This One-Pot Spicy Garlic Butter Chicken Tortellini is a comforting, creamy dinner that delivers bold flavor in just 30 minutes. With tender chicken, cheesy tortellini, and a rich garlic-Parmesan sauce, it’s the kind of meal I turn to when I want something quick, satisfying, and packed with flavor—all with minimal cleanup.
Why You’ll Love This Recipe
This dish checks all the boxes for a delicious weeknight meal. I love that it all comes together in one pot, so there’s hardly any cleanup. The creamy garlic butter sauce with a kick of red pepper flakes feels luxurious without being complicated. Whether I’m feeding the family or hosting a casual dinner, this recipe never fails to impress. The tortellini makes it fun for kids too, and I can easily adjust the spice level to match everyone’s taste.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb chicken breast or thighs, cut into bite-sized pieces
2 cups fresh cheese tortellini (or ravioli)
4 cloves garlic, minced
4 tablespoon butter
1 teaspoon crushed red pepper flakes (adjust to taste)
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 tablespoon fresh basil or parsley, chopped
Salt and black pepper to taste
Directions
Sauté the Chicken
I start by seasoning the chicken with salt and pepper. In a large pot, I melt the butter over medium-high heat and cook the chicken for about 6–8 minutes until it’s golden and fully cooked. Then I remove it from the pot and set it aside.
Make the Garlic Butter Sauce
In the same pot, I add a bit more butter if needed and sauté the minced garlic for about 30 seconds until it becomes fragrant. Then I stir in the crushed red pepper flakes for a quick burst of heat.
Build the Sauce
Next, I pour in the chicken broth and use a spoon to scrape the browned bits from the bottom of the pot. I add the heavy cream and let everything come to a gentle simmer.
Cook the Tortellini
I add the tortellini and cook it right in the sauce for 4–6 minutes, until it’s tender and warmed through.
Combine and Finish
Once the pasta is done, I stir the chicken back into the pot along with the Parmesan. I let everything simmer together for another 2–3 minutes until the sauce is creamy and well combined.
Garnish and Serve
To finish, I sprinkle chopped basil or parsley on top and serve it hot.
Servings and timing
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
Make it vegetarian: I swap the chicken for mushrooms or white beans and use vegetable broth instead.
Switch the pasta: Ravioli or gnocchi changes the texture in a fun way.
Add veggies: I like adding spinach, sun-dried tomatoes, or roasted red peppers for extra nutrients.
Lighter version: I use half-and-half instead of heavy cream and cut down on the butter.
Extra spice: A dash of cayenne or a splash of hot sauce boosts the heat.
Different cheeses: Sometimes I go for mozzarella, Asiago, or an Italian blend for variety.
Gluten-free option: I use gluten-free tortellini and make sure the broth and seasonings are safe.
Low-carb alternative: I substitute tortellini with cauliflower or zucchini noodles.
Add crunch: I top the dish with toasted breadcrumbs or pine nuts for texture.
Herb swaps: Thyme or oregano adds a new dimension if I don’t have basil.
Storage/Reheating
Refrigerator: I store leftovers in an airtight container for up to 3–4 days.
Freezer: This dish isn’t ideal for freezing because of the cream sauce, but I can freeze it for up to 1 month if needed.
Reheating: I reheat it on the stove over medium heat, adding a splash of cream or broth to loosen the sauce. The microwave works too, heating in 30-second intervals and stirring between each.
FAQs
How spicy is this dish?
The spice level is moderate thanks to the red pepper flakes. I can easily tone it down or kick it up depending on my taste.
Can I use frozen tortellini?
Yes, I can use frozen tortellini—just increase the cooking time slightly until they’re tender and heated through.
What type of chicken is best?
Both chicken breasts and thighs work well. I prefer thighs for their richness, but breasts keep it lighter.
Can I make this ahead of time?
Definitely. I make it ahead and reheat it when I’m ready to serve. It keeps well in the fridge for a few days.
What can I serve with this?
I like pairing it with a green salad, roasted vegetables, or garlic bread to round out the meal.
Conclusion
This One-Pot Spicy Garlic Butter Chicken Tortellini is everything I want in a weeknight dinner—quick, creamy, flavorful, and made in just one pot. It’s a cozy, satisfying dish that feels special without requiring a lot of effort. Whether I’m feeding my family or serving guests, this recipe is a dependable go-to that always delivers comfort and flavor.
A creamy, comforting one-pot meal made with tender chicken, cheese tortellini, and a spicy garlic-Parmesan butter sauce. Ready in 30 minutes with minimal cleanup.
Total Time:30 minutes
Yield:4 servings
Ingredients
1 lb chicken breast or thighs, cut into bite-sized pieces
2 cups fresh cheese tortellini (or ravioli)
4 cloves garlic, minced
4 tablespoons butter
1 teaspoon crushed red pepper flakes (adjust to taste)
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 tablespoon fresh basil or parsley, chopped
Salt and black pepper to taste
Instructions
Season chicken with salt and pepper. In a large pot, melt butter over medium-high heat and cook chicken for 6–8 minutes until golden and cooked through. Remove and set aside.
In the same pot, add more butter if needed and sauté garlic for 30 seconds. Stir in red pepper flakes.
Add chicken broth, scraping up any browned bits, then pour in heavy cream and bring to a simmer.
Add tortellini and cook for 4–6 minutes until tender.
Return chicken to the pot along with Parmesan. Simmer 2–3 minutes until creamy and combined.
Top with chopped basil or parsley and serve hot.
Notes
Use frozen tortellini if needed; adjust cooking time accordingly.
For a lighter version, use half-and-half instead of heavy cream.
Customize with added veggies like spinach or sun-dried tomatoes.
Use gluten-free tortellini for a GF version.
Garnish with toasted breadcrumbs or pine nuts for added crunch.
