Creamy Herb Chicken Tortellini is a cozy pasta dish filled with tender chicken, pillowy tortellini, and a rich herb-infused cream sauce. The fresh herbs like basil and parsley give it a bright flavor that balances the creamy sauce perfectly, making every bite feel special and comforting.
I love how simple this recipe is while still tasting fancy enough for a weeknight dinner or a casual gathering. The sauce comes together quickly, and using store-bought tortellini makes it even easier. I usually throw in a little extra garlic and lemon zest to brighten it up, which really makes the herbs pop.
When I serve this dish, I like to sprinkle some grated Parmesan on top and pair it with a side of crunchy garlic bread or a fresh green salad. It’s one of those meals that feels like a warm hug and always gets everyone asking for seconds. I find it’s perfect for those evenings when I want something comforting but don’t want to spend too much time cooking.
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts or thighs work well. Thighs stay juicier if you like richer flavor. If you prefer, use cooked rotisserie chicken to save time.
Tortellini: Cheese tortellini is classic here. Feel free to swap with spinach or mushroom-filled tortellini for variety or a vegetarian twist.
Fresh Herbs: Thyme, parsley, and basil add great brightness. If you don’t have fresh, dried herbs work but use less, as they’re more concentrated.
Heavy Cream & Parmesan: These create the creamy sauce. For a lighter option, try half-and-half or cream cheese and skip some Parmesan, though the flavor will be slightly different.
How Can I Make the Sauce Rich and Creamy Without It Splitting?
Creating a smooth creamy sauce takes care with heat and ingredients.
- Use medium heat to gently warm cream and broth—avoid high heat that can cause curdling.
- Grate Parmesan finely and add it slowly, stirring constantly to melt evenly.
- Don’t boil the cream once added; keep it at a gentle simmer.
- If the sauce gets too thick, thin it with a little more broth or cream.
These tips keep your sauce velvety and delicious every time!
Equipment You’ll Need
- Large skillet – perfect for cooking chicken and making the creamy sauce all in one pan.
- Wooden spoon or silicone spatula – helps you stir the sauce gently without scratching the pan.
- Measuring cups and spoons – for accurate liquid and spice measurements.
- Grater – to finely grate Parmesan cheese for a smooth melt into the sauce.
Flavor Variations & Add-Ins
- Swap chicken for cooked Italian sausage slices for a spicy twist.
- Stir in sautéed spinach or kale for extra greens and nutrients.
- Add sun-dried tomatoes to the sauce for a tangy, sweet pop of flavor.
- Use goat cheese instead of Parmesan for a tangier creamy sauce.
How to Make Creamy Herb Chicken Tortellini
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 1 lb (450g) boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
For the Sauce and Pasta:
- 1 package (about 9 oz / 250g) cheese tortellini (fresh or frozen)
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- ½ cup (50g) grated Parmesan cheese, plus extra for garnish
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil (optional)
- 1 teaspoon lemon zest (optional, for brightness)
- Salt and freshly ground black pepper, to taste
- Fresh thyme sprigs, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 20 minutes for cooking, totaling around 30 minutes. It’s quick and easy to whip up for a tasty weeknight dinner!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and pepper. Add them to the skillet and cook until golden brown and cooked through — about 5 to 7 minutes. Once done, remove the chicken and set it aside.
2. Sauté the Vegetables and Garlic:
In the same skillet, add the chopped onion, diced carrot, and celery. Cook until the vegetables soften, about 4 to 5 minutes. Add the minced garlic and cook for an additional 30 seconds, just until you can smell the garlic aroma.
3. Make the Sauce Base:
Turn the heat down to medium. Pour in the chicken broth, making sure to scrape the bottom of the skillet to loosen any tasty browned bits. Add the fresh thyme leaves (save some sprigs for garnish). Let the broth reduce slightly for 3 to 4 minutes.
4. Add Cream and Parmesan:
Stir in the heavy cream and grated Parmesan cheese. Mix until the cheese melts and the sauce becomes creamy. Season with salt and pepper, and if you like, add a teaspoon of lemon zest to brighten up the sauce.
5. Cook the Tortellini:
Add the tortellini directly into the sauce. If using frozen tortellini, cook them for about 3 to 5 minutes until they float and become tender. Fresh tortellini only need a couple of minutes to warm through.
6. Combine Everything:
Return the cooked chicken to the skillet. Stir in the chopped parsley and basil (if using), tossing gently so everything is coated in the creamy herb sauce. Heat through for 1 to 2 more minutes.
7. Serve and Enjoy:
Spoon the creamy herb chicken tortellini onto plates or into bowls. Sprinkle extra grated Parmesan and garnish with fresh thyme sprigs before serving. Enjoy your warm and comforting meal!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. Pat the pieces dry to avoid excess moisture in the pan.
Can I Substitute Tortellini with Another Pasta?
Absolutely! Cheese tortellini works best for the creamy filling, but you can use ravioli, gnocchi, or even penne. Just adjust cooking times according to the pasta type, and be sure to add it directly to the sauce for best flavor.
How Should I Store Leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or broth if the sauce feels too thick.
Can I Prepare This Dish in Advance?
Yes, you can cook the chicken and make the sauce ahead of time. Store separately from the pasta to avoid it becoming mushy. When ready to serve, reheat sauce and chicken, then add freshly cooked tortellini for best texture.