Creamy Garlic Parmesan Tortellini Chicken (Printable)
Chicken, cheese tortellini and broccoli tossed in a silky garlic‑Parmesan cream sauce; ready in ~40 minutes.
# What You Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (about 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 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)
# How To Make It:
01 - Boil a large pot of salted water. Cook tortellini according to package directions. Add broccoli florets to the pot for the last 2 minutes. Drain both and reserve.
02 - Season chicken pieces generously with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes until golden and fully cooked. Transfer chicken to a plate and set aside.
04 - Melt unsalted butter in the same skillet. Add minced garlic and sauté 1 minute, stirring constantly, until fragrant.
05 - Reduce heat to medium. Pour in heavy cream and stir to combine. Bring to a gentle simmer, then fold in Parmesan cheese. Stir until cheese melts and sauce thickens, about 2–3 minutes.
06 - Add cooked tortellini, broccoli, and sautéed chicken to the skillet. Toss to coat all ingredients with the creamy sauce. Mix in crushed red pepper flakes if desired.
07 - Taste and adjust seasoning with additional salt and pepper as preferred.
08 - Serve hot, garnished with extra Parmesan and freshly chopped parsley if desired.
# Expert Suggestions:
01 -
- This sauce makes boxed pasta feel restaurant-worthy (just don’t tell anyone how easy it is).
- There&aposs always something to savor: tender bites of chicken, pillowy tortellini, and broccoli soaking up every bit of the cream.
02 -
- Rushing the garlic will burn it, turning everything bitter — patience saves the day.
- Let the chicken rest out of the pan for a minute so it stays juicy and doesn&apost toughen when tossed back in.
03 -
- If the sauce thickens too much, ladle in a bit of pasta cooking water — it works magic for bringing everything together.
- Always grate your own Parmesan for a silkier finish and deeper taste.