23 Delicious Chicken and Tortellini Recipes for Every Occasion

Picture this: a cozy evening at home, the aroma of savory chicken and rich, cheesy tortellini filling the air. Whether you’re craving a quick weeknight dinner, a seasonal delight, or the ultimate comfort food, we’ve got you covered. Dive into our roundup of 23 Delicious Chicken and Tortellini Recipes for Every Occasion and discover your next favorite dish that’s sure to impress!

Creamy Chicken and Cheese Tortellini Soup

Delightfully creamy and packed with flavor, this soup combines tender chicken and cheese tortellini in a rich broth. Perfect for a cozy night in, it’s a dish that promises comfort in every spoonful.

Ingredients

– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts, diced
– 1 cup diced yellow onion
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 package (9 oz) cheese tortellini
– 1 cup shredded Parmesan cheese
– 1 tsp dried thyme
– Salt and freshly ground black pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced chicken breasts, cooking until lightly browned, about 5 minutes. Tip: Avoid overcrowding the pot to ensure even browning.
3. Stir in diced yellow onion and minced garlic, sautéing until translucent, about 3 minutes.
4. Pour in chicken broth, bringing the mixture to a boil. Tip: Use a wooden spoon to scrape any browned bits from the bottom of the pot for added flavor.
5. Reduce heat to a simmer, adding heavy cream and cheese tortellini. Cook until tortellini is al dente, about 7 minutes. Tip: Stir occasionally to prevent sticking.
6. Stir in shredded Parmesan cheese and dried thyme, seasoning with salt and freshly ground black pepper to taste.
7. Simmer for an additional 2 minutes, ensuring the cheese is fully melted and the soup is heated through.
Lusciously creamy with a hint of thyme, this soup’s velvety texture and rich cheese flavor make it a standout. Serve with a crusty baguette for dipping or a fresh green salad on the side.

Garlic Butter Chicken and Spinach Tortellini

Let’s dive into a dish that combines tender chicken with rich garlic butter and delicate spinach tortellini for a meal that’s both comforting and elegant.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp clarified butter
• 3 garlic cloves, minced
• 1/2 cup heavy cream
• 1/2 cup chicken stock
• 9 oz fresh spinach tortellini
• 2 cups baby spinach leaves
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Season the chicken breasts with salt and pepper.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering.
3. Add the chicken to the skillet. Cook for 5-7 minutes per side until golden and internal temperature reaches 165°F. Remove and set aside.
4. In the same skillet, add minced garlic. Sauté for 30 seconds until fragrant.
5. Pour in heavy cream and chicken stock. Bring to a simmer, scraping up any browned bits.
6. Add fresh spinach tortellini to the skillet. Cook according to package instructions, usually 3-4 minutes.
7. Stir in baby spinach leaves until just wilted, about 1 minute.
8. Return the chicken to the skillet. Toss to coat in the sauce and heat through.
9. Sprinkle with grated Parmesan cheese and chopped parsley before serving.

Here’s a dish where the creamy garlic butter sauce clings to every bite of tortellini and chicken, offering a luxurious texture. Serve it with a crisp white wine to cut through the richness.

One-Pot Chicken and Tortellini Alfredo

Whipping up a comforting meal doesn’t have to be complicated. This One-Pot Chicken and Tortellini Alfredo is a creamy, dreamy dish that’s as easy to make as it is delicious.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb boneless, skinless chicken thighs, diced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup chicken stock
• 9 oz refrigerated cheese tortellini
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup unsalted butter
• 1/4 tsp freshly grated nutmeg
• 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add diced chicken thighs, season with kosher salt and black pepper, and sauté until golden brown, about 5 minutes.
3. Stir in minced garlic and cook until fragrant, about 30 seconds.
4. Pour in heavy cream and chicken stock, bring to a simmer.
5. Add refrigerated cheese tortellini, reduce heat to medium, and cook until tortellini is tender, about 7 minutes.
6. Whisk in Parmesan cheese, unsalted butter, and freshly grated nutmeg until sauce is smooth and creamy.
7. Garnish with chopped fresh parsley before serving.

Creamy and rich, this dish pairs beautifully with a crisp green salad. For an extra touch of elegance, serve with a sprinkle of additional Parmesan and a drizzle of truffle oil.

Spicy Chicken and Tortellini Arrabbiata

Craving a dish that packs heat and comfort in one bowl? This Spicy Chicken and Tortellini Arrabbiata combines tender chicken, cheesy tortellini, and a fiery tomato sauce for a meal that’s as bold as it is satisfying.

