Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between indulgent and easy. It’s rich, creamy, and packed with flavor, yet takes just 30 minutes from start to finish. The combination of garlic, butter, and Parmesan never fails to win me over, and the red pepper flakes give it that subtle heat I crave. Since it’s all cooked in one pot, I get all the flavor without the hassle of washing multiple dishes. Whether I’m cooking for family or friends, this dish always feels like a restaurant-quality meal I can make any night of the week.

Ingredients

(Note: All ingredient amounts are listed 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 tbsp butter
▢ 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
▢ Salt and black pepper to taste

Directions

Sauté the Chicken

I season the chicken with salt and pepper, then melt the butter in a large pot over medium-high heat. I add the chicken pieces and cook until they’re browned and cooked through, about 6–8 minutes. Once done, I remove the chicken from the pot and set it aside.

Make the Garlic Butter Sauce

Using the same pot, I melt a bit more butter and add the minced garlic, cooking for about 30 seconds until fragrant. I then stir in the crushed red pepper flakes to release their flavor into the butter.

Build the Sauce

Next, I pour in the chicken broth, scraping up the browned bits from the bottom of the pot for extra flavor. I stir in the heavy cream and bring the mixture to a gentle simmer.

Cook the Tortellini

I add the fresh tortellini directly to the simmering sauce and cook for 4–6 minutes, stirring occasionally, until the pasta is tender and heated through.

Combine and Finish

Once the tortellini is cooked, I return the chicken to the pot and stir in the grated Parmesan cheese until it melts into the sauce. I let everything cook together for another 2–3 minutes so the flavors blend beautifully. Finally, I stir in the fresh basil or parsley and adjust seasoning with more salt, pepper, or red pepper flakes if needed.

Servings and Timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I swap the chicken for shrimp for a lighter seafood version—it cooks fast and tastes amazing in the creamy garlic butter sauce.
For extra vegetables, I toss in baby spinach, cherry tomatoes, or sautéed mushrooms.
If I want more spice, I increase the crushed red pepper flakes or add a dash of cayenne.
For a lighter version, I use half-and-half instead of heavy cream and reduce the butter slightly.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I add a splash of chicken broth or cream to loosen the sauce, then warm it over low heat on the stove or in the microwave. I don’t recommend freezing this dish because the cream sauce and pasta can separate after thawing.

FAQs

Can I use frozen tortellini instead of fresh?

Yes, I can use frozen tortellini—just add a few extra minutes to the cooking time until they’re fully tender.

What’s the best chicken to use?

I like using boneless, skinless chicken thighs for extra juiciness, but chicken breasts work just as well for a leaner option.

Can I make this dish less spicy?

Absolutely. I simply reduce or omit the red pepper flakes for a milder version without losing any flavor.

Can I add vegetables to the dish?

Yes, I often add spinach, broccoli, or sun-dried tomatoes for color and added nutrition.

What type of Parmesan works best?

Freshly grated Parmesan melts beautifully and gives the sauce the best texture and flavor. Pre-grated versions may make the sauce grainy.

How do I prevent the sauce from curdling?

I keep the heat moderate and avoid boiling the cream. Gentle simmering ensures a smooth, creamy sauce.

Can I use milk instead of heavy cream?

I can, but the sauce will be thinner. To thicken it, I might stir in a tablespoon of cream cheese or a cornstarch slurry.

What if I don’t have fresh herbs?

Dried basil or parsley works fine—just use about one-third of the amount called for in fresh.

Can I make it ahead of time?

It’s best enjoyed fresh, but I sometimes cook the chicken and sauce ahead, then add the tortellini just before serving to keep it perfectly al dente.

How can I make this vegetarian?

I skip the chicken and use vegetable broth instead of chicken broth. Adding sautéed mushrooms or roasted peppers makes it just as hearty.

Conclusion

I love making this One-Pot Spicy Garlic Butter Chicken Tortellini because it’s quick, creamy, and bursting with bold, garlicky flavor. The combination of tender chicken, cheesy tortellini, and spicy butter sauce feels like comfort food at its best—all made in one pot. Whether I’m cooking for a busy weeknight or an easy dinner with friends, this dish always delivers a rich, satisfying meal that everyone enjoys.