28 Delicious Chicken and Tortellini Recipe Ideas

Whether you’re craving a quick weeknight dinner or a cozy comfort meal, chicken and tortellini are a match made in heaven. From creamy Alfredo to zesty tomato-based dishes, these 28 recipes offer endless inspiration for delicious, satisfying meals the whole family will love. Get ready to discover your new favorite dish!

Creamy Chicken and Spinach Tortellini

Unbelievably creamy and satisfying, this one-pan tortellini dish comes together in under 30 minutes. Using store-bought tortellini keeps it simple while the spinach adds freshness. Perfect for busy weeknights when you want something comforting but quick.

Ingredients

For the tortellini and chicken:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 (20 oz) package cheese tortellini
– 2 tbsp olive oil

For the sauce:
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup chicken broth
– 1 cup grated Parmesan cheese
– 4 cups fresh spinach
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add chicken cubes and cook for 6-8 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
3. Remove chicken from skillet and set aside.
4. Add minced garlic to the same skillet and cook for 30 seconds until fragrant.
5. Pour in chicken broth and heavy cream, scraping any browned bits from the bottom.
6. Bring the mixture to a simmer, then reduce heat to medium.
7. Add cheese tortellini and cook for 8-10 minutes, stirring occasionally, until pasta is tender and sauce has thickened slightly.
8. Stir in grated Parmesan cheese until fully melted and incorporated.
9. Add fresh spinach and cook for 2-3 minutes until wilted.
10. Return cooked chicken to the skillet and stir to combine.
11. Season with salt and pepper, then remove from heat.

Creamy and rich with a perfect balance of savory chicken and fresh spinach, this tortellini dish delivers restaurant-quality flavor at home. The cheese-filled pasta pockets soak up the luxurious sauce beautifully. Try serving it with crusty bread to scoop up every last bit of the creamy sauce.

Garlic Butter Chicken Tortellini Skillet

A savory one-pan meal that comes together in under 30 minutes. Garlic butter chicken and cheese tortellini create a rich, comforting dish perfect for busy weeknights. Minimal cleanup with maximum flavor payoff.

Ingredients

– For the chicken: 1 lb boneless, skinless chicken breasts (cut into 1-inch cubes), 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
– For the sauce: 4 tbsp unsalted butter, 4 cloves garlic (minced), 2 cups chicken broth, 1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, 1 tsp dried Italian seasoning
– For finishing: 9 oz refrigerated cheese tortellini, 2 tbsp fresh parsley (chopped)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat (350°F).
2. Add 1 lb cubed chicken breasts to the skillet in a single layer.
3. Season chicken with 1 tsp salt and 1/2 tsp black pepper.
4. Cook chicken for 5-6 minutes, turning once, until golden brown and internal temperature reaches 165°F.
5. Remove chicken from skillet and set aside.
6. Reduce heat to medium and add 4 tbsp butter to the same skillet.
7. Add 4 cloves minced garlic and cook for 1 minute until fragrant.
8. Pour in 2 cups chicken broth and scrape any browned bits from the bottom of the skillet.
9. Add 9 oz refrigerated cheese tortellini to the skillet.
10. Bring to a simmer, then cover and cook for 7-8 minutes until tortellini is tender.
11. Stir in 1/2 cup heavy cream and 1/4 cup grated Parmesan cheese.
12. Add 1 tsp dried Italian seasoning and return cooked chicken to the skillet.
13. Simmer uncovered for 2-3 minutes until sauce thickens slightly.
14. Remove from heat and stir in 2 tbsp fresh parsley.

Ultra creamy sauce clings to every tender tortella and juicy chicken piece. The garlic butter base provides a robust flavor that pairs perfectly with crusty bread for dipping. Serve immediately while hot for the best texture and melty cheese experience.

Pesto Chicken and Cheese Tortellini

Mouthwatering pesto chicken and cheese tortellini comes together in under 30 minutes. This one-pan meal delivers restaurant-quality flavor with minimal effort. Perfect for busy weeknights when you crave something satisfying yet simple.

