Creamy Garlic Parmesan Tortellini Chicken (Printable Version)
Cheese tortellini with golden chicken, broccoli and a silky garlic Parmesan cream—ready in 40 minutes.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (approximately 14 oz), cut into bite-sized pieces
→ Pasta
02 - 18 oz refrigerated cheese tortellini
→ Vegetables
03 - 2 cups broccoli florets (approximately 7 oz)
04 - 3 cloves garlic, minced
→ Dairy
05 - 1 1/2 cups heavy cream
06 - 1 cup freshly grated Parmesan cheese, plus more 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)
# Preparation Steps:
01 - Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions, adding the broccoli florets during the final 2 minutes of cooking. Drain and set aside.
02 - While the pasta cooks, season chicken pieces with salt and black pepper.
03 - In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden and cooked through, about 5 to 6 minutes. Transfer chicken to a plate and set aside.
04 - In the same skillet, add butter. Once melted, add minced garlic and sauté for 1 minute until fragrant.
05 - Reduce heat to medium. Pour in heavy cream, stirring to incorporate. Bring to a gentle simmer. Add Parmesan cheese and stir until melted and sauce is thickened, approximately 2 to 3 minutes.
06 - Return cooked tortellini, broccoli, and chicken to the skillet. Toss to coat evenly with the creamy sauce. Stir in crushed red pepper flakes if desired.
07 - Taste and adjust with additional salt and black pepper as needed.
08 - Serve hot, garnished with additional Parmesan and fresh parsley if preferred.
# Expert Tips:
01 -
- This is one of those back-pocket meals that tastes like far more effort than it really is.
- It became a dinner hero for me because it makes everyone at the table smile—creamy, rich, and just enough bite from the veggies.
02 -
- Once I simmered the sauce at too high a heat and it split—keep it gentle and patient for best creaminess.
- Switching to freshly grated Parmesan (not the bagged stuff) seriously transformed my sauce from gritty to smooth.
03 -
- If the sauce feels too thick, stir in a spoonful of pasta water.
- Don’t rush the garlic—let its flavor bloom in butter before adding cream.