20 Delicious Chicken and Tortellini Recipes for Every Occasion

Dive into the cozy, comforting world of chicken and tortellini with our roundup of 20 Delicious Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, planning a seasonal feast, or just craving some hearty comfort food, we’ve got a dish to match your mood. Perfectly tender tortellini paired with succulent chicken in a variety of sauces and styles—your next favorite meal awaits!

Creamy Garlic Parmesan Chicken and Tortellini

This Creamy Garlic Parmesan Chicken and Tortellini is a cozy, one-pan wonder that’s sure to become a weeknight favorite, blending tender chicken, cheesy tortellini, and a rich, garlicky sauce.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 9 oz package cheese tortellini
• 2 cups fresh spinach

Instructions

1. In a large skillet, heat olive oil over medium-high heat. Add chicken, garlic, Italian seasoning, salt, and black pepper. Cook until chicken is no longer pink, about 5-7 minutes.
2. Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer.
3. Add tortellini and cook according to package instructions, about 7-9 minutes, until pasta is tender.
4. Stir in Parmesan cheese and spinach, cooking until spinach is wilted and sauce is creamy, about 2 minutes.

The magic of this dish lies in the way the creamy sauce clings to every nook of the tortellini, creating a luxurious texture with minimal effort.

Tip: For an extra flavor boost, sprinkle a little extra Parmesan on top before serving.

Spinach and Ricotta Stuffed Chicken with Tortellini

Transform your weeknight dinner into something special with this Spinach and Ricotta Stuffed Chicken, served alongside tender tortellini for a meal that feels indulgent yet is surprisingly simple to make.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1 cup chopped fresh spinach
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 cups cheese tortellini
• 2 cups marinara sauce

Instructions

1. Preheat your oven to 375°F. In a bowl, mix together the ricotta cheese, chopped spinach, Parmesan cheese, garlic powder, salt, and black pepper.
2. Cut a pocket into each chicken breast and stuff generously with the ricotta mixture. Secure with toothpicks if necessary.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden brown.
4. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
5. Meanwhile, cook the tortellini according to package instructions. Heat the marinara sauce in a small saucepan over low heat.
6. Serve the stuffed chicken over a bed of tortellini, topped with warm marinara sauce.

The creamy ricotta filling melts beautifully inside the juicy chicken, creating a delightful contrast with the crispy exterior. Paired with the tortellini, it’s a dish that’s sure to impress.

Tip: For an extra layer of flavor, sprinkle some mozzarella cheese on top of the chicken during the last 5 minutes of baking.

Sun-Dried Tomato and Basil Chicken Tortellini Salad

This Sun-Dried Tomato and Basil Chicken Tortellini Salad is a vibrant, flavor-packed dish that’s perfect for picnics or a quick weeknight dinner.

Ingredients

• 1 (9 oz) package cheese tortellini
• 2 cups cooked chicken, shredded
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, thinly sliced
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the tortellini according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled tortellini, chicken, sun-dried tomatoes, and basil.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, salt, and black pepper.
4. Pour the dressing over the tortellini mixture and toss gently to coat.
5. Sprinkle with Parmesan cheese before serving.

The combination of chewy tortellini, tender chicken, and the tangy-sweet punch of sun-dried tomatoes makes this salad a standout.

Tip: For an extra burst of flavor, use sun-dried tomatoes packed in oil and reserve a tablespoon of the oil to substitute for part of the olive oil in the dressing.

One-Pot Chicken and Cheese Tortellini Soup

Warm up your evening with this comforting One-Pot Chicken and Cheese Tortellini Soup, a creamy delight that’s as easy to make as it is delicious.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 9 oz refrigerated cheese tortellini
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced chicken and cook until no longer pink, about 5 minutes.
2. Add onion and garlic to the pot; sauté until softened, about 3 minutes.
3. Pour in chicken broth and diced tomatoes with their juice. Stir in dried basil, dried oregano, salt, and black pepper. Bring to a boil.
4. Reduce heat to a simmer and add cheese tortellini. Cook according to package instructions, usually about 7 minutes.
5. Stir in fresh spinach and heavy cream, cooking just until spinach wilts, about 2 minutes.
6. Remove from heat and sprinkle with grated Parmesan cheese before serving.

The magic of this soup lies in the creamy broth that clings to each cheese-filled tortellini, making every spoonful a rich and satisfying experience.

Tip: For an extra layer of flavor, toast some garlic bread to dip into the soup.

