When I first started experimenting with creamy pasta recipes, I was chasing that balance between rich comfort and easy weeknight cooking. One evening, I had a small pack of cheese tortellini and a couple of chicken breasts in the fridge nothing fancy, but enough to build something special. I remember standing by the stove, stirring butter and garlic together, and thinking how the aroma alone felt like home. The moment that golden chicken met the silky Parmesan sauce, I knew this would become one of my family’s favorite dinners.
This recipe brings together the best of both worlds: tender, juicy chicken cooked in garlic butter and plump tortellini coated in a luscious Parmesan cream sauce. It’s creamy, cheesy, and full of flavor, yet simple enough to make on a busy night. Whether you’re feeding a hungry family or treating yourself to a cozy dinner, this dish delivers pure satisfaction every single time.
Kitchen Essentials You’ll Need
To make this creamy Garlic Butter Chicken Tortellini, you don’t need a gourmet kitchen just a few reliable tools and quality ingredients that make all the difference.
- Large skillet or sauté pan: This is where all the flavor comes together. Choose one with high sides for easy stirring.
- Medium pot: For cooking the tortellini just until tender.
- Wooden spoon or silicone spatula: Perfect for stirring the sauce without scratching your pan.
- Sharp chef’s knife: To slice the chicken evenly for a quicker, more uniform cook.
- Tongs: Ideal for flipping and removing chicken pieces from the skillet.
- Fresh garlic: Skip the jarred kind; fresh cloves make the sauce aromatic and irresistible.
- Velveeta and Parmesan: The combination creates that signature creamy texture and deep, cheesy richness that makes the dish stand out.
With these few essentials ready, you’re set to create a meal that feels both indulgent and effortless.
Why You’ll Love This Garlic Butter Chicken Tortellini
There’s so much to adore about this recipe, and once you make it, it’s easy to see why it earns a spot in the regular dinner rotation.
- Creamy and comforting: The sauce blends heavy cream, butter, and three types of cheese into something incredibly smooth and satisfying.
- Simple yet impressive: It looks like a restaurant-quality dish but comes together in under 30 minutes.
- Family-approved flavors: Even picky eaters love the cheesy sauce and tender bites of chicken.
- Perfect texture: The tortellini soaks up just enough sauce to stay flavorful without becoming soggy.
- Customizable: Adjust the Cajun seasoning for your preferred spice level or swap the protein to fit your taste.
- Minimal cleanup: You’ll only need one pot and one skillet, making it perfect for busy evenings.
Every bite brings together buttery garlic, savory chicken, and a cheesy cream sauce that clings beautifully to each tortellini. It’s the kind of dish that disappears quickly, with everyone hoping for seconds.
The Ingredients
- 2 medium boneless, skinless chicken breasts (about ¾ lb), cut into bite-size pieces
- 9 oz cheese tortellini (fresh or refrigerated)
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1½ tsp Cajun seasoning
- Salt and black pepper, to taste
- ¾ cup heavy cream
- ½ cup chicken broth
- 4 oz Velveeta cheese, cubed
- ½ cup shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- 2 oz cream cheese, softened
- ½ tsp Italian seasoning
- 1 tbsp chopped parsley (for garnish)
Step-by-Step Instructions
Step 1: Bring a pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until tender but not overdone. Drain and set aside.
Step 2: Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. Season the chicken pieces with Cajun seasoning, salt, and pepper. Once the butter melts and starts to sizzle, add the chicken and cook for 6 to 7 minutes, stirring occasionally, until the edges are golden brown and the inside is fully cooked. Remove the chicken from the pan and set it aside on a plate.
Step 3: In the same skillet, melt the remaining butter. Add minced garlic and cook for about 30 seconds, stirring constantly, until fragrant. This step builds the base of your sauce, so keep an eye on the garlic; you want it lightly golden, not burnt.
Step 4: Pour in the chicken broth and heavy cream, scraping up any bits stuck to the bottom of the skillet. These browned bits add incredible flavor. Stir gently and reduce the heat to medium.
