Is dried tortellini okay?

Dried tortellini is a possibility. I prefer refrigerated cheese tortellini because it's faster and tenderer to cook. If possible, use plump tortellini rings from the refrigerated shelf.

How do I get char marks on chicken?

Preheat a cast-iron skillet and heat olive oil to the point of shimmering. Pat chicken pieces dry with paper towels before cooking. Arrange chicken pieces in a single layer in the skillet without crowding. Cook for 3 to 4 minutes. Metal tongs are useful for flipping chicken pieces as needed.

How spicy is this tortellini?

One teaspoon of crushed red pepper flakes is considered moderately spicy. One-half teaspoon of crushed red pepper flakes is considered less spicy. Two teaspoons of crushed red pepper flakes is considered highly spicy.

Why did my butter sauce turn greasy?

The sauce may have been too hot or unthickened. Add a small amount of reserved starchy pasta cooking liquid to the sauce and shake the pan to recombine butter that has separated from the sauce.

How do I store, reheat, or freeze leftovers?

Leftover pasta can be stored covered in the refrigerator for up to 3 days. The flavors in the pasta will intensify. When reheating skillet pasta, add chicken broth or water. The pasta can be served as a saucy dish. This dish isn't a good candidate for freezing, the cheese-filled tortellini will become mushy after thawing.

Spicy Garlic Butter Chicken Tortellini with Parmesan and Parsley

By Felix GrantOct 31, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Refrigerated cheese tortellini is a grocery item I use to prepare a 30-minute spicy garlic butter chicken tortellini dish because the plump rings of pasta cook quickly and readily catch the garlic butter sauce. Refrigerated cheese tortellini is usually available for purchase in the refrigerated section of grocery stores and complements chicken with sear marks cooked in a pan.

Spicy Garlic Butter Chicken Tortellini with Parmesan and Parsley

I use a black cast-iron skillet and heat the olive oil until nearly smoking before adding the chicken. I like blackened chicken. Pat the chicken pieces dry before adding them to the pan. Do not move the chicken in the pan for 3-4 minutes to allow it to sear and flip. If you overcrowd the pan, the chicken will be pale and steamed on the surface.

Cook and drain the tortellini. Add the tortellini to the pan after cooking for 2 minutes with the other ingredients and smoked paprika. Freshly grated Parmesan cheese works better than the prepackaged kind, which won't stick to the tortellini. The fresh Parmesan adds a bit of heat to the dish as written; you can cut the amount in half to reduce the heat.

I serve it right after adding Parmesan and other toppings. Optionally, you can pair it with Sicilian cauliflower salad or garlic Parmesan-roasted sweet potatoes as side dishes for a larger meal to feed a group.

Reasons to make this

The refrigerated cheese tortellini takes 3 to 4 minutes to cook and offers the chewiness I like in this recipe.
Heated cast iron gives the chicken a good brown and allows the browned bits to adhere to the surface, adding flavor to the sauce.
I don't like using packaged grated cheese because of the powdery coating.
Smoked paprika provides an orange color to the butter and broth. Garlic carries through the pan.
One pound of tortellini and one pound of chicken provide four servings as a dinner with few other ingredients.
In the final stage, green parsley is mixed into Parmesan cheese; red pepper is added on top.

Instructions

Heat a deep black cast-iron skillet over medium-high heat and add the olive oil. Season the chicken with kosher salt and black pepper, then add it in a single layer. Cook undisturbed for 3 to 4 minutes until char marks form, flip, and cook for another 3 minutes until fully cooked.

While the chicken cooks, bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook for 3 to 4 minutes, until plump and floating. Drain immediately.

Reduce the skillet heat to medium-low. Add the butter and minced garlic to the chicken, then sauté for 30 seconds. Pour in the chicken broth, scrape up the browned bits, whisk in the smoked paprika, and simmer for 2 minutes until the sauce becomes a glossy golden-orange glaze.

Fold the drained tortellini into the skillet and toss to coat it with the chicken and sauce. Remove from the heat, then sprinkle with Parmesan, crushed pepper flakes, and parsley. Serve immediately.

FAQ

Boneless, skinless chicken thighs can be substituted for chicken breast. Chicken thighs are juicier and will also brown in the cast-iron skillet. Cut the chicken thighs to roughly the same size as the chicken breast.

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Dinner Pasta Chicken Italian Quick Meals Stovetop

Spicy Garlic Butter Chicken Tortellini with Parmesan and Parsley

Name: Spicy Garlic Butter Chicken Tortellini with Parmesan and Parsley
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breast (cut into bite-sized chunks); 1 tbsp olive oil (for pan-searing); 1 lb refrigerated cheese tortellini (ring-shaped); 4 tbsp unsalted butter; 4 cloves garlic (minced); 1/2 cup chicken broth; 1/2 tsp smoked paprika; 1 tsp dried crushed pepper flakes (bright red, adjust for spice level); 1/4 cup Parmesan cheese (freshly grated); 2 tbsp fresh parsley leaves (finely chopped); 1/2 tsp kosher salt (for seasoning the chicken); 1/2 tsp black pepper (for seasoning the chicken)

By Felix GrantOct 31, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Reasons to make this

The refrigerated cheese tortellini takes 3 to 4 minutes to cook and offers the chewiness I like in this recipe.
Heated cast iron gives the chicken a good brown and allows the browned bits to adhere to the surface, adding flavor to the sauce.
I don't like using packaged grated cheese because of the powdery coating.
Smoked paprika provides an orange color to the butter and broth. Garlic carries through the pan.
One pound of tortellini and one pound of chicken provide four servings as a dinner with few other ingredients.
In the final stage, green parsley is mixed into Parmesan cheese; red pepper is added on top.

Ingredients

Servings4

•1 lb boneless, skinless chicken breast (cut into bite-sized chunks)
•1 tbsp olive oil (for pan-searing)
•1 lb refrigerated cheese tortellini (ring-shaped)
•4 tbsp unsalted butter
•4 cloves garlic (minced)
•½ cup chicken broth
•½ tsp smoked paprika
•1 tsp dried crushed pepper flakes (bright red, adjust for spice level)
•¼ cup Parmesan cheese (freshly grated)
•2 tbsp fresh parsley leaves (finely chopped)
•½ tsp kosher salt (for seasoning the chicken)
•½ tsp black pepper (for seasoning the chicken)

Instructions

1
Heat a deep black cast-iron skillet over medium-high heat and add the olive oil. Season the chicken with kosher salt and black pepper, then add it in a single layer. Cook undisturbed for 3 to 4 minutes until char marks form, flip, and cook for another 3 minutes until fully cooked.
2
While the chicken cooks, bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook for 3 to 4 minutes, until plump and floating. Drain immediately.
3
Reduce the skillet heat to medium-low. Add the butter and minced garlic to the chicken, then sauté for 30 seconds. Pour in the chicken broth, scrape up the browned bits, whisk in the smoked paprika, and simmer for 2 minutes until the sauce becomes a glossy golden-orange glaze.
4
Fold the drained tortellini into the skillet and toss to coat it with the chicken and sauce. Remove from the heat, then sprinkle with Parmesan, crushed pepper flakes, and parsley. Serve immediately.