This Spicy Garlic Butter Chicken Tortellini is what I call weeknight perfection — creamy, cheesy, and kissed with heat. Tender bites of chicken, soft cheese tortellini, and a buttery garlic sauce come together in one skillet for a meal that tastes like it took hours but comes together in 25 minutes.
Table of Contents
Why you’ll love This Garlic Butter Chicken Tortellini
This pasta dish is the perfect mix of cozy and exciting — creamy comfort meets a little kick.
- One-pan meal ready in under 30 minutes
- Creamy garlic butter sauce with a spicy twist
- Uses simple, fresh ingredients
- Perfect balance of rich and savory
- Great for family dinners or date nights
- Easy to adjust spice and creaminess
I came up with this recipe after a road trip through Louisiana, where every meal had that perfect mix of butter, spice, and soul. This pasta brings that same spirit home — easy, comforting, and bursting with flavor.
Ingredients you’ll need
Every ingredient here builds a rich, buttery sauce that clings perfectly to cheesy tortellini.
Main Ingredients
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 2 cups fresh cheese tortellini (or ravioli)
- 4 cloves garlic, minced
- 4 tablespoons butter
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon fresh basil or parsley, chopped
- Salt and black pepper, to taste
Optional Add-Ons or Substitutes
- Use shrimp instead of chicken for a seafood version
- Add sun-dried tomatoes or roasted red peppers for extra flavor
- Swap tortellini with gnocchi or penne
- Use half-and-half for a lighter sauce
- Finish with lemon zest for brightness
Step-by-step instructions
Cooking this is about layering flavors — butter, garlic, spice, and cream working together in harmony.
- Sear the Chicken – Heat 2 tablespoons butter in a skillet over medium-high heat. Season chicken with salt and pepper. Cook until golden and cooked through. Remove and set aside.
- Build the Sauce – In the same skillet, melt remaining butter. Add garlic and red pepper flakes; cook for 30 seconds until fragrant. (Don’t let it brown — just sizzle.)
- Deglaze and Simmer – Pour in chicken broth and bring to a simmer, scraping up any browned bits. Add cream and Parmesan, stirring until smooth and creamy.
- Add the Tortellini – Stir in tortellini and let it cook in the sauce for 5–6 minutes until tender and thickened. (The pasta absorbs the flavor as it cooks.)
- Combine and Finish – Add chicken back to the skillet, toss well, and cook another 2 minutes. Sprinkle with basil or parsley before serving.
Quick Reminders:
- Don’t boil the sauce — simmer gently for creaminess.
- Use freshly grated Parmesan for a smooth texture.
- Adjust red pepper flakes to your spice level.
- Add a splash more broth if sauce thickens too much.
Expert tips for success
This dish is all about silky sauce and balanced spice.
- Let butter foam before adding garlic for deeper flavor.
- Use heavy cream for that restaurant-style texture.
- Add spinach or kale for a pop of color and nutrients.
- Finish with extra Parmesan for a glossy, rich finish.
- Want smoky depth? Add a dash of paprika or Cajun seasoning.
- Keep tortellini slightly al dente — it’ll soften in sauce.
It reminds me of the creamy layers in my Mozzarella Garlic Butter Chicken Bowtie, but with a bolder kick.
Serving suggestions
This pasta can be served as a hearty main or an indulgent side.
- Garlic bread or focaccia on the side
- A crisp green salad or Arugula Pasta Salad
- Roasted asparagus or steamed broccoli
- Top with chili flakes or Parmesan shavings for garnish
- Pair with Spicy Pasta for a full fiery dinner spread
I also love serving it with a bowl of Roasted Tomato Soup when I want something cozy and balanced.
Storing and reheating
This pasta stores beautifully and reheats creamy if you treat it gently.
How to Store It
- Cool completely before storing.
- Refrigerate in an airtight container for up to 4 days.
- Avoid freezing — cream sauces can separate.
How to Reheat It
- Reheat on low heat with a splash of broth or cream.
- Microwave in 30-second bursts, stirring between each.
- Stir in a little butter before serving to refresh the sauce.
Even after a night in the fridge, the sauce stays rich, garlicky, and full of kick.
Frequently asked Questions
Can I use frozen tortellini?
Yes — just cook 2 minutes longer or until tender.
Can I make it less spicy?
Of course. Reduce red pepper flakes or skip them entirely.
What goes best with this pasta?
Try it with Garlic Parmesan Meatballs for a bold, double-garlic meal.
Final thoughts
Spicy Garlic Butter Chicken Tortellini is the kind of dish that makes you close your eyes on the first bite — creamy, buttery, spicy, and comforting all at once. It’s restaurant-level flavor with the ease of a one-pan dinner.
- Don’t rush the sauce — let it thicken naturally.
- Use quality Parmesan and real butter.
- Adjust the spice to make it yours.
It’s comfort food with a kick — the kind of meal that turns a regular night into something worth remembering.
Creamy Spicy Garlic Butter Chicken Tortellini
Ingredients
Equipment
Method
- Heat 2 tbsp butter in a skillet over medium-high heat. Season chicken, sear until golden and cooked through. Remove from skillet.
- Melt remaining butter in skillet. Add garlic and red pepper flakes. Cook 30 seconds until fragrant.
- Pour in chicken broth and bring to simmer, scraping pan. Stir in heavy cream and Parmesan until smooth.
- Add tortellini. Cook 5–6 minutes until tender and sauce thickens.
- Return chicken to pan. Simmer 2 minutes more. Sprinkle with basil or parsley before serving.
Nutrition
Notes
- For less heat, reduce red pepper flakes.
- Sauce thickens as it rests — add broth if needed.
