Creamy Garlic Parmesan Tortellini Chicken (Print Version)
Cheese tortellini in a garlic-parmesan cream with seared chicken and broccoli — a comforting 40-minute meal.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces (approximately 14 ounces total)
→ Pasta
02 - 1 pound refrigerated cheese tortellini
→ Vegetables
03 - 2 cups broccoli florets
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 freshly ground 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. Add tortellini and cook according to package directions, adding the broccoli florets during the last 2 minutes of cooking. Drain well and set aside.
02 - Lightly season chicken pieces with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden and thoroughly cooked, about 5 to 6 minutes. Remove the chicken from the skillet and set aside.
04 - Add butter to the same skillet. Once melted, add minced garlic and sauté until fragrant, about 1 minute.
05 - Reduce heat to medium. Stir in heavy cream and bring to a gentle simmer. Gradually add Parmesan cheese, stirring until melted and sauce begins to thicken, 2 to 3 minutes.
06 - Add cooked tortellini, broccoli, and chicken to the skillet. Toss gently to coat in the sauce. Stir in red pepper flakes if desired.
07 - Taste and adjust seasoning with additional salt and pepper as needed.
08 - Serve hot, topped with extra Parmesan cheese and chopped fresh parsley if preferred.
# Expert Tips:
01 -
- The cream sauce clings to every bite, making each mouthful comforting and irresistible.
- It’s a complete meal—just enough veggies, tender chicken, and a generous hit of cheese.
02 -
- I once tried to reheat this too high—the sauce split right away, so always keep reheating gentle and low.
- Switching from pre-grated to freshly grated Parmesan took this dish from good to restaurant-worthy almost instantly.
03 -
- Don’t rush melting the Parmesan—let it fully incorporate before adding back the pasta and chicken.
- Taste for seasoning after everything is mixed in, not before, to balance saltiness from the cheese and chicken.