Description

This indulgent creamy Velveeta chicken tortellini one-pot dinner is a rich and comforting meal perfect for busy weeknights. Tender chicken breasts are cooked with garlic and spices, then combined with cheese tortellini and a luscious blend of Velveeta, mozzarella, and heavy cream to create a smooth, cheesy sauce. Finished with a hint of fresh herbs, this one-pot wonder is easy to prepare and delivers big on flavor and satisfaction.

Ingredients

Scale

Protein & Dairy

1 pound Boneless Skinless Chicken Breasts
8 ounces Velveeta Cheese (Cubed)
1 cup Shredded Mozzarella Cheese (Low-moisture recommended)
1 cup Heavy Cream (Can substitute with half-and-half)
2 tablespoons Butter (Can substitute with margarine)

Pantry & Seasonings

2 tablespoons Olive Oil (Can substitute vegetable oil)
3 cloves Garlic (Minced)
1 cup Chicken Broth (Low-sodium options recommended)
12 ounces Cheese Tortellini (Fresh or refrigerated)
1 teaspoon Paprika (Smoked paprika can be used)
Salt (to taste)
Pepper (to taste)

Herbs

Fresh Parsley or Basil (Chopped, to taste)

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Instructions

Heat the Oil and Cook the Chicken: In a large pot or deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the boneless, skinless chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove chicken from the pot and set aside to rest.
Sauté Garlic: In the same pot, add the minced garlic and cook for about 1 minute until fragrant, making sure not to burn the garlic.
Add Liquids and Spices: Pour in 1 cup of chicken broth and 1 cup of heavy cream. Stir in 1 teaspoon of paprika, salt, and pepper to taste. Bring the mixture to a gentle simmer.
Add Tortellini and Cook: Stir in the 12 ounces of fresh or refrigerated cheese tortellini. Cook according to package instructions, usually about 3-5 minutes, stirring occasionally to prevent sticking.
Add Cheese and Butter: Cut the cooked chicken into bite-sized pieces and return to the pot. Add the cubed Velveeta cheese and 1 cup shredded mozzarella cheese along with 2 tablespoons of butter. Stir continuously until all the cheese melts and creates a creamy sauce, coating the chicken and tortellini evenly.
Finish and Garnish: Taste the sauce and adjust seasoning if needed. Sprinkle with freshly chopped parsley or basil before serving for a fresh, aromatic finish.

Notes

Use low-sodium chicken broth to control sodium levels.
Substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
Fresh or refrigerated tortellini works best for quicker cook times and better texture.
If preferred, smoked paprika adds a subtle depth of flavor.
For a gluten-free option, use gluten-free cheese tortellini.
This dish reheats well and makes excellent leftovers.