This dish is amazing. Spicy garlic butter, tender chicken, and cheesy tortellini all cooked together in one pot. I made it once, and now it’s my go-to for an easy, flavorful dinner.
The garlic butter sauce is rich, spicy, and packs a punch, while the chicken stays juicy and the tortellini is perfectly tender. The best part? It’s all made in one pot—less mess, more flavor!
If you love rich, savory dishes with just the right amount of heat, this pasta is for you. Perfect for busy nights when you want something comforting but quick. I always make extra because it goes fast.
Let’s cook this up together! This one-pot spicy garlic butter chicken tortellini is easy, satisfying, and full of bold flavors. You’re going to love how simple and delicious it is!
Why You’ll Love This Recipe
- All-in-One Dinner: Everything cooks in one pot—no extra pans needed.
- Bold and Creamy Flavor: The garlic butter blends with spicy red pepper and rich cream for a deep, velvety sauce.
- Comforting & Filling: Tender chicken and cheese tortellini make this a hearty meal.
- Quick Weeknight Favorite: It comes together fast, making it ideal for weeknight dinners.
- Crowd-Pleaser: The flavors are simple yet exciting, appealing to both picky eaters and spice lovers.
What You Need to Know Before You Start
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: ~45 minutes
Servings: Serves about 4 people generously as a main dish.
Difficulty: Easy – perfect for beginners but flavorful enough to impress guests.
Required Kitchen Tools
- Large deep skillet or Dutch oven (with lid)
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Tongs (optional, for browning chicken)
Ingredients
Here’s everything you need to make this creamy, spicy one-pot meal. The full amounts are listed in the recipe card at the end.
- Chicken breast (diced): Boneless, skinless, cut into bite-size chunks.
- Olive oil: For sautéing and flavor.
- Butter: Adds richness to the garlic sauce.
- Garlic (minced): Fresh garlic for maximum aroma and flavor.
- Red pepper flakes: For heat. Adjust to your spice level.
- Chicken broth: Forms the liquid base of the sauce.
- Heavy cream: Adds creaminess and balances the spice.
- Grated Parmesan cheese: Melts into the sauce for umami and body.
- Salt and pepper: For seasoning the chicken and sauce.
- Cheese tortellini (14 oz): Refrigerated or frozen works. Adds richness and texture.
Variations
- Make It Less Spicy: Omit or reduce red pepper flakes for a milder version.
- Add Veggies: Stir in baby spinach, roasted red peppers, or steamed broccoli at the end.
- Use Shrimp Instead: Swap the chicken for peeled shrimp—just cook them until pink.
- Try a Different Pasta: If you don’t have tortellini, use any short pasta and adjust the liquid.
- Herb Boost: Add fresh basil or parsley at the end for extra freshness.
How to Make One Pot Spicy Garlic Butter Chicken Tortellini
Step-by-Step Instructions
1. Sauté the Chicken
Heat 2 tablespoons olive oil in a large deep skillet over medium-high heat.
Add the diced chicken, season it lightly with salt and pepper, and cook until browned on all sides—about 5–6 minutes.
Remove the chicken from the pan and set it aside. It’s okay if it’s not fully cooked yet—it’ll finish cooking in the sauce.
2. Build the Garlic Butter Base
In the same pan, lower the heat to medium.
Add 2 tablespoons of butter and let it melt.
Stir in 4 cloves of minced garlic and 1/2 teaspoon red pepper flakes (or more if you like it spicier).
Cook just until the garlic becomes fragrant—about 30 seconds to 1 minute. Don’t let it brown.
3. Deglaze and Simmer
Pour in 1/2 cup chicken broth, scraping up the browned bits at the bottom of the pan. This adds flavor.
Then pour in 1/2 cup heavy cream, and stir everything together gently.
Add the browned chicken back into the pan and bring it all to a gentle simmer.
4. Cook the Tortellini
Add the 14-ounce package of cheese tortellini directly into the pan.
Stir well so the pasta is coated in the creamy sauce.
