One-Pot Spicy Garlic Butter Chicken Tortellini – Creamy, Bold, and Easy Weeknight Comfort

One-pot pasta dishes are a weeknight lifesaver—and this Spicy Garlic Butter Chicken Tortellini might just become your next go-to comfort meal. Juicy bites of seasoned chicken are seared and simmered in a rich garlic butter sauce with a hint of heat, then tossed with cheesy tortellini for the ultimate forkful of flavor. Whether you’re craving something indulgent yet simple, or you’re cooking for a crowd, this dish brings the bold with minimal mess and maximum flavor.

This recipe combines the richness of garlic butter with the satisfying chew of cheese-filled tortellini, made even more exciting with a spicy kick from crushed red pepper. It’s fast, family-friendly, and packed with layers of texture—from creamy sauce to tender chicken and pillowy pasta. Even better? Everything comes together in just one pot, making cleanup a breeze.

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Ingredients Overview

Let’s break down the essential ingredients and why they matter in this flavor-packed dish:

Chicken Breast (or Thighs)

Boneless, skinless chicken breast is lean and cooks quickly. If you prefer richer, juicier meat, chicken thighs are a great option. They’re forgiving and stay tender, even with longer simmering.

Cheese Tortellini

This stuffed pasta adds a creamy, cheesy element to the dish without extra effort. Look for fresh or refrigerated tortellini for best results—they cook fast and hold their shape well in sauces.

Butter

Unsalted butter forms the luxurious base of the garlic sauce. It browns slightly when cooked, creating nutty, savory notes that carry through the whole dish.

Garlic

The backbone of the flavor profile. Use freshly minced garlic—at least 5 cloves—to deliver that bold, aromatic punch. When sautéed in butter, it mellows slightly while still packing deep flavor.

Crushed Red Pepper Flakes

The “spicy” in spicy garlic butter. Start with ½ teaspoon for a gentle heat, or dial it up to a full teaspoon if you like it fiery. This ingredient wakes up the entire dish and balances the richness.

Chicken Broth

Used as the liquid base for cooking the tortellini, it adds depth and umami. Low-sodium broth lets you control the saltiness.

Heavy Cream

Adds a smooth, rich finish to the sauce. It tempers the spice and blends beautifully with the garlic butter to coat every piece of pasta.

Parmesan Cheese

Freshly grated Parmesan brings umami, saltiness, and a final creamy finish when stirred in at the end.

Italian Seasoning + Paprika

A combo of dried herbs and smoky paprika gives the chicken a flavorful crust during searing and adds complexity to the sauce.

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Step-by-Step Instructions

Cooking this dish is straightforward, but layering the flavors properly is key. Here’s how to bring it all together:

1. Season and Sear the Chicken

Cut the chicken into bite-sized pieces and toss with salt, pepper, Italian seasoning, and paprika. Heat a large skillet or Dutch oven over medium-high heat and melt 2 tablespoons of butter. Sear the chicken until golden and cooked through, about 4–5 minutes per side. Remove and set aside.

Tip: Don’t overcrowd the pan—work in batches to get a nice sear.

2. Build the Garlic Butter Base

In the same pot, reduce heat to medium. Add the remaining butter, followed by the minced garlic and red pepper flakes. Sauté until fragrant, about 1 minute. Watch carefully to avoid burning the garlic.

Aroma Check: You’ll smell a warm, slightly spicy scent—that’s when you know it’s ready for the next step.

3. Deglaze and Simmer

Pour in chicken broth to deglaze the pan, scraping up the flavorful brown bits stuck to the bottom. Bring it to a simmer.

Add the tortellini and stir to coat. Cover and cook for 4–6 minutes (or as directed on your tortellini package), until pasta is tender and most of the broth is absorbed.

4. Finish with Cream and Cheese

Lower the heat. Stir in heavy cream and Parmesan cheese until everything melts into a smooth, creamy sauce. Return the cooked chicken to the pot and toss everything together to coat.

Taste and adjust seasoning if needed—sometimes a little more salt or an extra dash of red pepper can lift the whole dish.

5. Serve Hot

Garnish with fresh parsley or more Parmesan if desired, and serve right from the pot. The sauce will thicken slightly as it cools, coating every bite beautifully.

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Tips, Variations, and Substitutions

This recipe is incredibly versatile. Here are some ideas to customize or troubleshoot:

Variations:

• Protein Swap: Try shrimp, Italian sausage, or even leftover rotisserie chicken for a twist.

• Cream-Free Option: Replace cream with whole milk and a cornstarch slurry to reduce richness.

• Extra Veggies: Add spinach, sun-dried tomatoes, or mushrooms after cooking the garlic for more nutrition and flavor.

Dietary Adjustments:

• Dairy-Free: Use olive oil instead of butter and a plant-based cream alternative like oat or cashew cream.

• Low-Carb Option: Swap tortellini with cauliflower florets or zucchini noodles (just reduce broth).

Flavor Boosters:

• Lemon Zest: Add zest at the end to brighten up the richness.

• Smoked Paprika: For deeper, smoky notes in the chicken.

• Chili Oil Drizzle: A finishing touch for spice lovers.

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Serving Ideas & Occasions

This spicy garlic butter chicken tortellini is hearty enough to stand on its own, but you can build a full meal around it if you’d like:

Serve With:

• A crisp green salad with lemon vinaigrette

• Garlic bread or toasted ciabatta

• Roasted vegetables like broccoli or asparagus

Perfect For:

• Weeknight dinners when you want something comforting and fast

• Casual dinner parties—everyone loves cheesy pasta

• Meal prep—it reheats beautifully

• Holiday potlucks—one-pot and easy to transport

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Nutritional & Health Notes

While this dish leans into indulgence with butter, cream, and cheese, it also offers satisfying macros and options for balance:

Protein

Each serving contains a solid amount of protein from both chicken and tortellini. Chicken breast keeps it lean while still filling.

Carbohydrates

The pasta provides energy and satiety. If you’re watching your carbs, reduce the portion size or serve with a salad.

Fats

Butter and cream contribute saturated fat, so portion control is key. That said, fat helps carry flavor and adds to the satisfying texture.

Add Veggies for Balance

Adding spinach, kale, or peas can boost fiber, vitamins, and antioxidants without overwhelming the dish.

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Frequently Asked Questions

1. Can I use frozen tortellini in this recipe?

Yes, frozen tortellini works well. Just increase the simmering time by 2–3 minutes and keep the lid on while cooking. Make sure it’s fully heated through and tender before adding the cream.

2. How spicy is this dish?

It has a moderate kick, thanks to crushed red pepper. Start with ½ teaspoon for a mild heat, and add more to suit your taste. You can also omit it entirely if cooking for kids or spice-sensitive guests.

3. What’s the best pan for making this?

A wide, deep skillet or a Dutch oven works best. You need enough room for the chicken to sear properly and for the tortellini to cook without sticking.

4. Can I make this ahead of time?

Yes! It stores well in the fridge for up to 4 days. The sauce may thicken, so add a splash of broth or cream when reheating to loosen it up.

5. Can I freeze this dish?

Technically yes, but the cream sauce can separate when thawed. For best results, freeze before adding the cream and cheese. Reheat and finish the sauce fresh.

6. What can I use instead of heavy cream?

Half-and-half, whole milk with a bit of flour or cornstarch, or plant-based cream substitutes like coconut cream or cashew cream all work, depending on dietary needs.

7. Can I add vegetables directly to the pot?

Absolutely. Stir in baby spinach, kale, or frozen peas during the last 2–3 minutes of cooking. They’ll wilt and blend into the dish perfectly.

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