Creamy Garlic Parmesan Tortellini Chicken (Printable version)

Cheese tortellini, tender chicken and broccoli in a rich garlic-parmesan cream sauce, ready in about 40 minutes.

# 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 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. Cook tortellini according to package directions; add broccoli florets during the last 2 minutes of cooking. 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. Add chicken and cook until golden and cooked through, 5–6 minutes. Remove chicken from the skillet and set aside.
04 - In the same skillet, melt butter. 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 and add Parmesan cheese. Stir until cheese has melted and sauce has thickened, about 2–3 minutes.
06 - Return cooked tortellini, broccoli, and chicken to skillet. Toss to coat in the cream 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 grated Parmesan and chopped parsley if desired.

# Expert Tips:

01 -
  • The creamy sauce feels indulgent but is a breeze to pull off, even after a long day.
  • The combination of juicy chicken, cheesy tortellini, and just-crisp broccoli somehow satisfies everyone at the table.
02 -
  • If you boil broccoli from the start, it’ll go limp and gray—wait to add it at the end for that perfect snap.
  • Freshly grated Parmesan melts silkily into the sauce; I learned the hard way that pre-grated will clump and never quite dissolve.
03 -
  • Keep a little pasta cooking water to thin the sauce if needed—it saves you every time.
  • Add a squeeze of lemon right at the table for brightness that cuts the richness perfectly.

Go back