Italian Parmesan Chicken Tortellini – Creamy, Comforting, and Irresistible
There’s something undeniably cozy about a skillet of bubbling pasta coated in a rich, creamy sauce. Italian Parmesan Chicken Tortellini is a weeknight dream meal that brings together tender chicken, pillowy cheese-filled tortellini, and a luxurious Parmesan cream sauce infused with garlic and Italian herbs. It’s the kind of dish that looks like it took hours to make—but comes together in about 30 minutes.
This recipe is everything we love about Italian-inspired comfort food: hearty, creamy, and full of flavor. The tortellini soak up the savory Parmesan sauce while the pan-seared chicken adds protein and depth. It’s restaurant-quality pasta made easily at home, in one skillet.
Ingredients:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast (cut into bite-size pieces)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 (9-ounce) package refrigerated cheese tortellini
- 1 tablespoon butter
- ½ teaspoon crushed red pepper flakes (optional)
- ¼ cup chopped sun-dried tomatoes (optional)
- Fresh basil leaves, chopped, for garnish
Instructions:
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook until golden brown and cooked through, about 6–8 minutes. Remove chicken and set aside.
- In the same skillet, add butter and minced garlic. Sauté for 30 seconds until fragrant.
- Pour in chicken broth and heavy cream, stirring to scrape up any browned bits from the bottom of the pan for maximum flavor.
- Bring the mixture to a gentle simmer and add the tortellini. Cook for 5–6 minutes, stirring occasionally, until the tortellini are tender and cooked through.
- Stir in the Parmesan cheese, allowing it to melt and thicken the sauce.
- Return the cooked chicken to the skillet and stir to coat everything in the creamy sauce.
- Add sun-dried tomatoes and red pepper flakes if desired for a little heat and tang.
- Let everything simmer for another 2 minutes, allowing the sauce to thicken and cling to the tortellini.
- Garnish with fresh basil and extra Parmesan before serving.
Creamy, cheesy, and irresistibly rich—this is one of those dishes that tastes like love in a bowl.
Tips & Tricks
- Don’t overcook the tortellini: Since the tortellini continues to cook in the sauce, check it a minute before the package’s suggested time.
- Use freshly grated Parmesan: It melts smoother and adds a deeper, nuttier flavor than pre-grated cheese.
- Add greens: Stir in a handful of baby spinach at the end for a pop of color and nutrients.
- Sauce consistency: If the sauce becomes too thick, add a splash of chicken broth or milk until it reaches your preferred creaminess.
Italian Parmesan Chicken Tortellini
Ingredients
Equipment
Method
- Heat olive oil in a skillet over medium-high heat. Add chicken, season with salt, pepper, and Italian seasoning, and cook until golden brown.
- Remove chicken and set aside. Add butter and garlic to the skillet; sauté 30 seconds.
- Add chicken broth and heavy cream, scraping up browned bits from the pan.
- Bring to a simmer and add tortellini. Cook 5–6 minutes until tender.
- Stir in Parmesan cheese until melted and creamy.
- Return chicken to skillet, add sun-dried tomatoes and red pepper flakes, and simmer 2 minutes.
- Garnish with basil and serve warm.
Notes
Variations
- Garlic Parmesan Shrimp Tortellini: Replace chicken with shrimp for a seafood twist.
- Vegetarian Option: Omit the chicken and add sautéed mushrooms, spinach, or roasted cherry tomatoes.
- Lemon Herb Tortellini: Add a squeeze of fresh lemon juice and a sprinkle of zest to brighten the flavor.
- Bacon Lovers’ Version: Stir in crispy cooked bacon pieces for smoky richness.
Serving Suggestions
Italian Parmesan Chicken Tortellini is delicious served with:
- Warm garlic bread or focaccia to soak up the sauce
- A crisp Caesar salad or Italian garden salad
- A glass of chilled Pinot Grigio or Chardonnay
- A light dusting of extra Parmesan and fresh basil before serving
Storage Information
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently over low heat with a splash of milk or cream to loosen the sauce.
- Freeze: Not recommended, as the cream sauce and tortellini texture change when frozen and reheated.
FAQ
Can I use frozen tortellini?
Yes! Just boil it slightly before adding to the sauce, or increase simmering time by 2–3 minutes.
Can I substitute milk for cream?
You can use half-and-half or whole milk for a lighter version, but the sauce will be less rich.
What can I use instead of Parmesan?
Try Pecorino Romano or Asiago cheese for a sharper, saltier flavor.
Is this dish spicy?
No—but if you’d like some kick, add red pepper flakes or a pinch of cayenne.
History / Fun Facts
Tortellini originates from the Emilia-Romagna region of Italy, where it’s traditionally stuffed with meats or cheeses and served in broth. Over time, Italian cooks began pairing it with creamy sauces, leading to modern creations like this Italian Parmesan Chicken Tortellini.
This recipe is inspired by Italian-American comfort cooking, where creamy Parmesan sauces and simple skillet methods meet traditional pasta flavors. It’s an ideal blend of Italian heritage and modern convenience—a one-pan meal that feels indulgent but approachable.
And perhaps the best part? It’s ready in under half an hour, making it perfect for weeknights when you crave something rich, comforting, and homemade.
Every forkful brings that perfect harmony of tender chicken, cheesy tortellini, and velvety Parmesan sauce—a little taste of Italy right at your table.