Roasted Red Pepper and Chicken Tortellini Alfredo

This Roasted Red Pepper and Chicken Tortellini Alfredo is a creamy, dreamy dish that brings a little gourmet flair to your weeknight dinner rotation.

Ingredients

• 1 (9 oz) package cheese tortellini
• 1 cup cooked chicken, shredded
• 1/2 cup roasted red peppers, chopped
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 2 tbsp fresh basil, chopped

Instructions

1. Cook the tortellini according to package instructions. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
3. Pour in the heavy cream, stirring constantly. Bring to a simmer and cook for 2 minutes.
4. Stir in the Parmesan cheese, salt, black pepper, and crushed red pepper flakes. Continue to cook for another 2 minutes until the sauce thickens.
5. Add the cooked tortellini, shredded chicken, and chopped roasted red peppers to the skillet. Toss everything together until well coated in the Alfredo sauce.
6. Garnish with fresh basil before serving.

The smoky sweetness of the roasted red peppers pairs perfectly with the rich Alfredo sauce, making every bite a delightful contrast of flavors.

Tip: For an extra touch of luxury, top with a sprinkle of extra Parmesan and a drizzle of truffle oil.

Chicken and Mushroom Tortellini in White Wine Sauce

Imagine diving into a bowl of creamy, savory Chicken and Mushroom Tortellini in White Wine Sauce — it’s a cozy dinner that feels like a hug in a bowl.

Ingredients

• 1 package (9 oz) cheese tortellini
• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cubed
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Cook tortellini according to package instructions; drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink, about 5 minutes. Remove from skillet and set aside.
3. In the same skillet, add mushrooms and garlic. Cook until mushrooms are soft, about 4 minutes.
4. Pour in white wine, scraping up any browned bits from the bottom of the skillet. Simmer until wine is reduced by half, about 3 minutes.
5. Stir in heavy cream, Parmesan cheese, salt, and black pepper. Bring to a gentle simmer and cook until sauce thickens slightly, about 5 minutes.
6. Return chicken to the skillet and add cooked tortellini. Toss everything together until well coated in the sauce.
7. Garnish with fresh parsley before serving.

The white wine sauce, with its rich depth and slight tang, perfectly complements the tender chicken and earthy mushrooms, making every bite a delightful experience.

Tip: For an extra layer of flavor, try using a mix of wild mushrooms.

BBQ Chicken and Tortellini Skewers with Honey Mustard Dip

These BBQ Chicken and Tortellini Skewers with Honey Mustard Dip are a playful twist on classic BBQ, perfect for your next backyard gathering or cozy night in.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 package (9 oz) cheese tortellini, cooked according to package directions
• 1/2 cup BBQ sauce
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a small bowl, whisk together the honey and Dijon mustard to create the dip; set aside.
3. Thread the chicken cubes and cooked tortellini alternately onto the soaked skewers.
4. Brush the skewers with olive oil and season with salt and black pepper.
5. Grill the skewers for 6-8 minutes on each side, brushing with BBQ sauce during the last 2 minutes of cooking, until the chicken is cooked through and the tortellini is lightly charred.
6. Serve the skewers warm with the honey mustard dip on the side.

The combination of smoky BBQ chicken and creamy tortellini, dipped in sweet and tangy honey mustard, creates a bite that’s irresistibly fun and flavorful.

Tip: For an extra flavor boost, marinate the chicken in a bit of the BBQ sauce for an hour before skewering.

Chicken Pesto Tortellini with Cherry Tomatoes

This Chicken Pesto Tortellini with Cherry Tomatoes is a vibrant, flavor-packed dish that comes together in just 20 minutes, making it perfect for busy weeknights.

Ingredients

• 1 (9 oz) package cheese tortellini
• 1 cup cherry tomatoes, halved
• 1 cup cooked chicken, shredded
• 1/4 cup pesto
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, about 7-9 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the cherry tomatoes and cook for 2-3 minutes, until they start to soften.
3. Add the cooked chicken, pesto, salt, and black pepper to the skillet. Stir to combine and heat through, about 2 minutes.
4. Add the cooked tortellini to the skillet and toss gently to coat everything in the pesto mixture. Cook for an additional 1-2 minutes until everything is heated through.
5. Sprinkle with grated Parmesan cheese before serving.

The creamy pesto clings to every nook of the tortellini, while the cherry tomatoes add a burst of freshness that brightens the whole dish.

Tip: For an extra touch of freshness, stir in a handful of baby spinach or arugula just before serving.