Ingredients

For the chicken and pasta:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 (20 oz) package refrigerated cheese tortellini
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper

For the sauce:
– 1/2 cup basil pesto
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1/4 cup chicken broth

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb cubed chicken breasts to the hot skillet in a single layer.
3. Season chicken with 1/2 tsp salt and 1/4 tsp black pepper.
4. Cook chicken for 5-6 minutes, turning once, until golden brown and internal temperature reaches 165°F.
5. Tip: Don’t overcrowd the pan to ensure proper browning.
6. Remove chicken from skillet and set aside on a clean plate.
7. Add 1/4 cup chicken broth to the same skillet to deglaze, scraping up browned bits.
8. Pour in 1/2 cup heavy cream and bring to a gentle simmer.
9. Stir in 1/2 cup basil pesto until fully incorporated into the cream sauce.
10. Add 1 (20 oz) package refrigerated cheese tortellini to the sauce.
11. Tip: Use refrigerated tortellini for best texture—frozen varieties may become mushy.
12. Cook tortellini in sauce for 4-5 minutes, stirring occasionally, until tender.
13. Return cooked chicken to the skillet and stir to combine.
14. Sprinkle 1/4 cup grated Parmesan cheese over the mixture.
15. Tip: Freshly grated Parmesan melts better than pre-shredded varieties.
16. Cook for 1-2 more minutes until cheese is melted and sauce coats everything evenly.

Deliciously creamy pesto clings to each tender tortellini pocket and juicy chicken cube. The Parmesan adds a salty sharpness that balances the rich cream sauce. Serve immediately with extra pesto drizzled on top or alongside garlic bread for dipping.

Chicken Tortellini Alfredo Bake

Ready for a comforting pasta bake that comes together fast. Rich Alfredo sauce coats tender tortellini and chicken in this hearty casserole. It’s perfect for busy weeknights when you need something satisfying.

Ingredients

For the bake:
– 1 lb cooked chicken breast, shredded
– 20 oz refrigerated cheese tortellini
– 2 cups Alfredo sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the tortellini and cook for exactly 2 minutes less than the package directions indicate for al dente texture.
4. Drain the tortellini thoroughly in a colander.
5. In a 9×13 inch baking dish, combine the cooked tortellini, shredded chicken, Alfredo sauce, garlic powder, black pepper, and salt.
6. Stir the mixture until all ingredients are evenly coated with sauce.
7. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
8. Drizzle the olive oil over the cheese layer to help it brown.
9. Bake uncovered for 25 minutes at 375°F until the cheese is golden and bubbly.
10. Let the bake rest for 5 minutes before serving to allow the sauce to thicken.

Zesty and creamy with a perfectly golden cheese crust, this bake delivers comfort in every bite. The tortellini stays tender while the chicken adds hearty protein. Try serving it with a simple side salad or garlic bread for a complete meal that everyone will love.

Tomato Basil Chicken Tortellini Soup

Kick off soup season with this hearty, comforting bowl. Tomato basil chicken tortellini soup combines rich flavors and satisfying textures. It’s quick to prepare and perfect for busy weeknights.

Ingredients

– For the base: 1 tbsp olive oil, 1 small onion (diced), 2 cloves garlic (minced)
– For the broth: 4 cups chicken broth, 1 can (14.5 oz) diced tomatoes, 1 tsp dried basil
– For finishing: 9 oz refrigerated cheese tortellini, 2 cups shredded cooked chicken, 1/4 cup heavy cream, salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 small diced onion and cook for 5 minutes until translucent.
3. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Pour in 4 cups chicken broth and 1 can diced tomatoes with their juices.
5. Stir in 1 tsp dried basil and bring to a boil.
6. Reduce heat to medium-low and simmer for 10 minutes to develop flavors.
7. Add 9 oz refrigerated cheese tortellini and cook for 7-8 minutes until al dente.
8. Stir in 2 cups shredded cooked chicken and heat through for 2 minutes.
9. Remove from heat and stir in 1/4 cup heavy cream.
10. Season with salt and pepper to taste.

Warm, creamy broth envelops tender tortellini and savory chicken. The tomato and basil create a bright, herbaceous balance against the rich cream. Serve with crusty bread for dipping or top with fresh Parmesan for extra depth.

