Description
Creamy Garlic Parmesan Tortellini with Chicken & Broccoli is a quick and delicious Italian-inspired pasta dish featuring tender cheese tortellini, sautéed chicken breasts, and nutritious broccoli florets smothered in a rich, homemade garlic Parmesan cream sauce. Ready in just 25 minutes, it’s perfect for a comforting weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz cheese tortellini (fresh or frozen)
Protein
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables
- 2 cups broccoli florets (steamed or cooked)
- 4 cloves garlic, minced
Sauce
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup Parmesan cheese, grated
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until tender. Drain well and set aside.
- Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the chicken pieces, seasoning them with salt, pepper, and Italian seasoning. Cook the chicken for about 5–6 minutes until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Make the Sauce: Using the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Stir in the heavy cream and chicken broth. Bring the mixture to a gentle simmer and cook for 3–4 minutes, stirring often, to allow the sauce to thicken slightly.
- Add Cheese and Combine: Stir in the grated Parmesan cheese until it melts and the sauce becomes smooth. Add the cooked tortellini, chicken, and broccoli florets into the skillet. Toss all the ingredients together gently and cook for another 2–3 minutes until everything is heated through and well coated with the sauce.
- Serve: Remove from heat and garnish with freshly chopped parsley and extra Parmesan cheese if desired. Serve the creamy tortellini hot for a comforting meal.
Notes
- Fresh tortellini cooks faster than frozen, so adjust cooking time accordingly.
- You can steam the broccoli separately while the pasta cooks to save time.
- Use low-sodium chicken broth to control the salt content.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
- Feel free to add crushed red pepper flakes for a spicy kick.
