The Perfect Creamy Chicken Tortellini in Southern Garlic Gravy

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Author: mahdi jondi
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The Southern Comfort Dish Your Table’s Been Waiting For

There’s nothing quite like a rich, creamy pasta dish to bring people together—especially on a cozy Sunday evening or a weeknight when you need something fast, filling, and soul-satisfying. This Creamy Chicken Tortellini in Southern Garlic Gravy is everything you crave in a comfort meal: tender cheese-filled tortellini, juicy shredded chicken, and a thick, garlicky gravy inspired by classic Southern cream sauces. It’s the kind of dish that warms your belly and brings a smile to your face with every forkful.

Inspired by generations of Southern cooks who knew how to turn humble ingredients into something spectacular, this recipe is a modern twist on the creamy gravies and skillet suppers many of us grew up with. It’s hearty enough for colder months, yet light enough to serve year-round. Whether you’re feeding family, hosting friends, or simply treating yourself, this dish belongs at the center of your table.


Why You’ll Love This Recipe

If you’re a fan of creamy pasta dishes that taste like they came straight from Grandma’s kitchen, this one’s for you. Here’s why it’ll quickly become a staple in your dinner rotation:

  • Fast and easy: Ready in 30 minutes with simple ingredients.

  • Versatile: Great for using up leftover chicken or even rotisserie chicken.

  • Crowd-pleaser: Perfect for picky eaters and adults alike.

  • Made in one pan: Fewer dishes to wash = more time to relax.

  • Southern-style flavor: Garlic, butter, cream, and Parmesan build a rich, savory sauce reminiscent of Southern white gravies.


Ingredients You’ll Need

Before you dive in, make sure you have the following on hand. These pantry staples and fresh additions come together to create a silky, flavorful dish that feels luxurious without being fussy.

  • 1 lb cheese tortellini (refrigerated or frozen)

  • 1½ cups cooked chicken, shredded or cubed

  • 2 tbsp butter

  • 1 tbsp olive oil

  • 4 cloves garlic, minced

  • 2 tbsp all-purpose flour

  • 2 cups chicken broth

  • 1 cup heavy cream

  • ¾ cup Parmesan cheese, grated

  • ½ tsp onion powder

  • ½ tsp black pepper

  • Salt, to taste

  • Fresh parsley or chives, for garnish (optional but highly recommended)

Pro tip: Use rotisserie chicken to save time and boost flavor.


Step-by-Step Instructions

Creating this dish is simple enough for a weeknight but flavorful enough to impress guests. Each step builds flavor and texture, bringing together Southern-style comfort with creamy pasta goodness. Here’s exactly how to bring this dish to life in your own kitchen:


1. Cook the Tortellini

Start by bringing a large pot of salted water to a boil. Once boiling, add 1 pound of cheese tortellini, whether fresh or frozen. Follow the instructions on the package, but as a general rule, fresh tortellini only needs about 3–5 minutes to cook, while frozen may need slightly longer.

Once the tortellini floats to the top and feels tender when pierced with a fork, it’s done. Drain the tortellini using a colander and set it aside.

Tip: Don’t overcook the tortellini. Since you’ll be tossing it into the warm sauce later, it will continue to soften slightly in the skillet. Overcooking can lead to mushy pasta.

If you’re prepping this part ahead of time, drizzle the drained tortellini with a tiny bit of olive oil to prevent sticking.


2. Make the Garlic Roux

This step is the secret to a rich, velvety sauce that clings to every bite of pasta.

In a large skillet or sauté pan, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Once the butter has melted and started to sizzle lightly, add 4 cloves of minced garlic.

Sauté the garlic for about 1 minute, just until it becomes fragrant. Stir constantly and be careful not to let it brown—burnt garlic will turn bitter quickly and can overpower the dish.

Next, sprinkle in 2 tablespoons of all-purpose flour, whisking continuously to form a smooth paste. This is your roux—the base that thickens your gravy. Let it cook for another 1–2 minutes, stirring constantly. The goal is to eliminate that raw flour flavor and let the mixture turn a light golden color.

A golden roux adds depth of flavor and creates the perfect foundation for a creamy sauce.


3. Build the Southern Garlic Gravy

Once your roux is ready, slowly pour in 2 cups of chicken broth, whisking as you go to avoid clumps. Then add 1 cup of heavy cream, continuing to whisk until the sauce starts to thicken and bubble gently.

