If you are anything like me, weeknights demand comfort food that magically appears on the table in about thirty minutes. I’ve spent years in professional kitchens, and even now, as a chef and food photographer, I obsess over making those quick meals taste like they simmered all day. That’s why I’m thrilled to share this absolute winner: Creamy Garlic Chicken Tortellini. Forget boiling pasta in a separate pot; this stovetop recipe does the magic trick of cooking the uncooked cheese tortellini right in the ridiculously flavorful sauce!
Seriously, the sauce is rich, deeply garlicky, and coats every little pocket of that pasta perfectly. It’s the ultimate easy pasta hack for when you need something cozy but don’t have the energy for a complicated recipe. This method ensures maximum flavor transfer, which is exactly what I look for in those truly lazy dinners. You just dump it, you let it simmer, and boom—dinner is served. Trust me, this one is going straight into your weekly rotation. If you love incredible comfort pasta like this, you have to check out my Philly Cheesesteak Pasta too!
Why This Creamy Garlic Chicken Tortellini Recipe Works (Stovetop Method)
Honestly, what’s not to love when you get a deeply satisfying, creamy meal on the table in just half an hour? That’s the beauty of this stovetop method. It feels like a one-pot wonder, which is perfect for those nights when you’re leaning hard into those lazy dinners. My whole philosophy when developing these quick recipes is never to sacrifice flavor for speed.
We achieve incredible richness by cooking the pasta directly in the sauce. The starch from the tortellini naturally thickens the broth, giving you that luxurious texture without needing a complicated separate thickening step. We’re aiming for pure, balanced flavor here, and we nail it in 30 minutes flat. If you need more quick pasta ideas, check out my Quick Broccoli Pasta!
Prep Time, Cook Time, and Yield for Creamy Garlic Chicken Tortellini
Let’s talk timing, because this is where this recipe shines! You only need about 10 minutes to get everything prepped and ready to go on the stove. The actual cooking time is only 20 minutes, which means you can go from zero to delicious in just 30 minutes total. This recipe happily yields about 4 generous servings, so it’s great for a standard family dinner.
Essential Ingredients for Perfect Creamy Garlic Chicken Tortellini
You won’t believe how few ingredients you need to build such a deep, garlicky flavor profile in this creamy garlic chicken tortellini. The secret weapon here, which I always underline twice on my own recipe card, is using the uncooked tortellini directly in the liquid. It releases just the right amount of starch to create the perfect sauce consistency as it cooks. It’s brilliant, really, and cuts down on so much cleanup!
We are using simple pantry workhorses here—butter, garlic, broth, cream—but the ratio is what makes it sing. You absolutely have to make sure your chicken broth is good quality, as it forms the backbone of this dish. If you’re looking for other flavor combinations using these pantry bases, you should absolutely check out my recipe for Garlic Parmesan Chicken Meatloaves!
Ingredient Notes and Substitutions for Creamy Garlic Chicken Tortellini
Let’s talk shortcuts and swaps because I know everyone’s pantry looks a little different. The recipe calls for store-bought cheese tortellini, which is great, but honestly, if you have spinach or mushroom tortellini on hand, throw those in! They’ll taste just as amazing in this rich sauce.
When it comes to the cream, I usually reach for heavy cream because it gives the best richness, but if you’re watching fat intake, you can definitely swap in half-and-half. Just know you might need to simmer it a tiny bit longer without the lid at the end to let it reduce slightly. And please, taste your broth before you dump in salt! Some broths are practically swimming in sodium, and you don’t want to regret adding more salt later.
Step-by-Step Instructions for Stovetop Creamy Garlic Chicken Tortellini
Okay, buckle up, because this is where the magic happens! You are going to look at your skillet and think, “There is no way this turns into a restaurant-worthy creamy garlic chicken tortellini so fast.” But trust me, the stovetop method is shockingly efficient. We are going to build flavor layer by layer, and you don’t even have to boil water separately. If you want more amazing one-pan pasta inspiration, you absolutely have to try my Parmesan Garlic Noodles!