Lemon Chicken Tortellini with Asparagus

Zesty and bright, this one-pan meal comes together in under 30 minutes. Lemon chicken tortellini with asparagus delivers fresh flavors with minimal cleanup. Perfect for busy weeknights when you want something satisfying but quick.

Ingredients

For the chicken and vegetables:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper

For the sauce and pasta:
– 9 oz refrigerated cheese tortellini
– 1/2 cup chicken broth
– 1/4 cup fresh lemon juice
– 2 tbsp butter
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tbsp fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add chicken cubes in a single layer, seasoning with 1/2 tsp salt and 1/4 tsp pepper.
3. Cook chicken for 4-5 minutes without moving to develop a golden-brown crust.
4. Flip chicken and cook for another 3-4 minutes until internal temperature reaches 165°F.
5. Remove chicken from skillet and set aside on a clean plate.
6. Add remaining 1 tbsp olive oil to the same skillet over medium heat.
7. Add asparagus and cook for 3-4 minutes until bright green and slightly tender.
8. Push asparagus to one side and add minced garlic, cooking for 30 seconds until fragrant.
9. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom.
10. Add tortellini and remaining 1/2 tsp salt and 1/4 tsp pepper to the skillet.
11. Bring liquid to a simmer, then reduce heat to medium-low and cover with a lid.
12. Cook for 7-8 minutes until tortellini is tender and most liquid is absorbed.
13. Return cooked chicken to the skillet and stir to combine.
14. Add butter and stir until melted and sauce slightly thickens.
15. Remove from heat and stir in Parmesan cheese and fresh parsley.

Mouthwatering tender chicken and plump tortellini soak up the bright lemon sauce, while the asparagus adds crisp freshness. Serve immediately with extra Parmesan for grating over the top, or pair with a simple green salad for a complete meal. The creamy sauce clings perfectly to every component without being heavy.

Baked Chicken Tortellini Casserole

Gather your ingredients for this comforting one-dish meal. Get ready to layer cheesy tortellini and tender chicken under a golden crust. It’s perfect for busy weeknights or feeding a crowd.

Ingredients

– For the chicken and pasta:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 (20 oz) package refrigerated cheese tortellini
– 1 tbsp olive oil
– For the sauce:
– 2 cups marinara sauce
– 1 cup heavy cream
– 1 tsp garlic powder
– 1/2 tsp dried basil
– 1/2 tsp salt
– 1/4 tsp black pepper
– For the topping:
– 2 cups shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add chicken cubes and cook for 6-8 minutes until no longer pink, stirring occasionally.
4. Tip: Don’t overcrowd the pan to ensure proper browning.
5. Remove chicken from skillet and set aside.
6. In the same skillet, combine marinara sauce, heavy cream, garlic powder, basil, salt, and pepper.
7. Bring sauce to a simmer over medium heat, stirring constantly.
8. Reduce heat to low and simmer for 3 minutes until slightly thickened.
9. Tip: Simmering helps meld the flavors and thicken the sauce.
10. Spread uncooked tortellini evenly in a 9×13 inch baking dish.
11. Top tortellini with cooked chicken cubes.
12. Pour sauce mixture evenly over chicken and tortellini.
13. Sprinkle mozzarella cheese evenly over the top.
14. Top with Parmesan cheese.
15. Cover baking dish tightly with aluminum foil.
16. Bake at 375°F for 25 minutes.
17. Remove foil and bake for another 15 minutes until cheese is golden and bubbly.
18. Tip: Let stand for 5 minutes before serving for easier slicing.
19. Carefully remove from oven.

Creamy cheese sauce clings to every bite of tender tortellini and juicy chicken. The golden, bubbly cheese topping adds a satisfying crunch. Serve with garlic bread for dipping into the rich sauce.

One-Pot Chicken and Mushroom Tortellini

Vibrant and satisfying, this one-pot wonder combines tender chicken, earthy mushrooms, and cheesy tortellini in a rich, creamy sauce. Perfect for busy weeknights, it’s ready in under 30 minutes with minimal cleanup. Let’s get straight to it.

