20 Creamy Chicken and Tortellini Comfort Recipes

Let’s face it, there’s nothing quite like the comfort of a creamy chicken and tortellini dish to warm your soul on a chilly evening. Whether you’re in the mood for something quick and easy or a rich, indulgent meal, our roundup of 20 recipes has got you covered. Dive into these delightful dishes that promise to turn any ordinary dinner into a cozy feast. Keep reading to find your next favorite comfort food!

Creamy Garlic Parmesan Chicken and Tortellini

Venturing into the world of comforting pasta dishes, this recipe combines tender chicken and pillowy tortellini in a luxuriously creamy garlic Parmesan sauce. Perfect for a cozy dinner, it’s a dish that promises to delight with every forkful.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 9 oz package cheese tortellini
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 cups fresh baby spinach

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken pieces, seasoning with salt and pepper, and cook until golden brown, about 5-7 minutes. Tip: Ensure the chicken is not overcrowded in the pan for even browning.
3. Reduce heat to medium, add the minced garlic, and sauté for 1 minute until fragrant.
4. Pour in the heavy cream, stirring gently to combine, and bring to a simmer.
5. Stir in the Parmesan cheese until the sauce is smooth and creamy, about 2 minutes. Tip: Grate the Parmesan fresh for the best melt and flavor.
6. Meanwhile, cook the tortellini according to package instructions until al dente, then drain.
7. Add the cooked tortellini and baby spinach to the skillet, tossing gently until the spinach is wilted and everything is coated in the sauce. Tip: Adding the spinach last preserves its vibrant color and nutrients.
8. Serve immediately, garnished with extra Parmesan if desired.

Offering a harmonious blend of creamy, garlicky, and cheesy flavors, this dish is a testament to the beauty of simple ingredients coming together. The tortellini adds a delightful texture contrast to the tender chicken, making it a visually appealing and satisfying meal. Consider serving it with a side of crusty bread to soak up every last bit of the delicious sauce.

Spinach and Sun-Dried Tomato Chicken Tortellini

Zesty and vibrant, this Spinach and Sun-Dried Tomato Chicken Tortellini brings a delightful twist to your weeknight dinners, combining the richness of chicken with the tangy sweetness of sun-dried tomatoes and the earthy freshness of spinach, all wrapped in tender tortellini.

Ingredients

• 1 lb fresh cheese tortellini
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup sun-dried tomatoes in oil, drained and thinly sliced
• 2 cups fresh baby spinach leaves, tightly packed
• 3 cloves garlic, minced
• 1/4 cup rich extra virgin olive oil
• 1/2 cup grated Parmesan cheese
• 1/2 tsp crushed red pepper flakes
• Salt to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fresh cheese tortellini and cook according to package instructions, usually about 3-4 minutes, until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the tortellini cooks, heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning lightly with salt, and cook until golden brown and cooked through, about 5-6 minutes. Remove chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and crushed red pepper flakes, sautéing for about 30 seconds until fragrant. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Add the sun-dried tomatoes and fresh baby spinach to the skillet, stirring until the spinach wilts, about 2 minutes. Tip: The residual heat from the skillet will continue to wilt the spinach, so remove it from the heat just before it’s fully wilted.
5. Return the cooked chicken and tortellini to the skillet, tossing gently to combine. If the mixture seems dry, add the reserved pasta water a little at a time to reach your desired consistency. Tip: The starch in the pasta water helps to create a silky sauce that coats the tortellini beautifully.
6. Sprinkle with grated Parmesan cheese and serve immediately.

Yielded with a harmonious blend of textures and flavors, this dish offers the perfect bite with the chewiness of tortellini, the tenderness of chicken, and the slight crunch of sun-dried tomatoes. For an extra touch of elegance, garnish with fresh basil leaves or a drizzle of balsamic glaze before serving.