Ingredients

• 1 lb boneless, skinless chicken thighs, diced
• 1 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 cup marinara sauce
• 1/2 cup heavy cream
• 9 oz cheese tortellini, fresh
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh basil, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced chicken thighs, searing until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure a proper sear.
3. Stir in minced garlic and crushed red pepper flakes, cooking until fragrant, about 30 seconds.
4. Pour in marinara sauce and heavy cream, bringing to a simmer. Reduce heat to low, cooking for 10 minutes to meld flavors.
5. Meanwhile, cook tortellini in boiling salted water according to package instructions until al dente. Tip: Reserve 1/4 cup pasta water for adjusting sauce consistency.
6. Drain tortellini, then add to the skillet with the sauce, tossing to coat evenly. If needed, use reserved pasta water to loosen the sauce.
7. Sprinkle with grated Parmesan and fresh basil before serving. Tip: For extra heat, add additional red pepper flakes to taste.

Hearty and vibrant, this dish offers a creamy texture with a spicy kick. Serve it with a side of crusty bread to soak up every last bit of the arrabbiata sauce.

Chicken and Sun-Dried Tomato Tortellini Pasta

Here’s a dish that combines comfort with a touch of sophistication, perfect for a weeknight dinner that feels special. Chicken and sun-dried tomato tortellini pasta brings together rich flavors and satisfying textures in one pan.

Ingredients

• 1 lb chicken breast, thinly sliced
• 2 cups cheese tortellini
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 3 cloves garlic, minced
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes
• Salt to taste
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add thinly sliced chicken breast, seasoning with salt. Cook for 5-7 minutes until golden brown. Remove and set aside.
3. In the same skillet, melt unsalted butter over medium heat. Add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
4. Add cheese tortellini to the skillet, stirring to coat in the garlic butter. Pour in 1/2 cup of water, covering to simmer for 5 minutes until tortellini is tender.
5. Stir in chopped sun-dried tomatoes and heavy cream, cooking for an additional 2 minutes to thicken the sauce.
6. Return the cooked chicken to the skillet, tossing to combine. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves before serving.

Key to this dish’s appeal is the creamy sauce clinging to each tortellini, with the sun-dried tomatoes offering a sweet, tangy contrast. Serve it with a crisp white wine to elevate the meal further.

Baked Chicken and Tortellini with Mozzarella

Everyone loves a dish that combines comfort with elegance, and this baked chicken and tortellini with mozzarella does just that.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cubed
• 2 cups cheese tortellini, fresh
• 1 cup heavy cream
• 1 cup whole milk
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp clarified butter
• 1 tbsp garlic, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• Salt, to precise taste

Instructions

1. Preheat oven to 375°F.
2. In a large skillet over medium heat, melt clarified butter.
3. Add cubed chicken, season with salt, and cook until golden brown, about 5 minutes per side.
4. Add minced garlic, dried oregano, and crushed red pepper flakes to the skillet, sauté for 1 minute until fragrant.
5. Pour in heavy cream and whole milk, bring to a simmer.
6. Add fresh cheese tortellini to the skillet, stir to coat.
7. Transfer mixture to a baking dish, top with shredded mozzarella and grated Parmesan.
8. Bake for 20 minutes, or until cheese is bubbly and golden.
9. Let rest for 5 minutes before serving.

Serve this dish with a crisp green salad to balance the richness. The creamy sauce and tender tortellini make every bite a delight.

Chicken and Mushroom Tortellini in White Wine Sauce

Mouthwatering and elegant, this dish combines tender chicken, earthy mushrooms, and delicate tortellini in a luxurious white wine sauce. Perfect for a sophisticated weeknight dinner or impressing guests.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
• 2 cups cremini mushrooms, thinly sliced
• 1 package (9 oz) fresh cheese tortellini
• 1/2 cup dry white wine
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced chicken, season with salt and pepper, and sauté until golden brown, about 5-7 minutes. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add mushrooms and sauté until they release their moisture and brown, about 5 minutes.
4. Stir in minced garlic and thyme, cooking until fragrant, about 30 seconds.
5. Deglaze the skillet with white wine, scraping up any browned bits, and reduce by half, about 2 minutes.
6. Pour in heavy cream, bring to a simmer, and cook until the sauce slightly thickens, about 3 minutes.
7. Meanwhile, cook tortellini according to package instructions until al dente. Drain well.
8. Return chicken to the skillet, add cooked tortellini, and toss to coat in the sauce.
9. Sprinkle with Parmesan cheese, adjust seasoning if necessary, and serve immediately.

