One-Pot Spicy Garlic Butter Chicken Tortellini

Why You’ll Love This Recipe

I enjoy this recipe because it balances bold flavors with simplicity. I only need one pot, which makes cooking and cleaning stress-free. I also like how flexible the spice level is, so I can make it mildly warm or seriously spicy depending on my mood. It feels indulgent but still manageable for a weeknight dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb chicken breast or thighs, cut into bite-sized pieces
2 cups fresh cheese tortellini or ravioli
4 cloves garlic, minced
4 tbsp butter
1 tsp crushed red pepper flakes
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 tbsp fresh basil or parsley, chopped
Salt to taste
Black pepper to taste

Directions

I start by seasoning the chicken with salt and black pepper. In a large pot, I melt the butter over medium-high heat and cook the chicken until it is browned and fully cooked, which usually takes about 6 to 8 minutes. I remove the chicken from the pot and set it aside.

In the same pot, I add a little more butter if needed and sauté the minced garlic until fragrant, which takes about 30 seconds. I stir in the crushed red pepper flakes to infuse the butter with heat.

Next, I pour in the chicken broth and scrape up any browned bits from the bottom of the pot. I stir in the heavy cream and bring the mixture to a gentle simmer.

I add the fresh tortellini directly to the sauce and let it cook for about 4 to 6 minutes, until the pasta is tender and heated through.

Finally, I return the cooked chicken to the pot and stir in the Parmesan cheese until it melts into the sauce. I let everything cook together for another 2 to 3 minutes, then finish with fresh basil or parsley.

Servings and Timing

I get about 4 servings from this recipe. The total cooking time is around 30 minutes, which includes preparation and cooking, making it perfect for a quick but satisfying meal.

Variations

I sometimes swap the chicken for shrimp when I want a seafood version. I also like adding spinach or sun-dried tomatoes for extra color and flavor. When I want it extra spicy, I increase the red pepper flakes or add a dash of hot sauce at the end.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce if needed.

FAQs

Can I use frozen tortellini instead of fresh?

I can use frozen tortellini, but I usually add a few extra minutes to the cooking time to make sure it is fully cooked.

Can I make this recipe less spicy?

I simply reduce or skip the crushed red pepper flakes when I want a milder version.

What type of chicken works best?

I like using chicken thighs for extra juiciness, but chicken breast works just as well.

Can I make this ahead of time?

I can make it ahead, but I find it tastes best fresh since the pasta can absorb more sauce as it sits.

Can I use milk instead of heavy cream?

I can use milk, but the sauce will be thinner and less rich compared to using heavy cream.

Conclusion

I keep coming back to this one-pot spicy garlic butter chicken tortellini because it is easy, comforting, and full of flavor. I like how quickly it comes together and how customizable it is, making it a reliable recipe I can enjoy again and again.