Creamy Garlic Parmesan Tortellini Chicken (Printable Version)
Cheese tortellini tossed with seared chicken, broccoli and a silky garlic-parmesan cream for an easy, comforting meal.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (approximately 14 ounces), cut into bite-sized pieces
→ Pasta
02 - 18 ounces refrigerated cheese tortellini
→ Vegetables
03 - 2 cups broccoli florets (about 7 ounces)
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, to taste
10 - Black pepper, to taste
11 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
12 - Fresh parsley, chopped (optional)
# Method:
01 - Bring a large pot of salted water to a boil. Cook cheese tortellini according to package directions, adding broccoli florets for the last 2 minutes of cooking. Drain well and set aside.
02 - Season the chicken pieces evenly with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until golden brown and fully cooked, about 5 to 6 minutes. Transfer chicken to a plate and set aside.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute, stirring frequently until aromatic.
05 - Reduce heat to medium. Pour in the heavy cream, stirring to deglaze the pan. Bring to a gentle simmer. Stir in Parmesan cheese gradually, mixing until cheese is fully melted and sauce begins to thicken, about 2 to 3 minutes.
06 - Add the cooked tortellini, broccoli, and seared chicken to the skillet. Toss gently until all components are coated in the creamy sauce. Stir in crushed red pepper flakes if using.
07 - Taste and adjust seasoning with additional salt and black pepper if needed.
08 - Serve hot, garnished with additional Parmesan cheese and chopped fresh parsley, if desired.
# Chef's Tips:
01 -
- You get that ultra-comforting, just-indulgent-enough meal in under an hour with almost no fuss.
- Leftovers—if you have any—tend to taste even better the next day, which is saying something!
02 -
- Adding broccoli too early will turn it mushy and dull—timing really matters here.
- Using pre-grated Parmesan seemed convenient once, but I learned it never melts as smoothly, so now I always grate it fresh.
03 -
- Dry the chicken well with paper towels—it browns better and stays juicier.
- Let the sauce rest with pasta in it for a few minutes before serving so all the flavors settle in together.