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Lemon Garlic Butter Chicken Bites served with creamy tortellini in a bowl

Lemon Garlic Butter Chicken Bites with Creamy Tortellini

A quick and filling one-pan meal featuring juicy chicken bites, creamy tortellini, and a bright lemon garlic butter sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Chicken and Tortellini Ingredients
  • 1.25 lbs boneless, skinless chicken breasts, cut into bite-size pieces Use even pieces for even cooking.
  • 1 tbsp olive oil
  • 20 oz refrigerated cheese tortellini Can use frozen if preferred.
Sauce Ingredients
  • 3 tbsp butter Divided: 3 tbsp for cooking chicken and 2 tbsp for sauce.
  • 6 cloves garlic, minced Use fresh for best flavor.
  • 1 cup heavy cream Warm gently to prevent separation.
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese Add more for garnish if desired.
  • 1/4 tsp Italian seasoning
  • 1 lemon zest of Fresh zest preferred.
  • 0.5-1 lemon juice of To taste, adjust based on preference.
  • 1/2 tsp smoked paprika
  • Salt & black pepper, to taste
Garnish Ingredients
  • Fresh parsley optional garnish Adds freshness.
  • Lemon slices optional garnish Brightens the dish.

Method
 

Cooking the Tortellini
  1. Cook the tortellini in a pot of salted boiling water according to package directions. Drain and set aside.
Cooking the Chicken
  1. Season chicken with salt, pepper, and smoked paprika.
  2. Heat olive oil in a large skillet over medium-high heat, add chicken, and cook for 5-6 minutes until golden and cooked through.
  3. Reduce heat to medium, add butter and garlic, and sauté until fragrant (about 30 seconds).
  4. Stir in lemon zest and lemon juice, tossing the chicken until glossy and coated, then set aside.
Making the Sauce
  1. In the same skillet, melt butter and sauté garlic for 30 seconds.
  2. Add chicken broth and heavy cream, stirring to combine. Simmer gently.
  3. Stir in Parmesan and Italian seasoning until smooth and creamy.
Combining Everything
  1. Add cooked tortellini to the sauce and toss to coat. Return chicken bites to the skillet and gently fold everything together.
  2. Plate warm, garnish with parsley, extra Parmesan, and a squeeze of lemon if desired.

Notes

Let cool to room temperature, then store in an airtight container. Keep in the fridge for up to 3 days. Reheat gently in a pan over low heat, adding a splash of cream or broth if the sauce is too thick. Do not freeze the cream sauce; it can split when frozen and thawed.