My Chicken Tortellini cooks in one pan in just 25 minutes, but it tastes like something you’d order at a cozy neighborhood restaurant. The chicken stays tender, the cheesy tortellini is perfect, and the creamy tomato sauce wraps everything together in one rich, satisfying pan. It’s the kind of weeknight dinner that quietly becomes a go‑to because it is fast, comforting, and always a hit.
Pasta meals have made my busy weeknights easier. Here are two I recommend that you try to make rich, satisfying meals: my Creamy Bacon Pasta and my Philly Cheese Steak Pasta. You won’t be disapointed.
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Why this Skillet Chicken Tortellini Recipe is a Keeper
This dish checks every box for a busy weeknight dinner without sacrificing flavor. Here’s why you’ll keep coming back to it:
ONLY USE 2-4 OF THE MOST APPLICABLE FEATURES.
- One-Pan Simplicity: Everything cooks in a single skillet, which means minimal cleanup.
- Ready in 25 Minutes: From fridge to table in under half an hour, no shortcuts needed.
- Seriously Satisfying: Creamy tomato sauce, cheesy tortellini, and seasoned chicken make every bite hearty and filling.
- Family-Friendly Flavors: There’s nothing fussy or unfamiliar here, everyone at the table will love it.
- Serve With: My Chickpea Feta Salad and my Triple Chocolate Chip Brownies.
Can I Use Fresh or Frozen Tortellini Instead of Dry?
Yes, but you’ll need to adjust the cooking time. The recipe is written for dry tortellini, specifically the Barilla mini cheese tortellini from the dry pasta aisle. Dry tortellini takes about 5 minutes covered at a boil to cook through properly in the sauce.
Pro Tip for Creamy Chicken Pasta
Don’t rush the simmering step after adding the cheeses. That final 3 minutes uncovered is what transforms the sauce from soupy to silky and clingy. Give it the full time.
Ingredient Notes for One Pan Tortellini with Chicken
You don’t need anything fancy to make this recipe sing. A few ingredients are worth calling out so you get the best result:
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Chicken Breast: Cut into bite-sized pieces so they cook quickly and evenly. Uniform sizing matters here.
- Dry Cheese Tortellini: The Barilla mini cheese tortellini from the dry pasta aisle works perfectly. The small size cooks fast and holds up well in the sauce.
- Mozzarella: Use shredded mozzarella so it melts smoothly into the sauce. Pre-shredded works fine.
Variations and Substitutions for Chicken with Tortellini Pasta
This recipe is pretty flexible once you know the basics. Here are some easy ways to make it your own:
➡️ Swap the protein: Use boneless skinless chicken thighs instead of breasts for a richer, slightly more forgiving result.
➡️Add vegetables: Toss in fresh spinach, sun-dried tomatoes, or sliced mushrooms when you add the tomatoes.
➡️Boost the heat: Add a pinch of red pepper flakes with the seasonings if you like a little kick.
➡️Make it lighter: Substitute half-and-half for the heavy cream — the sauce will be slightly thinner but still delicious.
➡️Skip the fresh garlic: Use ½ teaspoon garlic powder in place of the 1 tablespoon minced garlic if that’s what you have on hand.
Kitchen Tools To Make Cream Chicken Tortellini Easier
You really only need one key piece of equipment for this recipe. Having the right pan makes a big difference.
- Large Skillet with Lid: You need a skillet big enough to hold everything — a 12-inch skillet works great. The lid is required for Step 4, so don’t skip it.
How to Make Marry Me Chicken Tortellini
This one‑skillet chicken tortellini is the kind of weeknight dinner that feels special without any extra effort.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cook the chicken. Sauté bite-sized chicken pieces with garlic and seasonings in olive oil until nearly cooked through.
- Build the sauce. Stir in diced tomatoes, chicken broth, and heavy cream, then bring everything to a boil.
- Add the tortellini. Stir in the tortellini, cover, and boil for 5 minutes until the pasta is tender.
- Melt in the cheese. Stir in mozzarella and ¼ cup parmesan, then simmer uncovered for 3 minutes to thicken.
- Finish and serve. Remove from heat, top with remaining parmesan and fresh parsley, and serve immediately.
