If you love the flavor of buttery garlic bread and the comfort of creamy pasta, this one-pan garlic bread tortellini is the ultimate dinner solution. Tender cheese tortellini simmer in a rich, creamy sauce with shredded chicken, then get topped with a garlicky Parmesan breadcrumb mixture and broiled until golden and crisp. It’s a hearty, satisfying meal that brings bold flavor to the table with minimal cleanup.
Why You’ll Love This Recipe
This recipe combines two comfort food favorites in one skillet: creamy tortellini and crispy garlic bread. Everything cooks in a single pan, making it perfect for busy weeknights when you want something filling without a sink full of dishes.
The sauce is luxuriously creamy thanks to butter, half-and-half, and Parmesan, while rotisserie chicken adds protein and makes the dish extra hearty. The final broil step creates a bubbling layer of melted mozzarella and toasted breadcrumbs that adds irresistible texture.
It’s family-friendly, crowd-pleasing, and easy enough for beginners, yet impressive enough to serve for guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Melt 2 tablespoons of butter in a deep, oven-safe skillet over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Do not let it brown.
Add 6 tablespoons of butter to the skillet and stir until fully melted. Pour in the half-and-half and chicken stock. Stir in 1/2 teaspoon salt, 1/4 teaspoon garlic powder, black pepper, and cayenne pepper.
Add the cheese tortellini directly to the skillet and stir to coat. Bring the mixture to a gentle boil, then reduce heat to medium-low. Cook for 6 to 10 minutes, stirring occasionally, until the tortellini are tender and the sauce is bubbly and slightly thickened.
Gradually stir in 3/4 cup of the Parmesan cheese until melted and the sauce thickens further. Stir in the shredded chicken and mix well. Remove the skillet from heat and evenly sprinkle the mozzarella cheese over the top.
Position an oven rack about 6 inches from the heat source and preheat the broiler.
In a microwave-safe bowl, melt the remaining 2 tablespoons of butter. Stir in the panko breadcrumbs, remaining 1/4 cup Parmesan cheese, remaining 1/2 teaspoon garlic powder, remaining 1/4 teaspoon salt, and Italian seasoning.
Evenly sprinkle the breadcrumb mixture over the mozzarella layer.
Place the skillet under the broiler and cook for 2 to 4 minutes, or until the mozzarella is melted and the breadcrumbs are golden brown and crisp. Watch carefully to prevent burning.
Remove from the oven and let it rest for a few minutes before serving.
For a vegetable boost, stir in 1 cup of fresh spinach, chopped broccoli, or sautéed mushrooms during the final minutes of cooking.
Swap the rotisserie chicken for cooked, diced turkey for a different twist while keeping the dish hearty and protein-rich.
Use spicy cheese tortellini or add extra cayenne if you prefer more heat.
For a lighter version, substitute whole milk for half of the half-and-half, though the sauce will be slightly less rich.
You can also experiment with different cheeses such as provolone or fontina in place of mozzarella for a new flavor profile.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place a portion in a microwave-safe dish and heat in 30-second intervals, stirring between each, until warmed through. Add a splash of milk or chicken stock if the sauce has thickened too much.
For oven reheating, place the tortellini in an oven-safe dish, cover loosely with foil, and warm at 350°F (175°C) for about 15 to 20 minutes. Remove the foil for the last few minutes if you want to re-crisp the topping.
Freezing is not recommended, as creamy sauces can separate after thawing.
FAQs
Can I use frozen tortellini instead of refrigerated?
Yes, but you may need to increase the cooking time slightly to ensure the tortellini cook through and the sauce thickens properly.
Can I make this dish ahead of time?
You can prepare the creamy tortellini and chicken mixture ahead of time. Add the mozzarella and breadcrumb topping just before broiling and serving for best texture.
What type of skillet should I use?
An oven-safe, deep skillet such as cast iron or stainless steel works best since the dish goes from stovetop to broiler.
Can I substitute the half-and-half?
Yes, you can use a combination of whole milk and heavy cream, or just heavy cream for a richer sauce.
How do I prevent the breadcrumbs from burning?
Keep a close eye on the skillet while it’s under the broiler. Breadcrumbs can brown quickly in under a minute.
Is this recipe very spicy?
No, the cayenne pepper adds a subtle warmth. You can omit it entirely if you prefer no heat.
Can I use pre-grated Parmesan cheese?
Freshly grated Parmesan melts more smoothly, but pre-grated can be used in a pinch.
What can I serve with this dish?
A simple green salad or steamed vegetables pair well to balance the richness of the pasta.
Can I make this without chicken?
Yes, you can omit the chicken for a vegetarian version or replace it with sautéed vegetables.
Why is my sauce too thin?
If the sauce seems thin, allow it to simmer a bit longer before adding the cheeses. The sauce will also thicken as it cools slightly.
Conclusion
One-pan garlic bread tortellini is the perfect combination of creamy, cheesy pasta and crispy, buttery topping. With tender tortellini, flavorful chicken, and a golden breadcrumb crust, it delivers comfort in every bite. Easy to prepare and even easier to enjoy, this dish is sure to become a regular favorite for weeknight dinners or casual gatherings.
One-Pan Garlic Bread Tortellini combines creamy cheese tortellini and shredded chicken in a rich garlic Parmesan sauce, finished with a buttery, crispy breadcrumb topping. Broiled until golden and bubbly, this comforting skillet meal delivers bold flavor with minimal cleanup.
Melt 2 tablespoons butter in a deep oven-safe skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add 6 tablespoons butter and stir until melted. Pour in half-and-half and chicken stock. Stir in 1/2 teaspoon salt, 1/4 teaspoon garlic powder, black pepper, and cayenne.
Add tortellini and stir to coat. Bring to a gentle boil, then reduce heat and simmer for 6–10 minutes until tender and sauce begins to thicken.
Stir in 3/4 cup Parmesan until melted. Add shredded chicken and mix well. Remove from heat and sprinkle mozzarella evenly over the top.
Preheat broiler and position oven rack about 6 inches from heat source.
Melt remaining 2 tablespoons butter in a bowl. Stir in panko, remaining 1/4 cup Parmesan, remaining 1/2 teaspoon garlic powder, remaining 1/4 teaspoon salt, and Italian seasoning.
Sprinkle breadcrumb mixture evenly over mozzarella layer.
Broil for 2–4 minutes until cheese is melted and topping is golden brown. Watch carefully to prevent burning.
Remove from oven and let rest for a few minutes before serving.
Notes
Add spinach, broccoli, or mushrooms for extra vegetables.
Substitute turkey for chicken if desired.
Use whole milk for part of the half-and-half for a lighter sauce.
Freshly grated Parmesan melts more smoothly than pre-grated.
Freezing is not recommended as creamy sauces may separate.
