Creamy Garlic Parmesan Tortellini Chicken (Printable)
Tender tortellini, seared chicken and broccoli in a silky garlic-parmesan cream—quick, comforting pasta.
# 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
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 generously salted water to a boil. Add cheese tortellini and cook according to package directions, adding broccoli florets for the final 2 minutes. Drain thoroughly and set aside.
02 - Season chicken pieces with salt and black pepper on all sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden and fully cooked, about 5 to 6 minutes. Remove chicken to a plate and keep warm.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until aromatic.
05 - Reduce heat to medium. Pour in heavy cream, stirring to incorporate browned bits. Allow mixture to gently simmer, then fold in Parmesan cheese. Stir until cheese is fully melted and sauce thickens, about 2 to 3 minutes.
06 - Return cooked tortellini, broccoli, and chicken to the skillet. Toss all ingredients until evenly coated in the sauce. Stir in crushed red pepper flakes if desired.
07 - Taste and adjust salt and pepper as needed for balance.
08 - Plate pasta warm. Sprinkle with additional Parmesan and fresh parsley if desired. Serve immediately.
# Expert Tips:
01 -
- You get luscious, silky sauce soaking into every fold of tender tortellini, and it feels almost too indulgent for a weeknight.
- Those surprise bites of crisp broccoli bring welcome freshness, so the richness never overwhelms a single bite.
02 -
- One time I let the garlic brown too long, and it turned the whole sauce a little bitter—always watch it closely.
- Adding the broccoli to the pasta water at the last minute keeps it perfectly green without overcooking.
03 -
- Never rinse your cooked tortellini—the starchy coating helps the creamy sauce stick like velvet.
- Stir the Parmesan in gradually off heat for a lusciously smooth sauce every time.