Building the Creamy Sauce Base for Creamy Garlic Chicken Tortellini
First thing’s first: melt your butter in a good large, deep skillet over medium heat. Once it’s happy, toss in your minced garlic. Garlic burns so fast, so keep an eye on it—one minute until it smells amazing is all you need. Now, here is a critical Chef Ethan tip: take the skillet *off* the heat before you add the flour. Whisk that tablespoon of flour right in until there are absolutely zero lumps—we are making a tiny roux here!
Put the skillet back on medium-low heat. Now, start whisking! You have to whisk constantly as you pour in the chicken broth until the sauce looks completely smooth. Once that’s incorporated, whisk in your cream, the garlic powder, pepper, and a little salt. Remember what I said about tasting later? Don’t over-salt yet!
Cooking the Tortellini and Finishing the Creamy Garlic Chicken Tortellini
Time for the star! Add that entire package of *uncooked* cheese tortellini right into your sauce. Bring this whole mixture up to a nice boil, then immediately knock the heat down to a steady simmer. You have to cover it up now, but don’t walk away completely! Give it a stir every few minutes because those little guys like to stick to the bottom.
You need to check them halfway through the package’s suggested cook time. If it looks like it’s reducing too fast and getting thick too early (which happens if your broth was a bit low), splash in a little extra broth just to keep things swimming. Once the tortellini is almost tender, take the lid off, stir in that spoonful of cream cheese and the Parmesan. Stir until everything melts into the silky dream sauce you wanted. Adjust seasoning, serve immediately, and enjoy the best lazy dinner ever!
Tips for Success When Making Creamy Garlic Chicken Tortellini
Since this creamy garlic chicken tortellini comes together so fast, you really need to nail those small details while you’re cooking. It’s all about tasting as you go, which is what separates a good dinner from a truly great one. Don’t ever trust the salt measurements blindly; honestly, every broth brand is different, and Parmesan cheese can swing wildly on the salty scale!
My number one piece of advice is to taste that sauce right before you add the final cheeses. If it needs salt, add a pinch. If it looks too loose for your liking while the tortellini is still cooking, just pop that lid off and let it simmer for a few minutes. That liquid evaporates fast!
Now, what if disaster strikes and the sauce turns into a brick while you weren’t looking? Don’t panic! Just stir in a splash more chicken broth or a dollop of cream. Simmer for just a minute, and it will loosen right back up into that beautiful, silky sauce you’re dreaming of. If you happen to have leftovers and they are too thick the next day, just thin them out with a splash of milk or broth when reheating. For more comforting creamy soups, check out my Creamy Parmesan Italian Sausage Soup; it uses a similar technique for richness!
Storage and Reheating Instructions for Leftover Creamy Garlic Chicken Tortellini
Man, I hope you made extra, because this creamy garlic chicken tortellini is even good the next day! Leftovers are super easy to handle, but you do have to know one little secret about pasta sitting in sauce overnight: it keeps drinking all that glorious liquid!
When you store it, make sure you put it in a really airtight container. I usually grab the glass ones so I can see exactly what’s what in the fridge. Keep it chilled, and it should be good for about three or four days. It’s fantastic proof that not every great meal has to be a dump and go crockpot dinner; sometimes stovetop magic tastes better the next day, too!
Now, for reheating—and this is crucial—it’s probably going to look like a thick, wonderful brick when you pull it out. That’s totally normal! The tortellini sucked up all that beautiful sauce while it rested. Don’t just microwave it dry! You have to thin it out first. I usually grab some extra chicken broth, maybe a splash of cream, and stir that right into the dish before it ever hits the microwave or the stovetop.
I personally prefer reheating it low and slow on the stove. Pour your needed liquid in, put it over medium-low heat, and stir frequently until it warms all the way through. It just brings that sauce right back into silky heaven. If you can’t finish it all, it freezes okay too, but I always suggest adding way more liquid than you think you need when you thaw it out. Speaking of tasty leftovers, if you’re ever looking for something completely different, my Chicken Cheese Balls Recipe is an unexpected winner!
Serving Suggestions to Complement Your Creamy Garlic Chicken Tortellini
Wow, this creamy garlic chicken tortellini is so rich and comforting because of all that cheese and cream, right? That means when we think about what to serve alongside it, we need things that cut through that richness a little bit and give our palate a nice break. We aren’t looking for heavy sides here; we need freshness!
