Creamy Garlic Parmesan Tortellini Chicken (Printable)
Tender chicken and cheese tortellini tossed with broccoli in a silky garlic-parmesan cream sauce, ready in 40 minutes.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces
→ Pasta
02 - 18 oz refrigerated cheese tortellini
→ Vegetables
03 - 2 cups broccoli florets (about 7 oz)
04 - 3 cloves garlic, minced
→ Dairy
05 - 1 1/2 cups heavy cream
06 - 1 cup freshly grated Parmesan cheese, plus extra for serving
07 - 2 tablespoons unsalted butter
→ Pantry
08 - 2 tablespoons olive oil
09 - Salt and black pepper, to taste
10 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
11 - Chopped fresh parsley (optional)
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook tortellini according to package instructions, adding broccoli florets during the last 2 minutes of cooking. Drain thoroughly and set aside.
02 - Season chicken pieces evenly with salt and black pepper.
03 - In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 5 to 6 minutes or until golden and cooked through. Transfer chicken to a plate and reserve.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
05 - Lower heat to medium and pour in the heavy cream, stirring to combine. Bring to a gentle simmer, add Parmesan cheese, and stir until cheese is melted and sauce has thickened, about 2 to 3 minutes.
06 - Add cooked tortellini, broccoli, and reserved chicken to the skillet. Toss gently to coat everything thoroughly with the sauce. Incorporate crushed red pepper flakes if desired.
07 - Taste and adjust salt and black pepper as needed.
08 - Serve immediately, garnished with extra Parmesan cheese and chopped parsley if desired.
# Expert Advice:
01 -
- Secretly, that luscious sauce comes together in one pan and tastes like an Italian trattoria without the effort.
- Combining tortellini, juicy chicken, and crisp broccoli means you get everything you need for dinner—no sad side dishes required.
02 -
- Rushing the garlic step turns lovely fragrance into a bitter taste, so keep the heat gentle and move quickly.
- I once tried to cut calories with milk instead of cream—the sauce never thickened and the magic was lost.
03 -
- Let the cream come to room temperature before adding—it blends faster and doesn’t curdle.
- Grate Parmesan fresh right before adding for melt-in sauce instead of clumps.