Creamy Garlic Parmesan Tortellini Chicken (Print)
Creamy garlic-parmesan tortellini with chicken and broccoli in a silky cream sauce — ready in about 40 minutes.
# What You Need:
→ Meats
01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces (approximately 14 ounces total)
→ Pasta
02 - 18 ounces refrigerated cheese tortellini
→ Vegetables
03 - 2 cups broccoli florets
04 - 3 garlic cloves, minced
→ Dairy
05 - 1 1/2 cups heavy cream
06 - 1 cup freshly grated Parmesan cheese, plus more for serving
07 - 2 tablespoons unsalted butter
→ Pantry
08 - 2 tablespoons olive oil
09 - Salt, to taste
10 - Black pepper, to taste
11 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
12 - Chopped fresh parsley (optional)
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions, adding broccoli florets during the last 2 minutes. Drain both together and set aside.
02 - Season chicken pieces liberally with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Sauté chicken until golden brown and cooked through, about 5 to 6 minutes. Remove cooked chicken from the pan and keep warm.
04 - In the same skillet, melt butter. Add minced garlic and sauté for about 1 minute until aromatic.
05 - Reduce heat to medium. Pour in heavy cream, stirring to combine. Bring to a gentle simmer. Add Parmesan cheese and stir until fully melted and the sauce thickens, about 2 to 3 minutes.
06 - Return cooked tortellini, broccoli, and chicken to the skillet. Toss thoroughly to coat with sauce. Stir in crushed red pepper flakes if using.
07 - Taste and adjust seasoning with additional salt and black pepper as needed. Serve hot, garnished with extra Parmesan and fresh parsley if desired.
# Expert Tips:
01 -
- This pasta comes together swiftly but tastes like you've spent the whole afternoon in the kitchen.
- The combination of juicy chicken, cheesy tortellini, and bright green broccoli somehow always feels like a crowd-pleaser at home, even on picky nights.
02 -
- If you rush the cheese into a boiling-hot sauce, it’ll clump—lower the heat before adding it for that silky texture.
- Letting the chicken rest after searing keeps it juicy and prevents dry bits later on.
03 -
- Warm your serving bowls before dishing up to keep the pasta hot longer.
- Using freshly grated Parmesan from a block ensures the sauce is luxurious and never gritty.