I first made this One-Pot Spicy Garlic Butter Chicken Tortellini the night before my son’s soccer tournament when I needed something quick, satisfying, and packed with flavor that would fuel him for the big game. The buttery garlic sauce coating each pillowy tortellini piece, combined with tender chicken and just the right kick of heat, turned what could have been another stressful weeknight into a dinner win.
This dish checks all the boxes for a perfect weeknight meal. It comes together in just 35 minutes, delivers an impressive 35-40 grams of protein per serving, and best of all, everything cooks in one pot. No juggling multiple pans or facing a sink full of dishes afterward. The creamy, spicy sauce is absolutely irresistible, and the combination of garlic, butter, and red pepper flakes creates a flavor profile that keeps everyone coming back for seconds. Whether you’re feeding hungry athletes or need a comforting meal after a long day, this recipe delivers restaurant-quality results with minimal effort.
Table of Contents
Ingredients for One-Pot Spicy Garlic Butter Chicken Tortellini
I always start with fresh ingredients for this recipe because they make such a difference in the final result. The quality of your chicken and tortellini will directly impact how satisfying this dish turns out. Fresh cheese tortellini gives you that perfect pillowy texture that soaks up the sauce beautifully, though frozen works in a pinch.
1 lb chicken breast or thighs (cut into bite-sized pieces) – I recommend thighs for extra juiciness
2 cups fresh cheese tortellini (or ravioli)
4 cloves garlic (minced) – Fresh garlic is essential here; pre-minced just doesn’t deliver the same punch
4 tbsp butter (plus 1 tbsp extra for the sauce)
1 tsp crushed red pepper flakes (adjust to taste)
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese – I usually buy a block and grate it myself for better melting
1 tbsp fresh basil or parsley (chopped)
Salt and black pepper to taste
Step-by-Step Instructions
Have all your ingredients prepped and ready before you start cooking. This recipe moves quickly, and you’ll want everything within reach to keep the process smooth.
Step 1: Season the chicken pieces generously with salt and black pepper. Heat a 5-6 quart pot over medium-high heat and melt the butter until it starts to foam. Add the chicken in a single layer and cook for 6-8 minutes, stirring occasionally, until browned on all sides and the internal temperature reaches 165°F with no pink remaining. Remove the chicken to a plate and set aside.
Step 2: In the same pot, add an additional 1 tablespoon butter if the pot looks dry. Toss in the minced garlic and sauté for just 30 seconds until fragrant but not browned. Add the red pepper flakes and stir to release their flavor. This creates the aromatic base that makes the whole dish special.
Step 3: Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pot with a wooden spoon. These bits add incredible depth to your sauce. Stir in the heavy cream and bring the mixture to a gentle simmer. Keep the heat at medium to prevent the cream from curdling.
Step 4: Add the fresh tortellini to the simmering sauce and cook for 4-6 minutes, stirring frequently to prevent sticking. The tortellini should become tender when tested with a fork. If using frozen tortellini, add an extra 1-2 minutes of cooking time.
Step 5: Return the cooked chicken to the pot along with any accumulated juices. Stir in the grated Parmesan cheese until completely melted and the sauce becomes silky and glossy. Let everything simmer together for 2-3 minutes so the chicken warms through and absorbs the sauce flavors.
Step 6: Turn off the heat and toss in the fresh chopped herbs. Give everything a final gentle stir to distribute the herbs throughout. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as needed. Serve immediately while hot, with extra Parmesan on the side.
Perfect Pairings for One-Pot Spicy Garlic Butter Chicken Tortellini
The rich, creamy sauce in this dish pairs wonderfully with lighter, fresher sides that provide textural contrast and balance.
Garlic Bread Rolls: Warm, buttery garlic bread rolls are perfect for soaking up every drop of that incredible sauce. The crusty exterior and soft interior create a textural contrast that makes each bite more satisfying.
Simple Green Salad with Lemon Vinaigrette: A crisp salad with bright lemon dressing cuts through the richness of the cream sauce and adds a refreshing element to your meal. The acidity balances the buttery flavors perfectly and adds essential vegetables to your plate.
Steamed Broccoli: Tender steamed broccoli provides a nutritious, fiber-rich side that complements the protein-packed main dish. The mild flavor won’t compete with the spicy garlic sauce, and the green color makes your plate more visually appealing. For a complete one-pot option, try Chicken Sausage and Broccoli Orzo another night.
Roasted Asparagus: When asparagus is in season, roasting it with olive oil and a sprinkle of salt creates a slightly charred, earthy side that pairs beautifully with the creamy pasta. The vegetable’s natural bitterness balances the richness wonderfully.
Caprese Salad: Fresh tomatoes, mozzarella, and basil drizzled with balsamic glaze offer a light, Italian-inspired side that echoes the herbs in the main dish while adding freshness and acidity to round out your meal.
Storage & Serving Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools, which is completely normal. For longer storage, you can freeze this dish in freezer-safe containers for up to 1 month, though the texture of the tortellini may soften slightly upon thawing and reheating.
When reheating, warm the dish gently on the stovetop over low heat rather than using the microwave for best results. Add a splash of chicken broth or cream to loosen the sauce and restore its creamy consistency. Stir frequently to ensure even heating and prevent the sauce from breaking.
This dish is incredibly versatile. Try adding sun-dried tomatoes, spinach, or mushrooms to increase the vegetable content. You can also adjust the spice level to suit your family’s preferences. If you love creamy garlic pasta dishes, you’ll also enjoy Creamy Garlic Parmesan Chicken Pasta or One-Pot Creamy Garlic Pasta for similar flavors with different pasta shapes.
FAQs
Can I make this recipe less spicy for kids?
Absolutely. Simply reduce the red pepper flakes to 1/4 teaspoon or omit them entirely. You can always serve hot sauce or extra red pepper flakes on the side for adults who want more heat.
What’s the best way to prevent the cream sauce from curdling?
Keep your heat at medium or medium-low once you add the cream. Avoid bringing it to a rolling boil, and stir regularly. Using full-fat heavy cream instead of lower-fat alternatives also helps maintain a smooth, stable sauce.
Can I use dried tortellini instead of fresh?
Fresh tortellini works best for this recipe’s quick cooking time, but dried tortellini can work if you increase the cooking time to 8-10 minutes and add an extra 1/2 cup of broth to compensate for the additional liquid absorption.
Conclusion
This One-Pot Spicy Garlic Butter Chicken Tortellini proves that weeknight dinners can be both quick and incredibly satisfying. The combination of tender chicken, pillowy tortellini, and that irresistible spicy garlic butter sauce creates a dinner your family will request again and again. Give this recipe a try tonight and discover how easy it is to bring delicious, comforting meals to your table in just 35 minutes.
One-Pot Spicy Garlic Butter Chicken Tortellini
Rich, creamy, and packed with flavor, this One-Pot Spicy Garlic Butter Chicken Tortellini delivers 35-40 grams of protein per serving in just 35 minutes with easy cleanup.
1lbchicken breast or thighscut into bite-sized pieces
2cupsfresh cheese tortellinior ravioli
4clovesgarlicminced
5tbspbutterdivided (4 tbsp + 1 tbsp)
1tspcrushed red pepper flakesadjust to taste
2cupschicken broth
1cupheavy cream
1cupgrated Parmesan cheese
1tbspfresh basil or parsleychopped
Salt and black pepperto taste
Equipment
Large 5-6 quart pot or deep skillet
Wooden spoon
Cutting board and knife
Instant-read thermometer (optional)
Method
Season chicken pieces generously with salt and black pepper. Heat a 5-6 quart pot over medium-high heat and melt 4 tablespoons butter until it starts to foam. Add the chicken in a single layer and cook for 6-8 minutes, stirring occasionally, until browned on all sides and the internal temperature reaches 165°F with no pink remaining. Remove the chicken to a plate and set aside.
In the same pot, add the remaining 1 tablespoon butter if the pot looks dry. Toss in the minced garlic and sauté for just 30 seconds until fragrant but not browned. Add the red pepper flakes and stir to release their flavor.
Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pot with a wooden spoon. Stir in the heavy cream and bring the mixture to a gentle simmer. Keep the heat at medium to prevent the cream from curdling.
Add the fresh tortellini to the simmering sauce and cook for 4-6 minutes, stirring frequently to prevent sticking. The tortellini should become tender when tested with a fork. If using frozen tortellini, add an extra 1-2 minutes of cooking time.
Return the cooked chicken to the pot along with any accumulated juices. Stir in the grated Parmesan cheese until completely melted and the sauce becomes silky and glossy. Let everything simmer together for 2-3 minutes so the chicken warms through and absorbs the sauce flavors.
Turn off the heat and toss in the fresh chopped herbs. Give everything a final gentle stir to distribute the herbs throughout. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as needed. Serve immediately while hot, with extra Parmesan on the side.
Notes
For less spicy version, reduce red pepper flakes to 1/4 tsp or omit entirely. Fresh tortellini works best but dried can be substituted with longer cooking time (8-10 minutes) and extra 1/2 cup broth. Store leftovers in airtight container for up to 3 days or freeze for up to 1 month (note: tortellini texture may soften slightly). Reheat gently on stovetop with splash of cream or broth to loosen sauce.
a recipe developer, food enthusiast, and busy parent based in Denver, CO. I created Yumnights because I believe that delicious, healthy dinners shouldn’t require hours in the kitchen or a culinary degree to master.
