Description

Creamy Herb Chicken Tortellini is the ultimate comfort food for busy weeknights. Juicy chicken, pillowy cheese tortellini, and a rich herb-infused cream sauce come together in one skillet for a cozy, satisfying dinner that’s ready in under an hour. It’s simple enough for weeknights yet elegant enough to serve at a dinner party.

Ingredients

Scale

1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 tbsp olive oil
1 small onion or 2 shallots, finely diced
2 cloves garlic, minced
4 cups chicken broth, divided
1 tsp dried Italian seasoning (or mix of dried oregano and basil)
½ tsp salt
¼ tsp black pepper
1 lb fresh or frozen cheese tortellini
1 cup heavy cream
½ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped (plus more for garnish)
1 tbsp fresh thyme leaves (plus sprigs for garnish)

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Instructions

Sear the Chicken: Pat chicken dry, season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden. Remove and set aside.
Sauté Aromatics: Add onion/shallots to the same pan. Cook 3–4 minutes, then add garlic for 1 minute.
Deglaze & Simmer: Pour in 1 cup broth, scrape browned bits, and add Italian seasoning, salt, and pepper. Simmer briefly.
Cook Tortellini: Add remaining 3 cups broth, bring to boil, and cook tortellini (3–5 min fresh, 5–7 min frozen).
Finish the Sauce: Stir in cream, Parmesan, and parsley. Return chicken, simmer 2–3 minutes until heated through.
Serve: Garnish with parsley and thyme sprigs. Enjoy hot.

Notes

Fresh tortellini cooks faster, frozen is pantry-friendly.

Don’t skip searing—the golden crust adds flavor depth.

Heavy cream is best for richness; milk will thin the sauce.

Reheat leftovers with a splash of broth or cream to revive the sauce.

Not freezer-friendly—cream sauce can split.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop (skillet or Dutch oven)
Cuisine: Italian-American