One-Pot Tuscan Chicken and Tortellini Soup

Perfect for those chilly evenings when you crave something hearty yet straightforward, this One-Pot Tuscan Chicken and Tortellini Soup combines tender chicken, cheesy tortellini, and vibrant vegetables in a creamy, herb-infused broth. Let’s dive into making this comforting dish that promises to warm your soul with every spoonful.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 cloves garlic, minced
• 1 medium onion, finely diced
• 2 medium carrots, peeled and sliced into rounds
• 2 stalks celery, diced
• 4 cups chicken broth, low-sodium preferred
• 1 cup heavy cream
• 1 (9 oz) package fresh cheese tortellini
• 2 cups fresh baby spinach
• 1 tsp dried Italian seasoning
• Salt and finely ground black pepper to taste
• 1/2 cup grated Parmesan cheese, plus extra for serving

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chicken pieces, seasoning lightly with salt and pepper, and cook until golden brown, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in the garlic, onion, carrots, and celery, cooking until the vegetables begin to soften, about 5 minutes.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a simmer and let it cook for 10 minutes.
5. Add the heavy cream and tortellini, simmering until the tortellini is tender, about 7-9 minutes. Tip: Stir occasionally to prevent sticking.
6. Fold in the baby spinach and Italian seasoning, cooking just until the spinach wilts, about 2 minutes.
7. Remove from heat and stir in the Parmesan cheese until melted. Tip: Adjust seasoning with salt and pepper if needed before serving.

Mouthwatering and creamy, this soup boasts a delightful contrast between the tender tortellini and the crisp-tender vegetables. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for dipping into the rich broth.

Lemon Butter Chicken and Cheese Tortellini

For a dish that combines the zest of lemon with the richness of butter and the comfort of cheese tortellini, this Lemon Butter Chicken and Cheese Tortellini is a must-try. It’s a perfect blend of flavors that will tantalize your taste buds and leave you craving for more.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups cheese tortellini, fresh or frozen
• 3 tbsp unsalted butter, creamy and rich
• 2 cloves garlic, minced to aromatic perfection
• 1/2 cup chicken broth, low-sodium and flavorful
• 1/4 cup heavy cream, luxuriously thick
• 1 lemon, zested and juiced for a bright citrus note
• 1/4 cup grated Parmesan cheese, finely shredded
• 1 tbsp fresh parsley, chopped for a pop of color
• Salt and freshly ground black pepper, to season

Instructions

1. In a large skillet over medium heat, melt 2 tbsp of butter until it’s frothy and golden.
2. Add the chicken pieces, seasoning them with salt and pepper, and cook until they’re golden brown and reach an internal temperature of 165°F, about 5-7 minutes per side. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the remaining 1 tbsp of butter and the minced garlic, sautéing until fragrant, about 30 seconds.
4. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer. Tip: Scrape the bottom of the skillet to incorporate any browned bits for added flavor.
5. Add the cheese tortellini to the skillet, cooking according to package instructions until al dente, usually about 3-4 minutes.
6. Return the chicken to the skillet, adding the lemon zest, lemon juice, and Parmesan cheese. Stir everything together until the chicken is heated through and the sauce has thickened slightly, about 2 minutes. Tip: Adjust the sauce’s consistency with a splash of chicken broth if it’s too thick.
7. Garnish with fresh parsley before serving.

Velvety smooth sauce coats each piece of tender chicken and cheese-filled tortellini, creating a dish that’s both comforting and elegant. Serve it with a side of crusty bread to soak up every last drop of the lemony butter sauce.

Bacon and Mushroom Chicken Tortellini Alfredo

Preparing a comforting and indulgent meal doesn’t have to be complicated, especially when you have a recipe that guides you through each step with precision. Today, we’re diving into a dish that combines creamy Alfredo sauce with the hearty flavors of bacon, mushrooms, and chicken, all wrapped in tender tortellini.

Ingredients

• 1 package (20 oz) of cheese-filled tortellini
• 4 slices of thick-cut bacon, chopped into bite-sized pieces
• 1 cup of sliced cremini mushrooms, earthy and firm
• 2 boneless, skinless chicken breasts, diced into 1-inch pieces
• 2 cloves of garlic, minced to release their pungent aroma
• 1 cup of heavy cream, rich and velvety
• 1/2 cup of grated Parmesan cheese, sharp and nutty
• 2 tbsp of unsalted butter, for a smooth base
• 1 tbsp of fresh parsley, finely chopped for a bright finish
• Salt and freshly ground black pepper, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the tortellini and cook according to package instructions, usually about 7-9 minutes, until al dente. Drain and set aside.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate.
3. In the same skillet, add the diced chicken to the bacon fat. Cook until golden brown and no longer pink inside, about 6-8 minutes. Remove and set aside with the bacon.
4. Add the sliced mushrooms to the skillet and sauté until they release their moisture and become golden, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
5. Reduce the heat to low and add the butter to the skillet. Once melted, pour in the heavy cream, stirring constantly to combine. Gradually whisk in the Parmesan cheese until the sauce is smooth and thickened.
6. Return the cooked tortellini, bacon, and chicken to the skillet. Gently toss everything together until well coated in the Alfredo sauce. Season with salt and pepper to taste.
7. Sprinkle with fresh parsley before serving for a pop of color and freshness.

