Creamy Tortellini with Spiced Chicken (30-Minute Recipe!)
What You'll Need: Juicy spiced chicken, pillowy cheese tortellini, and a quick Parmesan cream sauce come together in one pan for a fast, restaurant-worthy dinner.
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.
Notes
Flavor key: Use the same pan for chicken and sauce to capture fond for maximum flavor. For extra heat, increase cayenne to 1/2 tsp. Add spinach or sun-dried tomatoes for a twist.