Few things beat the comfort of a creamy, cheesy pasta dish, especially when it’s paired with tender chicken and a little spicy kick. One-pot spicy garlic butter chicken tortellini takes everything you love about Italian-inspired comfort food and simplifies it into a single pan. Imagine juicy bites of chicken cooked in garlic butter, tossed with soft cheese-filled tortellini, and finished with a silky, mildly spicy sauce. It’s quick enough for busy weeknights yet elegant enough to serve at a casual dinner with friends.
The beauty of this recipe lies in its balance: the garlic butter provides richness, the spice adds a little excitement, and the cheesy tortellini ties it all together. Plus, because it’s a one-pot dish, cleanup is a breeze—leaving you with more time to enjoy your meal.
Ingredients
For consistency and best flavor, measure ingredients precisely:
For the chicken:
1 ½ pounds boneless, skinless chicken breasts (about 3 medium pieces), cut into bite-sized cubes
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon red pepper flakes (adjust to taste)
2 tablespoons olive oil
For the sauce and pasta:
4 tablespoons unsalted butter
5 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chicken broth (low-sodium preferred)
1 cup heavy cream
½ cup grated Parmesan cheese (freshly grated works best)
1 (20-ounce) package refrigerated cheese tortellini
½ teaspoon crushed red pepper flakes (optional, for extra heat)
1 teaspoon Italian seasoning
Juice of 1 lemon (about 2 tablespoons)
Salt and black pepper, to taste
Optional garnish:
Fresh parsley or basil, chopped
Extra Parmesan cheese
A pinch of chili flakes for spice lovers
Instructions
Step 1: Season and Cook the Chicken
Start by patting the chicken pieces dry with paper towels. This helps the seasonings stick and ensures a nice sear. In a medium bowl, toss the chicken with salt, pepper, smoked paprika, and red pepper flakes.
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken pieces in a single layer and cook for 6–7 minutes, turning occasionally, until golden brown and fully cooked through. Remove chicken from the skillet and set aside on a plate.
Step 2: Build the Garlic Butter Base
In the same skillet, reduce heat to medium. Add the butter and let it melt, then stir in the minced garlic. Sauté for 1–2 minutes until fragrant, being careful not to burn the garlic. This step builds the flavor foundation of the dish.
Step 3: Create the Sauce
Sprinkle the flour over the garlic butter mixture and whisk for about 1 minute to form a roux. Slowly pour in the chicken broth while whisking to avoid lumps. Add heavy cream and continue whisking until the sauce begins to thicken, about 3–4 minutes.
Stir in Parmesan cheese, Italian seasoning, lemon juice, and additional red pepper flakes if desired. Taste the sauce and adjust salt and pepper as needed.
Step 4: Cook the Tortellini in the Sauce
Add the refrigerated tortellini directly into the simmering sauce. Stir to coat the pasta, then cover the skillet and let cook for 5–6 minutes, stirring occasionally, until the tortellini are tender and heated through.
Step 5: Combine Chicken and Finish
Return the cooked chicken to the skillet and stir everything together. Simmer for another 2–3 minutes so the flavors meld. If the sauce becomes too thick, splash in a little extra chicken broth to loosen it.
Step 6: Serve and Garnish
Remove from heat and garnish with chopped parsley or basil. Sprinkle with extra Parmesan and a few chili flakes if you want more heat. Serve hot, straight from the skillet for a rustic, family-style presentation.
Conservation and Storage
Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. The sauce will thicken slightly but can be restored with a splash of broth or cream when reheating.
Freezing: This dish is best enjoyed fresh, but you can freeze it in a freezer-safe container for up to 1 month. The texture of the tortellini may soften slightly after thawing.
Reheating: Warm gently on the stovetop over medium-low heat. Add a little broth or cream to bring the sauce back to its creamy consistency. Avoid microwaving for too long, as it can make the chicken rubbery.
Variations
Creamy Tomato Twist: Add 1 cup of canned crushed tomatoes or tomato sauce to the cream base for a rosé-style sauce.
Spinach and Sun-Dried Tomatoes: Stir in 2 cups fresh spinach and ½ cup chopped sun-dried tomatoes during the last few minutes of cooking for color and flavor.
Mushroom Lover’s Version: Sauté 1 cup sliced mushrooms in the butter before adding garlic for a richer base.
Cheese Upgrade: Try a blend of Parmesan, Pecorino Romano, or Asiago for a deeper cheesy flavor.