Just imagine the creamy Alfredo sauce clinging to each piece of tortellini, with the smoky bacon and tender chicken adding depth to every bite. Serve this dish with a side of crusty bread to soak up any extra sauce, making for a truly satisfying meal.

Spicy Cajun Chicken and Tortellini Skillet

Kickstart your culinary adventure with this Spicy Cajun Chicken and Tortellini Skillet, a dish that marries the bold flavors of Cajun seasoning with the comforting texture of cheese-filled tortellini. Perfect for a weeknight dinner, this recipe is straightforward yet delivers a punch of flavor that will impress.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp Cajun seasoning, robust and aromatic
• 2 tbsp rich extra virgin olive oil
• 1 cup diced yellow onion, crisp and slightly sweet
• 1 red bell pepper, diced, vibrant and crunchy
• 3 cloves garlic, minced, pungent and fresh
• 1 (9 oz) package fresh cheese tortellini, tender and pillowy
• 1 (14.5 oz) can diced tomatoes, juicy and tangy
• 1/2 cup heavy cream, luxuriously thick
• 1/2 cup chicken broth, savory and rich
• 1/4 cup chopped fresh parsley, bright and herbaceous

Instructions

1. In a large bowl, toss the chicken pieces with Cajun seasoning until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the seasoned chicken to the skillet, cooking until golden brown on all sides, about 5 minutes. Tip: Avoid overcrowding the skillet to ensure even browning.
4. Transfer the chicken to a plate and set aside.
5. In the same skillet, add the diced onion and red bell pepper, sautéing until softened, about 3 minutes.
6. Stir in the minced garlic and cook until fragrant, about 30 seconds.
7. Add the tortellini, diced tomatoes, heavy cream, and chicken broth to the skillet, stirring to combine.
8. Bring the mixture to a simmer, then reduce heat to medium-low, covering and cooking for 7 minutes. Tip: Stir occasionally to prevent sticking.
9. Return the chicken to the skillet, stirring to incorporate, and cook uncovered for an additional 2 minutes to heat through. Tip: The sauce should thicken slightly.
10. Garnish with chopped fresh parsley before serving.

Amazingly, this dish offers a creamy texture with a spicy kick, balanced by the sweetness of the bell peppers and tomatoes. Serve it straight from the skillet for a rustic presentation, or pair with a crisp green salad to round out the meal.

Pesto Chicken and Cheese Tortellini Bake

Finally, a dish that combines the comfort of baked pasta with the vibrant flavors of pesto and tender chicken, perfect for a cozy family dinner or a gathering with friends. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups cheese tortellini, fresh or frozen
• 1 cup homemade or store-bought basil pesto, vibrant and aromatic
• 1 cup heavy cream, rich and velvety
• 1 cup shredded mozzarella cheese, melty and stretchy
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp extra virgin olive oil, fruity and robust
• 1 tsp garlic powder, for a hint of warmth
• 1/2 tsp salt, to enhance flavors
• 1/4 tsp black pepper, freshly ground for a slight kick

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, heat the extra virgin olive oil over medium-high heat until shimmering.
3. Add the chicken pieces, seasoning them with salt, black pepper, and garlic powder. Cook until the chicken is golden brown and no longer pink inside, about 5-7 minutes.
4. While the chicken cooks, bring a pot of salted water to a boil and cook the tortellini according to package instructions until al dente, then drain.
5. In the same skillet with the chicken, reduce the heat to medium and stir in the pesto and heavy cream, creating a smooth, cohesive sauce.
6. Add the cooked tortellini to the skillet, tossing gently to coat every piece in the sauce.
7. Transfer the mixture to a greased baking dish, spreading it evenly.
8. Sprinkle the top with mozzarella and Parmesan cheeses, covering the surface completely.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
10. Let the bake rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Layers of tender chicken and cheese-filled tortellini enveloped in a creamy pesto sauce make this dish irresistibly comforting. Serve it with a crisp green salad or garlic bread for a complete meal that’s sure to impress.

