Creamy Herb Chicken Tortellini is a comforting dish that brings together tender chicken, cheesy tortellini, and a rich, creamy sauce packed with fresh herbs. The herbs give it a fresh, bright flavor that balances perfectly with the soft, pillowy pasta and savory chicken. It’s one of those dishes that feels a little fancy but is actually super easy to make.
I love making this meal when I want something cozy but not too heavy. The herbs—like basil, parsley, or thyme—really make a difference, and I always add a little extra because I’m a big fan of fresh, earthy flavors. One tip I like to share: don’t rush the sauce! Letting it simmer gently helps it get nice and thick, coating every bite of tortellini and chicken.
This dish is great on its own, but I enjoy serving it with a simple green salad or some crusty bread to soak up the creamy sauce. It always feels like a special dinner, whether it’s a weeknight treat or a weekend meal for friends. Whenever I make it, the whole kitchen smells fantastic, and everyone ends up asking for seconds—so I’m pretty sure it’s a keeper for regular dinners at home.
Key Ingredients & Substitutions
Chicken breasts: These give the dish a tender, meaty texture. You can swap for chicken thighs if you want juicier meat. For a vegetarian option, use mushrooms or plant-based chicken substitutes.
Tortellini: Cheese-filled tortellini bring creaminess and a pasta bite. If unavailable, try ravioli or even gnocchi as alternatives. Frozen tortellini work well too if fresh isn’t around.
Herbs: Dried oregano, basil, parsley, and thyme create the dish’s signature flavor. If fresh herbs are available, use them instead for a brighter taste—just add them at the end to keep their freshness.
Heavy cream & Parmesan: These create the rich, creamy sauce. For a lighter option, swap cream for half-and-half or coconut milk. Nutritional yeast can replace Parmesan for a dairy-free version.
How Do I Get the Creamy Sauce Just Right?
Achieving a silky, thick sauce is key to this recipe. Here’s how to make it smooth and flavorful:
- After cooking the chicken, use the same pan to keep all those tasty browned bits—this adds depth to the sauce.
- Sauté onions and garlic gently until soft and fragrant; don’t rush to avoid bitterness.
- Add dried herbs and cook briefly to release their aroma before adding liquids.
- Simmer chicken broth and tortellini gently; don’t boil hard or the cream may split.
- Lower the heat before stirring in cream and Parmesan, stirring constantly until smooth.
- Let the sauce simmer a few minutes to thicken, stirring often to prevent sticking.
- If sauce is too thick, add a splash of broth or cream; too thin, simmer a bit more.
I find adding lemon juice at the end brightens the sauce and balances its richness nicely. Patience during simmering makes a big difference—slow and steady wins the sauce!
Equipment You’ll Need
- Large nonstick skillet – perfect for browning chicken and making the creamy sauce in one pan.
- Wooden spoon or silicone spatula – for stirring without scratching your skillet.
- Measuring cups and spoons – to get your herbs, cream, and broth just right.
- Sharp knife and cutting board – to chop chicken, onion, and garlic safely and easily.
- Colander – to drain tortellini if you choose to boil separately.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage for a spicier, heartier twist that pairs well with the creamy sauce.
- Add spinach or kale leaves near the end of cooking for a boost of color and nutrients.
- Use sun-dried tomatoes instead of fresh cherry tomatoes to deepen the flavor.
- Stir in a handful of shredded mozzarella for extra cheesy gooeyness.
How to Make Creamy Herb Chicken Tortellini
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- 1 package (9 oz/250g) refrigerated cheese tortellini
- 1 cup cherry tomatoes, halved (optional)
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil, chopped, for garnish
- Juice of half a lemon (optional, for brightness)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, so around 30 minutes total. It’s a quick and easy way to get a creamy, delicious dinner on the table without much fuss.
Step-by-Step Instructions:
1. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season them with salt and pepper, and cook until they’re golden brown and fully cooked, about 6-8 minutes. Once cooked, remove the chicken from the skillet and set it aside.
2. Sauté Onion and Garlic:
In the same skillet, add the chopped onion and cook until softened, around 3 minutes. Then add the minced garlic and cook for another 30 seconds until you can smell its wonderful aroma.
3. Add Herbs:
Sprinkle in the dried oregano, basil, parsley, and thyme. Stir everything together and cook for about 1 minute to let the herbs release their flavors.
4. Cook Tortellini and Simmer Sauce:
Pour in the chicken broth and bring it to a simmer. Add the tortellini and cook according to the package instructions, usually 3-5 minutes, until the tortellini is tender.
5. Finish the Creamy Sauce:
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Keep stirring until the cheese melts and the sauce becomes thick and creamy.
6. Combine Chicken and Tomatoes:
Return the cooked chicken to the skillet. If you’re using cherry tomatoes, add them now. Cook everything together for 2-3 minutes so the whole dish is warm and flavors meld.
7. Final Seasoning and Garnish:
Taste the sauce and add salt, pepper, and lemon juice if you like a little brightness. Sprinkle freshly chopped parsley or basil on top for a fresh touch before serving.
Enjoy your creamy herb chicken tortellini, a tasty and satisfying meal that comes together quickly and easily!
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 use the cold water method in a sealed bag for quicker thawing. Pat the chicken dry before cooking to get a nice sear.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk mixed with a tablespoon of butter for a lighter option. Coconut milk is a good dairy-free substitute but will change the flavor slightly.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the recipe up to step 6, then cool and refrigerate. Reheat gently on the stove with a splash of broth or cream to refresh the sauce. It’s best eaten within 2 days.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring often to keep the sauce smooth. Avoid microwaving at high heat to prevent curdling.