Outstanding in its creamy richness, the sauce clings beautifully to the tortellini, while the chicken and mushrooms add depth. For a finishing touch, garnish with extra thyme and a drizzle of truffle oil.

Lemon Garlic Chicken and Tortellini Skillet

Here’s a dish that combines simplicity with sophistication, perfect for a weeknight dinner that feels special. Lemon Garlic Chicken and Tortellini Skillet brings together tender chicken and cheesy tortellini in a bright, garlicky sauce.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 2 tbsp extra-virgin olive oil
• 4 garlic cloves, minced
• 1 tsp red pepper flakes
• 1 cup chicken stock, low-sodium
• 1 lemon, zested and juiced
• 9 oz cheese tortellini, fresh
• 2 tbsp unsalted butter
• 1/4 cup heavy cream
• 1/2 cup Parmesan cheese, freshly grated
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken thighs with salt and pepper, then add to skillet. Sear until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same skillet, add minced garlic and red pepper flakes. Sauté until fragrant, about 30 seconds.
4. Pour in chicken stock and lemon juice, scraping up any browned bits from the bottom of the pan.
5. Bring to a simmer, then add tortellini. Cook according to package instructions, usually 3-4 minutes.
6. Return chicken to skillet. Add butter, heavy cream, and lemon zest, stirring to combine.
7. Simmer until sauce thickens slightly, about 2 minutes. Tip: For a richer sauce, let it reduce for an additional minute.
8. Remove from heat. Stir in Parmesan cheese until melted. Tip: Adding cheese off the heat prevents clumping.
9. Garnish with chopped parsley before serving. Tip: For extra freshness, add a squeeze of lemon juice at the end.

Finished dish offers a creamy texture with a zesty lemon kick. Serve with a crisp green salad to balance the richness.

Chicken and Tortellini Salad with Pesto Dressing

Easy to whip up yet impressive, this salad combines tender chicken, cheese-filled tortellini, and a vibrant pesto dressing for a meal that’s both satisfying and refreshing.

Ingredients

• 1 lb boneless, skinless chicken breasts, trimmed
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 9 oz fresh cheese tortellini
• 1/4 cup basil pesto, homemade or store-bought
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup extra-virgin olive oil
• 2 cups baby arugula
• 1/2 cup cherry tomatoes, halved
• 1/4 cup shaved Parmesan cheese

Instructions

1. Preheat grill to medium-high heat, 375°F to 400°F.
2. Brush chicken breasts with 1 tbsp olive oil and season with salt and pepper.
3. Grill chicken for 6-7 minutes per side, until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
4. Meanwhile, bring a large pot of salted water to a boil. Cook tortellini according to package instructions, about 3-4 minutes, until al dente. Drain and rinse under cold water.
5. In a small bowl, whisk together pesto, lemon juice, and 1/4 cup olive oil until emulsified.
6. In a large bowl, combine arugula, tomatoes, tortellini, and sliced chicken. Drizzle with pesto dressing and toss gently to coat.
7. Garnish with shaved Parmesan before serving.

Notably, the salad offers a delightful contrast of textures—creamy tortellini, crisp arugula, and juicy tomatoes—with the pesto dressing tying everything together. Serve it chilled for a refreshing summer meal or at room temperature to highlight the flavors.

Slow Cooker Chicken and Tortellini Stew

Just when you thought comfort food couldn’t get any better, this stew combines tender chicken and cheese-filled tortellini in a rich, savory broth.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups low-sodium chicken stock
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp crushed red pepper flakes
• 1 (9 oz) package fresh cheese tortellini
• 2 cups baby spinach, tightly packed
• 1/2 cup heavy cream
• Salt and freshly ground black pepper, to season

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and sear until golden brown, about 4 minutes per side. Transfer to a plate.
2. In the same skillet, add onion and garlic. Sauté until translucent, about 3 minutes, scraping up any browned bits from the chicken.
3. Transfer onion mixture to a slow cooker. Add chicken stock, diced tomatoes, thyme, rosemary, and red pepper flakes. Stir to combine.
4. Nestle seared chicken thighs into the slow cooker. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender.
5. Remove chicken from slow cooker. Shred into bite-sized pieces using two forks, then return to the slow cooker.
6. Add tortellini and spinach to the slow cooker. Cover and cook on HIGH for 15 minutes, until tortellini is al dente and spinach is wilted.
7. Stir in heavy cream. Season with salt and pepper. Serve immediately.

