Garlic Herb Chicken with Creamy Tortellini
You know those dinners that feel like a little reward at the end of a long day? The kind where the kitchen smells like garlic and butter, and you can practically hear everyone drifting closer like, “What are we having?” This is that meal.
Garlic herb chicken with creamy tortellini is cozy comfort food with a slightly fancy twist — tender, golden chicken nestled next to pillowy cheese tortellini coated in a rich Parmesan cream sauce. It’s warm, filling, and honestly a bit dreamy. Perfect for weeknights when you want something comforting but still special, or for a weekend dinner when you’re craving that restaurant-style “ooh wow” without leaving the house.
The best part? It all comes together in one skillet (after the tortellini boil), and the sauce soaks up all those savory browned bits left behind from searing the chicken. That’s the flavor you can’t fake.
Ingredients
For the Chicken
2 pounds boneless, skinless chicken thighs (or breasts)
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
For the Creamy Tortellini
20 ounces cheese tortellini (fresh or refrigerated)
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
½ teaspoon Italian seasoning
Salt and black pepper, to taste
1 tablespoon fresh parsley, finely chopped
Instructions
1. Cook the tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook until tender, following the package instructions. Drain and set aside.
(If you want an extra-silky sauce later, save a small splash of the pasta water — it can help loosen things up.)
2. Season the chicken
Pat the chicken dry with paper towels. This helps it brown nicely instead of steaming.
In a small bowl, mix the paprika, Italian seasoning, thyme, salt, and pepper. Rub the seasoning all over both sides of the chicken. Don’t be shy — this is where the flavor starts.
3. Sear the chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–7 minutes per side, until golden and fully cooked (165°F / 74°C internal temperature).
During the last minute of cooking, add the minced garlic and stir it around the pan. You’ll smell it instantly — fragrant, warm, and just a little toasty.
Remove the chicken to a plate and let it rest for a few minutes. Keep it nearby.
4. Make the creamy sauce
In the same skillet, reduce the heat to medium and melt the butter. Add the garlic and sauté for about 30 seconds, just until it wakes up and smells amazing.
Pour in the chicken broth and let it simmer for 2–3 minutes, scraping up the browned bits from the bottom. That’s flavor gold.
Stir in the heavy cream, Italian seasoning, and Parmesan. Keep stirring gently while it simmers for 4–5 minutes, until the sauce thickens into something velvety and spoon-coating.
5. Toss in the tortellini
Add the cooked tortellini to the skillet and gently toss until every little pasta pillow is coated in creamy sauce. Taste and adjust with salt and pepper.
If the sauce feels too thick, add a splash of reserved pasta water or a bit more broth and stir until it’s just right.
6. Serve it up
Plate the creamy tortellini and top with the garlic herb chicken. Spoon extra sauce over the chicken (because why wouldn’t you?). Finish with chopped parsley for a fresh, bright touch.
Presentation
For that “wow, did you make this?” look:
Slice the chicken on a slight angle before serving and fan it over the tortellini.
Add a little extra Parmesan right at the end so it melts into the sauce.
Sprinkle parsley over everything for color and freshness.
If you have it, a tiny pinch of cracked black pepper on top makes it look and taste extra polished.
Serve it hot, while the sauce is glossy and the tortellini is still perfectly tender.
Nutritional Information:
⏰ Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
🔥 Kcal: Approximately 720 kcal per serving | 🍽️ Servings: 4 servings
Conclusion
This recipe is the definition of comforting and crowd-pleasing. The chicken is savory and garlicky, the tortellini is rich and creamy, and the whole dish feels like a warm hug in a bowl. It’s easy enough for a weeknight, but it tastes like something you’d happily order at your favorite Italian spot.
If you’ve got 40 minutes and a craving for something cozy, make this soon. And fair warning: once you try it, it’s going to end up in your regular rotation.