Few meals strike the balance between indulgence and convenience as perfectly as a one-pot pasta dish. With minimal cleanup and maximum flavor, one-pot recipes are a lifesaver for busy weeknights. This Spicy Garlic Butter Chicken Tortellini is one of those dishes that feels special without being complicated. Tender bites of chicken mingle with cheese-stuffed tortellini, all coated in a luscious garlic butter sauce with a kick of spice. The result is a meal that tastes restaurant-worthy but can be made in under 40 minutes at home.

This dish is hearty, creamy, and packed with layers of flavor. Garlic and butter form the foundation, chili flakes bring heat, and Parmesan ties it all together. Best of all, everything simmers in one pot, making this recipe perfect for both novice and experienced cooks alike.

Ingredients

For the Chicken:

1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized cubes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 tablespoon olive oil

For the Sauce and Pasta:

4 tablespoons unsalted butter
6 cloves garlic, finely minced
1 teaspoon red pepper flakes (adjust to taste)
1 teaspoon Italian seasoning
2 cups low-sodium chicken broth
1 cup heavy cream
1 (20-ounce) package refrigerated cheese tortellini
½ cup freshly grated Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)
Optional: juice of half a lemon for brightness

Instructions:

Step 1: Season and Cook the Chicken

In a medium bowl, toss chicken cubes with salt, pepper, and smoked paprika until evenly coated. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken and cook for 6–7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from the pan and set aside.

Step 2: Build the Garlic Butter Base

Lower heat to medium. In the same skillet, add butter. Once melted, stir in minced garlic and red pepper flakes. Cook for 1–2 minutes until fragrant, stirring constantly to prevent burning. Add Italian seasoning and stir again to infuse the butter with flavor.

Step 3: Deglaze and Simmer

Pour chicken broth into the skillet, scraping up any browned bits from the bottom of the pan. Add heavy cream and stir until combined. Bring mixture to a gentle simmer.

Step 4: Add the Tortellini

Stir in the cheese tortellini. Simmer uncovered for 6–8 minutes, stirring occasionally, until pasta is tender and the sauce has thickened slightly.

Step 5: Return Chicken to the Pot

Add the cooked chicken back into the skillet. Stir well to coat the chicken and pasta in the sauce. Let simmer for 2 minutes to marry the flavors.

Step 6: Finish with Cheese and Garnish

Turn off the heat. Stir in Parmesan cheese until melted and creamy. Taste and adjust seasoning if needed. Garnish with parsley and a squeeze of lemon juice if desired. Serve hot, straight from the pot.

Conservation and Storage

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Not recommended, as tortellini and cream sauces can lose their texture after thawing.
Reheating: Warm gently in a skillet over medium-low heat. Add a splash of broth or cream to restore the sauce’s silkiness. Microwave in short intervals, stirring between bursts to avoid separating the sauce.

Variations

Vegetable Boost: Add spinach, cherry tomatoes, or broccoli florets during the last 5 minutes of cooking.
Extra Heat: Increase red pepper flakes or stir in a dash of hot sauce for more spice.
Cheese Upgrade: Use Pecorino Romano or Asiago instead of Parmesan for a sharper flavor.
Protein Swap: Substitute chicken with shrimp, Italian sausage, or even rotisserie chicken for convenience.
Lightened-Up Version: Replace heavy cream with half-and-half or evaporated milk for a lighter but still creamy sauce.

Serving Suggestions

With Garlic Bread: A side of warm, crusty garlic bread makes the perfect partner for soaking up the sauce.
Paired with Salad: A crisp green salad with lemon vinaigrette balances the richness.
Wine Pairing: A chilled glass of Pinot Grigio or Sauvignon Blanc pairs beautifully with the garlic butter sauce.
Family-Style: Serve straight from the pot at the table for a casual, comforting dinner.

Tips for Perfecting the Dish

Cook chicken in batches if necessary to avoid overcrowding and ensure browning.
Use fresh tortellini for the best texture and faster cooking time.
Don’t overcook tortellini; it should remain tender but not mushy.
Add Parmesan off the heat to avoid clumping and keep the sauce silky.
Adjust spice levels gradually — you can always add more chili flakes at the end.

Conclusion

The One-Pot Spicy Garlic Butter Chicken Tortellini is proof that convenience and bold flavor can go hand-in-hand. With minimal prep, a handful of simple ingredients, and only one pot to clean, this dish is ideal for busy weeknights or cozy weekend dinners. The garlic butter base delivers richness, the chili flakes add heat, and the Parmesan provides a creamy finish. Best of all, the recipe is highly versatile — you can customize the spice, swap proteins, or load it with vegetables to suit your taste.

In just under 40 minutes, you’ll have a comforting, flavorful, and satisfying pasta dish that’s bound to become a regular favorite at your table.

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One-Pot Spicy Garlic Butter Chicken Tortellini: Bold Flavor, Simple Cooking

Author: hafsahafsa
Total Time: 35 minutes
Yield: 4–6 servings 1x

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Description

A bold, creamy, and satisfying pasta dish made in a single pot. Tender chicken, cheese-filled tortellini, and a garlic butter sauce with a spicy kick come together in under 40 minutes. Perfect for busy weeknights or cozy family dinners.

Ingredients

Scale

For the Chicken:

1 ½ pounds boneless, skinless chicken breasts, cubed

1 teaspoon kosher salt

½ teaspoon black pepper

1 teaspoon smoked paprika

1 tablespoon olive oil

For the Sauce & Pasta:

4 tablespoons unsalted butter

6 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

1 teaspoon Italian seasoning

2 cups low-sodium chicken broth

1 cup heavy cream

1 (20-ounce) package refrigerated cheese tortellini

½ cup freshly grated Parmesan cheese

2 tablespoons fresh parsley, chopped (for garnish)

Optional: juice of ½ lemon for brightness

Instructions

Cook chicken: Toss chicken with salt, pepper, and smoked paprika. Heat olive oil in a large skillet or Dutch oven. Cook chicken 6–7 minutes until golden and cooked through. Remove and set aside.

Make garlic butter base: Add butter to the same skillet. Once melted, stir in garlic and red pepper flakes. Cook 1–2 minutes until fragrant. Stir in Italian seasoning.

Deglaze & simmer: Pour in chicken broth, scraping browned bits from the pan. Add cream and stir. Bring to a gentle simmer.

Cook tortellini: Add tortellini. Simmer uncovered for 6–8 minutes, stirring occasionally, until pasta is tender and sauce thickens.

Combine: Return chicken to the pot. Stir to coat everything in the sauce. Simmer 2 minutes more.

Finish & serve: Turn off heat. Stir in Parmesan until creamy. Garnish with parsley and lemon juice if using. Serve hot.