Lemon Butter Chicken and Spinach Tortellini

This Lemon Butter Chicken and Spinach Tortellini is a creamy, dreamy dish that brings a burst of citrusy freshness to your dinner table, perfect for those nights when you want something comforting yet effortlessly elegant.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups cheese tortellini
• 2 cups fresh spinach
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. In a large skillet, melt 2 tbsp butter over medium heat. Add the chicken pieces, 1/2 tsp salt, and 1/4 tsp black pepper. Cook until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
2. In the same skillet, melt the remaining 1 tbsp butter. Add minced garlic and red pepper flakes if using, sauté for 30 seconds until fragrant.
3. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
4. Add the heavy cream, Parmesan cheese, and lemon zest, stirring until the sauce begins to thicken, about 3-4 minutes.
5. Stir in the tortellini and spinach, cooking until the tortellini is tender and the spinach is wilted, about 5 minutes.
6. Return the chicken to the skillet, tossing to coat in the sauce. Cook for an additional 2 minutes to heat through.

The magic of this dish lies in the bright lemon butter sauce that clings to every bite of tender chicken and pillowy tortellini, creating a harmony of flavors that’s both rich and refreshing.

Tip: For an extra touch of freshness, garnish with additional lemon zest and a sprinkle of chopped parsley before serving.

Chicken and Tortellini in a Creamy Sun-Dried Tomato Sauce

This Chicken and Tortellini in a Creamy Sun-Dried Tomato Sauce is a cozy, flavorful dish that comes together in just about 30 minutes, making it perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 (9 oz) package refrigerated cheese tortellini
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped

Instructions

1. In a large pot of boiling salted water, cook tortellini according to package directions. Drain and set aside.
2. While tortellini cooks, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink, about 5-7 minutes. Remove chicken and set aside.
3. In the same skillet, add garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
4. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 3 minutes, allowing the sauce to slightly thicken.
5. Return chicken to the skillet, add cooked tortellini, salt, and pepper, stirring to coat everything in the sauce. Cook for an additional 2 minutes until heated through.
6. Remove from heat, stir in Parmesan cheese and basil.

The sun-dried tomatoes add a sweet, tangy depth to the creamy sauce, perfectly complementing the tender chicken and pillowy tortellini.

Tip: For an extra touch of richness, sprinkle a little more Parmesan on top before serving.

Spicy Chicken and Tortellini Arrabbiata

Spice up your weeknight dinner with this Spicy Chicken and Tortellini Arrabbiata, a dish that packs a punch with its fiery tomato sauce and tender chicken.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 package (9 oz) fresh cheese tortellini
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup tomato paste
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, add garlic and red pepper flakes, cooking for 1 minute until fragrant. Stir in diced tomatoes, tomato paste, sugar, and salt. Bring to a simmer and cook for 10 minutes, stirring occasionally.
3. Meanwhile, cook tortellini according to package directions. Drain and add to the skillet with the sauce.
4. Return chicken to the skillet, stirring to combine. Cook for an additional 2-3 minutes until everything is heated through.
5. Remove from heat and stir in fresh basil. Serve immediately, topped with grated Parmesan cheese.

The magic of this dish lies in the balance of heat from the red pepper flakes and the sweetness of the tomatoes, creating a depth of flavor that’s irresistibly delicious.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes.

Chicken and Tortellini Carbonara with Peas

Dive into this creamy, comforting Chicken and Tortellini Carbonara with Peas, a twist on the classic that’s sure to become a weeknight favorite.

Ingredients

• 1 package (9 oz) refrigerated cheese tortellini
• 2 boneless, skinless chicken breasts, cubed
• 1 cup frozen peas
• 3 large eggs
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 slices bacon, chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream

Instructions

1. Bring a large pot of salted water to a boil. Cook tortellini according to package instructions, adding peas in the last 2 minutes of cooking. Drain and set aside.
2. In a bowl, whisk together eggs, Parmesan cheese, salt, and black pepper. Set aside.
3. In a large skillet over medium heat, cook bacon until crispy. Remove with a slotted spoon and set aside. Leave 1 tablespoon of bacon fat in the skillet.
4. Add chicken to the skillet and cook until no longer pink, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant.
5. Reduce heat to low. Quickly stir in the cooked tortellini and peas, then pour in the egg mixture, stirring constantly until the eggs thicken but do not scramble, about 2 minutes.
6. Remove from heat. Stir in heavy cream and reserved bacon. Serve immediately.

The magic of this dish lies in the creamy egg sauce clinging to every nook of the tortellini, with pops of sweet peas and smoky bacon in every bite.

