Name: One Pot Creamy Parmesan Chicken Tortellini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp Olive oil; 2 pieces Boneless, skinless chicken breasts, cut into bite-sized pieces; 1 tsp Salt; to taste Pepper; 2 tsp Garlic powder; 2 tsp Italian seasoning; 1.5 cups Chicken broth; 1 cup Heavy cream; 1.5 cups Grated Parmesan cheese; 2 cups Spinach leaves; 16 oz Cheese tortellini (fresh or frozen); 0.5 cup Mozzarella cheese (optional) (For extra creaminess); 1 tbsp Fresh parsley, chopped (For garnish)

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Creamy, cheesy, and impossibly comforting, One Pot Creamy Parmesan Chicken Tortellini is the kind of dinner that makes weeknights feel special. Tender chicken, pillowy cheese tortellini, and a velvety Parmesan cream sauce come together in a single pot for a meal that’s juicy, flavorful, and ready in under 30 minutes. Fun fact: tortellini was originally made to resemble a belly button — which seems fitting for such a comforting, soul-satisfying dish!

This recipe stands out because it’s simple, fast, and perfect for families who want dinner done without fuss. If you like hearty soups and cozy pasta dishes, you’ll also enjoy this Crock-Pot version I often recommend, which takes the same comforting flavors in a hands-off direction: Crock-Pot Creamy Chicken Parmesan Soup. Give this one a try when you want a quick, satisfying meal that feels homemade and indulgent. Trust me — your kitchen will smell amazing and everyone will ask for seconds.

What is One Pot Creamy Parmesan Chicken Tortellini?

What’s in a name? One Pot Creamy Parmesan Chicken Tortellini says it all: everything cooks in one pot, it’s luscious and creamy, it features Parmesan, there’s chicken, and it’s loaded with cheese tortellini. Sounds like a dinner miracle, right? Who decided it needed to be that many words long? Maybe someone who wanted to make sure no one missed the important stuff.

Legend has it the dish was invented by overly efficient home cooks who hate washing pans — can you blame them? And let’s be honest, “the way to a man’s heart is through his stomach.” Whether you’re cooking for a crowd or just treating yourself, this one-pot wonder is an easy way to win hearts and fill bellies. Try it — you’ll see why it’s a weekday favorite.

Why You’ll Love This

This recipe is irresistible for three big reasons: creamy comfort, wallet-friendly cooking, and bold, family-pleasing flavor.

Main highlight: The sauce. Rich heavy cream and melted Parmesan wrap around every tortellini and chicken bite, giving a luxurious mouthfeel that’s both decadent and homey.
Cost-savings: Making this at home uses simple, affordable pantry ingredients and one pot, which saves on both groceries and clean-up time compared to restaurant or takeout options.
Flavor boosters: Garlic powder, Italian seasoning, and a sprinkle of fresh parsley bring layers of savory flavor. Add a little mozzarella for extra gooeyness if you like.

If you’re a fan of one-pot pasta dishes, you might also enjoy another favorite on the blog that leans into the same cozy flavors: One Pot Chicken Parmesan Pasta. Ready to make it? Grab a pot and let’s get cooking.

How to Make

Quick Overview

This recipe is easy because you cook everything in one pot: brown the chicken, build the sauce, simmer the tortellini, fold in spinach, and finish with cheese. Texture is creamy, with tender pasta and juicy chicken. Standout element: the silky Parmesan cream that clings to every piece. Prep takes about 10 minutes and cook time about 15–20 minutes — dinner in about 30 minutes total.

