Description
This Creamy Garlic Parmesan Tortellini with Chicken & Broccoli is a rich and comforting Italian-American main course featuring tender chicken, cheesy tortellini, and vibrant broccoli all cooked together in a luscious garlic Parmesan cream sauce. Perfect for a satisfying one-pan dinner, this recipe balances creamy textures with fresh vegetable bites for a wholesome and flavorful meal.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables
- 3 cloves garlic, minced
- 2 cups broccoli florets
- Chopped parsley for garnish (optional)
Dairy & Pantry
- 2 tablespoons olive oil
- 1 (9 oz) package refrigerated cheese tortellini
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon butter
- Salt and black pepper to taste
Instructions
- Season and Cook Chicken: Season the chicken pieces with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for 5–7 minutes, until golden and cooked through. Remove chicken from the skillet and set aside.
- Sauté Garlic and Broccoli: In the same skillet, add a bit more oil if needed and sauté the minced garlic for 30 seconds until fragrant. Add the broccoli florets and sauté for 2–3 minutes to slightly soften the vegetables.
- Prepare Cream Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer, then add the grated Parmesan cheese and red pepper flakes (if using), stirring until the sauce thickens slightly.
- Finish Sauce and Cook Tortellini: Stir in the butter until melted and smooth. Add the refrigerated cheese tortellini to the skillet and simmer for 4–5 minutes until the pasta is tender and cooked through.
- Combine and Heat Through: Return the cooked chicken to the skillet and stir everything together. Let it simmer for an additional 2 minutes to blend the flavors and ensure even heat.
- Serve: Remove from heat and serve hot, garnished with chopped parsley if desired for a fresh touch.
Notes
- Frozen broccoli can be used—just thaw before adding to the skillet.
- For a lighter version, substitute half-and-half or whole milk for the heavy cream.
- Add mushrooms or sun-dried tomatoes to the sauté step for extra flavor variations.
