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Creamy Garlic Butter Chicken Tortellini in a cast iron skillet

Creamy Garlic Butter Chicken Tortellini

A quick and easy weeknight meal featuring cheese tortellini and chicken in a rich garlic butter cream sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 20 oz cheese tortellini refrigerated or frozen
  • 2 cups cooked chicken breast or thigh shredded or diced
  • 4 tbsp unsalted butter
  • 5 garlic cloves minced
  • 1 cup heavy cream
  • 1 cup chicken broth low-sodium preferred
  • 1/2 cup Parmesan cheese grated
  • 2 cups fresh spinach roughly chopped (optional)
  • Salt and black pepper to taste
  • Fresh parsley or basil chopped (for garnish)

Equipment

  • Large skillet
  • Cooking Pot

Method
 

  1. Mince garlic, chop chicken and spinach, grate cheese, and measure broth and cream.
  2. Boil water in a pot and cook tortellini until just shy of al dente; drain.
  3. In a large skillet over medium heat, melt butter and sauté garlic until fragrant.
  4. Add chicken broth and heavy cream; bring to a simmer.
  5. Stir in Parmesan cheese, salt, and pepper; mix until melted.
  6. Add cooked chicken and tortellini; stir to coat in the sauce and simmer for 3–5 minutes.
  7. Incorporate spinach until wilted; taste and adjust seasoning.
  8. Serve hot, garnished with fresh herbs.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth.