Creamy Garlic Parmesan Tortellini Chicken (Printable)
Creamy garlic-parmesan tortellini with chicken and broccoli in a silky cream sauce — ready in about 40 minutes.
# Ingredient List:
→ 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 (about 7 oz)
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)
# Directions:
01 - Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, adding broccoli florets during the last 2 minutes of cooking. Drain thoroughly 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 the chicken and sauté until golden brown and fully cooked, about 5 to 6 minutes. Remove cooked chicken from the skillet and set aside.
04 - In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant, stirring constantly to avoid browning.
05 - Lower the heat to medium and pour in the heavy cream. Stir to combine and bring to a gentle simmer. Add Parmesan cheese and whisk until the cheese is fully melted and sauce has thickened, about 2 to 3 minutes.
06 - Return the cooked tortellini, broccoli, and chicken to the skillet. Gently toss to coat all ingredients with the cream sauce. Stir in crushed red pepper flakes if desired.
07 - Taste and adjust seasoning with additional salt and black pepper as needed. Serve immediately, garnished with extra Parmesan and fresh parsley if preferred.
# Expert Tips:
01 -
- If you’ve ever wished dinner could feel like a cozy hug, the garlic parmesan cream is the secret you didn’t know you needed.
- This all-in-one pan is what I make on hectic days, because it never fails to cheer everyone up at the table.
02 -
- Once I hurried and let the garlic brown, and the sharpness overpowered the dish — low and slow is always better.
- Stirring the Parmesan in off the heat makes the sauce melt instead of clump, and I regret every time I skipped this tiny step.
03 -
- Taste as you go, especially when salting — the Parmesan does a lot of the heavy lifting.
- For the creamiest sauce, always grate your cheese fresh from the block rather than pre-shredded.