Creamy, spicy, and loaded with comfort—this One Pot Spicy Garlic Butter Chicken Tortellini is a weeknight dinner hero. With juicy seared chicken, cheese-filled tortellini, and a luscious garlic butter cream sauce, it’s the kind of cozy meal that makes you want seconds (and thirds).

The best part? It all comes together in one skillet. No separate boiling, no piles of dishes. Just a satisfying, restaurant-worthy meal that leans into bold flavor, rich textures, and a gentle kick of heat.

What Kind of Tortellini Should I Use?

For this recipe, refrigerated cheese tortellini is ideal—it cooks quickly and pairs beautifully with the creamy sauce. You can also use frozen tortellini, just adjust the cooking time slightly and be sure not to overcook it or it may fall apart in the sauce.

Ingredients for the One Pot Spicy Garlic Butter Chicken Tortellini

Chicken Breast
Lean and protein-packed, chicken breast makes this dish satisfying without being too heavy. Cut into bite-size pieces, it cooks quickly and absorbs all the bold garlic butter flavors.

Cheese Tortellini
Pillowy pasta filled with cheese adds richness and a luxurious bite. This is the core carb comfort of the dish.

Garlic
Fresh garlic is sautéed in butter to build the base of the entire flavor profile. Use at least 4 cloves for that signature kick.

Butter
Butter brings richness and depth, especially when browned slightly before adding the garlic.

Spinach
Adding fresh baby spinach gives a pop of green, a touch of earthiness, and sneaks in some veggies.

Heavy Cream
This makes the sauce irresistibly creamy and helps all the flavors cling to every bite.

Parmesan Cheese
Grated Parmesan melts into the sauce, adding saltiness and umami to balance the richness.

Red Pepper Flakes
This is where the heat comes in. Add to taste, but don’t skip it—it elevates the butter and cream.

Italian Seasoning
A blend of herbs that adds depth and rounds out the savory notes of the dish.

Salt & Pepper
Season every step to make sure each component shines.

How To Make the One Pot Spicy Garlic Butter Chicken Tortellini

Step 1: Sear the Chicken

Season chicken breast pieces with salt, pepper, and a pinch of Italian seasoning. Heat a tablespoon of olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and fully cooked, about 6-8 minutes. Remove from pan and set aside.

Step 2: Sauté the Garlic

In the same pan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in a pinch of red pepper flakes for heat.

Step 3: Build the Sauce

Lower the heat and pour in the heavy cream. Stir in grated Parmesan, allowing it to melt and thicken the sauce. Taste and adjust seasoning with salt and more pepper if needed.

Step 4: Add the Tortellini

Add the cheese tortellini directly into the cream sauce. If using fresh, simmer for about 4-5 minutes; if frozen, allow an extra few minutes. Stir occasionally to prevent sticking.

Step 5: Wilt the Spinach & Return the Chicken

Stir in fresh spinach and cook until just wilted. Return the cooked chicken to the skillet and toss everything together to coat evenly in the sauce.

Step 6: Serve Hot

Sprinkle with extra Parmesan, more red pepper flakes if you like it spicy, and a few fresh basil leaves or cracked black pepper. Serve immediately while creamy and hot.

How to Serve and Store This Creamy Tortellini Dinner

Serve your One Pot Spicy Garlic Butter Chicken Tortellini hot from the skillet with a sprinkle of Parmesan and maybe a slice of crusty bread to soak up the sauce. It’s rich enough to stand on its own, but also pairs well with a crisp green salad.

To store leftovers, let the dish cool completely and transfer to an airtight container. Refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce.

Freezing is not recommended for this dish due to the cream-based sauce and the delicate nature of the tortellini.

Frequently Asked Questions

How spicy is this dish?

It has a mild to moderate kick, thanks to the red pepper flakes. You can easily scale the spice up or down to suit your taste.

Can I use chicken thighs instead of breast?

Absolutely! Chicken thighs add a richer flavor and stay juicy. Just make sure they’re boneless and skinless for easy cooking.

Is it okay to use frozen spinach?

Yes, just thaw and squeeze out excess moisture before adding. Fresh gives better texture, but frozen works in a pinch.

Can I make this ahead of time?

It’s best fresh, but you can prep the chicken and garlic butter base ahead and reheat with tortellini and cream when ready to serve.

What if I don’t have heavy cream?

You can use half-and-half or even whole milk with a little cornstarch to thicken, but the sauce won’t be quite as rich.

Is this kid-friendly?

Yes! Just reduce or skip the red pepper flakes for a milder, creamy version kids will love.

Want More Creamy Pasta Ideas?

If this garlicky, spicy tortellini dish hit the spot, here are a few other cozy, pasta-forward favorites to try next:

And for even more easy dinner inspiration, check out my daily recipe shares over on Pinterest at Life with Jam.

📌 Save this recipe to your Pinterest dinner board so you can find it anytime those creamy pasta cravings strike.

And if you give this a try, I’d love to know how it turned out. Did you use spinach or swap in kale? Add mushrooms or crank up the spice?

Leave a comment below and let’s keep the flavor conversation going!