Cover the pan with a lid and let it simmer on medium-low heat for 5–7 minutes, or until the tortellini is tender and the chicken is fully cooked.
5. Finish with Parmesan
Remove the lid.
Stir in 1/4 cup grated Parmesan cheese until melted into the sauce.
Taste and adjust seasoning with more salt, pepper, or red pepper flakes as needed.
6. Let It Rest and Serve
Let the pasta sit for about 2 minutes off heat to thicken slightly.
Top with chopped parsley or more Parmesan if desired, then serve warm.
Serving Suggestions
This dish is rich and flavorful on its own, but you can round it out with:
- A simple green salad – something crisp and tangy balances the richness.
- Garlic bread or warm dinner rolls to scoop up any extra sauce.
- Roasted vegetables like asparagus or Brussels sprouts.
- A sprinkle of fresh herbs like parsley or basil on top for brightness.
Storing and Reheating
- To Store: Place leftovers in an airtight container and refrigerate for up to 3–4 days.
- To Reheat: Warm slowly on the stovetop over low heat with a splash of broth or cream to loosen the sauce. Microwave in 30-second bursts, stirring in between.
- Freezing not recommended due to the cream and tortellini texture after thawing.
Tips and Tricks for Success
- Brown the chicken properly. Let it sit undisturbed for a minute or two before flipping for deeper flavor.
- Don’t overcook the tortellini. It only needs a few minutes to become tender.
- Adjust spice gradually. Start with less red pepper and build up to your taste.
- Use fresh garlic. Pre-minced garlic in jars won’t give the same punch.
- Let it sit before serving. A short rest thickens the sauce naturally.
Nutrition Information (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 28 g |
| Carbohydrates | 35 g |
| Fat | 30 g |
| Saturated Fat | 14 g |
| Cholesterol | 120 mg |
| Sodium | 610 mg |
| Fiber | 2 g |
| Sugar | 2 g |
| Calcium | 180 mg |
One Pot Spicy Garlic Butter Chicken Tortellini
Course: Chicken Recipes, Dinners4
servings20
minutes25
minutes520
kcalIngredients
1 lb chicken breast, diced
2 tbsp olive oil
Salt and pepper, to taste
2 tbsp butter
4 cloves garlic, minced
1/2 tsp red pepper flakes (adjust to taste)
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 (14 oz) package cheese tortellini
Fresh parsley, for garnish (optional)
Directions
- Sauté the Chicken:
In a large deep skillet, heat olive oil over medium-high heat.
Add chicken, season with salt and pepper, and cook until browned.
Remove and set aside. - Make the Garlic Butter Base:
Lower heat to medium. Add butter, then garlic and red pepper flakes.
Cook until fragrant (about 1 minute), stirring often. - Add Liquids:
Pour in chicken broth and heavy cream, stirring to combine.
Add the cooked chicken back into the pan. - Cook the Tortellini:
Add tortellini, stir, and cover.
Simmer on medium-low heat for 5–7 minutes, until tortellini is tender and chicken is cooked through. - Finish the Dish:
Stir in Parmesan until melted. Adjust seasoning.
Let rest for 2 minutes. Garnish with parsley, if using.
Serve warm.
FAQs About This Recipe
Can I use frozen tortellini?
Yes, just add 1–2 extra minutes to the simmering time.
Is there a substitute for heavy cream?
You can use half-and-half or evaporated milk, but the sauce may be slightly thinner.
Can I make this vegetarian?
Absolutely. Swap chicken for sautéed mushrooms or spinach, and use vegetable broth.
How spicy is this dish?
Mild to moderate. You can control the heat by adjusting the red pepper flakes.
Conclusion
This One Pot Spicy Garlic Butter Chicken Tortellini is a dish I keep coming back to. It’s warm, creamy, and just spicy enough to wake up your taste buds—but still simple and comforting. The one-pot method makes cleanup easy, and the flavors come together in a way that feels like you put in way more effort than you actually did.
Whether you’re making this for your family on a weeknight or just craving something cozy for yourself, this recipe checks every box. It’s the kind of meal that’s easy to repeat—and trust me, you’ll want to.
