Creamy Herb Chicken Tortellini is a perfect dish when you want something deliciously filling without too much fuss. Tender chicken pieces, soft cheese-filled tortellini, and a creamy sauce studded with fresh herbs come together to create a meal that feels cozy and special at the same time. The herbs add just the right touch of brightness to keep it from being too heavy.
I love making this when I’m craving comfort food but also want something a little fancy with simple ingredients. One of my favorite things about this recipe is how easy it is to toss everything in one pan and let the flavors blend while you get on with your day. The creamy sauce thickens just enough to coat every piece of chicken and pasta perfectly, making every bite satisfying.
For serving, I like to pair it with a simple green salad or some steamed veggies to keep the meal balanced. It’s a dish that always gets compliments because it’s rich but not overwhelming, and it feels like a little celebration on a weekday night. If you try it, I bet you’ll want to make it again soon—it really hits the spot!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs for a juicier finish, but breasts work well too. For a quicker option, cooked rotisserie chicken is a good shortcut.
Tortellini: Fresh cheese tortellini adds softness and richness. If fresh isn’t available, frozen or refrigerated tortellini are perfect substitutes. Avoid dried tortellini as it takes longer to cook.
Herbs: Fresh thyme, parsley, and oregano brighten the creamy sauce. If fresh herbs aren’t on hand, dried herbs work but use half the amount since they’re more concentrated.
Cream & Cheese: Heavy cream makes the sauce smooth and rich. For a lighter option, half-and-half or whole milk can be used but the sauce won’t be as thick. Parmesan cheese is key for flavor; Pecorino Romano can be a nice substitute.
How Do I Make the Creamy Herb Sauce Thick and Flavorful?
Building a good sauce means layering flavors and getting the texture just right. Here’s how I do it:
- First, cook the onions until soft but not browned; this brings out their sweetness without bitterness.
- Add garlic for aroma but keep it quick to avoid burning.
- Simmer the broth and tortellini together so the pasta soaks up flavor from the stock.
- Stir in cream and cheese off the heat first, then gently warm to let the sauce thicken; don’t boil to avoid curdling.
- Add herbs near the end to keep their bright, fresh notes in the sauce.
Also, a squeeze of lemon juice at the end adds freshness and balances the creaminess nicely.
Equipment You’ll Need
- Large skillet or sauté pan – perfect for cooking chicken and making the sauce all in one pan.
- Wooden spoon or silicone spatula – helps you stir the sauce without scratching your pan.
- Measuring cups and spoons – for accurate cream, broth, and herb amounts.
- Knife and cutting board – you’ll need these to chop the chicken and fresh herbs safely and easily.
Flavor Variations & Add-Ins
- Swap chicken for cooked Italian sausage for a spicier, heartier meal.
- Add spinach or kale near the end for a boost of greens and color.
- Try using sun-dried tomatoes for a tangy twist that pairs well with creamy sauce.
- Use fontina or mozzarella cheese instead of Parmesan for a creamier, milder flavor.
How to Make Creamy Herb Chicken Tortellini?
Ingredients You’ll Need:
For The Chicken & Veggies:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp butter
For The Pasta & Sauce:
- 1 package (about 9 oz/250g) cheese tortellini (fresh or refrigerated)
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- ½ cup grated Parmesan cheese, plus extra for garnish
- 2 tsp fresh thyme leaves, chopped (or 1 tsp dried thyme)
- 2 tsp fresh parsley, chopped
- 1 tsp fresh oregano, chopped (optional)
- Juice of half a lemon (optional for brightness)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This dish takes about 25 minutes from start to finish. You’ll spend 10 minutes prepping and cooking the chicken and veggies, about 5 minutes cooking the tortellini in broth, and another 5-10 minutes simmering the creamy herb sauce and combining everything. Quick, tasty, and comforting!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, season lightly with salt and pepper, and cook for about 5-7 minutes until golden and cooked through. Once done, remove the chicken from the skillet and set it aside.
2. Sauté the Onion and Garlic:
Lower the heat to medium and add butter to the same skillet. Toss in the chopped onion and cook until it becomes soft and translucent, about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant. Be careful not to burn the garlic!
3. Cook the Tortellini:
Pour the chicken broth into the skillet and bring it to a gentle simmer. Add the cheese tortellini and cook according to the package directions—usually about 3-5 minutes—until the tortellini is tender.
4. Make the Creamy Herb Sauce:
Stir in the heavy cream, grated Parmesan cheese, fresh thyme, parsley, oregano (if using), and optional lemon juice. Keep the sauce at a gentle simmer, stirring often, until it thickens slightly—about 3-5 minutes. This will create a deliciously creamy and flavorful base.
5. Combine and Finish:
Return the cooked chicken to the skillet, stirring well to coat all the pieces in the creamy herb sauce. Taste and add more salt and pepper if needed.
6. Serve and Enjoy:
Sprinkle extra Parmesan cheese on top and garnish with fresh herbs if you like. Serve hot, alongside a green salad or steamed veggies for a nice balanced meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely before cooking. The safest way is to thaw it overnight in the fridge. This helps it cook evenly and stay tender.
Can I Substitute the Cheese Tortellini?
Absolutely! Fresh or refrigerated cheese tortellini works best for texture and flavor, but frozen tortellini is a great alternative. Avoid dried tortellini since it needs a longer cooking time and may affect sauce consistency.
How Can I Make This Dish Lighter?
For a lighter version, swap heavy cream for half-and-half or whole milk, though the sauce will be less thick and rich. You can also add extra veggies like spinach or zucchini to boost nutrition without adding calories.
How Should I Store Leftovers?
Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce feels too thick.