Slow Cooker Chicken Tortellini with Creamy Tomato Sauce

Zesty and comforting, this dish combines tender chicken, cheesy tortellini, and a creamy tomato sauce that’s sure to warm your soul. Perfect for busy weeknights, it’s a fuss-free meal that delivers on flavor without the hassle.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 (24 oz) jar robust marinara sauce
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 cup heavy cream
• 1 (20 oz) package refrigerated cheese tortellini
• 1/2 cup freshly grated Parmesan cheese
• 2 cups fresh baby spinach leaves

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the chicken pieces to the skillet, seasoning with salt and pepper, and cook until golden brown, about 5 minutes per side.
3. Transfer the chicken to a 6-quart slow cooker, scraping any browned bits from the skillet into the cooker for added flavor.
4. Add the minced garlic, marinara sauce, diced tomatoes, basil, and oregano to the slow cooker, stirring to combine.
5. Cover and cook on LOW for 4 hours, ensuring the chicken is tender and fully cooked.
6. Stir in the heavy cream and tortellini, then cover and cook on HIGH for an additional 15 minutes, or until the tortellini is al dente.
7. Gently fold in the baby spinach and Parmesan cheese until the spinach is wilted and the cheese is melted, about 2 minutes.

With its velvety sauce and perfectly cooked tortellini, this dish offers a delightful contrast of textures. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for dipping into the luscious sauce.

Broccoli and Cheddar Chicken Tortellini Casserole

Preparing a comforting and cheesy Broccoli and Cheddar Chicken Tortellini Casserole is simpler than you might think, perfect for a cozy family dinner or a potluck gathering.

Ingredients

• 2 cups of fresh, vibrant broccoli florets
• 1 pound of tender, boneless chicken breasts, diced
• 1 package (20 oz) of rich, cheese-filled tortellini
• 2 cups of sharp, aged cheddar cheese, shredded
• 1 can (10.5 oz) of creamy, condensed cheddar cheese soup
• 1/2 cup of smooth, whole milk
• 1 tablespoon of aromatic, minced garlic
• 1 teaspoon of fragrant, dried thyme
• 1/2 teaspoon of coarse, kosher salt
• 1/4 teaspoon of freshly ground, black pepper
• 1 tablespoon of golden, extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large pot, bring salted water to a rolling boil and cook the tortellini according to package instructions until al dente, about 7-9 minutes. Drain and set aside.
3. While the tortellini cooks, heat olive oil in a large skillet over medium-high heat. Add diced chicken, seasoning with salt, pepper, and thyme. Cook until the chicken is golden and no longer pink inside, about 6-8 minutes.
4. Stir in minced garlic and broccoli florets to the skillet, cooking for an additional 2-3 minutes until the broccoli is bright green and slightly tender.
5. In a large mixing bowl, combine the cooked tortellini, chicken mixture, condensed cheddar cheese soup, and milk, stirring until evenly coated.
6. Transfer the mixture to a greased 9×13 inch baking dish, sprinkling the shredded cheddar cheese evenly on top.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and lightly golden on top.
8. Let the casserole stand for 5 minutes before serving to allow the flavors to meld together beautifully.

Yield a casserole that’s wonderfully creamy with a satisfying crunch from the broccoli, and a golden, cheesy crust that’s irresistible. Serve it alongside a crisp green salad or garlic bread for a complete meal that’s sure to delight.

Sun-Dried Tomato and Spinach Chicken Tortellini

Cooking a delicious and visually appealing meal doesn’t have to be complicated, especially with this Sun-Dried Tomato and Spinach Chicken Tortellini recipe. Let’s break it down into simple, manageable steps to ensure a flavorful outcome every time.

Ingredients

– 1 package (9 oz) of cheese tortellini, preferably fresh for a tender bite
– 2 boneless, skinless chicken breasts, diced into 1-inch pieces for even cooking
– 2 cups of fresh baby spinach, loosely packed for a vibrant green color
– 1/2 cup of sun-dried tomatoes in oil, drained and thinly sliced for a chewy texture
– 3 cloves of garlic, minced to release aromatic flavors
– 2 tbsp of rich extra virgin olive oil, for sautéing
– 1/4 cup of grated Parmesan cheese, for a salty, nutty finish
– 1/2 tsp of crushed red pepper flakes, for a subtle heat
– Salt and freshly ground black pepper, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the tortellini and cook according to package instructions, usually about 3-4 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
2. While the tortellini cooks, heat olive oil in a large skillet over medium-high heat. Add the diced chicken, seasoning with salt and pepper, and cook until golden brown and no longer pink inside, about 5-6 minutes. Tip: Avoid overcrowding the pan to ensure even browning.
3. Reduce the heat to medium. Add the minced garlic and red pepper flakes to the skillet, sautéing for about 30 seconds until fragrant.
4. Stir in the sun-dried tomatoes and spinach, cooking just until the spinach wilts, about 2 minutes. Tip: Adding the spinach last preserves its color and nutrients.
5. Drain the tortellini, reserving 1/4 cup of the pasta water. Add the tortellini to the skillet along with the reserved pasta water, tossing to combine all ingredients evenly.
6. Sprinkle with grated Parmesan cheese, tossing once more before serving.
Diving into this dish, you’ll notice the perfect balance of textures from the chewy sun-dried tomatoes and tender tortellini, complemented by the slight heat from the red pepper flakes. Serve it with a side of crusty bread to soak up the flavorful sauce.