Step 5: Add the Velveeta and cream cheese cubes to the mixture, stirring slowly until they melt completely. Then add the shredded mozzarella and Parmesan cheese a handful at a time. Continue stirring until the sauce becomes thick, creamy, and glossy.
Step 6: Sprinkle in Italian seasoning, then add the cooked tortellini. Toss everything together gently to coat each piece in the sauce. Let it simmer for 1 to 2 minutes to soak up all the flavors.
Step 7: Return the chicken to the skillet, stirring carefully so everything combines without breaking the tortellini. Taste and adjust the seasoning as needed.
Step 8: Garnish with fresh parsley and serve immediately while hot and creamy.
Fun Variations You Can Try
When I make this dish for my family, I love switching things up depending on what’s in the fridge or what kind of week we’re having. This recipe is flexible enough that you can make little tweaks and still end up with something creamy and comforting every time. Here are a few of my favorite ways to change it up:
- Turn up the spice: If your family enjoys a bit of heat, toss in some crushed red pepper flakes or a little extra Cajun seasoning. It adds a fun kick that blends beautifully with the cheesy sauce.
- Keep it mild and cozy: For a gentler flavor, scale back on the Cajun seasoning and add a sprinkle of garlic powder instead. It keeps the dish flavorful but family-friendly for younger eaters.
- Switch the protein: Shrimp, sliced smoked sausage, or even leftover rotisserie chicken work perfectly here. They all soak up the sauce in their own way, making the meal feel brand-new.
- Lighten it up: Swap the heavy cream for half-and-half, or use olive oil instead of butter if you’re keeping things a bit lighter. The flavor stays rich, but it feels just a touch fresher.
- Add vegetables: Stir in a handful of baby spinach, sun-dried tomatoes, or sautéed mushrooms near the end for a pop of color and extra texture.
- Add a little crunch: Top your finished dish with toasted breadcrumbs or crispy bacon bits before serving. It gives that lovely contrast to the creamy sauce.
No matter how you make it, this recipe always delivers. It’s one of those forgiving, go-to meals that never fails perfect for busy moms who still want dinner to feel special without extra fuss.
How I Love to Serve It
When I set this dish on the table, I like to make it feel like a complete meal with simple sides that complement the creamy sauce.
- Garlic bread or warm dinner rolls: They’re perfect for soaking up that buttery sauce left on the plate.
- A crisp green salad: Something with lettuce, cucumber, and a light dressing balances the richness nicely.
- Roasted vegetables: Broccoli, carrots, or asparagus roasted with olive oil and a pinch of salt go perfectly with the flavors.
For presentation, I always plate the tortellini first, then lay the golden chicken slices on the side so the sauce runs slightly between them. It looks beautiful, smells incredible, and feels like something straight out of a cozy family cookbook the kind of meal that gathers everyone around the table before you even call them.
Helpful Tips from My Kitchen
- Use fresh tortellini when possible: It cooks faster and has a softer, more delicate texture that holds the sauce beautifully.
- Don’t skip the browning step: Those golden bits at the bottom of the pan add rich flavor to your sauce once you deglaze with broth and cream.
- Add cheese gradually: Stir each handful in completely before adding more to prevent the sauce from turning grainy.
- Adjust the thickness: If your sauce gets too thick, add a splash of chicken broth or pasta water to loosen it up.
- Taste before serving: The Cajun seasoning already contains salt, so add extra only if needed.
- Reheat gently: Warm leftovers on low heat with a splash of cream to keep the sauce creamy.
These little touches make all the difference, turning an already great dish into a truly unforgettable one.
Important Cooking Reminders
- Always let the chicken rest for a few minutes before slicing so it stays juicy.
- Use room-temperature cream cheese to blend smoothly without lumps.
- If your sauce looks too thin at first, give it a few minutes to simmer, and it will thicken naturally as the cheeses melt together.
- Avoid overcooking the tortellini; it should be tender but not falling apart.
- Use freshly grated Parmesan instead of pre-shredded; it melts better and enhances the sauce’s rich flavor.
- Keep the heat medium to low once you add the dairy; too much heat can cause the sauce to separate.
- Store leftovers in an airtight container for up to three days, but the texture is best enjoyed fresh.
