chicken and tortellini recipe
The Best chicken and tortellini recipe
I also appreciate how this dish can work for different occasions. It’s hearty enough to fill up a big table for a Sunday dinner with extended family, but it’s also easy to make in smaller portions for a quick weeknight meal. And the health benefits? Well, tortellini can sometimes be heavy, but this recipe keeps things balanced with lean chicken and a touch of olive oil. The vegetables in the sauce—peppers, onions, and sometimes spinach—add fiber and nutrients without overpowering the dish. Plus, it’s not too heavy, so it’s a good choice if we’re trying to keep things lighter but still indulgent. My husband and I both agree—it’s a recipe that’s worth repeating, whether it’s a weekend treat or a go-to for busy days.
Creamy Garlic Chicken with Tortellini
A comforting dish featuring tender chicken in a rich garlic and cream sauce paired with delicate tortellini. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless chicken thighs
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp dried oregano
- Salt and pepper to taste
- 1 box (10 oz) frozen cheese tortellini
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Fresh parsley, chopped (for garnish)
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). In a skillet, heat olive oil over medium heat. Season chicken thighs with garlic powder, oregano, salt, and pepper. Cook for 5-6 minutes per side until golden and cooked through. Remove and set aside. -
2
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and chicken broth, stirring to combine. Simmer for 3-4 minutes. -
3
Meanwhile, boil a pot of salted water. Cook frozen tortellini according to package instructions until al dente. Drain and set aside. -
4
Reduce heat to low, stir in Dijon mustard and lemon juice. Gradually whisk in grated Parmesan cheese until smooth. Taste and adjust seasoning if needed. -
5
Return chicken to the skillet and add cooked tortellini. Stir gently to combine with the sauce. Cook for 2-3 minutes until everything is heated through. Garnish with chopped parsley.
🔧Equipment
- Large skillet
- Pot with lid
- Mixing bowls
- Whisk
- Chef’s knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Add a handful of spinach or mushrooms to the sauce for extra flavor.
- Make ahead: Reheat in a covered pot on the stove or microwave for 5-7 minutes.
Watch Video Of How Creamy Garlic Chicken with Tortellini Works
❓ Frequently Asked Questions About Creamy Garlic Chicken with Tortellini
1. What is the best way to prepare the chicken for this chicken and tortellini dish?
To ensure tender chicken, start by boiling or poaching the chicken breasts (or thighs) in salted water for about 10-12 minutes until fully cooked through. Once cooked, let them rest for a few minutes, then slice them thinly against the grain. For extra flavor, you can marinate the chicken in a mixture of olive oil, garlic, lemon juice, salt, pepper, and herbs like rosemary or thyme for at least 30 minutes before cooking.
2. Can I substitute fresh tortellini with frozen or dried tortellini in this recipe?
Yes, you can use frozen tortellini if you prefer—just make sure to thaw them completely before cooking. Dried tortellini can also work, but you’ll need to cook it according to the package instructions (usually 8-10 minutes in boiling water) and drain it before adding to the sauce. Fresh tortellini cooks faster (about 3-4 minutes in boiling water), so keep that in mind if you’re using them.
3. How can I make this chicken and tortellini dish extra creamy or richer in flavor?
To enhance creaminess, stir in a spoonful of heavy cream or half-and-half while the sauce simmers. For extra richness, add a splash of Parmesan cheese at the end or blend in a small amount of cream cheese for a velvety texture. For deeper flavor, deglaze the pan with a little white wine or broth after cooking the chicken, then simmer until reduced. You can also add a pinch of nutmeg or a dash of hot sauce for a gourmet twist.
4. What should I serve with chicken and tortellini to complement the dish?
A fresh salad with a light vinaigrette (like arugula, cherry tomatoes, and shaved Parmesan) balances the richness of the dish. For bread, crusty garlic bread or a simple garlic knot roll works perfectly. A simple side of steamed green beans or roasted asparagus adds a nice contrast. If you prefer something heartier, consider serving with a small portion of mashed potatoes or a simple roasted potato wedge.
5. How can I make this recipe ahead of time and reheat it properly?
You can prepare the cooked chicken and drained tortellini separately, store them in airtight containers in the fridge for up to 3 days. When reheating, combine everything in a pot with a splash of broth or water, bring to a gentle simmer, and heat through for 5-7 minutes. For extra flavor, add a little butter or a pinch of herbs while reheating. Alternatively, you can assemble the dish in a baking dish, cover with foil, and reheat at 350°F (175°C) for 20-25 minutes.
