Creamy Garlic Butter Chicken Tortellini
A comforting dish featuring rich garlic butter sauce and tender tortellini, perfect for family dinners or cozy gatherings.
Ingredients
Main Protein
- 2 cups cooked chicken breast or thigh, shredded or diced Use leftover grilled or roasted chicken for convenience.
Starch/Pasta
- 20 oz cheese tortellini (refrigerated or frozen) Cook the tortellini just until al dente for the best texture.
Liquids/Dairy
- 1 cup heavy cream Using low-sodium broth prevents the dish from becoming too salty.
- 1 cup low-sodium chicken broth If using a lighter option, half-and-half can be used instead of heavy cream.
Aromatics & Vegetables
- 5 cloves garlic, minced Mince the garlic finely to release maximum flavor.
- 2 cups fresh spinach (optional) Add spinach at the end of cooking to keep it vibrant and fresh.
Optional Finishing Ingredients
- 4 tbsp unsalted butter Melted in the skillet for flavor.
- ½ cup grated Parmesan cheese Grate the cheese before you start cooking.
- fresh parsley or basil for garnish Garnishing with herbs adds freshness and a nice color contrast.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente, about 2-3 minutes. Drain and set aside, reserving a cup of pasta water if desired.
Cooking
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly to prevent burning.
- Pour in the heavy cream and chicken broth. Stir the mixture and bring it to a gentle simmer, allowing it to thicken slightly over the next 3-5 minutes.
- Add the cooked chicken to the skillet, stirring to combine. Allow the chicken to heat through for about 2 minutes.
- Gently stir in the cooked tortellini and Parmesan cheese. If the sauce is too thick, add reserved pasta water as needed to reach your preferred consistency. Cook for an additional 2-3 minutes until everything is warmed.
- Add the chopped spinach, stirring until just wilted—this should take about 1 minute. Season with salt and black pepper to taste.
Serving
- Plate the tortellini and garnish with fresh parsley or basil. Serve hot and enjoy every creamy bite!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best quality, freeze in a suitable container for up to 3 months. Thaw and reheat gently.