These reminders ensure your dish turns out creamy, balanced, and picture-perfect every time.
Nutritional Information (Estimated)
- Calories: ~760 per serving
- Protein: 42g
- Fat: 48g
- Carbohydrates: 38g
- Sodium: 810mg
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings
Common Questions You Might Have
1. Can I make this dish ahead of time?
Yes, you can cook the chicken and prepare the sauce a few hours ahead. Just store them separately, then warm gently and combine before serving. If it thickens too much, stir in a splash of cream or milk to loosen it.
2. Can I use dried tortellini instead of fresh?
Absolutely. Just adjust the cooking time according to the package instructions. Fresh or refrigerated tortellini cooks faster and gives a softer bite, but dried versions work well too.
3. What if I don’t have Velveeta?
You can replace it with extra mozzarella or mild cheddar, but the sauce may be slightly less silky. Velveeta helps create that perfectly creamy texture that clings to the pasta.
4. Can I make this without Cajun seasoning?
Of course. Swap it for a mix of paprika, garlic powder, onion powder, and a pinch of chili flakes for gentle warmth without spice.
Conclusion
Garlic Butter Chicken Tortellini in Parmesan Cream Sauce is one of those meals that feels comforting yet special every single time. It’s rich but not overwhelming, flavorful but easy to make, and perfect for days when you crave something cozy without spending hours in the kitchen. Every bite is layered with buttery garlic, tender chicken, and that irresistibly creamy sauce that wraps around each tortellini like a dream.
What I love most about this recipe is how approachable it is. You don’t need fancy ingredients or complicated steps, just a few staples and a little love in the pan. It’s a dish that makes any dinner feel warm, inviting, and full of satisfaction. Whether it’s a quiet evening meal or a comforting weekend treat, this creamy tortellini always brings smiles to the table. Serve it fresh, savor slowly, and enjoy that last spoonful of sauce; it’s worth it every time.
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Garlic Butter Chicken Tortellini in Parmesan Cream Sauce
- Total Time: 30 minutes
- Yield: 3 1x
Ingredients
The Ingredients
- 2 medium boneless, skinless chicken breasts (about ¾ lb), cut into bite-size pieces
- 9 oz cheese tortellini (fresh or refrigerated)
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1½ tsp Cajun seasoning
- Salt and black pepper, to taste
- ¾ cup heavy cream
- ½ cup chicken broth
- 4 oz Velveeta cheese, cubed
- ½ cup shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- 2 oz cream cheese, softened
- ½ tsp Italian seasoning
- 1 tbsp chopped parsley (for garnish)
Instructions
Step 1: Bring a pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until tender but not overdone. Drain and set aside.
Step 2: Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. Season the chicken pieces with Cajun seasoning, salt, and pepper. Once the butter melts and starts to sizzle, add the chicken and cook for 6 to 7 minutes, stirring occasionally, until the edges are golden brown and the inside is fully cooked. Remove the chicken from the pan and set it aside on a plate.
Step 3: In the same skillet, melt the remaining butter. Add minced garlic and cook for about 30 seconds, stirring constantly, until fragrant. This step builds the base of your sauce, so keep an eye on the garlic; you want it lightly golden, not burnt.
Step 4: Pour in the chicken broth and heavy cream, scraping up any bits stuck to the bottom of the skillet. These browned bits add incredible flavor. Stir gently and reduce the heat to medium.
Step 5: Add the Velveeta and cream cheese cubes to the mixture, stirring slowly until they melt completely. Then add the shredded mozzarella and Parmesan cheese a handful at a time. Continue stirring until the sauce becomes thick, creamy, and glossy.
Step 6: Sprinkle in Italian seasoning, then add the cooked tortellini. Toss everything together gently to coat each piece in the sauce. Let it simmer for 1 to 2 minutes to soak up all the flavors.
Step 7: Return the chicken to the skillet, stirring carefully so everything combines without breaking the tortellini. Taste and adjust the seasoning as needed.
Step 8: Garnish with fresh parsley and serve immediately while hot and creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 760
- Sodium: 810
- Carbohydrates: 38
- Protein: 42