Lusciously creamy with a hint of spice, this stew’s depth of flavor is unmatched. For an extra touch, garnish with grated Parmesan and a drizzle of olive oil.

Chicken and Tortellini with Roasted Red Pepper Sauce

Unlock the flavors of this comforting dish with minimal effort. Perfect for weeknights, it combines tender chicken and cheese-filled tortellini in a vibrant roasted red pepper sauce.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 lb cheese tortellini, fresh or frozen
• 2 cups roasted red peppers, drained and patted dry
• 3 garlic cloves, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp unsalted butter
• 1/4 tsp crushed red pepper flakes

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken with salt and black pepper. Add to skillet; cook until golden brown, about 5 minutes per side. Remove; set aside.
3. In the same skillet, add butter and minced garlic. Sauté until fragrant, about 30 seconds.
4. Add roasted red peppers and red pepper flakes; cook for 2 minutes, stirring occasionally.
5. Transfer mixture to a blender; puree until smooth. Return to skillet.
6. Stir in heavy cream and Parmesan cheese; simmer on low heat for 3 minutes.
7. Meanwhile, cook tortellini according to package instructions; drain.
8. Add cooked chicken and tortellini to the sauce; toss to coat evenly. Heat through for 2 minutes.
9. Tip: For a smoother sauce, strain the pureed peppers through a fine-mesh sieve.
10. Tip: Reserve 1/2 cup of pasta water to adjust sauce consistency if needed.
11. Tip: Garnish with fresh basil leaves for a pop of color and freshness.

The dish boasts a creamy texture with a slight kick from the red pepper flakes. Serve it in shallow bowls with a side of crusty bread to soak up the sauce.

Parmesan Crusted Chicken and Tortellini Bake

Just when you thought chicken and pasta couldn’t get any better, this Parmesan Crusted Chicken and Tortellini Bake comes along. It’s a hearty, comforting dish that combines crispy, cheesy chicken with soft, cheesy tortellini for a meal that’s sure to impress.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup grated Parmesan cheese, finely grated
• 1/2 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 tbsp clarified butter, melted
• 20 oz cheese tortellini, fresh or frozen
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil, thinly sliced
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a shallow dish, combine Parmesan, panko, garlic powder, smoked paprika, and a pinch of salt and pepper.
3. Brush chicken breasts with clarified butter, then dredge in the Parmesan mixture, pressing to adhere.
4. Place chicken on a baking sheet. Bake for 20 minutes, or until golden and crispy.
5. Meanwhile, cook tortellini according to package instructions until al dente. Drain.
6. Spread marinara sauce in the prepared baking dish. Top with cooked tortellini.
7. Slice baked chicken and arrange over tortellini. Sprinkle with mozzarella.
8. Bake for 15 minutes, or until cheese is bubbly and lightly golden.
9. Garnish with fresh basil before serving.

Very the crispy Parmesan crust contrasts beautifully with the tender chicken and soft tortellini. For an extra touch, serve with a side of garlic bread to soak up the marinara sauce.

Chicken and Tortellini with Creamy Tomato Basil Sauce

Great for a cozy dinner, this dish combines tender chicken and cheese-filled tortellini in a rich, creamy tomato basil sauce. It’s a comforting meal that’s both elegant and easy to make.

Ingredients

– 1 lb boneless, skinless chicken breasts, cubed
– 1 tbsp extra-virgin olive oil
– 2 garlic cloves, minced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1/4 cup tomato paste
– 1/4 cup fresh basil, chopped
– 1/2 tsp salt
– 1/4 tsp black pepper
– 9 oz cheese tortellini, fresh or frozen
– 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add cubed chicken breasts, season with salt and pepper, and cook until golden brown, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.
4. Whisk in tomato paste, then gradually add chicken broth and heavy cream, stirring constantly to combine.
5. Bring the sauce to a simmer and cook until slightly thickened, about 5 minutes.
6. Stir in fresh basil and return the cooked chicken to the skillet.
7. Meanwhile, cook tortellini according to package instructions until al dente, then drain.
8. Add the cooked tortellini to the skillet, tossing gently to coat in the sauce.
9. Sprinkle with grated Parmesan cheese and serve immediately.
Expect a velvety sauce clinging to each tortellini, with the chicken adding a hearty bite. Serve with a crisp green salad for a balanced meal.

