Creamy Garlic Parmesan Tortellini Chicken (Printable)
Tortellini and chicken in a silky garlic-parmesan cream with broccoli, finished with extra Parmesan and parsley.
# 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 (approximately 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 freshly ground black pepper, to taste
10 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
11 - Chopped fresh parsley (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions, adding the broccoli florets during the last 2 minutes. Drain and set aside.
02 - Season chicken pieces with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Sauté seasoned chicken until golden and cooked through, about 5 to 6 minutes. Remove chicken from skillet and set aside.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
05 - Reduce heat to medium. Pour in heavy cream, stirring to combine. Simmer gently, then add Parmesan cheese. Stir until melted and sauce is creamy and slightly thickened, 2 to 3 minutes.
06 - Add cooked tortellini, broccoli, and chicken to the skillet. Toss to coat evenly in cream sauce. Stir in crushed red pepper flakes, if desired.
07 - Taste and adjust seasoning with additional salt and pepper if needed.
08 - Serve hot, garnished with additional grated Parmesan and chopped fresh parsley if desired.
# Expert Tips:
01 -
- The way the creamy garlic sauce clings to every cheesy tortellini is a comfort you’ll crave again and again.
- It’s secretly an easy weeknight dinner that somehow tastes like you spent hours on it.
02 -
- Don’t rush melting the Parmesan—lumpy sauce happens when you do.
- Add the broccoli only at the end of boiling or it overcooks and turns dull.
03 -
- Browning the chicken in batches ensures crispy edges instead of steaminess.
- Let the sauce bubble for just a minute after adding the cheese to reach maximum silkiness.