It is 6pm. You are tired. Dinner needs to happen fast. This one-pot chicken tortellini is your new best friend. It is warm, hearty, and ready in 35 minutes.
You deserve a meal that feels special but requires minimal effort. This recipe delivers big flavors without a sink full of dishes. It is perfect for those busy fall evenings when time is short.
Why This Recipe Is a Winner
You will love this one-pot chicken tortellini for its simplicity. It is the ultimate comfort food for a chilly fall evening. Cleanup is a breeze since you only use one pan.
This dish is packed with protein to keep you full. Your family will ask for seconds every single time. It is a budget-friendly meal that tastes like a restaurant favorite.
Simple Method
Cooking this dish is very straightforward. You sear the chicken until it is golden brown. Then, you simmer the tortellini right in the broth.
The starch from the pasta creates a natural sauce. Even beginners can master this meal with ease. You do not need any fancy equipment to get great results.
Ingredients You’ll Need
Most of these items are likely in your pantry right now.
- 1.25 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 20 oz refrigerated cheese tortellini
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- 1.5 tsp crushed red pepper flakes
- 2 cups low-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- 3 cups fresh baby spinach
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/2 tsp smoked paprika
Step-by-Step Directions
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
- Season the chicken cubes with salt, pepper, and smoked paprika. Add to the skillet and sear until golden brown and cooked through, approximately 6-8 minutes. Remove chicken and set aside.
- Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and red pepper flakes. Sauté for 1 minute until fragrant.
- Pour in the chicken broth, scraping the bottom of the pan to release browned bits.
- Add the tortellini to the broth. Bring to a simmer, cover, and cook for 5-7 minutes or until the pasta is tender and most of the liquid has been absorbed.
- Return the cooked chicken to the pot and add the baby spinach. Toss for 1-2 minutes until the spinach is fully wilted.
- Remove from heat. Sprinkle in the Parmesan cheese and toss until a light, creamy sauce coats the tortellini.
- Serve immediately, garnished with extra red pepper flakes if desired.
Best Ways to Enjoy It
Serve this dish in big, shallow bowls. Add a side of toasted garlic bread for dipping. A fresh green salad balances the rich butter sauce perfectly.
Enjoy it by the fire on a cozy night. Set the table and share this meal with your favorite people. It is a guaranteed crowd-pleaser for any occasion.
Storage & Reheating
Store any leftovers in an airtight container. They will stay fresh in the fridge for three days. To reheat, use a small skillet on the stove.
Add a splash of broth to keep it creamy. Do not overcook when reheating the pasta. This dish is also great for meal prep lunches the next day.
Recipe Tips
- Don’t skip searing the chicken for the best flavor.
- Use refrigerated tortellini for the quickest cooking time.
- Reduce the red pepper flakes if cooking for picky kids.
- Add a squeeze of lemon at the end for brightness.
- Always grate your own Parmesan for a smoother melt.
- For a holiday twist, add a handful of dried cranberries.
- Use a large skillet to ensure the tortellini cooks evenly.
Ways to Switch It Up
- Swap chicken for Italian sausage for a deeper flavor.
- Use kale instead of spinach for more crunch.
- Try a gluten-free tortellini to fit your dietary needs.
- Swap butter for olive oil for a lighter version.
Common Questions
Can I use frozen tortellini?
Yes, you can use frozen tortellini. You may need to add two extra minutes to the simmer time. Just ensure the pasta is tender before adding the spinach.
Is this recipe too spicy?
The red pepper flakes add a gentle heat. If you are sensitive to spice, start with half the amount. You can always add more at the table.
Can I make this ahead of time?
This meal is best enjoyed fresh from the pan. However, you can chop the chicken and garlic in advance. This makes the weeknight assembly even faster.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
High Protein One-Pot Spicy Garlic Butter Chicken Tortellini
Ingredients
- 1.25 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 20 oz refrigerated cheese tortellini
- 4 tbsp unsalted butter
- 6 cloves garlic , minced
- 1.5 tsp crushed red pepper flakes
- 2 cups low -sodium chicken broth
- 1/2 cup grated Parmesan cheese
- 3 cups fresh baby spinach
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/2 tsp smoked paprika
Instructions
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
- Season the chicken cubes with salt, pepper, and smoked paprika. Add to the skillet and sear until golden brown and cooked through, approximately 6-8 minutes. Remove chicken and set aside.
- Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and red pepper flakes. Sauté for 1 minute until fragrant.
- Pour in the chicken broth, scraping the bottom of the pan to release browned bits.
- Add the tortellini to the broth. Bring to a simmer, cover, and cook for 5-7 minutes or until the pasta is tender and most of the liquid has been absorbed.
- Return the cooked chicken to the pot and add the baby spinach. Toss for 1-2 minutes until the spinach is fully wilted.
- Remove from heat. Sprinkle in the Parmesan cheese and toss until a light, creamy sauce coats the tortellini.
- Serve immediately, garnished with extra red pepper flakes if desired.