Chicken and Tortellini Carbonara

Whisk together a creamy carbonara sauce while the tortellini cooks to al dente perfection, then toss with tender chicken for a hearty meal.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
• 12 oz cheese tortellini
• 3 pasture-raised eggs, lightly beaten
• 1 cup freshly grated Pecorino Romano cheese
• 4 slices thick-cut bacon, diced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1 tbsp clarified butter
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the tortellini and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. While the tortellini cooks, heat clarified butter in a large skillet over medium heat.
4. Add diced bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
5. In the same skillet, add diced chicken and cook until no longer pink, about 6 minutes. Remove and set aside.
6. Reduce heat to low. Add minced garlic and cook for 30 seconds until fragrant.
7. Whisk together eggs, Pecorino Romano, heavy cream, black pepper, and sea salt in a bowl.
8. Return the cooked tortellini, chicken, and bacon to the skillet. Pour the egg mixture over and stir constantly for 2 minutes until the sauce thickens.
9. Remove from heat immediately to prevent scrambling the eggs.

Al dente tortellini and creamy sauce create a luxurious texture, while the crispy bacon adds a smoky crunch. Serve with a sprinkle of extra Pecorino Romano and a side of steamed greens for a balanced dish.

Chicken and Tortellini with Garlic Cream Sauce

Overflowing with rich flavors, this dish combines tender chicken and cheese-filled tortellini in a velvety garlic cream sauce. Perfect for a cozy dinner, it’s a crowd-pleaser that comes together in under 30 minutes.

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 1 package (9 oz) fresh cheese tortellini
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to season
• 1 tbsp chopped fresh parsley, for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add cubed chicken, season with salt and pepper, and cook until golden brown, about 5-7 minutes. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
4. Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
5. Add tortellini to the skillet, cooking according to package instructions, about 7-9 minutes, until al dente.
6. Return chicken to the skillet, stirring to coat in the sauce. Simmer for an additional 2 minutes to heat through.
7. Remove from heat, stir in Parmesan cheese until melted and sauce is creamy.
8. Garnish with chopped parsley before serving.

Fluffy tortellini and succulent chicken soak up the garlicky cream sauce, offering a luxurious bite every time. Serve with a crisp green salad to balance the richness.

Chicken and Tortellini Stir Fry with Vegetables

Perfect for a quick yet satisfying meal, this Chicken and Tortellini Stir Fry with Vegetables combines convenience with gourmet flavors. Packed with protein and fresh veggies, it’s a versatile dish that suits any weeknight.

Ingredients

• 1 lb boneless, skinless chicken breast, thinly sliced
• 2 cups cheese tortellini, fresh or frozen
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 red bell pepper, julienned
• 1/2 cup snap peas, trimmed
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp red pepper flakes
• 1/4 cup chicken stock
• 1 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken slices and cook until golden brown and internal temperature reaches 165°F, about 5 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
4. Add broccoli, red bell pepper, and snap peas to the skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
5. Whisk together soy sauce, honey, red pepper flakes, and chicken stock in a small bowl. Pour over vegetables in the skillet.
6. Return cooked chicken and tortellini to the skillet. Toss to combine and heat through for 2 minutes.
7. Finish by stirring in unsalted butter until melted and sauce slightly thickens. Sprinkle with grated Parmesan cheese before serving.

Great for those who love a bit of crunch with their pasta, the vegetables add a fresh contrast to the tender chicken and cheesy tortellini. Serve it straight from the skillet for a rustic, family-style meal.

Chicken and Tortellini with Pumpkin Sage Sauce

Now is the perfect time to embrace the cozy flavors of fall with this hearty dish. Combining tender chicken, cheese-filled tortellini, and a rich pumpkin sage sauce, it’s a comforting meal that’s surprisingly easy to make.

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 1 package (9 oz) fresh cheese tortellini
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh sage, finely chopped
• 1/2 tsp ground nutmeg
• Salt and freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add cubed chicken, season with salt and pepper, and cook until golden brown, about 5-7 minutes. Remove and set aside.
2. In the same skillet, melt butter over medium heat. Add garlic and sage, sautéing until fragrant, about 1 minute.
3. Stir in pumpkin puree, heavy cream, and nutmeg. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally.
4. Meanwhile, cook tortellini according to package instructions. Drain and add to the skillet with the pumpkin sauce.
5. Return the chicken to the skillet, stirring to combine. Cook for an additional 2-3 minutes until everything is heated through.
6. Sprinkle with Parmesan cheese before serving.