The perfect balance is always achieved by pairing rich pasta with something bright and acidic. Trust me on this; it makes the whole meal feel satisfying without being too heavy. If you’ve got loads of this pasta left, you might want a lighter side dish, too. Have you ever tried my Maple Glazed Brussels Sprouts with Pecans? They offer a little sweetness and crunch that surprisingly marries well with cheesy pasta!
Here are a few of my favorite ways to round out this meal:
- Simple Green Salad: This is my go-to. Use crisp, slightly bitter greens like arugula or mixed greens. Dress it super simply with good olive oil, fresh lemon juice, a tiny bit of Dijon mustard, salt, and pepper. The lemon cuts right through the garlic and cream!
- Steamed or Roasted Asparagus: Asparagus has a lovely, slightly earthy taste that holds up well against Parmesan. A quick steam followed by a squeeze of fresh lemon is perfect. You want that bright snap of green!
- Garlic Green Beans: If you want something warm, toss some sautéed green beans with just a tiny bit of the reserved sauce, or keep them simple with just a touch of lemon zest and butter. Just don’t oversauce them; let the pasta be the star.
These sides take almost no time to whip up, which keeps us perfectly aligned with our goal of having an amazing dinner ready without any fuss!
Frequently Asked Questions About Creamy Garlic Chicken Tortellini
I know you might have a few questions bubbling up after seeing how simple this creamy garlic chicken tortellini is. It’s funny how often people ask about adapting recipes, especially when they see how quickly this comes together on the stovetop. We want this to fit *your* life, whether that means swapping chicken for veggies or using a different cooking method!
Can I make this Creamy Garlic Chicken Tortellini in an Instant Pot or Slow Cooker?
That’s a great question, especially since everyone loves those ‘Dump And Go Crockpot Dinners’ for busy days! While this specific recipe is designed for the stovetop to control the simmering time for the uncooked pasta, you absolutely could adapt it. If you’re using an Instant Pot, you can definitely use the Sauté function to brown your garlic and build the roux before switching to pressure cooking. Keep the liquid ratio the same, but you have to watch the cook time carefully so the tortellini doesn’t turn to mush.
For slow cook recipes, it’s a little trickier since the tortellini needs to cook in liquid without evaporating too much moisture. If you go that route, I always recommend using pre-cooked chicken and adding the tortellini right at the end, maybe for the last 30 minutes on high, otherwise, you’re looking at a different style of slow cooker tortellini soup rather than this creamy dish. For now, stick to the stove if you want this exact texture!
How can I make this a Healthier Dinner Recipe?
It’s super easy to turn a creamy dish into a healthier dinner recipe without losing the satisfaction! We rely on cream cheese and heavy cream here, so simple swaps make a big impact. For the cream, try substituting half-and-half; it lowers the fat content significantly. You can also use light cream cheese instead of the full-fat version when you stir it in at the end. And since the broth’s salt level is a moving target, using low-sodium chicken broth is always a smart move for any healthy crockpot meals. Portion control is key, but making smarter swaps helps a ton!
What kind of chicken should I use for Creamy Garlic Chicken Tortellini?
That’s the million-dollar question! Notice how this specific sauce base doesn’t call for raw chicken? That’s because we want the pasta to cook perfectly in the sauce without having to worry about raw meat safety times. To make this your full Creamy Garlic Chicken Tortellini meal, you should definitely add pre-cooked meat at the very end.
I highly suggest grabbing a rotisserie chicken—it’s the ultimate lazy dinner hack! Shred about 1.5 cups of that cooked chicken and toss it in right around step 11, when you add the Parmesan and cream cheese. Let it heat through for a minute or two, and you’ve got a complete, protein-packed meal ready to go. You can find more great ideas for using up cooked chicken in my Chicken and Dumplings recipe!
Nutritional Estimates for Creamy Garlic Chicken Tortellini
I always get asked about the health factor when I share a rich, creamy dish like this, and that’s fair enough! It’s good to know what you’re working with, especially when we are relying on butter, cream, and cheese to make this creamy garlic chicken tortellini so comforting. Keep in mind that these numbers are just good estimates based on the ingredients listed, so they can wiggle a bit depending on the specific brand of Parmesan or the exact fat content of your cream!