Tip: For an extra silky sauce, temper the eggs by slowly adding a small amount of the hot pasta water to the egg mixture before combining with the pasta.

Herbed Chicken and Three-Cheese Tortellini Bake

This Herbed Chicken and Three-Cheese Tortellini Bake is a cozy, comforting dish that brings together tender chicken, rich cheeses, and aromatic herbs in one delicious bake.

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 1 (20 oz) package three-cheese tortellini
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the cubed chicken, 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp salt, and 1/2 tsp black pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
3. Cook the tortellini according to package instructions, then drain and return to the pot.
4. Add the cooked chicken, 2 cups marinara sauce, and 1/4 cup chopped fresh basil to the tortellini. Stir to combine, then transfer to the prepared baking dish.
5. Sprinkle 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese evenly over the top.
6. Bake at 375°F for 20 minutes, or until the cheese is bubbly and golden.

The combination of herbed chicken and three-cheese tortellini creates a melt-in-your-mouth texture that’s irresistibly cheesy and herbaceous.

Tip: For an extra crispy top, broil the bake for the last 2-3 minutes of cooking.

Chicken and Tortellini in a Roasted Garlic Cream Sauce

Imagine tender chicken and cheese-filled tortellini smothered in a rich, creamy roasted garlic sauce — this dish is a weeknight dinner hero that feels anything but ordinary.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 (9 oz) package cheese tortellini
• 3 tbsp unsalted butter
• 4 cloves roasted garlic, mashed
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. In a large skillet over medium heat, melt 1 tbsp butter. Add chicken and cook until no longer pink, about 6-8 minutes. Remove from skillet and set aside.
2. In the same skillet, melt remaining 2 tbsp butter. Add mashed roasted garlic and cook for 1 minute until fragrant.
3. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 3 minutes, stirring occasionally.
4. Stir in Parmesan cheese, salt, and black pepper until the cheese is melted and the sauce is smooth.
5. Add cooked chicken and tortellini to the skillet, tossing to coat in the sauce. Cook for 2-3 minutes until everything is heated through.
6. Sprinkle with chopped parsley before serving.

The roasted garlic adds a deep, mellow sweetness to the cream sauce, making this dish a standout with minimal effort.

Tip: For an extra flavor boost, reserve a little pasta water to thin the sauce if it gets too thick.

Buffalo Chicken and Tortellini Stuffed Peppers

Spice up your dinner routine with these Buffalo Chicken and Tortellini Stuffed Peppers, a hearty dish that combines the bold flavors of buffalo sauce with the comforting goodness of cheese tortellini.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 2 cups cooked chicken, shredded
• 1/2 cup buffalo sauce
• 1/4 cup ranch dressing
• 2 cups cheese tortellini, cooked
• 1 cup shredded mozzarella cheese
• 1/4 cup blue cheese crumbles
• 2 tbsp unsalted butter, melted
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a large bowl, mix the shredded chicken with buffalo sauce, ranch dressing, melted butter, garlic powder, onion powder, salt, and pepper until well combined.
3. Stir in the cooked tortellini and half of the mozzarella cheese into the chicken mixture.
4. Spoon the mixture evenly into the prepared bell peppers, then top with the remaining mozzarella and blue cheese crumbles.
5. Place the stuffed peppers in the baking dish and bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden.

The creamy ranch and blue cheese perfectly balance the heat from the buffalo sauce, while the tortellini adds a delightful chewiness to every bite.

Tip: For an extra crispy top, broil the peppers for the last 2-3 minutes of baking.

Chicken and Tortellini with a Light Lemon Cream Sauce

Whip up this comforting Chicken and Tortellini with a Light Lemon Cream Sauce for a dish that’s as easy to make as it is delicious, perfect for those cozy weeknight dinners.

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 1 (9 oz) package fresh cheese tortellini
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• Zest and juice of 1 lemon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add cubed chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
3. Pour in 1 cup heavy cream, 1/2 cup chicken broth, and the zest and juice of 1 lemon. Stir to combine and bring to a simmer.
4. Add 1/2 tsp salt and 1/4 tsp black pepper to the sauce, then return the chicken to the skillet.
5. Meanwhile, cook 1 (9 oz) package fresh cheese tortellini according to package instructions. Drain and add to the skillet with the chicken and sauce.
6. Stir in 1/4 cup grated Parmesan cheese and 2 tbsp chopped fresh parsley until everything is well coated and heated through.

The bright lemon zest cuts through the richness of the cream sauce, creating a beautifully balanced dish that’s sure to impress.

Tip: For an extra touch of freshness, add a handful of baby spinach to the skillet just before serving.

Chicken and Tortellini in a Creamy Pesto Sauce

This Chicken and Tortellini in a Creamy Pesto Sauce is a comforting dish that combines tender chicken, cheesy tortellini, and a rich, herbaceous sauce for a meal that feels both indulgent and easy to make.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 (20 oz) package cheese tortellini
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup basil pesto
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
3. Pour in 1 cup heavy cream, 1/2 cup chicken broth, and 1/2 cup basil pesto. Stir to combine and bring to a simmer.
4. Add the cooked chicken and 1 (20 oz) package cheese tortellini to the skillet. Stir gently to coat everything in the sauce.
5. Season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer for 5 minutes, or until the tortellini is heated through and the sauce has thickened slightly.
6. Sprinkle with 1/4 cup grated Parmesan cheese before serving.

The magic of this dish lies in the way the creamy pesto sauce clings to every nook and cranny of the tortellini, creating a luxurious texture that’s hard to resist.

Tip: For an extra touch of freshness, garnish with chopped basil or a squeeze of lemon juice before serving.

Chicken and Tortellini with a Rich Mushroom Sauce

This Chicken and Tortellini with a Rich Mushroom Sauce is a cozy, comforting dish that brings together tender chicken, cheesy tortellini, and a luxurious mushroom sauce in one skillet.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 package (9 oz) refrigerated cheese tortellini
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the chicken and cook until browned and no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the mushrooms and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
3. Pour in the heavy cream and chicken broth, then stir in the salt, pepper, and thyme. Bring to a simmer and cook for 3 minutes, stirring occasionally.
4. Add the tortellini to the skillet, cover, and cook according to package instructions, usually about 7-9 minutes, until tender.
5. Return the chicken to the skillet, stir in the Parmesan cheese, and cook for 1-2 minutes until everything is heated through. Garnish with fresh parsley before serving.

The magic of this dish lies in the creamy mushroom sauce that clings to every bite of chicken and tortellini, creating a harmony of flavors that’s both rich and satisfying.

Tip: For an extra depth of flavor, try using a mix of wild mushrooms alongside the cremini.

Chicken and Tortellini in a Spicy Arrabbiata Sauce

Spice up your weeknight dinner with this Chicken and Tortellini in a Spicy Arrabbiata Sauce, a dish that combines tender chicken, cheese-filled tortellini, and a fiery tomato sauce for a meal that’s as comforting as it is bold.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 package (9 oz) cheese tortellini
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp red pepper flakes
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the garlic and red pepper flakes, cooking for 1 minute until fragrant.
3. Stir in the crushed tomatoes, sugar, salt, and black pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. Meanwhile, cook the tortellini according to package instructions. Drain and set aside.
5. Return the chicken to the skillet with the sauce. Add the cooked tortellini and toss to combine. Cook for an additional 2 minutes to heat through.
6. Remove from heat and stir in the fresh basil. Serve hot, garnished with grated Parmesan cheese.

The magic of this dish lies in the balance between the heat from the arrabbiata sauce and the creamy richness of the cheese tortellini, creating a symphony of flavors that’s irresistibly delicious.

Tip: For an extra kick, add an additional 1/2 tsp of red pepper flakes to the sauce.

Chicken and Tortellini with a Creamy Alfredo Sauce

This Chicken and Tortellini with a Creamy Alfredo Sauce is the ultimate comfort food, combining tender chicken, cheesy tortellini, and a rich, creamy sauce that’s sure to please everyone at the table.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 (9 oz) package refrigerated cheese tortellini
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried basil
• 1/4 tsp dried oregano

Instructions

1. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the garlic and sauté for 1 minute until fragrant.
3. Pour in the heavy cream, Parmesan cheese, salt, pepper, basil, and oregano. Stir well and bring to a simmer. Cook for 3-4 minutes until the sauce thickens slightly.
4. Meanwhile, cook the tortellini according to package instructions. Drain and add to the skillet with the Alfredo sauce.
5. Return the chicken to the skillet and stir to combine. Cook for an additional 2-3 minutes until everything is heated through.

The magic of this dish lies in the way the creamy Alfredo sauce clings to every nook and cranny of the tortellini, creating a luxurious texture with every bite.

Tip: For an extra touch of freshness, garnish with chopped parsley before serving.

Conclusion

We hope this roundup of 20 delicious chicken and tortellini recipes inspires your next meal! Whether you’re cooking for a special occasion or a cozy night in, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!