Creamy Garlic Parmesan Tortellini Chicken (Printer-friendly)
Silky garlic-Parmesan cream coats tortellini, chicken and broccoli for a satisfying, easy weeknight meal.
# What You'll 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, to taste
10 - Black pepper, to taste
11 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
12 - Fresh parsley, chopped (optional)
# How To Make It:
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. Drain and set aside.
02 - Season chicken pieces generously with salt and black pepper.
03 - In a large skillet, heat olive oil over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and cooked through, about 5 to 6 minutes. Transfer chicken to a plate and set aside.
04 - Add unsalted butter to the same skillet. When melted, add minced garlic and sauté for 1 minute until fragrant.
05 - Reduce heat to medium. Pour in heavy cream, stirring to combine. Bring to a gentle simmer, then add Parmesan cheese. Stir until melted and the sauce thickens, about 2 to 3 minutes.
06 - Add cooked tortellini, broccoli, and chicken to the skillet. Toss gently to coat all components in the creamy sauce. Stir in crushed red pepper flakes, if desired.
07 - Taste and adjust seasoning with additional salt and pepper as needed.
08 - Serve hot, garnished with extra Parmesan and chopped fresh parsley if desired.
# Expert Tips:
01 -
- This creamy sauce clings to every bite, as if the pasta was made just for it.
- It’s a reliable dinner that impresses with the simplest, freshest ingredients.
02 -
- If you add the cheese to a boiling sauce, it can split—let it cool slightly before stirring in the Parmesan.
- Cooking broccoli too long leaves it limp, so set a timer and trust it—bright green means perfect texture.
03 -
- Always grate Parmesan fresh for the smoothest, silkiest sauce—it’s worth the extra minute.
- Letting the chicken rest after searing makes it juicy in every bite.