Easy Creamy Velveeta Chicken Tortellini with Mozzarella Garlic Sauce One-Pot Dinner
Weeknights just got delicious. This creamy chicken tortellini cooks in one pot, searing juicy chicken breast and simmering cheese tortellini in a rich garlic sauce made with Velveeta and mozzarella. It’s the kind of easy recipe that feels restaurant‑worthy yet uses simple pantry ingredients—perfect for quick dinner ideas, busy weeknights, or when you want comforting food ideas without extra dishes. The sauce turns silky and clings to every bite, the spinach wilts for freshness, and a pinch of red pepper flakes brings gentle heat. If you love easy dinners, quick pasta, and family‑friendly meals, this one checks every box for an easy dinner, weeknight meal, and crowd‑pleasing comfort classic.
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.
Notes
Cube Velveeta small so it melts evenly. Reheat leftovers gently with a splash of milk or cream to keep the sauce silky.
Nutrition
Calories: 1100kcalCarbohydrates: 90gProtein: 55gFat: 60gSaturated Fat: 30gCholesterol: 220mgSodium: 1500mgFiber: 4gSugar: 6gVitamin A: 1600IUVitamin C: 7mgCalcium: 600mgIron: 6mg
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