Chicken and Tortellini in Creamy Basil Sauce

Mastering the art of combining simple ingredients to create a dish that’s both comforting and elegant is what makes cooking so rewarding. Today, we’re diving into a recipe that brings together tender chicken, cheese-filled tortellini, and a creamy basil sauce that’s sure to impress.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups cheese tortellini, fresh or frozen
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth, low sodium
• 1/4 cup fresh basil leaves, finely chopped
• 1/2 cup grated Parmesan cheese
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken pieces, seasoning with sea salt and black pepper, and cook until golden brown on all sides, about 5-7 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Remove the chicken from the skillet and set aside on a plate.
4. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
5. Pour in the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom.
6. Add the heavy cream and bring the mixture to a gentle simmer, stirring occasionally.
7. Stir in the tortellini and cook according to package instructions, usually about 7-9 minutes, until al dente. Tip: Reserve a cup of pasta water to adjust the sauce’s consistency if needed.
8. Return the chicken to the skillet, along with the chopped basil and Parmesan cheese, stirring to combine.
9. Simmer for an additional 2-3 minutes until everything is heated through and the sauce has thickened slightly. Tip: For a thicker sauce, let it simmer a bit longer.

Serve this dish immediately, garnished with extra basil leaves and a sprinkle of Parmesan. The creamy basil sauce clings beautifully to the tortellini and chicken, offering a rich and herbaceous flavor profile that’s both satisfying and refined. For a touch of color and freshness, consider serving with a side of steamed green beans or a crisp salad.

Roasted Red Pepper Chicken Tortellini Alfredo

Gathering around the table for a comforting meal is one of life’s simple pleasures, and this Roasted Red Pepper Chicken Tortellini Alfredo is sure to become a new favorite. With its creamy sauce and tender pasta, it’s a dish that promises to delight the senses and satisfy the soul.

Ingredients

• 1 package (9 oz) of fresh cheese tortellini
• 2 cups of heavy cream, rich and velvety
• 1 cup of grated Parmesan cheese, sharp and nutty
• 2 roasted red peppers, sweet and smoky, finely chopped
• 1 cup of cooked chicken breast, juicy and shredded
• 2 cloves of garlic, minced to release their pungent aroma
• 2 tbsp of unsalted butter, for a smooth base
• 1 tbsp of all-purpose flour, to thicken the sauce
• 1/2 tsp of salt, to enhance flavors
• 1/4 tsp of freshly ground black pepper, for a subtle kick

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the tortellini according to package instructions, usually about 7-9 minutes, until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the butter until it’s just beginning to foam, then add the minced garlic, sautéing for about 30 seconds until fragrant.
3. Sprinkle the flour over the garlic and butter, stirring constantly for 1 minute to cook out the raw flour taste, creating a roux.
4. Slowly whisk in the heavy cream, ensuring no lumps remain, and bring the mixture to a gentle simmer. Cook for 2-3 minutes until slightly thickened.
5. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth, then fold in the chopped roasted red peppers and shredded chicken.
6. Add the cooked tortellini to the skillet, tossing gently to coat each piece in the creamy Alfredo sauce. Season with salt and black pepper, then remove from heat.
7. Let the dish sit for 2 minutes before serving to allow the flavors to meld together beautifully.

Oozing with creamy goodness, this dish boasts a perfect balance of smoky sweetness from the peppers and a rich, cheesy depth from the Alfredo sauce. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of sauce.

