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This chicken parmesan tortellini combines all the beloved flavors of classic chicken Parmesan with pillowy cheese-filled pasta, creating a one-pan dinner that delivers crispy, Parmesan-crusted chicken alongside tender tortellini swimming in marinara and crowned with melted mozzarella. The genius of coating the pan-fried chicken in shredded Parmesan before removing it creates an irresistible cheese crust that adds another layer of richness to this already indulgent dish. What makes this chicken parmesan tortellini so perfect for weeknight dinners is how frozen tortellini cooks directly in the sauce while you prepare the chicken, bringing everything together in just 30 minutes with minimal cleanup. Whether you're craving Italian comfort food without the effort of traditional chicken Parmesan, feeding a family that devours anything with pasta and cheese, or simply wanting a dinner impressive enough for company yet easy enough for Tuesday, this cheesy, saucy skillet delivers complete satisfaction in every forkful.
I created this chicken parmesan tortellini after my husband expressed a craving for chicken Parmesan on a night when I had zero energy for the usual breading and frying. The challenge was capturing those iconic flavors in a format that didn't require an hour of active cooking. This simplified version emerged as a clear winner in our home. Now, it appears on our menu at least twice a month, and honestly, we might even prefer it to the traditional version because every bite includes those cheesy pasta pockets.
Master Your Ingredients
- Chicken Breasts: Cube them into uniform 1-inch pieces to ensure they cook quickly and evenly. This maximizes the surface area for that delicious Parmesan crust
- Frozen Tortellini: Choose a high-quality cheese or ricotta filling. Cooking them directly from frozen in the sauce allows them to absorb maximum flavor while releasing starches that thicken the marinara
- Marinara Sauce: Opt for a premium jarred sauce with a clean ingredient list. Since this is the primary seasoning for your pasta, the quality of the sauce defines the final dish
- Parmesan Cheese: Freshly shredded Parmesan is essential. It melts and bonds to the chicken far more effectively than the powdered or pre-shredded varieties coated in cellulose
- Mozzarella: Use low-moisture shredded mozzarella for that iconic, stretchy cheese pull that crowns the skillet
- Seasoned Flour: A blend of flour, paprika, garlic powder, and Italian herbs creates the base layer of flavor and helps the cheese adhere to the meat
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Creating Your One-Pan Masterpiece
- Preparing the Chicken:
- Start by dredging your seasoned chicken cubes in the flour mixture. Shake off the excess—you want a light coating, not a heavy batter. Heat a combination of olive oil and butter in your skillet. The butter adds rich flavor while the oil prevents it from burning at the high temperatures needed to crisp the chicken.
- The Parmesan Crust Technique:
- Once the chicken is golden and cooked through, sprinkle the Parmesan directly over the meat in the pan. Stir immediately for about 30 seconds. The cheese will melt, bubble, and wrap around each cube, creating a savory, nutty crust. Remove the chicken to a plate to maintain its crispiness while you handle the pasta.
- Simmering the Tortellini:
- Pour your marinara and a splash of water directly into the same skillet, scraping up any flavorful bits left behind by the chicken. Add the frozen tortellini, cover, and simmer. The steam trapped under the lid ensures the pasta cooks through to a perfect al dente texture in just a few minutes.
Through making this dish repeatedly, I've learned that the 'one-pan' aspect isn't just about fewer dishes—it's about flavor building. By cooking the pasta in the same pan as the chicken, you're layering tastes that would be lost if you boiled the tortellini in plain water. It’s a small detail that makes a massive difference.
Flavor Twists
Switch things up by using a spicy Arrabbiata sauce for a 'Chicken Fra Diavolo' vibe. You can also stir in a handful of fresh baby spinach during the last minute of simmering for a pop of color and nutrition, or swap the chicken for hot Italian sausage for a heartier, bolder protein profile.
Storage and Reheating
Store leftovers in an airtight container for up to four days. To reheat, the oven is your best friend—place in a covered dish at 350°F to keep the chicken from drying out. If using a microwave, add a tiny splash of water or extra sauce to prevent the tortellini from becoming chewy.
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After perfecting this shortcut, I've realized that great cooking is often about finding the most efficient path to the flavors we love. This dish provides all the comfort of a Sunday Italian dinner with the speed required for a modern Tuesday. It brings a touch of effortless elegance to your table every time.
Frequently Asked Questions
- → Can I use fresh tortellini instead of frozen?
- Yes! Fresh tortellini will cook even faster - probably just 2-3 minutes. Keep an eye on it so it doesn't overcook.
- → What if I don't have Italian seasoning?
- Mix together equal parts dried basil, oregano, and a pinch of thyme. Or just skip it - the dish will still taste great!
- → Can I use chicken tenderloins or thighs?
- Absolutely! Chicken tenderloins are already pretty small, so you might not need to cut them. Thighs work great too and stay nice and juicy.
- → Why add water to the pasta sauce?
- The water thins out the sauce a bit so it coats the tortellini better and helps them cook evenly. It also keeps the sauce from being too thick.
- → Can I make this ahead of time?
- This is best fresh, but you can prep the chicken ahead - bread it and keep it in the fridge for a few hours before cooking.
- → What pasta sauce works best?
- Any good marinara or tomato-based pasta sauce works! Rao's is great but use whatever brand you like or even homemade sauce.