Perfectly balanced, the creamy pumpkin sage sauce clings to every bite of tortellini and chicken, offering a delightful contrast of textures. Serve with a side of crusty bread to soak up the extra sauce.

Chicken and Tortellini Casserole with Broccoli

Vibrant and hearty, this casserole combines tender chicken, cheese-filled tortellini, and crisp broccoli for a comforting meal. Perfect for busy weeknights, it’s a crowd-pleaser that comes together with minimal fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, diced into 1-inch pieces
• 2 cups cheese tortellini, fresh or frozen
• 2 cups broccoli florets, blanched
• 1.5 cups heavy cream
• 1 cup grated Parmesan cheese, freshly grated
• 2 tbsp clarified butter
• 1 tbsp garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium-high heat, sauté chicken pieces in clarified butter until golden brown, about 5 minutes per side. Tip: Ensure the chicken is patted dry before cooking for better browning.
3. Add minced garlic to the skillet, sautéing for 30 seconds until fragrant.
4. Stir in heavy cream, Parmesan cheese, sea salt, black pepper, and nutmeg. Bring to a simmer, then remove from heat.
5. Combine cooked chicken, tortellini, and blanched broccoli in the prepared baking dish. Pour cream mixture over, ensuring even coverage.
6. Bake for 25 minutes, or until the top is bubbly and lightly golden. Tip: Let the casserole rest for 5 minutes before serving to allow the sauce to thicken.
7. Serve hot, garnished with additional Parmesan if desired. Tip: For a crunchy topping, sprinkle with panko breadcrumbs before baking.

Juicy chicken and creamy tortellini meld beautifully with the slight crunch of broccoli, offering a delightful contrast in textures. For an extra touch of elegance, serve alongside a crisp white wine or a simple arugula salad.

Chicken and Tortellini with Olives and Feta

This dish combines tender chicken, cheese-filled tortellini, briny olives, and creamy feta for a Mediterranean-inspired meal. Toss everything together for a quick, flavorful dinner.

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 2 cups cheese tortellini, fresh
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 2 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add cubed chicken, season with salt, pepper, and oregano. Cook for 5-7 minutes until golden brown and internal temperature reaches 165°F.
3. Remove chicken from skillet; set aside. Tip: Let chicken rest for juices to redistribute.
4. In the same skillet, add remaining olive oil and minced garlic. Sauté for 30 seconds until fragrant.
5. Add tortellini to the skillet with 1/2 cup water. Cover and simmer for 3 minutes, stirring occasionally.
6. Uncover, add olives and cooked chicken. Toss to combine and heat through for 2 minutes. Tip: Reserve some feta for garnish.
7. Remove from heat. Stir in half the feta and parsley. Tip: Fresh parsley adds a bright finish.
8. Transfer to serving plates. Top with remaining feta and parsley.

Bright flavors and textures make this dish stand out. Serve with a crisp white wine for a balanced meal.

Chicken and Tortellini with Creamy Avocado Pesto

Make this Chicken and Tortellini with Creamy Avocado Pesto for a quick, satisfying meal that’s packed with flavor and ready in no time.

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 2 cups cheese tortellini, fresh
• 1 ripe avocado, pitted and peeled
• 1/4 cup fresh basil leaves
• 2 tbsp pine nuts, toasted
• 1 garlic clove, minced
• 1/4 cup extra-virgin olive oil
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add tortellini and cook according to package instructions, about 3 minutes, until al dente. Drain and set aside.
2. While tortellini cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken cubes, season with salt and pepper, and cook until golden brown and internal temperature reaches 165°F, about 5 minutes per side. Remove from skillet and set aside.
3. In a food processor, combine avocado, basil, pine nuts, garlic, and remaining olive oil. Process until smooth, scraping down sides as needed.
4. Return skillet to medium heat. Add heavy cream and Parmesan, stirring until cheese melts and sauce thickens slightly, about 2 minutes.
5. Fold in avocado pesto, cooked tortellini, and chicken. Stir gently to combine and heat through, about 1 minute. Adjust seasoning with salt and pepper if needed.

