In the mood for a pasta dish that’s smoky, creamy, and packed with barbecue flavor? You’re in for a treat with this Barbecue Chicken Tortellini recipe. I teamed up with my buddy Matt Ramsey, who’s known for turning everyday meals into showstoppers, to put together a hearty, one-skillet meal that comes together in 30 minutes or less.

This recipe is perfect for a weeknight dinner, a laid-back cookout, or whenever you’re craving something rich and satisfying without a ton of work. We used grilled chicken, a creamy barbecue sauce, and cheese-filled tortellini—all finished off with a generous layer of sharp cheddar and a pop of onion garnish. Whether you're using a RecTeq X-Fire Grill like we did or making it on the stovetop, the flavor is unbeatable.

Barbecue Chicken Tortellini | Cooking with Friends – Matt Ramsey

Name: Barbecue Chicken Tortellini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken breasts (or rotisserie chicken); 1 tbsp Heath Riles BBQ Parmesan Garlic Seasoning; 1 cup chicken broth; ½ to ¾ cup heavy cream; 1 to 1½ cups Heath Riles Sweet BBQ Sauce; ½ to 1 tsp smoked paprika; 24 oz refrigerated cheese tortellini; 8 oz sharp cheddar cheese, shredded; Diced red onion and green onion (for garnish)

This dish is all about combining simple ingredients to create something bold and delicious. It’s got smoky depth, creamy texture, and that unmistakable barbecue flair. If you’ve got picky eaters or a hungry crowd to feed, this one’s a guaranteed hit.

The Ingredients

Here’s everything we used to bring this pasta skillet to life:

Chicken – 2 lbs of boneless, skinless chicken breasts. You can sub in a rotisserie chicken if you’re pressed for time.
Heath Riles BBQ Parmesan Garlic Seasoning – It’s bold, cheesy, and savory with a nice hit of garlic—perfect for poultry.
Tortellini – One 24 oz pack of refrigerated cheese tortellini (Costco and Sam’s Club carry great options).
Chicken Broth – About 1 cup to create the creamy base.
Heavy Cream – ½ to ¾ cup for richness.
Heath Riles BBQ Sweet BBQ Sauce – 1 to 1½ cups of Heath Riles Sweet BBQ Sauce. It’s thick, smooth, and sweet, perfect for this recipe.
Smoked Paprika – ½ to 1 teaspoon for added depth and color.
Shredded Cheddar – 8 oz of sharp cheddar, shredded by hand for better melting.
Red & Green Onion – Optional garnish, but highly recommended for a fresh finish.

The Process for Making Barbecue Chicken Tortellini

You can catch the full video of Matt and me cooking this together, but here’s a quick rundown of how we made it from start to finish:

1. Season and Grill the Chicken

We started by trimming up the chicken breasts and seasoning them generously with Heath Riles BBQ Parmesan Garlic Seasoning. Then we tossed them onto the RecTeq X-Fire Grill, running at about 350°F. This keeps the chicken juicy while still getting a great grilled flavor.

Tip: If you’re using a rotisserie chicken, just skip to the slicing step later in the process.

We cooked the chicken for about 8–9 minutes, flipping as needed, and pulled it once it hit 160°F internal. After a quick rest, it carried up to 165°F—juicy and perfectly cooked.

2. Make the Sauce Base

While the chicken was resting, we got to work on the creamy barbecue sauce. In a preheated YETI cast iron skillet on the grill, we combined:

1 cup chicken broth
½ to ¾ cup heavy cream
1 to 1½ cups Heath Riles BBQ Sweet BBQ Sauce
½ to 1 tsp smoked paprika
1 tbsp Heath Riles BBQ Parmesan Garlic Seasoning

We stirred it all together and let it come up to a light simmer.

3. Add the Tortellini

Next, we added the full 24 oz of cheese tortellini straight into the sauce. Give it a stir to coat all the pasta, then cover the skillet with foil to trap the heat and moisture. Let it simmer gently for 10–12 minutes, stirring occasionally to prevent sticking.

4. Slice the Chicken

While the tortellini cooked, we cubed up the rested chicken into bite-sized chunks using a Victorinox Chef’s Knife on a sturdy cutting board. Juicy, tender, and full of flavor—it was hard not to snack on it right off the board.

5. Combine and Add Cheese

Once the tortellini was plump and tender, we folded in the chopped chicken, mixed everything well, and topped it all with a thick layer of shredded sharp cheddar.

Cover it again with foil and kill the heat. Let the residual warmth melt the cheese into a gooey blanket of barbecue bliss.

6. Garnish and Serve

For that final touch, we added diced red onions and green onions right on top. It brings a little bite and a pop of freshness that cuts through the richness of the dish.

The Results

This dish turned out bold, creamy, and absolutely packed with flavor. The Sweet BBQ Sauce brings that classic barbecue sweetness and depth, which pairs beautifully with the cream and cheese. The grilled chicken adds a savory, smoky bite that ties it all together. And those garnishes? They elevate it from comfort food to something you could serve to guests.

Honestly, if you closed your eyes, the smell alone might remind you of a barbecue chicken pizza coming fresh out of the oven. It’s that good.

Serving Suggestions for Barbecue Chicken Tortellini

This dish is hearty on its own, but here are a few sides and drinks to round out the meal:

Grilled Garlic Bread – Perfect for mopping up the sauce.
Simple Side Salad – Something light with a tangy vinaigrette.
Charred Broccoli or Asparagus – Adds a green, smoky bite.
Sweet Tea or a Cold Beer – Classic pairings that complement the barbecue vibe.

Storing Leftovers

This meal keeps surprisingly well, making it great for next-day lunches.

Fridge: Store in an airtight container for up to 3 days.
Reheat: Microwave gently or warm on the stovetop with a splash of broth or cream to loosen the sauce.