Lorenzo Devereaux
There’s something magical about creamy pasta paired with perfectly seasoned chicken, all cooked together in one pot for the ultimate comfort dinner. This Easy Creamy Velveeta Chicken Tortellini combines tender cheese-stuffed tortellini with juicy, golden-seared chicken breast in a velvety mozzarella garlic sauce. The result? A rich, cheesy, and deeply satisfying meal that tastes like it came straight from your favorite Italian restaurant.
What makes this recipe truly irresistible is the luxurious combination of Velveeta and mozzarella cheeses, which melt into the garlic cream sauce, coating every bite of pasta. Add a sprinkle of red pepper flakes for a hint of heat, and you’ve got a dinner that pleases everyone at the table—even the pickiest eaters. Best of all, it’s a one-pot wonder, meaning less cleanup and more time to enjoy your evening.
What Kind of Tortellini Should I Use?
For the best results, use fresh or refrigerated cheese tortellini. They cook quickly and absorb the flavors of the sauce beautifully. While frozen tortellini will also work, you may need to adjust the cooking time. The cheese filling in the pasta adds an extra creamy layer of richness, making every bite indulgent.
Ingredients for Easy Creamy Velveeta Chicken Tortellini with Mozzarella Garlic Sauce One-Pot Dinner
- Chicken breast – The main protein, seasoned and seared for juicy tenderness and a golden crust.
- Cheese tortellini – Pasta pockets filled with cheese, adding extra creaminess.
- Velveeta cheese – Melts smoothly to create a rich, creamy base for the sauce.
- Mozzarella cheese – Adds a stretchy, gooey texture to the dish.
- Garlic – Freshly minced for that essential savory depth.
- Heavy cream – Gives the sauce its velvety consistency.
- Spinach – For a pop of color, nutrients, and freshness.
- Chicken broth – Infuses flavor into the pasta as it cooks.
- Olive oil & butter – Used to sear the chicken and add richness to the sauce.
- Seasonings (salt, pepper, paprika, red pepper flakes) – To enhance flavor and give a subtle kick.
How To Make the Easy Creamy Velveeta Chicken Tortellini with Mozzarella Garlic Sauce One-Pot Dinner
Step 1: Season and Sear the Chicken
Pat chicken breasts dry, then season with salt, pepper, and paprika. Heat olive oil and butter in a large pot over medium heat. Sear chicken for 4-5 minutes per side until golden and cooked through. Remove and set aside.
Step 2: Build the Garlic Cream Base
In the same pot, sauté minced garlic for 30 seconds until fragrant. Pour in chicken broth and heavy cream, scraping up browned bits from the bottom.
Step 3: Add the Pasta
Stir in cheese tortellini, making sure they are submerged. Simmer uncovered for 5-7 minutes until just tender.
Step 4: Melt the Cheeses
Lower the heat, then stir in Velveeta until melted and smooth. Add mozzarella, stirring until the sauce is creamy and cohesive.
Step 5: Combine and Serve
Slice the chicken into strips and return to the pot along with fresh spinach. Stir until spinach wilts. Adjust seasoning, garnish with red pepper flakes, and serve hot.
Serving and Storing This Creamy Chicken Tortellini
This dish is best served immediately while the sauce is hot and silky. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or milk to loosen the sauce.
What to Serve With This Recipe?
Garlic Bread
The perfect vessel for soaking up extra sauce.
Side Salad with Balsamic Vinaigrette
Fresh, crisp greens balance the rich pasta.
Roasted Parmesan Green Beans
A simple veggie side with a savory crunch.
Caprese Salad
Tomatoes, mozzarella, and basil for a fresh Italian touch.
Bruschetta
Crisp bread topped with tomato and basil for a light starter.
Grilled Asparagus
Adds a smoky, earthy note to the meal.
Roasted Broccoli and Sweet Potatoes
Nutritious, hearty, and a great complement to creamy pasta.
Want More Pasta Dinner Ideas?
If you enjoyed this recipe, you might love these as well:
- Garlic Parmesan Tortellini with Chicken and Broccoli
- One-Pot Spicy Garlic Butter Chicken Tortellini
- Ultimate Cajun Mozzarella Chicken Ranch Pasta
- Creamy Garlic Chicken Breasts
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Easy Creamy Velveeta Chicken Tortellini with Mozzarella Garlic Sauce One-Pot Dinner
Equipment
- Large deep skillet or Dutch oven
- Chef’s knife
- Wooden spoon
Ingredients
Ingredients
- 1.25 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 cups chicken broth low sodium preferred
- 1.5 cups heavy cream
- 8 oz Velveeta, cut in small cubes
- 1 cup shredded low-moisture mozzarella
- 20 oz refrigerated cheese tortellini
- 3 cups baby spinach
- 1 tsp paprika
- 1 tsp kosher salt more to taste
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes plus more for garnish
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Pat chicken dry and season both sides with salt, pepper, and paprika.
- Heat olive oil and butter in a large skillet or Dutch oven over medium heat. Sear chicken 4–5 minutes per side until golden and cooked through (165°F). Transfer to a plate; tent with foil.
- Add garlic to the pan; cook 30 seconds until fragrant. Pour in chicken broth and heavy cream, scraping up browned bits.
- Stir in tortellini and simmer uncovered 5–7 minutes, stirring occasionally, until al dente.
- Reduce heat to low. Stir in Velveeta until smooth, then add mozzarella until creamy.
- Slice chicken. Stir spinach into the sauce to wilt, then return chicken to the pan. Adjust salt and pepper; garnish with red pepper flakes and parsley. Serve hot.