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Golden-brown seared chicken breast cubes and cheese tortellini coated in a glossy garlic butter sauce.
FL Recipes

The Ultimate Garlic Butter Chicken Tortellini Skillet

This 25-minute Garlic Butter Chicken Tortellini features golden-brown seared chicken breast cubes and tender cheese pasta, all heavily coated in a glossy, translucent golden garlic butter sauce and garnished with fresh Parmesan.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken & Pasta
  • 1 lb boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 lb refrigerated cheese tortellini fresh pasta is preferred
Garlic Butter Sauce
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 0.5 cup chicken broth
  • 0.25 cup pasta water reserved from boiling tortellini
Seasonings & Garnishes
  • 1 tbsp olive oil for searing
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 0.25 cup Parmesan cheese freshly grated
  • 1 tsp crushed red pepper flakes
  • 2 tbsp fresh parsley finely chopped

Equipment

  • 1 Large Cast-Iron Skillet Essential for searing the chicken.
  • 1 Chef's Knife For dicing chicken and chopping herbs.
  • 1 Wooden Spoon For scraping up the savory fond.

Method
 

Sear the Chicken
  1. Heat 1 tbsp olive oil in a cast iron skillet over medium-high heat. Pat the chicken cubes dry and season with salt and pepper.
  2. Add chicken to the skillet in a single layer. Sear for 3-4 minutes until golden-brown, then flip and cook for 3 more minutes. Remove to a plate.
Cook the Pasta
  1. In a separate pot of boiling salted water, cook the cheese tortellini according to package directions. Reserve 1/4 cup of pasta water before draining.
Make the Sauce & Combine
  1. Lower skillet heat to medium-low. Melt the butter, then add the minced garlic and sauté for 30 seconds until fragrant.
  2. Pour in the chicken broth and reserved pasta water, scraping the bottom of the pan to release the savory fond. Simmer for 2 minutes until glossy.
  3. Return the chicken and cooked tortellini to the skillet, tossing to coat heavily in the sauce. Turn off the heat. Top with freshly grated Parmesan, crushed red pepper flakes, and parsley.

Nutrition

Calories: 520kcalProtein: 34gFat: 28gFiber: 3g

Notes

For the best sauce consistency, do not skip reserving the starchy pasta water.
Always grate your Parmesan fresh from a block so it melts flawlessly into the hot pasta.
Keyword cheese tortellini recipe,easy weeknight dinner,Garlic Butter Chicken Tortellini,skillet pasta

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