Creamy Garlic Parmesan Tortellini Chicken (Printable)
Tender chicken and cheese tortellini tossed with broccoli in a rich garlic-Parmesan cream sauce, ready in 40 minutes.
# 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 garlic cloves, minced
→ Dairy
05 - 1 1/2 cups heavy cream
06 - 1 cup freshly grated Parmesan cheese, plus more 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
# How To Make:
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 time. Drain well and set aside.
02 - Pat chicken pieces dry and season evenly with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and fully cooked, about 5 to 6 minutes. Transfer cooked chicken to a plate and set aside.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
05 - Reduce heat to medium. Pour in heavy cream, stirring to combine. Let mixture come to a gentle simmer, then stir in Parmesan cheese. Continue stirring until cheese is fully melted and sauce thickens, about 2 to 3 minutes.
06 - Add cooked tortellini, broccoli, and chicken to the skillet. Toss to evenly coat all ingredients in the creamy sauce. Stir in crushed red pepper flakes if desired.
07 - Taste and adjust seasoning with additional salt and pepper if necessary. Serve hot, garnished with extra Parmesan and chopped parsley as preferred.
# Expert Tips:
01 -
- The sauce is so rich and garlicky that everyone at the table will sneak seconds.
- I never thought broccoli could disappear this fast—perfect for weeknights or when you want a little green without a fight.
02 -
- Letting the parmesan melt slowly into the cream is crucial—rushing makes the sauce grainy.
- Cooking broccoli too long changes its color and makes the dish less vibrant—I never skip that quick two-minute boil.
03 -
- Sear chicken in batches if needed so it browns instead of steams—crowding the pan is a classic pitfall.
- Always keep an eye on the garlic; a fragrant minute brings magic, but burnt garlic can catch you off guard fast.