Chicken and Tortellini with Garlic Herb Butter

Here’s a dish that combines the comforting flavors of chicken and tortellini with the aromatic touch of garlic herb butter, perfect for a cozy dinner. Let’s walk through the steps to create this delightful meal together.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups cheese-filled tortellini, fresh or frozen
• 3 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh thyme leaves
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Instructions

1. In a large skillet over medium heat, melt 1 tbsp of butter. Add the chicken pieces, seasoning lightly with salt and pepper. Cook until golden brown and no longer pink inside, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add the remaining butter and minced garlic. Sauté until fragrant, about 1 minute. Tip: Be careful not to burn the garlic to avoid bitterness.
3. Add the tortellini to the skillet along with 1 cup of water. Cover and simmer until the tortellini is tender and the water is mostly absorbed, about 5 minutes.
4. Stir in the heavy cream, Parmesan cheese, parsley, and thyme. Return the chicken to the skillet. Cook for an additional 2-3 minutes, until everything is heated through and the sauce has thickened slightly. Tip: If the sauce is too thick, add a splash of water to reach your desired consistency.
5. Season with additional salt and pepper if needed. Serve hot. Tip: For an extra touch of freshness, garnish with additional parsley or a sprinkle of Parmesan cheese before serving.

Now, the chicken and tortellini with garlic herb butter is ready to enjoy. The dish boasts a creamy texture with the tender bite of tortellini and succulent chicken, all enveloped in a rich, herb-infused sauce. Consider serving it with a side of crusty bread to soak up every last drop of the delicious sauce.

Cheesy Chicken Tortellini with Caramelized Onions

Zesty flavors come together in this comforting dish that’s perfect for a cozy night in. Let’s dive into making Cheesy Chicken Tortellini with Caramelized Onions, a dish that balances rich cheese, tender chicken, and sweet onions for a meal that’s as satisfying to make as it is to eat.

Ingredients

• 1 package (9 oz) of fresh cheese tortellini
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 large yellow onions, thinly sliced
• 2 tbsp rich extra virgin olive oil
• 1 tbsp unsalted butter
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 20 minutes. Tip: Lower the heat if onions start to burn.
2. In a separate pan, heat the remaining olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden and no longer pink inside, about 6-8 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Cook the tortellini according to package instructions until al dente, then drain and set aside.
4. Return the skillet with caramelized onions to low heat. Add butter, heavy cream, mozzarella, and Parmesan, stirring until the cheeses melt and the sauce is smooth.
5. Combine the cooked tortellini and chicken with the cheese sauce, tossing gently to coat everything evenly. Tip: For extra flavor, let the dish sit for 2 minutes before serving to allow the flavors to meld.

Creamy, cheesy, and with a hint of sweetness from the caramelized onions, this dish is a crowd-pleaser. Serve it with a crisp green salad or garlic bread for a complete meal that’s sure to impress.

Chicken and Tortellini in White Wine Cream Sauce

Creating a comforting and elegant dish like Chicken and Tortellini in White Wine Cream Sauce is simpler than you might think, especially when you follow these detailed steps.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup dry white wine, such as Chardonnay
• 1 cup heavy cream, preferably organic
• 1/2 cup freshly grated Parmesan cheese
• 9 oz package cheese tortellini, fresh or frozen
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh parsley, finely chopped for garnish

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken pieces, seasoning with sea salt and black pepper, and cook until golden brown, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it simmer until reduced by half, about 3 minutes.
5. Lower the heat to medium and add the heavy cream and Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly, about 2 minutes. Tip: Constant stirring prevents the sauce from separating.
6. Meanwhile, cook the tortellini according to package instructions until al dente, then drain.
7. Add the cooked tortellini to the skillet, tossing gently to coat in the sauce. Tip: Reserve a bit of pasta water to adjust the sauce’s consistency if needed.
8. Garnish with fresh parsley before serving.

Now, this dish offers a delightful contrast of textures, from the tender chicken and pillowy tortellini to the velvety, aromatic sauce. Serve it with a crisp green salad and a glass of the same white wine used in the sauce for a harmonious meal.

Baked Chicken Tortellini with Mozzarella and Marinara

Baking a comforting dish like Baked Chicken Tortellini with Mozzarella and Marinara is easier than you think, and it’s perfect for a cozy family dinner or a gathering with friends. Let’s walk through the steps together to create this delicious meal.