Let the sauce come to a low simmer—don’t boil, as that can cause the cream to separate.

Season with:

  • ½ teaspoon onion powder

  • ½ teaspoon black pepper

  • A pinch of salt, to taste

Then, stir in ¾ cup of grated Parmesan cheese, letting it melt completely into the sauce. The cheese not only thickens the gravy further but also adds a deep, savory richness that pairs perfectly with garlic and chicken.

Southern Note: This sauce is inspired by the creamy gravies often served in Southern homes—think biscuits and gravy, but reimagined with garlic, cream, and Parmesan to complement the pasta.


4. Toss and Simmer

Add the shredded or cubed chicken and the cooked tortellini to the skillet. Use a large spoon or spatula to gently fold everything together, making sure the pasta and chicken are fully coated in the luscious garlic gravy.

Let the mixture simmer for 2–3 minutes, uncovered. This gives the tortellini a chance to soak up the flavors of the sauce and ensures the chicken is warmed through.

If the sauce becomes too thick, add a splash of chicken broth or cream to loosen it to your desired consistency.


5. Garnish and Serve

Right before serving, sprinkle freshly chopped parsley or chives over the top. This brightens the dish and adds a pop of color to contrast the creamy sauce.

Scoop the tortellini into bowls or serve family-style straight from the skillet. For extra indulgence, top with a little more Parmesan before digging in.

Serving Suggestion: Pair with a simple green salad and warm bread or garlic toast to complete your Southern-inspired comfort meal.


What to Serve With It

This Creamy Chicken Tortellini in Southern Garlic Gravy is hearty and satisfying on its own, but pairing it with a few simple sides can turn your meal into a comforting feast. Since the dish is rich, buttery, and full of bold garlic-Parmesan flavor, it pairs best with lighter, fresh, or contrasting textures to balance each bite. Whether you’re planning a family dinner or a weekend meal with guests, here are some delicious and practical serving ideas to round out the experience.


1. Garlic Bread or Buttered Dinner Rolls

You simply can’t go wrong with something bread-based on the side. A warm slice of garlic bread or a few fluffy buttered rolls are ideal companions for creamy pasta dishes. They’re perfect for mopping up that indulgent Southern garlic gravy, ensuring that not a single drop goes to waste.

If you want to take it a step further, try homemade garlic knots brushed with butter, herbs, and a touch of Parmesan to complement the sauce in your tortellini.


2. Crisp Green Salad

A light, fresh salad offers the perfect contrast to the richness of the dish. A salad made with romaine, baby spinach, or arugula and tossed in a lemon vinaigrette or balsamic dressing brings a refreshing tang that cuts through the creaminess of the sauce. Add thinly sliced red onions, cherry tomatoes, or cucumbers for extra crunch and brightness.

Not only does the salad cleanse your palate, but it also adds color and nutritional balance to the meal.


3. Steamed or Roasted Vegetables

Steamed green beans, broccoli florets, or asparagus spears are all excellent veggie options to serve alongside this pasta dish. Their mild flavors complement the savory garlic gravy without overpowering it. For a bit more texture, you can roast the vegetables with olive oil, salt, and pepper until slightly crispy.

Looking for a seasonal twist? Try adding roasted carrots, Brussels sprouts, or zucchini depending on the time of year.


4. Southern Sides for Comfort Appeal

If you’re leaning into the Southern theme, consider a small serving of creamed corn, sautéed cabbage, or pan-seared okra. These sides keep with the comforting, home-style theme of the dish and pair beautifully with the creamy base of the tortellini.


Whether you go classic with bread and greens or Southern with roasted vegetables and hearty sides, the goal is balance. Light, crunchy, or tangy pairings will always shine next to a creamy dish like this one.


Tips for Success

Want your dish to turn out perfect every time? Keep these tips in mind:

  • Don’t skip the roux: This is what gives the sauce its thick, gravy-like consistency.

  • Use good Parmesan: Freshly grated Parm (not the stuff in the green can) melts better and gives the sauce a deeper flavor.

  • Balance the salt: Since cheese and chicken broth already have sodium, season the sauce last and taste before adding extra salt.

  • Thin if needed: If your sauce gets too thick, just add a splash of warm broth or cream to loosen it up.


Recipe Variations and Add-Ins

Want to make this your own? Here are a few easy ways to customize it:

  • Add spinach – Stir in a few handfuls of fresh spinach during the last minute of cooking.

