Creamy Herb Chicken Tortellini or Shrimp Scallops or Meatless
Indulge in the decadence of this versatile Creamy Herb Chicken Tortellini, which can also be made with shrimp, scallops, or served as a satisfying meatless option. This dreamy one-pan dish combines tender cheese tortellini with a rich, velvety Parmesan cream sauce infused with garlic, fresh parsley, and optional basil for a burst of flavor. Customize it by adding juicy chicken, succulent shrimp, or delicate scallops—or keep it vegetarian for a lighter yet equally indulgent meal. The recipe comes together in just 40 minutes, making it perfect for busy weeknights or a cozy dinner party. Garnished with extra herbs and Parmesan, this creamy pasta is a true crowd-pleaser! Perfect keywords: creamy herb chicken tortellini recipe, shrimp tortellini, vegetarian creamy pasta, Parmesan cream sauce, quick weeknight dinner.
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Recipe Information
Ingredients
- 16 oz Cheese tortellini
- 1 lb Boneless, skinless chicken breast (or shrimp, scallops, or optional)
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 4 cloves Garlic cloves, minced
- 1.5 cups Heavy cream
- 0.5 cup Chicken or vegetable broth
- 1 cup Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped
- 2 tbsp Fresh basil, chopped (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
Instructions
Cook the cheese tortellini according to package instructions. Drain and set aside.
If using chicken, shrimp, or scallops, season them lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for 6-8 minutes per side until fully cooked, or sauté shrimp/scallops for 2-3 minutes per side. Remove from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of unsalted butter. Add minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and chicken/vegetable broth, stirring to combine. Let the mixture come to a gentle simmer and cook for 2-3 minutes.
Stir in the grated Parmesan cheese, chopped parsley, and basil (if using). Continue stirring until the cheese has melted into the sauce, creating a creamy texture.
Season the sauce with salt, black pepper, and red pepper flakes, if desired. Adjust to taste.
Add the cooked tortellini to the skillet and gently toss to coat in the sauce. If using chicken, shrimp, or scallops, slice or leave as-is and fold them into the pasta. For a meatless option, serve as is or top with additional fresh herbs.
Serve immediately, garnished with extra Parmesan and fresh herbs if desired.
Nutrition Facts
Calories |
956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 1226 mg | 53% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.2 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 381 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