Ingredients

• 1 package (20 oz) of cheese tortellini, tender and ready to bake
• 2 cups of shredded cooked chicken, juicy and flavorful
• 2 cups of marinara sauce, rich and tangy
• 1 cup of shredded mozzarella cheese, creamy and meltable
• 1/4 cup of grated Parmesan cheese, sharp and nutty
• 1 tbsp of olive oil, extra virgin and fruity
• 1 tsp of garlic powder, aromatic and pungent
• 1/2 tsp of dried basil, sweet and slightly minty
• 1/2 tsp of dried oregano, earthy and warm
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large mixing bowl, combine the cheese tortellini, shredded chicken, marinara sauce, olive oil, garlic powder, dried basil, and dried oregano. Mix gently until all ingredients are evenly coated. Tip: For an extra flavor boost, let the mixture sit for 10 minutes before baking.
3. Transfer the mixture to a 9×13 inch baking dish, spreading it out evenly. Tip: Lightly greasing the dish beforehand can prevent sticking and make cleanup easier.
4. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top. Tip: For a golden-brown crust, place the dish under the broiler for the last 2-3 minutes of baking.
5. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and slightly golden.
6. Remove from the oven and let it rest for 5 minutes before serving. This allows the flavors to meld together beautifully.

Mouthwatering and comforting, this Baked Chicken Tortellini with Mozzarella and Marinara offers a delightful combination of creamy, cheesy, and tangy flavors. Serve it with a side of garlic bread or a fresh green salad for a complete meal that’s sure to impress.

Chicken and Tortellini with Creamy Dijon Mustard Sauce

Whisking together comfort and elegance, this Chicken and Tortellini with Creamy Dijon Mustard Sauce is a weeknight dinner that feels anything but ordinary. Let’s break down the process into manageable steps, ensuring even the most novice cooks can achieve delicious results.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced into tender strips
• 2 cups cheese-filled tortellini, preferably fresh for a pillowy texture
• 1 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced to release their aromatic potential
• 1 cup heavy cream, for a luxuriously smooth sauce
• 2 tbsp Dijon mustard, adding a tangy depth
• 1/2 cup freshly grated Parmesan cheese, for a nutty finish
• 1/4 tsp finely ground black pepper, to subtly enhance the flavors
• 1/4 tsp sea salt, for balancing the dish’s richness

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers, indicating it’s ready for cooking.
2. Add the chicken strips to the skillet, cooking for 5-7 minutes until they’re golden brown and no longer pink inside. Tip: Avoid overcrowding the pan to ensure even browning.
3. Meanwhile, bring a pot of salted water to a rolling boil and cook the tortellini according to package instructions, usually about 3-4 minutes for al dente perfection.
4. Reduce the skillet’s heat to low, stir in the minced garlic, and sauté for 30 seconds until fragrant, being careful not to burn it.
5. Pour in the heavy cream and Dijon mustard, stirring continuously to combine into a smooth sauce. Tip: Constant stirring prevents the sauce from separating.
6. Add the Parmesan cheese, black pepper, and sea salt, stirring until the cheese melts and the sauce thickens slightly, about 2 minutes.
7. Drain the tortellini and gently fold it into the skillet with the chicken and sauce, ensuring everything is evenly coated. Tip: Reserve a bit of pasta water to adjust the sauce’s consistency if needed.

Finished with a creamy embrace, the dish boasts a harmonious blend of tender chicken, cheesy tortellini, and a sauce with just the right kick of Dijon. Serve it garnished with extra Parmesan and a side of crusty bread to soak up every last drop of the luxurious sauce.

Chicken Tortellini Primavera with Seasonal Veggies

Unlock the flavors of spring with this vibrant Chicken Tortellini Primavera, a dish that combines tender pasta, succulent chicken, and the freshest seasonal vegetables for a meal that’s as colorful as it is delicious.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups cheese tortellini, fresh or frozen
• 2 tbsp rich extra virgin olive oil
• 1 cup cherry tomatoes, halved
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 2 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Heat 1 tbsp of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken pieces, seasoning with sea salt and black pepper, and cook until golden brown and no longer pink inside, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add the remaining olive oil and sauté the minced garlic until fragrant, about 30 seconds.
4. Add the asparagus and cherry tomatoes, cooking until the asparagus is tender-crisp and the tomatoes start to soften, about 3-4 minutes.
5. Meanwhile, cook the tortellini according to package instructions until al dente, then drain.
6. Return the chicken to the skillet with the vegetables, add the cooked tortellini, and pour in the heavy cream, stirring gently to combine.
7. Sprinkle with grated Parmesan cheese, stirring until the sauce thickens slightly, about 2 minutes.
8. Tip: For an extra burst of flavor, finish with a drizzle of olive oil and a sprinkle of fresh basil leaves.
9. Tip: Ensure the skillet is not overcrowded to allow the chicken and vegetables to cook evenly.
10. Tip: Taste the sauce before adding salt, as Parmesan cheese adds saltiness.

