Creamy Garlic Herb Chicken Tortellini

Name: Creamy Garlic Herb Chicken Tortellini
Total Time: 30 minutes
Active Time: 30 minutes
Intensity: Easy
Servings: 4
Lasts: Store in an airtight container in the refrigerator for up to 3 days. Note: The tortellini may soften further upon reheating. Reheat gently in a skillet over medium-low heat with a splash of chicken broth or cream to refresh the sauce.

A Restaurant-Quality Meal on Your Table in Half an Hour

This Creamy Garlic Herb Chicken Tortellini is the answer to the question: “How can something so impressive be so simple?” It transforms a handful of fresh, vibrant ingredients into a meal that feels like a special occasion. Plump, cheese-filled tortellini and juicy pan-seared chicken are swathed in a luxuriously silky sauce that’s fragrant with garlic, lemon, and a garden of fresh herbs. It’s a symphony of comforting textures and bright flavors, proving that a truly decadent dinner doesn’t require hours in the kitchen. Perfect for a date night in or a family dinner that demands applause, this recipe is a guaranteed keeper.

Ingredients

For the Chicken & Pasta

1 lb (450g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
20 oz (565g) package fresh cheese tortellini (or two 9-oz packages)
2 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 tablespoon unsalted butter

For the Creamy Garlic Herb Sauce

4 large cloves garlic, minced or finely grated
½ cup (120ml) dry white wine (like Pinot Grigio or Sauvignon Blanc) or substitute with additional chicken broth
1 ½ cups (360ml) low-sodium chicken broth
1 cup (240ml) heavy cream or full-fat half-and-half*
¾ cup (75g) finely grated Parmesan cheese, plus more for serving
1 teaspoon Dijon mustard
¼ cup chopped fresh parsley, plus more for garnish
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme or 1 teaspoon dried
Zest and juice of ½ a medium lemon
Pinch of red pepper flakes (optional)

Equipment

Large pot for boiling pasta
Large, deep skillet or braiser (12-inch works well)
Tongs
Whisk
Microplane or zester (for lemon)
Measuring cups and spoons

Step-by-Step Instructions

Step 1: Cook the Tortellini

Bring a large pot of well-salted water to a boil. Cook the fresh tortellini according to the package directions, usually for 3-4 minutes. Fresh tortellini cooks quickly, so stay nearby. Once cooked, drain—do not rinse—and set aside. The starchy surface helps the sauce cling.

Step 2: Sear the Chicken

While the pasta water comes to a boil, pat the chicken pieces very dry with paper towels. This is the secret to a golden sear. Season the chicken evenly with ½ teaspoon of the salt and ¼ teaspoon of the black pepper.
Heat 1 tablespoon of olive oil in your large skillet over medium-high heat. Once the oil shimmers, add the chicken in a single layer, working in batches if needed to avoid overcrowding. Cook for 3-4 minutes per side, until deeply golden brown and cooked through. Transfer the cooked chicken to a clean plate. It will finish cooking through in the sauce later.

Step 3: Build the Aromatic Base

Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the butter to the same skillet. Once the butter melts, add the minced garlic and cook for just 60-90 seconds, stirring constantly, until incredibly fragrant. Be careful not to let it burn.
Pour in the white wine to deglaze the pan. Use your whisk to scrape up all the flavorful browned bits (the fond) from the bottom of the pan. Let the wine simmer for 2-3 minutes until reduced by about half.

Step 4: Create the Luxurious Sauce

Whisk in the chicken broth and heavy cream. Bring the mixture to a gentle simmer (not a rolling boil) and let it cook for 5-6 minutes, stirring occasionally, until it has thickened slightly and can coat the back of a spoon.
Reduce the heat to low. Whisk in the grated Parmesan cheese and Dijon mustard until the cheese is fully melted and the sauce is smooth. Stir in the fresh parsley, basil, thyme, lemon zest, lemon juice, remaining ½ teaspoon salt, ¼ teaspoon pepper, and red pepper flakes (if using). Taste and adjust seasoning—this is your moment.

Step 5: Combine & Serve

Add the cooked, drained tortellini and the seared chicken (with any accumulated juices) to the skillet. Gently toss everything together until the pasta and chicken are completely coated in the creamy herb sauce. Heat for 1-2 minutes, just until everything is warmed through.

Step 6: Plate with Flair

Divide the creamy chicken tortellini among warm bowls or plates. Garnish generously with additional chopped fresh parsley, a final dusting of Parmesan cheese, and a twist of black pepper. Serve immediately.

Chef’s Notes & Expert Variations

Cream Alternative: For a slightly lighter sauce, full-fat half-and-half works beautifully. Do not use milk, as it may curdle when reduced.
Wine Note: The wine adds a wonderful depth of flavor. If you prefer not to cook with alcohol, simply substitute it with an equal amount of additional chicken broth and add a teaspoon of white wine vinegar at the end for acidity.
Herb Flexibility: Use what you have! Tarragon, oregano, or chives would be lovely additions or substitutions. If using only dried herbs, reduce amounts by half (e.g., ½ tablespoon dried parsley).
Vegetarian Version: Omit the chicken. Sauté 8 oz of sliced mushrooms with the garlic for a savory, meaty texture, and use vegetable broth.
Protein Swap: Thinly sliced Italian sausage or large shrimp (added in the last 3 minutes of cooking) are fantastic alternatives to chicken.

Nutrition Information (Per Serving, 1 of 4)