What if you could have a restaurant-quality, unbelievably decadent pasta dinner on the table in just 30 minutes? On a busy weeknight, it’s easy to assume that a truly special meal is out of reach, but this recipe is here to change all of that. Forget the boring routine; it’s time to bring some serious indulgence to your dinner table, with minimal time and effort.
This Creamy Tortellini with Seared Spiced Chicken is the ultimate weeknight hero. We’re talking about tender, pillowy cheese tortellini enveloped in a luscious, velvety Parmesan cream sauce. To top it all off, we’re adding juicy, pan-seared chicken with a smoky and spicy crust. This is the kind of rich and satisfying creamy tortellini dish that feels like a special occasion, but it’s simple enough for any night of the week.
What You’ll Need: Ingredients
This recipe uses a simple but powerful spice rub for the chicken and a handful of classic ingredients for a truly luxurious cream sauce.
| Component | Ingredient | Amount/Quantity |
| For the Seared Spiced Chicken | Boneless, skinless chicken breasts | 2 large (about 1 lb) |
| Olive oil | 1 tbsp | |
| Unsalted butter | 1 tbsp | |
| For the Spice Rub | Smoked paprika | 1 tsp |
| Garlic powder | 1 tsp | |
| Onion powder | ½ tsp | |
| Dried oregano | ½ tsp | |
| Cayenne pepper (optional) | ¼ tsp | |
| Salt | ½ tsp | |
| Black pepper | ½ tsp | |
| For the Creamy Tortellini | Refrigerated cheese tortellini | 1 package (1 lb / 500g) |
| Unsalted butter | 2 tbsp | |
| Fresh garlic, minced | 3 cloves | |
| Heavy cream (or cooking cream) | 1 ½ cups (360 ml) | |
| Freshly grated Parmesan cheese | ¾ cup (75g) | |
| Salt and freshly ground black pepper | To taste | |
| Fresh parsley, finely chopped | 2 tbsp |
Timing
This entire decadent meal comes together in about the same time it takes to order takeout, making it the perfect go-to for a busy evening.
- Preparation Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Step-by-Step Instructions
Follow these simple steps to create a restaurant-worthy pasta dish in your own kitchen. The key is to use the same pan for the chicken and the sauce to capture every bit of flavour!
Step 1: Prepare and Season the Chicken
Begin by preparing your flavourful spice rub. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, oregano, optional cayenne, salt, and pepper. Pat the chicken chunks completely dry with a paper towel—this is the secret to getting a perfect, crispy sear! Place the chicken in a medium bowl and toss it with the spice mixture until every piece is evenly coated.
Step 2: Sear the Chicken to Golden Perfection
In a large skillet or pan, heat the olive oil and butter over medium-high heat. Once the butter is melted and sizzling, carefully add the seasoned chicken pieces in a single layer.
Pro Tip: Be sure not to overcrowd the pan, as this will steam the chicken instead of searing it. Cook in two batches if necessary.
Cook the chicken for 3-4 minutes per side, until it’s deeply browned with a beautiful crust and is cooked through. Remove the chicken from the skillet and set it aside on a plate.
Step 3: Cook the Tortellini
While the chicken is cooking, you can get the pasta started. Bring a large pot of salted water to a boil. Add the refrigerated tortellini and cook according to the package directions, which is usually only about 3-5 minutes. The tortellini are done when they float to the surface. Before draining, reserve about ½ cup of the starchy pasta water. This liquid gold can be used to thin out your sauce later if needed.
Step 4: Create the Luscious Parmesan Cream Sauce
This is where all the flavours come together. In the same skillet you used for the chicken, reduce the heat to medium. Add the remaining 2 tablespoons of butter. Once the butter is melted, add the minced garlic and sauté for about 30-60 seconds until it’s wonderfully fragrant. Be careful not to let it burn!
Pour in the heavy cream, using a wooden spoon to scrape up any delicious browned bits (the fond) from the bottom of the pan. Bring the cream to a gentle simmer and let it cook for 2-3 minutes, until it begins to thicken slightly. Reduce the heat to low and stir in the freshly grated Parmesan cheese until it has completely melted and the sauce is smooth and velvety.
Step 5: Combine and Serve
Add the cooked and drained tortellini to the skillet with the cream sauce. Gently toss everything together until the pasta is beautifully coated. If the sauce seems too thick, stir in a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
To serve, spoon the creamy tortellini onto plates or into shallow bowls. Arrange the seared spiced chicken next to the pasta, and garnish generously with freshly chopped parsley. Serve immediately and enjoy!
Nutritional Information
This is a rich and indulgent dish, perfect for a satisfying meal. Here is an estimated nutritional breakdown per serving, assuming the recipe makes 4 servings.
- Calories: 750 kcal
- Protein: 45 g
- Carbohydrates: 50 g
- Fat: 45 g (Saturated Fat: 25 g)
Healthier Alternatives
While this dish is a fantastic treat, here are a few simple swaps to make it a bit lighter:
- Lighter Cream Sauce: You can substitute the heavy cream with half-and-half or evaporated milk for a sauce with less fat. The final result will be slightly less rich but still delicious.
- Add Vegetables: Boost the nutritional value by wilting a few large handfuls of fresh spinach into the cream sauce at the end, or by stirring in some steamed green peas.