To make this comparison easier, I’ve broken down the estimates for one serving size (we aimed for 4 servings total):
- Calories: Around 550 per serving
- Total Fat: Roughly 30 grams
- Saturated Fat: About 15 grams
- Carbohydrates: Approximately 50 grams
- Protein: A solid 25 grams!
See? That protein count is great, making this satisfying enough to feel like a real meal. If you’re looking for lighter options that still bring great flavor, you should definitely check out my recipe for the Healthy Tuna Melt Wrap. That one is packed with nutrition without the heavy cream!
Just remember, these figures don’t account for any extra chicken you might add or any side dishes you pair with the pasta. It’s just for the tortellini and sauce base. If you make substitutions—say, using low-fat cream—definitely recalculate, but these numbers give you a fantastic starting point for this amazing stovetop tortellini dish!
Share Your Thoughts on This Creamy Garlic Chicken Tortellini
Okay, you fantastic home cooks, that’s it! You now have the complete blueprint for making what might be the fastest, most reassuringly creamy garlic chicken tortellini ever invented. Seriously, I hope you’re already pulling out your skillet because this dish is pure comfort in under thirty minutes. I use it all the time when I need a quick win on a busy night.
Now, I absolutely need to hear from you! Did you try it? Did you add a pinch more Parmesan than R-E-C-O-M-M-E-N-D-E-D? Did you try that swap to half-and-half, or did you sneak in some leftover rotisserie chicken? Don’t be shy! Please drop a rating—five stars if it rocked your world—and tell me about your experience in the comments below. Sharing what works for your kitchen helps everyone else out!
I’m Ethan Miller, and in my world here at Sena Recipes, my passion is taking simple concepts and turning them into something unforgettable, both in taste and visually. Whether it’s nailing the perfect pan sauce or creating balanced flavors in a 30-minute meal, I want to bring that artistry right to your dinner table. If you enjoyed seeing how simple ingredients can create something spectacular, you can learn more about my journey and check out other recipes I’ve developed by visiting my author page here: Visit Ethan Miller’s Profile. Happy cooking, everyone!
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Creamy Garlic Chicken Tortellini
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Make this simple, creamy garlic chicken tortellini on the stovetop. This recipe uses uncooked tortellini cooked directly in the sauce.
Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 tablespoon flour
- 3 cups chicken broth or more as needed
- ½ cup cream
- ¼ teaspoon garlic powder
- salt to taste
- ¼ teaspoon ground black pepper
- 1 (20-oz) package cheese tortellini uncooked
- ⅓ cup grated parmesan cheese or more to taste
- 1 tablespoon cream cheese
Instructions
- Melt 2 tablespoons unsalted butter in a large, deep skillet over medium heat.
- Add 2 cloves minced garlic and cook until fragrant, about 1 minute.
- Take the skillet off the heat and whisk in 1 tablespoon flour until no lumps remain.
- Return the skillet to medium-low heat.
- Whisking constantly, add 3 cups chicken broth and keep whisking until the sauce is smooth.
- Whisk in ½ cup cream, ¼ teaspoon garlic powder, salt to taste, and ¼ teaspoon ground black pepper.
- Add 1 (20-oz) package uncooked cheese tortellini to the sauce in the skillet.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover with a lid and cook until the tortellini is almost done, stirring occasionally. Check the tortellini after half of the package cooking time. Add more broth if needed.
- Once the tortellini is almost done, remove the lid.
- Add ⅓ cup grated parmesan cheese and 1 tablespoon cream cheese, stir until the sauce is smooth.
- Adjust seasoning and consistency to your taste. Add more cream or broth if the sauce is too thick, and simmer a few additional minutes without a lid. Add more cheese if the sauce is too thin.
- Serve immediately.
Notes
- Taste the sauce before adding salt, as broth and cheese salt levels vary.
- If the sauce is too thick at the end, add more cream or broth and simmer uncovered.
- If the sauce is too thin at the end, add more cheese.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 600
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 50
- Fiber: 3
- Protein: 25
- Cholesterol: 80
Keywords: Creamy Garlic Chicken Tortellini, stovetop tortellini, easy pasta, cheese tortellini recipe, quick dinner