SPICY GARLIC CHICKEN TORTELLINI

I remember the first time I attempted a “one-pot” meal. It was a complete disaster! Everything was either undercooked or a mushy mess. But, oh, how things have changed! Now, I absolutely adore the simplicity and flavor explosion of dishes like this, and I’m so excited to share my take on this comforting dish with you. Today, I’m sharing all my secrets for the most amazing One-Pot Spicy Garlic Butter Chicken Tortellini – Irresistible! you’ll ever make!

One-Pot Spicy Garlic Butter Chicken Tortellini: Your New Weeknight Hero

Okay, friend, let’s be real. Weeknights are chaotic. Between work, kids, errands, and just generally trying to keep everything afloat, the last thing you want to do is spend hours slaving away in the kitchen. That’s where this recipe swoops in to save the day! One-pot meals are a lifesaver, and this Spicy Garlic Butter Chicken Tortellini is not only easy to make but also bursting with flavor. It’s seriously irresistible!

Why You’ll LOVE This Recipe

• One-Pot Wonder: Minimal cleanup! Need I say more?
• Flavor Fiesta: Garlic, butter, spice, and creamy cheese – a match made in heaven!
• Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights.
• Customizable: Easily adaptable to your taste and dietary needs. Want it milder? No problem. Need it gluten-free? We can do that!
• Family-Friendly: Even the pickiest eaters will gobble this up (trust me, I’ve tested it!).

Let’s Gather Our Ingredients

Before we dive into the cooking process, let’s make sure we have everything we need. Don’t worry; the ingredient list is pretty straightforward. And remember, substitutions are totally welcome! This is *your* kitchen, after all!

• Chicken: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces.
• Tortellini: 20 ounces fresh or refrigerated cheese tortellini (or your favorite filling!). I usually opt for the four-cheese kind – so creamy!
• Butter: 4 tablespoons unsalted butter (because everything’s better with butter!).
• Garlic: 6 cloves garlic, minced (or more, if you’re a garlic lover like me!).
• Onion: 1 medium yellow onion, diced.
• Chicken Broth: 4 cups low-sodium chicken broth.
• Heavy Cream: 1/2 cup heavy cream (for extra richness!).
• Parmesan Cheese: 1/2 cup grated Parmesan cheese (plus more for serving!).
• Red Pepper Flakes: 1/2 teaspoon red pepper flakes (adjust to your spice preference!).
• Italian Seasoning: 1 teaspoon Italian seasoning.
• Salt and Pepper: To taste.
• Fresh Parsley: Chopped, for garnish (optional, but adds a pop of freshness!).
• Olive Oil: 1 tablespoon.

Ingredient Swaps & Suggestions

Don’t be afraid to get creative! Here are a few ideas to customize this recipe:

• Chicken: Substitute with Italian sausage, shrimp, or even leftover rotisserie chicken.
• Tortellini: Use spinach tortellini or a different type of filled pasta.
• Vegetables: Add other veggies like bell peppers, mushrooms, spinach, or zucchini.
• Spice Level: Adjust the amount of red pepper flakes to your liking. You can also add a dash of cayenne pepper for extra heat.
• Dairy-Free: Use dairy-free butter, cream, and Parmesan cheese alternatives.

Let’s Get Cooking! Step-by-Step Instructions

Alright, let’s get down to business! Follow these simple steps, and you’ll have a delicious and satisfying meal on the table in no time.

1. Sauté the Chicken: Heat the olive oil and 2 tablespoons of butter in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove the chicken from the pot and set aside.
2. Sauté Aromatics: Add the remaining 2 tablespoons of butter to the pot. Add the onion and cook until softened, about 3-5 minutes. Add the garlic and red pepper flakes and cook for another minute until fragrant. Oh, that aroma!
3. Add Broth and Seasoning: Pour in the chicken broth and stir in the Italian seasoning. Bring to a boil.
4. Cook the Tortellini: Add the tortellini to the pot and cook according to package directions, usually about 3-5 minutes. Be careful not to overcook them! You want them to be tender but still have a little bite.
5. Add Chicken and Cream: Return the cooked chicken to the pot. Stir in the heavy cream and Parmesan cheese. Simmer for a few minutes, until the sauce has thickened slightly.
6. Taste and Adjust: Taste and adjust the seasoning with salt and pepper as needed. Don’t be shy! This is your chance to make it perfect.
7. Garnish and Serve: Garnish with fresh parsley and extra Parmesan cheese. Serve immediately and enjoy!

Pro Tips for Perfect Tortellini

• Don’t Overcook the Tortellini: Overcooked tortellini will become mushy and lose their shape. Keep a close eye on them and cook them just until they’re tender.
• Use Fresh or Refrigerated Tortellini: I highly recommend using fresh or refrigerated tortellini for the best texture and flavor.
• Adjust the Spice Level: If you’re not a fan of spice, reduce the amount of red pepper flakes or omit them altogether. You can always add a pinch of cayenne pepper later if you want to kick it up a notch.
• Thicken the Sauce: If the sauce is too thin, you can simmer it for a few more minutes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
• Don’t Be Afraid to Experiment: This recipe is a blank canvas! Feel free to add your favorite vegetables, herbs, or spices.