- Whole Wheat Pasta: If you can find it, using whole wheat cheese tortellini can add a nice boost of fiber.
Serving Suggestions
This dish is a hearty and complete meal all on its own, but it pairs wonderfully with a few simple sides to round out the experience.
- With a Fresh Salad: A simple green salad with a bright, zesty lemon vinaigrette is the perfect counterpoint to the rich, creamy pasta sauce.
- With Garlic Bread: A slice of warm, crusty garlic bread is perfect for sopping up every last bit of that delicious Parmesan cream sauce.
- With a Steamed Vegetable: A side of simple steamed asparagus or broccoli adds a nice touch of color and freshness to the plate.
Common Mistakes to Avoid
Follow these simple tips to ensure your creamy tortellini is flawless every time.
- Overcrowding the Skillet: Piling all the chicken into the pan at once will trap steam and prevent you from getting that beautiful, crispy, flavourful crust.
- Solution: Always cook the chicken in a single layer. If your pan isn’t big enough, it’s always better to cook it in two separate batches.
- Using Pre-Shredded Parmesan Cheese: Bagged, pre-shredded cheeses often contain anti-caking agents like cellulose, which can prevent them from melting smoothly and result in a grainy sauce.
- Solution: For the smoothest, most velvety sauce, always buy a block of Parmesan cheese and grate it yourself. It makes a huge difference!
- Boiling the Cream Sauce: If you let the cream sauce come to a rapid boil, especially after adding the cheese, it can separate or become grainy.
- Solution: Keep the sauce at a gentle simmer, and always reduce the heat to low before you stir in the Parmesan cheese.
Storing and Reheating Tips
Leftovers of this dish are a fantastic treat for lunch the next day!
- Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: The cream sauce will thicken considerably as it cools. The best way to reheat this dish is gently in a skillet over low heat. Add a splash of milk or cream and stir frequently until the sauce has loosened and the pasta is warmed through.
Conclusion
This Creamy Tortellini with Seared Spiced Chicken is the perfect proof that you don’t need to spend hours in the kitchen to create a truly spectacular and indulgent meal. It’s a dish that masterfully combines the comforting appeal of cheesy pasta with the exciting flavour of spiced chicken. This is a recipe that is guaranteed to impress your family and become a new favourite in your 30-minute meal rotation.
We are so excited for you to try this incredibly delicious and easy recipe. Give it a go on your next busy weeknight and let us know what you think in the comments below! Don’t forget to rate the recipe and subscribe for more quick and easy dinner inspiration.
FAQs
Q1. Can I use a different type of tortellini?
Absolutely! While cheese tortellini is classic, this recipe would be equally delicious with spinach and ricotta, mushroom, or a three-cheese tortellini. You could even use a different stuffed pasta like ravioli.
Q2. Can I make this dish less spicy?
Yes, very easily. The heat in the spice rub comes from the cayenne pepper. You can simply reduce the amount or omit it entirely for a version that is smoky and savory but not spicy.
Q3. Can I add vegetables to the pasta sauce?
Of course! This is a great recipe for adding some greens. Try wilting a few large handfuls of fresh spinach into the cream sauce during the last minute of cooking, or stir in some sautéed mushrooms or sun-dried tomatoes.
Creamy Tortellini with Spiced Chicken (30-Minute Recipe!)
Equipment
- Large Skillet or Sauté Pan
- Large pot for pasta
- Colander
- Mixing Bowls
- Tongs or spatula
- Measuring Cups & Spoons
- Chef’s knife & cutting board
Ingredients
For the Seared Spiced Chicken
- 2 large boneless skinless chicken breasts about 1 lb total; cut into bite-size pieces
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
For the Spice Rub
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper freshly ground
For the Creamy Tortellini
- 1 lb refrigerated cheese tortellini (500 g)
- 2 Tbsp unsalted butter
- 3 cloves fresh garlic, minced
- 1 1/2 cups heavy cream (or cooking cream)
- 3/4 cup freshly grated Parmesan cheese
- salt and freshly ground black pepper to taste
- 2 Tbsp fresh parsley, finely chopped for garnish
Instructions
- Season the chicken: In a small bowl, mix paprika, garlic powder, onion powder, oregano, cayenne (optional), salt, and pepper. Pat chicken pieces very dry, then toss with the spice mix until evenly coated.
- Sear chicken: Heat olive oil and 1 Tbsp butter in a large skillet over medium-high. Add chicken in a single layer (cook in batches to avoid overcrowding). Sear 3–4 minutes per side until deeply browned and cooked through. Transfer to a plate.
- Cook tortellini: Boil tortellini in salted water per package (usually 3–5 minutes). Reserve 1/2 cup pasta water; drain.
- Make cream sauce: In the same skillet over medium, melt remaining 2 Tbsp butter. Sauté garlic 30–60 seconds until fragrant (do not brown). Pour in cream, scraping up browned bits. Simmer 2–3 minutes to slightly thicken; reduce heat low and stir in Parmesan until smooth.
- Combine & serve: Add drained tortellini to sauce and toss, loosening with splashes of reserved pasta water if needed. Plate pasta, top with seared spiced chicken, and garnish with parsley. Season to taste and serve immediately.