Pan Seared Garlic Chicken Breasts over Creamy Cheese Tortellini

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This Creamy Garlic Chicken Tortellini is a rich and comforting pasta dinner featuring juicy, golden-seared chicken served alongside tender cheese-filled tortellini coated in a creamy garlic Parmesan sauce.

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The chicken is seasoned with herbs and garlic before being pan-seared until beautifully golden, while the tortellini is tossed in a silky, savory sauce that clings to every bite. It’s an easy comfort-food meal that’s perfect for a cozy weeknight dinner or a satisfying family meal.

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Why You’ll Love This Creamy Garlic Chicken Tortellini

  • Juicy golden chicken: Chicken breasts are seasoned and seared until tender with a flavorful crust.
  • Creamy tortellini: Cheese-filled tortellini makes the dish rich, hearty, and satisfying.
  • Garlic Parmesan sauce: Cream, garlic, butter, and Parmesan create a smooth and savory sauce.
  • Quick comfort food: The recipe comes together without complicated techniques.
  • Family-friendly: Creamy pasta and tender chicken make this a crowd-pleasing dinner.

Ingredients

For the Chicken

  • 2 large boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • ½ tsp paprika
  • ½ tsp dried parsley
  • ½ tsp salt
  • ¼ tsp black pepper

For the Creamy Tortellini

  • 20 oz cheese-filled refrigerated tortellini
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ¾ cup freshly grated Parmesan cheese
  • ½ tsp Italian seasoning
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes, optional
  • Salt, to taste
  • 2 tbsp chopped fresh parsley

For Finishing

  • ¼ cup freshly grated Parmesan cheese
  • 1 tbsp chopped fresh parsley
  • Freshly cracked black pepper, to taste

Instructions

  1. Prepare the chicken: Pat the chicken breasts dry. Season both sides with Italian seasoning, paprika, parsley, salt, and black pepper.
  2. Sear the chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for approximately 5–7 minutes per side, depending on thickness, until golden brown and cooked through.
  3. Add the garlic: During the final minute of cooking, add the minced garlic and allow it to become fragrant without burning.
  4. Rest the chicken: Transfer the chicken to a plate and let it rest for 5–10 minutes before slicing.
  5. Cook the tortellini: Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package directions until tender. Reserve about ½ cup of pasta water, then drain.
  6. Start the sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds.
  7. Add the liquids: Pour in the chicken broth and heavy cream. Stir well, scraping up the flavorful browned bits from the bottom of the skillet.
  8. Add the Parmesan: Stir in the Parmesan cheese, Italian seasoning, black pepper, and red pepper flakes if using. Simmer gently for 3–5 minutes, stirring until the sauce becomes creamy.
  9. Add the tortellini: Transfer the cooked tortellini into the creamy sauce. Toss gently until every piece is coated. If the sauce is too thick, add a small splash of reserved pasta water.
  10. Finish the chicken: Slice the rested chicken into thick pieces and arrange it alongside or partially over the creamy tortellini.
  11. Garnish: Sprinkle the dish with freshly grated Parmesan, chopped parsley, and freshly cracked black pepper.
  12. Serve: Serve immediately while the sauce is warm, creamy, and silky.

Tips for the Best Creamy Garlic Chicken Tortellini

  • Don’t overcook the chicken: Cook until the thickest part reaches 165°F (74°C).
  • Let the chicken rest: Resting keeps the chicken juicy and makes it easier to slice cleanly.
  • Use refrigerated tortellini: It cooks quickly and works especially well with creamy sauces.
  • Use freshly grated Parmesan: It melts more smoothly than pre-shredded cheese.
  • Don’t boil the cream sauce aggressively: A gentle simmer keeps the sauce smooth.
  • Save pasta water: A little starchy water can loosen the sauce while helping it cling to the tortellini.
  • Use the same skillet: The browned bits left from the chicken add extra flavor to the creamy sauce.
  • Serve immediately: Cream sauces naturally thicken as they cool, so the tortellini is best served hot.

Nutrition (Approximate Per Serving)

Servings: 4

Calories: ~690 kcal Protein: 43g Carbohydrates: 48g Fat: 37g Fiber: 3g Sodium: ~900mg

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