  • Make it spicy – A pinch of red pepper flakes adds a nice kick.

  • Use mushrooms – Sauté mushrooms with the garlic for a deep, earthy note.

  • Try smoked chicken – Adds a smoky twist that pairs well with the Southern gravy.

  • Add bacon (if you eat pork) – While not used in this version, a sprinkle of crumbled cooked bacon can bring a salty crunch.


Storage & Reheating

If you have leftovers, lucky you! This dish reheats beautifully.

  • Storage: Store in an airtight container in the fridge for up to 3 days.

  • Reheating: Warm gently on the stove over medium-low heat or in the microwave in 30-second bursts, stirring often. Add a splash of cream or milk if the sauce has thickened too much.

Freezing? Not ideal. Cream sauces can separate after freezing and thawing, so it’s best enjoyed fresh or within a few days.

Frequently Asked Questions (FAQs)

Can I use frozen tortellini instead of refrigerated?

Yes! Frozen cheese tortellini works just as well in this recipe. Just follow the package instructions for boiling time, which may be slightly longer than refrigerated versions. Be sure to drain them well before adding to the sauce to prevent watering it down.


What kind of chicken should I use?

This recipe is flexible. You can use:

  • Shredded rotisserie chicken for quick prep.

  • Leftover grilled or roasted chicken for added flavor.

  • Poached or baked chicken breast or thigh meat, cubed or shredded.

Whatever you have on hand will work, as long as it’s cooked and seasoned to your liking.


Can I make this dish ahead of time?

Yes, but with a few considerations. The sauce will thicken as it sits, so if you’re making it ahead:

  • Store the tortellini, chicken, and sauce separately if possible.

  • Reheat gently on the stove with a splash of cream, milk, or chicken broth to restore the creamy consistency before serving.


Can I use milk instead of heavy cream?

While you can use whole milk, keep in mind that the sauce won’t be as thick or rich. If using milk, add an extra tablespoon of flour to the roux and cook it a bit longer to thicken. For the best creamy texture, stick with heavy cream or a mix of cream and half-and-half.

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Creamy Chicken Tortellini in Southern Garlic Gravy


  • Author: michelle cooking
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

A warm, comforting Southern-inspired pasta dish made with cheese-filled tortellini, tender chicken, and a rich garlic Parmesan cream gravy. Perfect for a cozy family dinner or a simple but satisfying weeknight meal.


Ingredients

Scale

Ingredients

  • 1 lb cheese tortellini (refrigerated or frozen)

  • 1½ cups cooked chicken, shredded or cubed

  • 2 tbsp butter

  • 1 tbsp olive oil

  • 4 cloves garlic, minced

  • 2 tbsp all-purpose flour

  • 2 cups chicken broth

  • 1 cup heavy cream

  • ¾ cup Parmesan cheese, grated

  • ½ tsp onion powder

  • ½ tsp black pepper

  • Salt, to taste

  • Fresh parsley or chives, for garnish


Instructions

Directions

  1. Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions (usually 3–5 minutes if fresh). Drain and set aside.

  2. In a large skillet, heat butter and olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant.

  3. Whisk in flour and cook for 1–2 minutes, stirring constantly to form a smooth, golden roux.

  4. Slowly add chicken broth, whisking to prevent lumps, then stir in the heavy cream. Let the sauce simmer until it thickens slightly.

  5. Season with onion powder, black pepper, and a pinch of salt. Add Parmesan and stir until fully melted into the sauce.

  6. Add the cooked tortellini and shredded chicken to the skillet. Gently toss everything to coat well in the garlic gravy.

  7. Simmer for 2–3 minutes to heat through and let the flavors meld together.

  8. Garnish with fresh parsley or chives before serving. Serve hot with extra Parmesan if desired.

Notes

  • Use rotisserie chicken to save time and add extra flavor.

  • Freshly grated Parmesan melts best and enhances the richness of the sauce.

  • To lighten the dish, substitute half-and-half or whole milk for the heavy cream, though the sauce may be thinner.

  • Leftovers can be stored in an airtight container for up to 3 days. Reheat gently with a splash of broth or cream.

  • Add-ins like baby spinach, mushrooms, or a pinch of red pepper flakes can enhance the flavor and texture.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
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Fadi Alaydi

a passionate chef with a flair for transforming ingredients into unforgettable culinary experiences. Currently, I thrive as a shift chef in the dynamic world of the kitchen, where I constantly push the boundaries of taste and texture..

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