Ingredients

– For the base: 1 lb boneless, skinless chicken breasts (cut into 1-inch cubes), 8 oz cremini mushrooms (sliced), 1 small yellow onion (diced), 2 cloves garlic (minced), 2 tbsp olive oil
– For the sauce: 2 cups chicken broth, 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1 tsp dried thyme, 1/2 tsp black pepper, 1/4 tsp salt
– For finishing: 9 oz refrigerated cheese tortellini, 2 tbsp chopped fresh parsley

Instructions

1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
2. Add 1 lb cubed chicken and cook for 5–6 minutes, stirring occasionally, until browned on all sides.
3. Tip: Don’t overcrowd the pot to ensure proper browning and flavor development.
4. Add 1 diced onion and 8 oz sliced mushrooms; sauté for 4–5 minutes until softened and lightly browned.
5. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
6. Pour in 2 cups chicken broth and 1 cup heavy cream, scraping the bottom to deglaze any browned bits.
7. Add 1 tsp dried thyme, 1/2 tsp black pepper, and 1/4 tsp salt; bring to a simmer.
8. Tip: Simmer gently to prevent the cream from curdling.
9. Stir in 9 oz refrigerated cheese tortellini and reduce heat to medium.
10. Cook uncovered for 8–10 minutes, stirring occasionally, until tortellini is tender and sauce has thickened slightly.
11. Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and smooth.
12. Tip: For a smoother sauce, grate the Parmesan finely rather than using pre-shredded cheese.
13. Garnish with 2 tbsp chopped fresh parsley before serving.
The dish boasts a creamy, velvety texture with al dente tortellini and juicy chicken bites. Earthy mushrooms and savory Parmesan balance the richness, making it deeply comforting. Serve it straight from the pot with a side of crusty bread to soak up every bit of the sauce.

Spicy Chicken and Cheese Tortellini

Spicy chicken and cheese tortellini delivers bold flavor with minimal effort. This one-pan meal comes together quickly for busy weeknights.

Ingredients

For the tortellini and chicken

– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 (20 oz) package refrigerated cheese tortellini
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper

For the sauce

– 2 cups heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tbsp crushed red pepper flakes
– 3 cloves garlic, minced
– 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken cubes with salt and black pepper.
3. Add chicken to skillet and cook for 6-7 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
4. Remove chicken from skillet and set aside.
5. Add minced garlic to the same skillet and cook for 30 seconds until fragrant.
6. Pour in heavy cream and bring to a gentle simmer.
7. Add crushed red pepper flakes and stir to combine.
8. Reduce heat to medium-low and simmer sauce for 3-4 minutes until slightly thickened.
9. Add cheese tortellini to the sauce, stirring to coat.
10. Cover skillet and cook tortellini for 5-6 minutes, stirring once, until tender.
11. Return cooked chicken to the skillet.
12. Stir in grated Parmesan cheese until melted and sauce is creamy.
13. Remove from heat and fold in chopped parsley.
14. Let rest for 2 minutes before serving. Warm, creamy sauce clings to each tender tortellini while the spicy kick balances the rich cheese filling. Serve immediately with extra Parmesan for those who want more heat or cheese.

Tuscan Chicken Tortellini Stew

Let’s dive straight into this comforting one-pot meal. Loaded with tender chicken and cheesy tortellini, it’s perfect for busy weeknights. You’ll love how quickly it comes together.

Ingredients

– For the chicken: 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes; 1 tbsp olive oil; 1 tsp salt; ½ tsp black pepper
– For the base: 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 tsp dried Italian seasoning
– For the stew: 4 cups chicken broth; 1 (14.5 oz) can diced tomatoes, undrained; 1 (9 oz) package cheese tortellini; 2 cups fresh spinach; ½ cup heavy cream

Instructions

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat (350°F).
2. Add 1 lb cubed chicken, 1 tsp salt, and ½ tsp black pepper; cook for 5-7 minutes until browned on all sides. Tip: Don’t overcrowd the pan to ensure proper browning.
3. Remove chicken and set aside.
4. Add diced onion to the same pot; sauté for 3 minutes until translucent.
5. Stir in 3 minced garlic cloves and 1 tsp Italian seasoning; cook for 1 minute until fragrant.
6. Pour in 4 cups chicken broth and 1 can diced tomatoes; bring to a boil.
7. Add 1 package cheese tortellini; reduce heat to medium and simmer for 7 minutes, stirring occasionally. Tip: Fresh tortellini cooks faster than frozen—adjust time if using frozen.
8. Return cooked chicken to the pot.
9. Stir in 2 cups fresh spinach and ½ cup heavy cream; cook for 2 minutes until spinach wilts. Tip: Add spinach last to retain its vibrant color and nutrients.
10. Remove from heat and let stand for 2 minutes before serving.

