Dinner

One-Pot Spicy Garlic Butter Chicken Tortellini Recipe

ByMarina Montclair December 6, 2025December 6, 2025

Introduction

This one-pot spicy garlic butter chicken tortellini is a flavorful and comforting dish perfect for busy weeknights. Creamy, cheesy, and packed with tender chicken and fresh pasta, it’s a crowd-pleaser that comes together quickly with minimal cleanup.

A close-up view of many tortellini pasta pieces in a creamy orange sauce inside a white bowl. The tortellini are plump with a soft, smooth texture and are covered in the sauce, which has a rich, velvety look with small green herb bits sprinkled on top. The sauce fills the bowl enough to almost cover the pasta, highlighting each piece's round shape. The colors are warm, with the pasta being light yellow and the sauce a mix of orange and cream. The photo is taken on a white marbled surface with natural lighting that shows the dish’s glossy, appetizing finish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb chicken breast or thighs, cut into bite-sized pieces
Salt and black pepper to taste
4 tbsp butter
4 cloves garlic, minced
1 tsp crushed red pepper flakes (adjust to taste)
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 tbsp fresh basil or parsley, chopped
2 cups fresh cheese tortellini (or ravioli)

Instructions

Step 1: Season the bite-sized chicken pieces with salt and black pepper. In a large pot over medium-high heat, melt 4 tablespoons of butter. Add the chicken pieces and cook until browned and cooked through, about 6 to 8 minutes. Remove the chicken from the pot and set aside.
Step 2: In the same pot, add a bit more butter if needed and sauté the minced garlic for about 30 seconds until fragrant. Stir in the crushed red pepper flakes to release their flavor.
Step 3: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot to incorporate more flavor. Stir in the heavy cream and bring the sauce to a gentle simmer.
Step 4: Add the fresh cheese tortellini to the sauce and cook for 4 to 6 minutes, or until the pasta is tender and heated through.
Step 5: Return the cooked chicken to the pot along with the grated Parmesan cheese. Stir well until the cheese melts and the sauce is creamy. Let the mixture cook together for an additional 2 to 3 minutes.
Step 6: Sprinkle with fresh chopped basil or parsley before serving.

Tips & Variations

For milder heat, reduce or omit the crushed red pepper flakes.
Use spinach or sun-dried tomatoes for extra color and flavor.
Substitute heavy cream with half-and-half for a lighter sauce.
Try using store-bought ravioli if tortellini is unavailable.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to loosen the sauce if it thickens.

How to Serve

The image shows a close-up of a dish with many tortellini pasta pieces covered in creamy orange sauce. The tortellini are round and stuffed, with each piece slightly folded and puffed up, arranged closely together in a single layer filling the frame. The sauce has a smooth texture, coating the pasta evenly with specks of black pepper and small bits of green herbs scattered on top. The colors mainly range from light orange in the sauce to pale yellow of the pasta, with the pepper and herbs adding black and green dots. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Yes, you can use frozen tortellini; just add a minute or two to the cooking time and cook until heated through.

What can I substitute if I don’t have fresh basil or parsley?

Dried basil or parsley can be used in a pinch, but add it earlier in the cooking process to allow the flavors to develop. Alternatively, fresh oregano or thyme also pair well.