Creamy Garlic Butter Chicken Tortellini

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 package (20 ounces) refrigerated cheese tortellini
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 5 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper

• 1 cup heavy cream
• ½ cup chicken broth
• ¾ cup freshly grated Parmesan cheese
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• 2 tablespoons cream cheese (optional)
• 1 cup fresh baby spinach (optional)
• ¼ teaspoon red pepper flakes (optional)

• Fresh chopped parsley
• Extra grated Parmesan cheese
• A little freshly cracked black pepper

Instructions

Step 1: Prepare the Chicken

1. Start by cutting the chicken breasts into small, evenly sized bite-sized pieces. This helps the chicken cook quickly and evenly.
2. Place the chicken in a bowl and season with salt, black pepper, paprika, and Italian seasoning. Toss everything together until the chicken pieces are well coated.
3. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for approximately 5–7 minutes, turning occasionally, until golden brown and fully cooked.
4. The chicken should reach an internal temperature of 165°F (74°C). Remove it from the skillet and set aside.

Step 2: Cook the Tortellini

1. Bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook according to the package instructions, usually around 3–5 minutes.
2. Be careful not to overcook the tortellini because it will continue cooking slightly when added to the creamy sauce.
3. Once tender, drain the tortellini and reserve about ½ cup of pasta water. Set everything aside.

Step 3: Make the Garlic Butter Base

1. Using the same skillet, reduce the heat to medium. Add the unsalted butter and allow it to melt gently.
2. Add the minced garlic and sauté for approximately 30–60 seconds, stirring continuously until fragrant.
3. Avoid browning or burning the garlic because it can make the sauce taste bitter.
4. If you enjoy a little extra flavor, add a pinch of red pepper flakes at this stage.

Step 4: Prepare the Creamy Parmesan Sauce

1. Pour the chicken broth and heavy cream into the skillet. Stir gently to combine with the melted garlic butter.
2. Add garlic powder, Italian seasoning, and cream cheese if using. Continue stirring until the cream cheese melts and the mixture becomes smooth.
3. Allow the sauce to simmer gently over medium-low heat for 3–4 minutes.
4. Gradually add the freshly grated Parmesan cheese, stirring until completely melted. The sauce should become creamy, rich, and smooth.
5. If the sauce becomes too thick, add a little reserved pasta water or chicken broth until you reach your desired consistency.

Step 5: Add the Chicken and Tortellini

1. Return the cooked chicken to the skillet and stir it into the creamy garlic butter sauce.
2. Add the drained tortellini and gently toss everything together, making sure each piece is coated with the Parmesan cream sauce.
3. If you are using fresh baby spinach, add it now. Stir for another 1–2 minutes until the spinach wilts.
4. Taste the sauce and adjust the salt, black pepper, or Italian seasoning if needed.

Step 6: Simmer and Finish

1. Reduce the heat to low and allow everything to simmer together for another 2–3 minutes.
2. This gives the tortellini time to absorb some of the delicious garlic butter flavor while keeping the chicken tender.
3. Turn off the heat and sprinkle fresh parsley, extra Parmesan cheese, and freshly cracked black pepper over the top.
4. Your Creamy Garlic Butter Chicken Tortellini is ready to serve!

Nutrition

Calories: 685 kcal · Protein: 43 g · Fat: 34 g · Carbohydrates: 48 g · Saturated Fat: 17 g · Fiber: 3 g · Sugar: 4 g · Sodium: 890 mg