Parmesan Garlic Chicken Marinara Tortellini Tips, FAQ & printable recipe

Tips for success

For the best texture, serve this dish immediately after cooking. The cheese will be stretchy and the sauce will be at its creamiest.

If you have leftovers, they can be refrigerated and reheated gently on the stovetop or microwave, but the texture may change slightly. To add a fresh touch, sprinkle with chopped parsley or basil before serving.

This recipe is perfect for meal prep. You can assemble the raw ingredients in the slow cooker insert and refrigerate overnight, then cook the next day.

Just add 30 minutes to the cooking time if starting from cold. You can also double the recipe for a crowd, but make sure your slow cooker is large enough.

Variations

• Spicy Arrabbiata: Use arrabbiata sauce instead of marinara and add 1/2 teaspoon crushed red pepper flakes with the sauce. The heat pairs well with the creamy cheese and tender chicken.
• Veggie-Packed: Add 2 cups baby spinach and 1 cup sliced mushrooms during the last 30 minutes of cooking. Stir gently to wilt the spinach and let the mushrooms absorb the sauce.
• Creamy Alfredo Twist: Replace the marinara with Alfredo sauce and add 1/2 cup chicken broth. The result is a richer, creamier dish that's perfect for white sauce lovers.
• Meat Lover's: Add 1/2 pound cooked Italian sausage or ground beef to the slow cooker along with the chicken. Brown the meat first for extra flavor, then drain before adding.

Storage and make-ahead

Fridge

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

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently, adding a little water or sauce if needed.

Reheat

Reheat single servings in the microwave for 1–2 minutes, or reheat the entire dish in a saucepan over medium-low heat, stirring occasionally.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or marinara to loosen the sauce. For best texture, avoid reheating more than once.

This dish can be assembled ahead of time. Layer the raw chicken, tortellini, and sauce in the slow cooker insert, cover, and refrigerate for up to 24 hours.

When ready to cook, add an extra 30 minutes to the cooking time. The cheese can be added just before cooking or during the last hour.

Serving ideas

Serve this hearty pasta dish on its own as a main course, or pair it with a simple green salad and crusty bread to soak up the extra sauce.

A sprinkle of fresh basil or parsley adds color and brightness. For a complete meal, add a side of roasted vegetables or steamed broccoli.

This recipe is also great for parties or potlucks — just keep the slow cooker on warm and let guests serve themselves. The creamy, cheesy sauce is always a crowd-pleaser. For a lighter option, serve smaller portions alongside a big salad.

Frequently asked questions

Recipe card

Parmesan Garlic Chicken Marinara Tortellini

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenderloins, cubed
• 1 package (20 oz) refrigerated three-cheese tortellini
• 1 jar (24 oz) crushed San Marzano marinara sauce
• 1 1/2 cups shredded Italian four-cheese blend
• 1/2 cup freshly grated Parmigiano-Reggiano

Instructions

1. Place the cubed chicken breast tenderloins in the bottom of a 6-quart slow cooker. Spread them into an even layer. Scatter the refrigerated three-cheese tortellini over the chicken. Pour the crushed San Marzano marinara sauce over the top, making sure the liquid covers most of the ingredients.
2. Sprinkle the shredded Italian four-cheese blend evenly over the sauce. Finish with the freshly grated Parmigiano-Reggiano, covering the surface completely.
3. Cover the slow cooker and cook on LOW for 4 hours, or on HIGH for 2 hours, until the chicken is cooked through and the tortellini are tender. Do not stir during cooking, as this can break up the tortellini.
4. After the cooking time is up, check that the chicken has reached 165°F (74°C) using an instant-read thermometer inserted into a few pieces. The tortellini should be tender but not mushy.
5. Stir gently to combine the sauce and melted cheese. Serve directly from the slow cooker, or spoon onto plates. Garnish with extra Parmesan if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

48 g

Carbohydrates

65 g

Fat

28 g

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