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One-pot spicy garlic butter chicken tortellini is shown as the featured image for this irresistible recipe.

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
Cook Time 20 minutes
Total Time 30 minutes
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.