Serving Suggestions & Pairings

This Spicy Garlic Butter Chicken Tortellini is a complete meal on its own, but here are a few ideas to make it even more special:

• Side Salad: Serve with a simple green salad or a Caesar salad for a refreshing contrast.
• Garlic Bread: Because who can resist garlic bread? It’s perfect for soaking up all that delicious sauce.
• Roasted Vegetables: Roasted broccoli, asparagus, or Brussels sprouts would be a great addition.
• Wine Pairing: A crisp white wine like Pinot Grigio or Sauvignon Blanc would pair nicely with this dish.

Speaking of delicious chicken recipes, have you ever tried BUTTER CHICKEN? It’s another one of my absolute favorites, and it’s surprisingly easy to make at home. Or, if you are looking for another great pasta dish, then you have to try my HONEY PEPPER CHICKEN PASTA!

And for those nights when you want something super easy and hands-off, my SLOW COOKER LEMON CHICKEN is a total winner. The chicken comes out so tender and flavorful, and it’s perfect for meal prepping.

If you’re in the mood for something with a bit of a kick, the Bang Bang Chicken Bowl is a flavour explosion that you will love, or for another spicy pasta dish, try my Spicy Chicken Rigatoni. Finally, for the perfect family comfort food, you can’t go wrong with Creamy Chicken and Rice Casserole.

Storing and Reheating Leftovers

If you happen to have any leftovers (which is rare in my house!), here’s how to store and reheat them:

• Storage: Store the leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the microwave or in a pot on the stovetop over medium heat. Add a splash of chicken broth or water if needed to prevent the pasta from drying out.

Can I Freeze This Recipe?

While you *can* freeze this recipe, I don’t recommend it. The tortellini can become mushy and the sauce can separate upon thawing. However, if you’re determined to freeze it, make sure to cool it completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator and reheat as directed above.

Troubleshooting Tips

Sometimes things don’t go exactly as planned in the kitchen. Here are a few common issues and how to fix them:

• Sauce is Too Thin: Simmer the sauce for a few more minutes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
• Sauce is Too Thick: Add a splash of chicken broth or water to thin it out.
• Tortellini is Overcooked: Unfortunately, there’s not much you can do to fix overcooked tortellini. Just try to be more careful next time!
• Chicken is Dry: Make sure to cook the chicken until it’s just cooked through. Overcooking will make it dry and tough.

Variations to Try

Once you’ve mastered the basic recipe, feel free to experiment with different variations. Here are a few ideas to get you started:

• Creamy Pesto Chicken Tortellini: Add 1/4 cup of pesto to the sauce for a burst of flavor.
• Sun-Dried Tomato Chicken Tortellini: Add 1/2 cup of sun-dried tomatoes (oil-packed, drained) to the sauce.
• Mushroom and Spinach Chicken Tortellini: Add 1 cup of sliced mushrooms and 1 cup of spinach to the pot along with the tortellini.
• Spicy Chorizo Tortellini: Substitute the chicken with cooked chorizo sausage for a spicy twist.

Final Thoughts: You Got This!

So, there you have it – my ultimate recipe for One-Pot Spicy Garlic Butter Chicken Tortellini! I know it might seem a little daunting at first, but trust me, it’s easier than it looks. And the best part? The flavor payoff is HUGE. This is the kind of meal that will impress your family and friends without requiring you to spend hours in the kitchen. Don’t be afraid to get creative and make it your own. Cooking should be fun, so relax, put on some music, and enjoy the process. I just know you’re going to create a masterpiece! And remember, I’m always here to cheer you on every step of the way. Happy cooking, friend!

Spicy Garlic Butter Chicken Tortellini

This one-pot Spicy Garlic Butter Chicken Tortellini recipe is a weeknight hero, ready in under 30 minutes with minimal cleanup. It’s packed with flavor from garlic, butter, red pepper flakes, and Parmesan cheese, making it a customizable and family-friendly meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian-American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 20 ounces fresh or refrigerated cheese tortellini
• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 1 medium yellow onion, diced
• 4 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/2 teaspoon red pepper flakes, adjust to taste
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• 1/4 cup dry white wine optional, for deglazing
• 1 tablespoon cornstarch optional, for thickening sauce

Equipment

• Large pot or Dutch oven
• knife
• cutting board
• Garlic press or mincer
• Measuring spoons
• Measuring cups
• wooden spoon or spatula
• Serving bowls

Method

 

1. Heat the olive oil and 2 tablespoons of butter in a large pot or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove the chicken from the pot and set aside.
3. Add the remaining 2 tablespoons of butter to the pot. Add the onion and cook until softened, about 3-5 minutes.
4. Add the garlic and red pepper flakes and cook for another minute until fragrant.
5. Pour in the chicken broth and stir in the Italian seasoning. Bring to a boil.
6. Add the tortellini to the pot and cook according to package directions, usually about 3-5 minutes. Be careful not to overcook them!
7. Return the cooked chicken to the pot.
8. Stir in the heavy cream and Parmesan cheese. Simmer for a few minutes, until the sauce has thickened slightly.
9. Taste and adjust the seasoning with salt and pepper as needed.
10. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately and enjoy!

Notes

For a richer flavor, deglaze the pot with 1/4 cup of dry white wine after sautéing the aromatics, before adding the chicken broth. If the sauce is too thin, simmer for a few more minutes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.