Protein Swap: Substitute shrimp for chicken for a seafood variation, cooking them just until pink before setting aside.
Tips for Perfecting the Dish
Use fresh tortellini: Refrigerated tortellini cooks quickly and holds up better than frozen versions.
Don’t overcook pasta: The tortellini should be tender but not mushy—taste test before serving.
Balance spice levels: Adjust red pepper flakes according to your heat preference.
Control sauce thickness: If it’s too thick, add a splash of broth; if too thin, simmer uncovered a bit longer.
Grate fresh Parmesan: Pre-shredded cheese doesn’t melt as smoothly and may clump.
Serving Suggestions
With Garlic Bread: Serve with warm, crusty garlic bread to soak up the creamy sauce.
Alongside Salad: A crisp green salad with vinaigrette balances the richness of the dish.
As a Family-Style Dinner: Serve directly from the skillet in the center of the table for a cozy feel.
Wine Pairing: Pair with a chilled Chardonnay or Sauvignon Blanc for a refreshing complement.
For Meal Prep: Divide into containers with a side of roasted veggies for easy grab-and-go lunches.
Conclusion
One-pot spicy garlic butter chicken tortellini is proof that weeknight dinners don’t need to be complicated to feel gourmet. With just a single pan, a few staple ingredients, and about 30 minutes of cooking time, you can enjoy a dish that’s creamy, flavorful, and satisfying. The balance of buttery garlic, tender chicken, cheesy pasta, and a touch of spice makes it irresistible, while its versatility means you can adapt it with vegetables, different proteins, or a tomato twist.
Whether you serve it for family dinner, meal prep, or casual entertaining, this recipe will quickly earn a spot in your rotation. It’s comfort food at its best—easy, indulgent, and packed with flavor.
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One-Pot Spicy Garlic Butter Chicken Tortellini
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This one-pot spicy garlic butter chicken tortellini is creamy, cheesy, and loaded with flavor. Tender chicken is seared in garlic butter, tossed with cheese-filled tortellini, and finished in a silky, slightly spicy sauce. Ready in 30 minutes, it’s perfect for busy weeknights or casual entertaining.
Ingredients
For the chicken:
1 ½ pounds boneless, skinless chicken breasts (about 3 medium), cut into bite-sized cubes
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon red pepper flakes (adjust to taste)
2 tablespoons olive oil
For the sauce & pasta:
4 tablespoons unsalted butter
5 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chicken broth (low-sodium preferred)
1 cup heavy cream
½ cup grated Parmesan cheese (freshly grated recommended)
1 (20-ounce) package refrigerated cheese tortellini
½ teaspoon crushed red pepper flakes (optional, for extra heat)
1 teaspoon Italian seasoning
Juice of 1 lemon (about 2 tablespoons)
Salt and black pepper, to taste
Optional garnish:
Fresh parsley or basil, chopped
Extra Parmesan cheese
Pinch of chili flakes
Instructions
Season and Cook the Chicken
Pat chicken dry with paper towels. Season with salt, pepper, paprika, and red pepper flakes.
Heat olive oil in a deep skillet or Dutch oven over medium-high heat. Cook chicken for 6–7 minutes until golden and fully cooked. Remove and set aside.
Make the Garlic Butter Base
In the same skillet, melt butter. Add garlic and sauté 1–2 minutes until fragrant.
Create the Sauce
Sprinkle in flour, whisk for 1 minute to form a roux. Gradually whisk in chicken broth and cream. Simmer until slightly thickened, about 3–4 minutes.
Stir in Parmesan, Italian seasoning, lemon juice, and more red pepper flakes if desired. Adjust seasoning.
Cook the Tortellini
Add tortellini directly into the sauce. Cover and cook for 5–6 minutes, stirring occasionally, until pasta is tender.
Combine and Finish
Return chicken to skillet, stir well, and simmer 2–3 minutes. Add more broth if sauce is too thick.
Serve
Garnish with parsley, basil, or extra Parmesan. Serve hot.
Notes
Use fresh, refrigerated tortellini for the best texture.
Adjust red pepper flakes to your spice preference.
Freshly grated Parmesan melts smoother than pre-grated.
If reheating, add a splash of cream or broth to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner / Main Course
- Method: One-pot / Skillet
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 610 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 165 mg
Keywords: one-pot spicy garlic butter chicken tortellini, creamy chicken pasta, garlic butter tortellini