Avocado pesto lends a creamy, vibrant green sauce that clings beautifully to the tortellini and chicken. Serve immediately, garnished with additional basil leaves and a sprinkle of Parmesan for an extra touch of elegance.

Chicken and Tortellini with Butternut Squash Sauce

Craving a cozy yet elegant meal? This Chicken and Tortellini with Butternut Squash Sauce combines comfort with sophistication in every bite.

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 2 cups cheese tortellini, fresh
• 1 tbsp extra virgin olive oil
• 1 cup butternut squash puree
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp ground nutmeg
• Salt and freshly ground black pepper, to season

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add cubed chicken breasts, seasoning with salt and pepper. Cook until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.
4. Stir in butternut squash puree, heavy cream, Parmesan cheese, thyme, and nutmeg. Bring to a simmer.
5. Reduce heat to low and let the sauce thicken for 5 minutes, stirring occasionally.
6. Meanwhile, cook tortellini in boiling salted water according to package instructions until al dente. Drain.
7. Return chicken to the skillet, stirring to coat with the sauce. Add cooked tortellini, gently tossing to combine.
8. Simmer together for 2 minutes to meld flavors. Tip: For a richer sauce, let it reduce for an additional minute.
9. Adjust seasoning with salt and pepper if needed. Tip: A splash of pasta water can loosen the sauce if too thick.
10. Serve immediately, garnished with extra thyme and Parmesan. Tip: Pair with a crisp white wine for an elevated dining experience.

You’ll love the creamy texture of the sauce against the tender chicken and pillowy tortellini. For a festive twist, serve in hollowed-out butternut squash halves.

Chicken and Tortellini with Caramelized Onions and Bacon

Fancy a dish that combines comfort with sophistication? This recipe marries tender chicken, pillowy tortellini, and the deep flavors of caramelized onions and crispy bacon.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
• 1 package (9 oz) fresh cheese tortellini
• 4 slices thick-cut bacon, diced
• 1 large yellow onion, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat a large skillet over medium heat. Add diced bacon. Cook until crispy, about 5 minutes. Transfer to a paper towel-lined plate.
2. In the same skillet, add olive oil and butter over medium heat. Add thinly sliced onions. Cook, stirring occasionally, until caramelized, about 15 minutes.
3. Increase heat to medium-high. Add diced chicken to the skillet. Season with salt and pepper. Cook until golden brown, about 5 minutes per side.
4. Meanwhile, cook tortellini according to package instructions. Drain and set aside.
5. Reduce heat to medium. Stir in heavy cream, Parmesan, and thyme into the skillet. Simmer for 2 minutes until slightly thickened.
6. Add cooked tortellini and crispy bacon to the skillet. Toss gently to combine. Cook for an additional 2 minutes to heat through.

Enjoy the creamy texture and rich flavors of this dish. Serve it with a side of crusty bread to soak up the sauce.

Chicken and Tortellini with Gorgonzola Cream Sauce

This dish combines tender chicken and cheese-filled tortellini in a rich Gorgonzola cream sauce. Tempt your taste buds with this decadent, easy-to-make meal.

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 1 package (9 oz) fresh cheese tortellini
• 2 tbsp unsalted butter
• 1 cup heavy cream
• 1/2 cup crumbled Gorgonzola cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly ground black pepper
• 1/4 tsp kosher salt

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the tortellini and cook according to package instructions, usually 3-4 minutes, until al dente. Drain and set aside.
3. While the tortellini cooks, heat butter in a large skillet over medium-high heat until foaming subsides.
4. Add cubed chicken to the skillet, seasoning with salt and pepper. Cook for 5-6 minutes, turning occasionally, until golden and cooked through.
5. Reduce heat to medium. Pour in heavy cream, stirring gently to combine with the chicken.
6. Add Gorgonzola and Parmesan cheeses, stirring until melted and the sauce thickens slightly, about 2-3 minutes.
7. Fold in the cooked tortellini and thyme leaves, ensuring everything is evenly coated with the sauce.
8. Remove from heat and let stand for 2 minutes to allow flavors to meld.

The creamy sauce clings to every bite, offering a bold Gorgonzola flavor balanced by the mild tortellini. Serve with a crisp green salad to cut through the richness.

Conclusion

Outstanding flavors await in our roundup of 23 Delicious Chicken and Tortellini Recipes! Perfect for any occasion, these dishes promise to delight your taste buds and impress your guests. We’d love to hear which recipes you try and love—drop a comment below with your favorites. Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover. Happy cooking!