Creamy Garlic Parmesan Tortellini Chicken (Printable)
Juicy chicken and cheese tortellini in a garlic-parmesan cream with tender broccoli—rich, comforting weeknight fare.
# 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 - Fresh parsley, chopped (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook tortellini according to package instructions, adding broccoli florets in the final 2 minutes. Drain both and set aside.
02 - Pat chicken pieces dry and season all sides 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 and completely cooked through, about 5 to 6 minutes. Remove chicken from skillet and set aside.
04 - Add butter to the same skillet and melt over medium heat. Add minced garlic and sauté for 1 minute until aromatic.
05 - Reduce heat to medium. Pour in heavy cream and stir to combine. Bring to a gentle simmer, then scatter in Parmesan cheese. Stir until cheese is fully melted and the sauce thickens, about 2 to 3 minutes.
06 - Return cooked tortellini, broccoli, and chicken to the skillet. Gently toss to coat everything in the sauce. Sprinkle in crushed red pepper flakes if desired.
07 - Taste and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with extra Parmesan cheese and chopped parsley if preferred.
# Expert Tips:
01 -
- The creamy parmesan sauce clings to every piece—like a little secret for maximum flavor.
- This dish saves dinnertime when you're craving richness but want some green, too.
02 -
- If you overcook the tortellini or broccoli, you’ll end up with mush—keep an eye on the clock.
- Letting the sauce thicken with the Parmesan, instead of cranking up the heat, means you avoid a broken, grainy mess.
03 -
- Stirring the Parmesan in slowly, off direct heat, prevents clumping and gives a perfect texture.
- Letting the pasta rest in the sauce for a minute helps flavors meld—don’t rush to serve!