Creamy Herb Chicken Tortellini is a simple, comforting dish that brings together tender chicken, pillowy cheese tortellini, and a smooth, herb-infused cream sauce. The fresh herbs add a bright, garden-fresh flavor that pairs perfectly with the rich, creamy base. It’s a great meal when you want something that feels a bit fancy but is actually easy to make.
I love making this dish on a weeknight when I want something quick but still tasty enough to impress. The creamy sauce comes together in no time, and the herbs add just the right touch of freshness. Often, I toss in a handful of spinach or peas just to add a bit of color and extra nutrition without any fuss.
My favorite way to serve this is straight from the pan, topped with a sprinkle of Parmesan and a little extra cracked black pepper. It’s always a hit in my house because it feels cozy but never heavy – perfect for unwinding after a busy day. Plus, leftovers heat up beautifully, making it a go-to recipe for busy weeknights or casual dinners with friends.
Key Ingredients & Substitutions
Chicken: I recommend boneless, skinless chicken breasts for quick cooking and lean protein. You can substitute with chicken thighs for more flavor and juiciness.
Tortellini: Cheese tortellini gives this dish its creamy, cheesy bite. If you prefer, spinach or mushroom-filled tortellini add extra flavor, or use ravioli if tortellini aren’t available.
Heavy Cream: This makes the sauce rich and smooth. For a lighter option, try half-and-half or milk with a splash of cream, but the sauce won’t be as thick.
Parmesan Cheese: Freshly grated Parmesan melts smoothly and adds depth. Pecorino Romano works as a bolder substitute.
Herbs: Fresh herbs like parsley, sage, and thyme brighten the sauce. If fresh isn’t on hand, dried Italian seasoning works fine—use about a third of the fresh-herb amount.
How Do I Make the Creamy Sauce Thicken Just Right?
Getting the sauce creamy without it becoming too thin can be tricky. Here’s how I do it:
- After sautéing onions and garlic, lower heat before adding cream to avoid curdling.
- Pour in both cream and chicken broth slowly, stirring gently to combine.
- Add grated Parmesan gradually while stirring; it helps thicken and enrich the sauce.
- Let the sauce simmer gently for 3-5 minutes—don’t rush! Stir often to prevent sticking.
- If it gets too thick, thin with a splash more broth. Too thin? Let it simmer a minute longer.
A creamy, silky sauce coats the chicken and tortellini perfectly. Patience is key to reach that smooth texture every time!
Equipment You’ll Need
- Large skillet – perfect for cooking chicken and making the creamy sauce all in one pan.
- Medium pot – you’ll boil the tortellini here; choose one with a lid to save energy.
- Wooden spoon or silicone spatula – helps you stir without scratching your skillet.
- Chef’s knife – for cutting chicken and chopping herbs safely and quickly.
- Measuring cups and spoons – to keep your sauce balanced and flavorful.
Flavor Variations & Add-Ins
- Swap chicken with cooked Italian sausage for a spicier, heartier dish.
- Add fresh spinach or kale near the end for extra color and nutrients.
- Stir in sun-dried tomatoes for a tangy twist that pairs well with creamy sauce.
- Mix in shredded mozzarella or fontina cheese to make the sauce cheesier and gooier.
Creamy Herb Chicken Tortellini
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-size pieces
- 1 package (9-12 oz) cheese tortellini (fresh or frozen)
For the Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2-3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp dried Italian herbs (oregano, basil, thyme blend) or 1 tbsp fresh mixed herbs (parsley, sage, thyme), chopped
- Salt and freshly ground black pepper, to taste
- Optional: a squeeze of fresh lemon juice or 1 tsp lemon zest for brightness
For Garnish:
- 1 tbsp fresh parsley, chopped
- Additional Parmesan cheese (optional)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and cook. You’ll cook the tortellini and chicken, make the creamy herb sauce, then combine everything. It’s a quick and satisfying meal perfect for busy days!
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a pot of salted water to a boil. Cook the tortellini according to the package instructions until al dente. Drain well and set aside.
2. Cook the Chicken:
In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook the chicken until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Sauté the Onions and Garlic:
In the same skillet, add a little more olive oil if needed. Reduce heat to medium. Add the chopped onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Make the Creamy Herb Sauce:
Add the heavy cream and chicken broth to the skillet. Stir to combine and bring to a gentle simmer. Add the herbs, Parmesan cheese, salt, and pepper. Stir continuously until the cheese melts and the sauce thickens slightly, about 3-5 minutes.
5. Combine Everything:
Return the cooked chicken to the skillet, then add the drained tortellini. Gently toss everything together so the tortellini and chicken are coated evenly in the creamy herb sauce. Heat through for about 2 minutes. If you like, add lemon zest or a squeeze of lemon juice to brighten the flavors.
6. Serve and Enjoy:
Garnish with freshly chopped parsley and extra Parmesan cheese if desired. Serve warm and enjoy your creamy, comforting dish!
Can I Use Frozen Tortellini for This Recipe?
Yes, frozen tortellini works great! Just cook it a minute or two longer than fresh according to the package instructions, then drain and add to the sauce as directed.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of chicken broth or cream if the sauce thickens too much.
Can I Substitute the Chicken with Another Protein?
Absolutely! Cooked Italian sausage, shrimp, or even sautéed mushrooms make tasty alternatives that pair well with the creamy herb sauce.
How Can I Make the Sauce Thicker or Thinner?
If the sauce is too thin, simmer it a bit longer to reduce and thicken. For a thinner sauce, stir in extra chicken broth or cream until you reach your desired consistency.
