Dinner

One-Pot Spicy Garlic Butter Chicken Tortellini Recipe

ByJeannette Jaeger January 19, 2026January 19, 2026

Introduction

This one-pot spicy garlic butter chicken tortellini is a creamy, flavorful meal that comes together quickly with minimal cleanup. Tender chicken, cheesy tortellini, and a rich garlic butter sauce make this an irresistible dinner for any night of the week.

This close-up image shows a pan filled with cooked tortellini pasta covered in a creamy orange sauce. The tortellini are shaped like small rings or hats, each with a smooth, slightly folded texture. The sauce pools around the pasta, looking rich and shiny with a few bubbles on the surface. The dish is sprinkled with black pepper and small bits of green herbs, adding contrast and visual texture. The pan rim is visible, dark in color, and the whole scene has a warm, inviting tone. The background is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb chicken breast or thighs, cut into bite-sized pieces
2 cups fresh cheese tortellini (or ravioli)
4 cloves garlic, minced
4 tbsp butter
1 tsp crushed red pepper flakes (adjust to taste)
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 tbsp fresh basil or parsley, chopped
Salt and black pepper to taste

Instructions

Step 1: Season the chicken with salt and black pepper. In a large pot, melt 2 tablespoons of butter over medium-high heat and cook the chicken until browned and cooked through, about 6–8 minutes. Remove the chicken from the pot and set aside.
Step 2: Add the remaining butter to the same pot and melt over medium heat. Sauté the minced garlic for about 30 seconds until fragrant, then stir in the crushed red pepper flakes.
Step 3: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the heavy cream and bring the mixture to a simmer.
Step 4: Add the fresh tortellini to the simmering sauce and cook for 4–6 minutes, or until the pasta is tender and heated through.
Step 5: Return the cooked chicken to the pot and stir in the grated Parmesan cheese until melted. Let everything cook together for another 2–3 minutes to combine the flavors. Finish by stirring in the fresh basil or parsley before serving.

Tips & Variations

For a milder heat, reduce or omit the crushed red pepper flakes.
Use spinach or sun-dried tomatoes to add extra color and flavor.
If fresh tortellini isn’t available, frozen works well—just adjust cooking time accordingly.
Swap heavy cream with half-and-half for a lighter sauce, but expect it to be less rich.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce thickens too much.

How to Serve

A close-up view of a deep black pan filled with creamy orange-red sauce at the base, topped with a layer of cooked tortellini pasta that has a light yellow color and smooth texture. The tortellini are coated in the sauce and sprinkled with small green herb pieces and a dusting of black pepper or spice, creating a mix of colors and textures. The sauce looks rich and creamy with a slightly glossy finish, filling the spaces between the pasta. The background is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of tortellini?

Yes, you can substitute with ravioli, gnocchi, or small pasta shapes like penne or fusilli, but cooking times may vary depending on the pasta type.

Is this recipe spicy?

The dish has a mild to moderate level of heat from the crushed red pepper flakes, which can be adjusted to your preference or omitted if you prefer no spice.