Outcome: This dish boasts a creamy texture with a perfect balance of tender chicken, al dente tortellini, and crisp-tender vegetables. Serve it in a warm bowl with an extra sprinkle of Parmesan and a side of crusty bread for dipping into the luscious sauce.

Chicken and Tortellini in Creamy Pumpkin Sauce

Preparing a comforting meal doesn’t have to be complicated, and this Chicken and Tortellini in Creamy Pumpkin Sauce is proof. Perfect for beginners, this dish combines simple techniques with rich flavors for a satisfying result.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups cheese-filled tortellini, fresh or frozen
• 1 cup canned pumpkin puree, smooth and unsweetened
• 1 cup heavy cream, rich and velvety
• 2 tbsp unsalted butter, creamy and golden
• 1 tbsp all-purpose flour, finely sifted
• 1 tsp garlic powder, aromatic and finely ground
• 1/2 tsp ground nutmeg, warm and fragrant
• 1/2 tsp salt, finely granulated
• 1/4 tsp black pepper, freshly ground
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp fresh sage leaves, finely chopped

Instructions

1. In a large pot, bring 4 cups of water to a rolling boil over high heat. Add the tortellini and cook according to package instructions, usually 3-4 minutes for fresh, 7-8 for frozen, until al dente. Drain and set aside.
2. While the tortellini cooks, heat a large skillet over medium heat. Add the butter, letting it melt until frothy but not browned, about 1 minute.
3. Add the chicken pieces to the skillet, seasoning with salt and pepper. Cook until the chicken is no longer pink in the center, about 5-6 minutes, stirring occasionally for even browning.
4. Sprinkle the flour over the chicken, stirring to coat evenly. This will help thicken the sauce later.
5. Reduce the heat to low. Stir in the pumpkin puree, heavy cream, garlic powder, and nutmeg. Mix well until the sauce is smooth and uniform.
6. Add the cooked tortellini to the skillet, gently folding it into the sauce to coat. Cook for an additional 2-3 minutes, allowing the flavors to meld.
7. Remove from heat. Stir in the Parmesan cheese and chopped sage, reserving a little for garnish.

Just before serving, sprinkle the remaining sage and Parmesan on top for a fresh, herby accent. The dish boasts a velvety texture with the tender bite of tortellini, while the pumpkin sauce offers a subtly sweet depth balanced by the savory chicken and sharp cheese. Serve it in shallow bowls with a side of crusty bread to soak up every last drop of sauce.

Chicken Tortellini Carbonara with Peas and Pancetta

Gathering around the table for a comforting meal is one of life’s simple pleasures, and this Chicken Tortellini Carbonara with Peas and Pancetta is sure to become a new favorite. Perfect for beginners, this recipe walks you through each step to create a dish that’s rich in flavor and satisfying in texture.

Ingredients

• 1 package (9 oz) of fresh cheese tortellini
• 2 tablespoons of rich extra virgin olive oil
• 4 ounces of diced pancetta, crisp and golden
• 1 cup of frozen peas, sweet and tender
• 2 farm-fresh eggs, beaten
• 1/2 cup of grated Parmesan cheese, sharp and nutty
• 1/4 teaspoon of finely ground black pepper
• 1/4 teaspoon of sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fresh cheese tortellini to the boiling water and cook according to package instructions, usually about 3-4 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the tortellini cooks, heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crisp and golden, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
4. Add the frozen peas to the skillet with the pancetta and cook for 2 minutes, just until heated through.
5. Drain the tortellini, reserving 1/2 cup of the pasta water. Immediately add the hot tortellini to the skillet with the pancetta and peas.
6. Remove the skillet from heat. Quickly stir in the beaten eggs, grated Parmesan, black pepper, and sea salt, tossing everything together until the eggs thicken into a creamy sauce. Tip: The residual heat will cook the eggs safely without scrambling them.
7. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.

The finished dish boasts a creamy texture with the perfect balance of salty pancetta, sweet peas, and rich Parmesan. Serve it straight from the skillet for a rustic presentation, or garnish with extra Parmesan and a sprinkle of black pepper for an elegant touch.

Summary

These 20 Creamy Chicken and Tortellini Comfort Recipes are a treasure trove of cozy, delicious meals perfect for any night of the week. Whether you’re craving something classic or adventurous, there’s a dish here to satisfy. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy.