Creamy Garlic Parmesan Tortellini Chicken (Printable Version)
Tender chicken and cheese tortellini tossed with broccoli in a silky garlic-parmesan cream sauce.
# 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)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook tortellini according to package directions, adding broccoli florets during the last 2 minutes of cooking. Drain well and set aside.
02 - Pat chicken breast pieces dry and season generously with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden brown and cooked through, about 5 to 6 minutes. Remove chicken from skillet and set aside.
04 - Add butter to the same skillet and reduce heat to medium. Sauté minced garlic for 1 minute until fragrant, stirring frequently.
05 - Pour heavy cream into the skillet and stir to combine. Bring to a gentle simmer, then add Parmesan cheese. Stir until cheese is melted and sauce is smooth and slightly thickened, about 2 to 3 minutes.
06 - Return cooked tortellini, broccoli, and chicken to the skillet. Toss ingredients until well coated in the creamy sauce. Stir in crushed red pepper flakes if desired.
07 - Taste and adjust the seasoning with additional salt and black pepper as needed.
08 - Serve hot, garnished with extra Parmesan cheese and chopped fresh parsley if desired.
# Quick Tips:
01 -
- The secret is the way the rich garlic-Parmesan sauce hugs every piece of tortellini and broccoli—so comforting you'll want to lick the spoon.
- I started making this as a quick fix but it became my go-to because it's easy enough for a weeknight yet impressive enough for company.
02 -
- Don’t walk away while the garlic is sautéing—it goes from fragrant to burnt the moment you get distracted.
- I used to add cheese all at once, but whisking in small handfuls guarantees a creamy, lump-free sauce.
03 -
- Dry off the chicken before searing—moisture means less browning.
- Grate your own Parmesan; it melts better and the nutty flavor shines through.