The Best Southern Creamed Chicken Tortellini with Roasted Garlic Sauce

Name: The Best Southern Creamed Chicken Tortellini with Roasted Garlic Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Ingredients: 20 oz refrigerated cheese tortellini; 1 lb boneless skinless chicken breast, diced; Salt & black pepper, to taste; 1 tsp garlic powder; ½ tsp paprika; 1 tbsp olive oil; 3 tbsp butter; 1 whole garlic bulb; ¾ cup chicken broth; 1 cup heavy cream; ¾ cup shredded Monterey Jack or Parmesan; 1 tsp Dijon mustard (optional, for extra depth); 1 tbsp chopped fresh parsley (plus more for garnish); Optional: red pepper flakes

Author: mahdi jondi

Published: August 23, 2025

Jump to Recipe·Print Recipe

There’s something magical about Southern comfort food—it wraps you in warmth, makes the table feel more inviting, and turns an ordinary evening into a celebration. That same spirit comes alive in this Southern Creamed Chicken Tortellini with Roasted Garlic Sauce, a recipe that blends rich, creamy flavors with a touch of rustic charm. Perfect for weeknight dinners when you need something hearty yet elegant, or for weekends when you want to impress family and friends, this dish brings a restaurant-quality experience straight to your kitchen.

The inspiration behind this recipe comes from the Southern love for creamy, indulgent sauces paired with simple, fresh ingredients. Roasted garlic adds depth, Monterey Jack cheese brings creaminess, and tender chicken ties everything together over pillowy cheese-filled tortellini. It’s a one-pan comfort meal that proves you don’t need complicated steps to achieve incredible flavor.

Why You’ll Love This Recipe

If you’re looking for a meal that feels special without hours of preparation, this Southern-inspired pasta is the answer. Here’s why readers keep coming back to it:

Quick & Easy – Ready in just 30 minutes, making it ideal for busy nights.
Restaurant Quality – Creamy roasted garlic sauce feels gourmet but is simple to prepare.
Versatile – Works for both casual weeknight dinners and special occasions.
Comforting & Satisfying – Hearty tortellini, juicy chicken, and rich cream sauce hit all the right notes.
Family Friendly – Kids love the cheesy tortellini, while adults appreciate the depth of roasted garlic.

Ingredients

Here’s everything you’ll need to make this Southern Creamed Chicken Tortellini:

20 oz refrigerated cheese tortellini
1 lb boneless skinless chicken breast, diced
Salt & black pepper, to taste
1 tsp garlic powder
½ tsp paprika
1 tbsp olive oil
3 tbsp butter
1 whole garlic bulb
¾ cup chicken broth
1 cup heavy cream
¾ cup shredded Monterey Jack or Parmesan cheese
1 tsp Dijon mustard (optional, for extra depth)
1 tbsp chopped fresh parsley (plus more for garnish)
Optional: red pepper flakes, for a hint of heat

Directions

1. Roast the Garlic

The roasted garlic is what gives this dish its signature depth and richness, so don’t skip this step. Start by preparing an entire bulb of garlic. Slice off the very top, just enough to expose the tops of the cloves inside. Place the bulb on a piece of foil, drizzle generously with olive oil, and wrap it tightly. Pop it into a preheated oven at 400°F (200°C) and let it roast for 30–35 minutes. You’ll know it’s ready when the cloves are soft, golden, and caramelized. The aroma that fills your kitchen during this process is incredible—sweet, nutty, and comforting. You can even roast garlic a day or two ahead of time and store it in the refrigerator, which makes this step quick and stress-free when it’s time to cook dinner.

2. Boil the Tortellini

While the garlic is roasting, get your pasta going. Bring a large pot of salted water to a rolling boil. Adding salt to the water is important because it infuses flavor into the tortellini itself. Cook the cheese-filled tortellini according to the package instructions—usually just a few minutes. Be careful not to overcook them, since they’ll continue to absorb flavor once they’re tossed into the sauce. Drain the tortellini well and set them aside. A light drizzle of olive oil over the cooked pasta will help prevent them from sticking together while you prepare the rest of the dish.

3. Sear the Chicken

Next, focus on the protein. Dice your boneless, skinless chicken breast into bite-sized pieces. Season generously with salt, black pepper, garlic powder, and paprika. These simple spices give the chicken a savory, smoky flavor that pairs beautifully with the creamy sauce. Heat olive oil in a large skillet over medium-high heat. Once the pan is hot, add the chicken in a single layer. Resist the urge to stir too often—letting the pieces sit undisturbed for a few minutes helps them develop that golden, flavorful crust. Cook until the chicken is completely done, juicy on the inside, and lightly browned on the outside. Remove the chicken from the skillet and set aside, but don’t clean the pan—you’ll want all those flavorful browned bits to enrich your sauce.