Ingredients

2 tbsp olive oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 tsp salt
Pepper, to taste
2 tsp garlic powder
2 tsp Italian seasoning
1 1/2 cups chicken broth
1 cup heavy cream
1 1/2 cups grated Parmesan cheese
2 cups spinach leaves
16 oz cheese tortellini (fresh or frozen)
1/2 cup mozzarella cheese (optional for extra creaminess)
1 tbsp fresh parsley, chopped (for garnish)

Directions

In a large pot, heat the olive oil over medium heat.
Add the bite-sized chicken pieces to the pot. Season with 1 tsp salt, pepper to taste, 2 tsp garlic powder, and 2 tsp Italian seasoning. Stir to coat evenly.
Cook the chicken for 5–7 minutes on each side, or until fully cooked and nicely browned. Use a spatula or tongs to turn pieces so they brown without burning.
Remove the chicken from the pot and set aside on a plate. Keep the pot on medium heat.
Pour 1 1/2 cups chicken broth into the pot and bring it to a simmer, scraping up any browned bits from the bottom — this adds flavor to the sauce.
Stir in 1 cup heavy cream. Slowly add 1 1/2 cups grated Parmesan cheese, stirring constantly until the cheese melts and the sauce becomes smooth.
Add 16 oz cheese tortellini to the simmering sauce. Cook according to the package instructions, usually about 5–7 minutes. Stir occasionally to prevent sticking and ensure even cooking.
Once the tortellini is cooked through, return the cooked chicken to the pot.
Add 2 cups spinach leaves and stir until the spinach wilts into the sauce.
If you’d like extra creaminess, stir in 1/2 cup mozzarella cheese until melted and smooth.
Taste and adjust seasoning with salt and pepper if needed.
Serve hot, garnished with 1 tbsp chopped fresh parsley.

One Pot Creamy Parmesan Chicken Tortellini

What to Serve With

A crisp green salad (mixed greens, vinaigrette) to cut through the richness.
Garlic bread or crusty Italian loaf to mop up the creamy sauce.
Roasted vegetables like broccoli or asparagus for a bright, slightly crunchy contrast.
A light, citrusy white wine or sparkling water with lemon to refresh the palate.
For a kid-friendly plate, serve with steamed carrots or peas on the side.

Top Tips for Perfecting

Use fresh grated Parmesan — it melts cleaner and gives a better flavor than pre-grated varieties.
If sauce feels too thick, add a splash of chicken broth or cream to loosen it; if too thin, simmer a few minutes to reduce.
For extra flavor, sauté a small diced onion with the chicken or add a teaspoon of onion powder.
Don’t overcook tortellini — check it a minute early and taste. Fresh and frozen cook faster than dried.
Avoid high heat when adding cheese; too-hot sauce can make the cheese clump. Low-medium heat and steady stirring keeps it silky.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
Freezing: This dish can be frozen, but cream-based sauces can change texture. Freeze in a shallow, airtight container for up to 2 months — expect some separation. Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat on the stovetop over low heat, adding a splash of chicken broth or cream to restore creaminess. Microwave in 30-second bursts, stirring between, and add a little liquid if needed.

FAQs

Can I use frozen tortellini?
Yes. Frozen tortellini works great and often cooks in 5–7 minutes right in the sauce. No need to thaw first.

Can I swap chicken breasts for thighs?
Absolutely. Boneless skinless chicken thighs add extra flavor and stay juicy; adjust cooking time slightly if pieces are thicker.

Is there a dairy-free version?
You can use dairy-free cream alternatives and dairy-free cheese, but the texture will be different. Nutritional yeast can add cheesy flavor if desired.

Can I make this vegetarian?
Yes — omit the chicken and add mushrooms, roasted peppers, or artichoke hearts. Use vegetable broth instead of chicken broth.

How do I prevent the sauce from becoming grainy?
Add the Parmesan slowly over low-medium heat and stir constantly. Avoid boiling aggressively after adding cheese.

Conclusion

This One Pot Creamy Parmesan Chicken Tortellini is a weeknight superstar — fast to make, comforting to eat, and easy to adapt. It’s a simple way to serve up creamy, cheesy goodness without a sink full of dishes, and it’s perfect for busy families or anyone craving a cozy homemade meal. Want to see another take on this exact dish or compare techniques? Check out the original recipe for inspiration: One Pot Creamy Parmesan Chicken Tortellini | The Recipe Critic. Give it a try, share it with loved ones, and enjoy!