Rich and creamy with a hearty texture from the tortellini and chicken. The spinach adds a fresh contrast to the savory broth. Serve with crusty bread for dipping into the flavorful sauce.

Chicken and Broccoli Tortellini Salad

Naturally, this chicken and broccoli tortellini salad comes together quickly for a satisfying meal. Packed with protein and fresh veggies, it’s perfect for lunch or a light dinner. The creamy dressing ties everything together beautifully.

Ingredients

For the salad:
– 1 lb cheese tortellini
– 2 cups cooked chicken breast, shredded
– 2 cups broccoli florets
– 1/2 cup red onion, finely diced

For the dressing:
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 2 tbsp lemon juice
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Add tortellini and cook according to package directions, usually 7-9 minutes until al dente.
3. Drain tortellini in a colander and rinse under cold water to stop cooking.
4. Steam broccoli florets for 3-4 minutes until bright green and tender-crisp.
5. Immediately transfer broccoli to an ice bath to preserve color and crunch.
6. In a small bowl, whisk together mayonnaise, sour cream, lemon juice, garlic powder, salt, and pepper until smooth.
7. In a large mixing bowl, combine cooled tortellini, shredded chicken, drained broccoli, and diced red onion.
8. Pour dressing over salad ingredients and toss gently to coat evenly.
9. Refrigerate for at least 30 minutes to allow flavors to meld.
10. Stir once more before serving to redistribute dressing.

Serve chilled for the best texture contrast between the tender tortellini and crisp broccoli. The creamy dressing provides a tangy counterpoint to the savory chicken and sharp red onion. For a fresh twist, garnish with chopped parsley or add halved cherry tomatoes right before serving.

Cajun Chicken and Sausage Tortellini

Cajun chicken and sausage tortellini brings bold flavors together in under 30 minutes. Creamy sauce clings to every bite while andouille adds smoky heat. Perfect for weeknights when you crave something satisfying but don’t want to fuss.

Ingredients

• For the protein and aromatics:
  • 1 lb boneless, skinless chicken breast, cubed
  • 12 oz andouille sausage, sliced
  • 1 tbsp Cajun seasoning
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
• For the sauce and pasta:
  • 1 (9 oz) package cheese tortellini
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste

Instructions

1. Season cubed chicken with 1 tbsp Cajun seasoning.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
3. Add chicken and cook for 5–6 minutes until browned and internal temperature reaches 165°F.
4. Remove chicken and set aside.
5. Add sliced sausage to the same skillet and cook for 3–4 minutes until browned.
6. Add diced onion and cook for 3 minutes until softened.
7. Add minced garlic and cook for 30 seconds until fragrant.
8. Pour in 1 cup heavy cream and 1/2 cup chicken broth, scraping the bottom of the skillet to deglaze.
9. Bring the sauce to a simmer and cook for 2 minutes.
10. Add 1 (9 oz) package cheese tortellini and stir to coat.
11. Reduce heat to medium, cover, and cook for 7–8 minutes until tortellini is tender.
12. Stir in cooked chicken, 1/2 cup grated Parmesan, and 1/4 cup chopped parsley.
13. Season with salt and black pepper to taste.
14. Serve immediately. Let’s just say the creamy sauce clings perfectly to the tender tortellini, while the andouille sausage delivers a smoky kick that balances the richness. For a fresh twist, top with extra parsley or a squeeze of lemon right before serving.

Conclusion

These 28 delicious chicken and tortellini recipes offer endless inspiration for easy, comforting meals. We hope you find a new family favorite—give one a try tonight! Don’t forget to share your thoughts in the comments and pin your top picks to Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.