4. Make the Roasted Garlic Cream Sauce

Now it’s time for the star of the recipe: the luscious roasted garlic cream sauce. Using the same skillet you cooked the chicken in, melt butter over medium heat. Once melted, squeeze the roasted garlic cloves directly into the pan. They should slip out of their papery skins easily and have a soft, spreadable texture. Use a spoon or spatula to mash the garlic into the butter, creating a fragrant base. Pour in the chicken broth and heavy cream, stirring to combine. Allow the mixture to come to a gentle simmer—it should be hot enough to thicken slightly but not boil aggressively. Stir in the shredded Monterey Jack or Parmesan cheese until fully melted, then whisk in Dijon mustard if you’d like a hint of sharpness. The result is a silky, creamy sauce that coats the spoon perfectly.

5. Finish the Dish

With your sauce ready, return the cooked chicken and tortellini to the skillet. Gently toss everything together, making sure every piece of chicken and every pasta pillow is coated in the roasted garlic cream. Let the dish simmer for 1–2 minutes so the flavors can meld. This final simmer also allows the pasta to absorb some of the sauce, giving every bite a burst of flavor.

6. Serve

Transfer the creamy tortellini and chicken to plates or shallow bowls for serving. Sprinkle fresh parsley over the top for a pop of color and freshness. If you like a bit of spice, add a pinch of red pepper flakes. Serve the dish hot, straight from the skillet, and watch as the sauce clings perfectly to the tortellini. This meal is best enjoyed immediately while the sauce is warm, creamy, and at its most flavorful.

Recipe Notes

Make-Ahead Garlic: Roasting garlic in advance saves time and can be stored in the fridge for up to 4 days.
Cheese Options: Monterey Jack gives a creamy Southern flair, but Parmesan works well for a sharper, nutty flavor.
Protein Swaps: Try swapping chicken with shrimp or smoked sausage for a different twist.
Spice Control: Leave out red pepper flakes for a kid-friendly version, or add more if you like a spicier kick.
Extra Creamy Sauce: Add a splash more cream or an extra handful of cheese for a richer consistency.

Prep Time, Cook Time, Total Time, Yield

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings

The Secret to Perfect Roasted Garlic

The roasted garlic is truly the star of this dish. Unlike raw garlic, which can be sharp and pungent, roasting transforms it into something sweet, buttery, and almost caramel-like. This flavor infusion creates a sauce that’s layered, mellow, and comforting without overwhelming the other ingredients.

If you’ve never roasted garlic before, don’t be intimidated. It’s one of the easiest kitchen skills to master, and once you do, you’ll find yourself using it in pasta sauces, mashed potatoes, soups, and even as a spread for warm bread.

Serving Suggestions

This pasta is hearty enough to stand alone, but if you want to turn it into a complete Southern-inspired meal, pair it with:

Skillet Cornbread – A slice of buttery cornbread balances the creamy sauce.
Collard Greens or Southern-Style Green Beans – Adds freshness and a touch of bitterness to cut through richness.
Simple Side Salad – A crisp green salad with lemon vinaigrette provides a refreshing contrast.
Garlic Bread or Biscuits – Perfect for soaking up every last drop of sauce.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Cream sauces don’t always freeze perfectly, but you can freeze this dish for up to 1 month. Expect a slight texture change.
Reheating: Warm gently on the stovetop over medium heat. Add a splash of cream or broth to revive the sauce.

Variations to Try

One of the best parts about this dish is how adaptable it is. Here are a few fun variations to keep it exciting:

Cajun Style – Add Cajun seasoning and smoked sausage for a Louisiana-inspired version.
Seafood Twist – Swap chicken for shrimp or scallops.
Vegetarian Option – Skip the chicken and add sautéed mushrooms, spinach, or sun-dried tomatoes.
Spicy Kick – Stir in extra paprika or a pinch of cayenne pepper.
Cheesy Upgrade – Mix Monterey Jack with mozzarella and Parmesan for a triple-cheese effect.

Tips for Cooking Like a Pro

Season in Layers: Season the chicken before searing, taste the sauce, and adjust salt and pepper at the end for balanced flavor.
Don’t Overcook Pasta: Tortellini cooks quickly. Drain while slightly firm since it will finish cooking in the sauce.
Use Fresh Herbs: Fresh parsley brightens the dish and balances richness—don’t skip it.
Cook Chicken in Batches: Crowding the skillet can prevent browning. Give each piece space to sear.
Control the Creaminess: If the sauce feels too thick, add more broth. If it’s too thin, simmer a few extra minutes.

Wine Pairings & Beverages

While many Southern-inspired dishes pair beautifully with iced tea or lemonade, this pasta also matches wonderfully with wine. Try:

Chardonnay – A buttery Chardonnay complements the creamy sauce.
Pinot Grigio – For a lighter, crisp contrast.
Sparkling Water with Lemon – A non-alcoholic pairing that refreshes the palate.

Frequently Asked Questions

Can I use frozen tortellini instead of refrigerated?
Yes! Just adjust cooking time according to package instructions.

What if I don’t like Dijon mustard?
The mustard is optional—it adds subtle tang but can be left out.

Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be lighter and slightly less rich.

Is this recipe spicy?
Not unless you add red pepper flakes or extra paprika. It’s naturally mild.

Can I double this recipe for a crowd?
Absolutely. Use a larger skillet or Dutch oven to fit everything comfortably.