Definitely! Rotisserie chicken is a huge time-saver for Creamy Parmesan Tortellini with Chicken. Just shred or dice 2 to 3 cups and add directly to the sauce in step 5. You’ll still get all that juicy, savory chicken flavor with even less effort.
What other veggies can I add to the sauce?
Feel free to stir in sautéed mushrooms, sun-dried tomatoes, or steamed broccoli florets. Anything that pairs well with cream and Parmesan will work wonders—this is a flexible kitchen favorite!
Can I use frozen tortellini instead of fresh?
Absolutely. Simply cook the frozen tortellini according to package instructions and proceed with the recipe. The key is to drain them thoroughly so the sauce remains rich and thick.
Is it possible to make Creamy Parmesan Tortellini with Chicken gluten free?
Yes, as long as you choose gluten-free tortellini or pasta and double-check your broth ingredients, this dish adapts really well for gluten-sensitive eaters.
How can I make a lighter version of this pasta?
If you’re looking to cut a few calories, swap the heavy cream for half-and-half, use less butter, and load up the spinach or other veggies. You’ll still enjoy a delightfully creamy pasta with all the comforting flavor you crave.
Final Thoughts
If you’re searching for a meal that delivers creamy comfort and happy faces every single time, you simply can’t go wrong with Creamy Parmesan Tortellini with Chicken. It’s so easy, so satisfying, and always a hit. Give it a try—you’ll be craving it again before the last bite is gone!
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Creamy Parmesan Tortellini with Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a rich and satisfying meal with this Creamy Parmesan Tortellini with Chicken recipe. Tender chicken, cheese-filled tortellini, and a luscious Parmesan cream sauce come together to create a comforting dish that is sure to please the whole family.
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breasts, diced
- 1 tablespoon olive oil
For the Tortellini:
- 3 cups refrigerated cheese tortellini
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup baby spinach (optional)
- fresh parsley for garnish (optional)
Instructions
- Cook the Chicken: Heat olive oil in a skillet, cook diced chicken until browned, then set aside.
- Prepare the Sauce: Melt butter, sauté garlic, add cream, broth, Parmesan, seasonings, and simmer.
- Cook the Tortellini: Cook according to package directions, drain.
- Combine: Add tortellini and chicken to the sauce, stir to coat.
- Optional: Add spinach, cook until wilted. Garnish with parsley and serve.
Notes
- You can substitute half-and-half for a lighter sauce.
- Add sun-dried tomatoes or mushrooms for extra flavor.
- This dish also works well with rotisserie chicken for a quicker prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 3g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 135mg