Prep Ahead and Short Cut Tips for Tuscan Chicken
A little prep goes a long way with this recipe. These tips make the 25-minute cook time even more stress-free:
➡️Dice the chicken in advance: Cut the chicken into bite-sized pieces up to 24 hours ahead and store covered in the refrigerator.
➡️Pre-measure your liquids: Measure the chicken broth and heavy cream into a small bowl or measuring cup ahead of time so they’re ready to pour.
➡️Use pre-minced garlic: Jarred minced garlic works perfectly here — no chopping needed.
➡️Shred cheese ahead of time: If you’re buying a block, shred the mozzarella and parmesan earlier in the day and refrigerate.
Can I Add Vegetables to the Chicken Tortellini Pasta Recipe?
Stir in spinach at the end, or sauté mushrooms, zucchini, or bell peppers with the chicken. Everything plays nicely with the creamy tomato sauce.
Can I Use Rotisserie Chicken to Make This Faster?
Absolutely, rotisserie chicken is a great shortcut for this recipe. Skip Step 2 entirely and add the shredded or diced rotisserie chicken in Step 3 along with the diced tomatoes, chicken broth, and heavy cream. Since the chicken is already cooked, it just needs to heat through in the sauce.
Store, Reheat and Use Leftover Chicken Pasta Recipe
- Storing: Let the skillet cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 3 days. Note that the tortellini will continue to absorb the sauce as it sits.
- Reheating: Reheat leftovers in a skillet over medium-low heat, adding a splash of chicken broth or water to loosen the sauce. Stir gently and heat until warmed through, about 3–4 minutes. You can also microwave in 60-second intervals, stirring between each, until hot.
- Using Leftovers: Leftover chicken tortellini skillet makes a great next-day lunch, just warm it up. You can also stir it into a baked pasta dish, top it with extra cheese and broil it for a few minutes, or serve it alongside a simple salad for a totally different feel.
Expert Tips for Making the Creamy Chicken Tortellini
Here’s everything you need to nail this recipe on the first try:
➡️Use dry tortellini, not fresh: the Barilla mini cheese tortellini from the dry pasta aisle is the tested choice for this recipe.
➡️Cut the chicken into small, uniform, bite-sized pieces so every piece cooks at the same rate.
➡️Give the sauce the full 3-minute uncovered simmer after adding the cheeses. This step thickens everything beautifully.
➡️Add the remaining parmesan and parsley right before serving — not during cooking — so the flavors stay bright and fresh on top.
➡️ Serve immediately for the best texture. The tortellini will continue absorbing the sauce as it sits, so don’t let it wait too long.
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Cheesy Chicken Tortellini Skillet
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Ingredients
- 1 tablespoon Olive oil
- 1 pound Chicken Breast, cut into bite sized pieces
- 1 tablespoon Minced Garlic
- 1 teaspoon Italian seasoning
- ¼ teaspoon All Purpose Seasoning Blend
- 15 ounces Diced tomatoes
- 1 cup Chicken Broth
- ½ cup Heavy Cream
- 12 ounces Cheese Tortellini, we used the Barilla brand from the dry pasta aisle, and it’s small mini size tortellini
- 1 cup Mozzarella cheese
- ⅓ cup Grated Parmesan Cheese, divided
- Parsley , garnish
Instructions
- Dice the chicken into small bit sized pieces.
- Heat the olive oil in a large skillet over medium/high heat and add the chicken, minced garlic and seasonings. Cook until the chicken is almost done, turning the chicken as it cooks.
- Stir in the diced tomatoes, chicken broth, and heavy cream then bring to a boil over high heat.
- Add the tortellini, stir to cover the tortellini in the liquid, cover and boil for 5 minutes.
- Stir in the mozzarella cheese and ¼ cup of the grated parmesan and simmer, uncovered for 3 minutes until the sauce thickens a bit.
- Remove from the heat and sprinkle with the rest of the parmesan and chopped parsley to serve.
Christina’s Notes
- Don’t fully cook the chicken before adding the liquids. I pull it back just to “almost done” in Step 2 — it finishes cooking in the sauce and stays tender instead of drying out.
- Cover the skillet completely when you add the tortellini. I’ve tried it without the lid and the tortellini doesn’t cook evenly — you need that trapped steam to do its job.
- Simmer uncovered at the end — don’t skip it. I know it’s tempting to serve immediately after the cheese goes in, but that 3-minute simmer is what thickens the sauce and brings.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.