One-Pan Creamy Chicken Tortellini Tips, FAQ & printable recipe

Tips for success

To elevate the flavor profile even further, consider adding a splash of dry white wine to deglaze the skillet right after searing the chicken, scraping up all the savory browned bits before pouring in the chicken broth.

This adds a subtle acidity that cuts through the richness of the heavy cream and cheese, balancing the overall dish beautifully and adding a sophisticated depth of flavor that mimics high-end restaurant preparations.

If the sauce becomes too thick while simmering, simply stir in a tablespoon or two of extra chicken broth or warm water to loosen it to your desired consistency.

Always add the parmesan cheese gradually over low heat, stirring constantly, to ensure it incorporates smoothly into the cream without clumping or becoming stringy. This ensures every bite has a perfectly uniform and velvety cheese texture.

Variations

• Spinach and Tomato: Stir in a handful of fresh baby spinach and some halved cherry tomatoes during the last few minutes of simmering to add a vibrant pop of color and a fresh, juicy texture to the rich cream sauce.
• Spicy Cream: Add a pinch of red pepper flakes along with the paprika to give the creamy sauce a subtle heat that cuts through the richness of the heavy cream and parmesan cheese.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as the cream sauce will separate and the pasta will become mushy upon thawing.

Reheat

Reheat gently in a skillet over low heat, adding a splash of milk or broth to restore the creamy consistency of the sauce.

Allow any leftovers to cool completely at room temperature for no more than two hours before transferring them to an airtight container. Store the container in the refrigerator for up to three days.

Note that the pasta will continue to absorb the creamy sauce as it sits, so the leftovers may be slightly drier when reheated, which can be easily corrected with a splash of liquid during reheating.

While this dish is best enjoyed fresh from the skillet, you can prep the ingredients ahead of time by cutting the chicken and grating the cheese the morning of. Fully cooking the dish ahead of time is not recommended, as the tortellini will soften and the cream sauce may separate upon standing, losing its signature velvety texture and smooth emulsification.

Serving ideas

Serve this luxurious skillet meal hot, straight from the pan, to preserve the velvety texture of the cream sauce.

A simple, crisp green salad tossed with a light vinaigrette makes an excellent accompaniment, providing a refreshing, acidic contrast that balances the rich, savory depth of the creamy chicken and cheese pasta beautifully and cleanses the palate between rich bites.

Accompany the dish with some warm, crusty garlic bread to mop up every last drop of the delicious cream sauce. For a complete dining experience, pair this comforting meal with a chilled glass of pinot grigio or sauvignon blanc, which cuts through the richness of the cream and cheese beautifully and enhances the savory notes of the chicken.

Frequently asked questions

Recipe card

One-Pan Creamy Chicken Tortellini

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 1 cup chicken broth
• 1 cup heavy cream
• 9 oz refrigerated cheese tortellini
• 1/2 cup grated parmesan cheese
• 1/2 tsp paprika
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat a large skillet over medium-high heat. Add the bite-sized chicken pieces to the hot skillet and sear them until they develop a beautiful golden-brown crust on all sides.
2. Pour the chicken broth and heavy cream directly into the skillet with the seared chicken, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle boil.
3. Stir the cheese tortellini into the bubbling liquid. Reduce the heat to medium-low and let the pasta simmer gently in the sauce until the tortellini are plump and tender.
4. Gradually stir the grated parmesan cheese into the skillet. Continue to simmer over low heat until the cheese is completely melted, the chicken is cooked through to a safe internal temperature of 165°F (74°C), and the sauce has thickened to a luscious, velvety consistency.
5. Remove the skillet from the heat. Garnish the creamy chicken tortellini with a sprinkle of paprika and freshly chopped parsley just before serving.

Contains: milk, gluten

Estimated nutrition per serving

Calories

560

Protein

38 g

Carbohydrates

28 g

Fat

32 g

Fiber

1.5 g

Sugar

2 g

Sodium

890 mg

Automatic estimate from the ingredient list, not laboratory-verified.