Creamy Garlic Parmesan Tortellini Chicken (Printable)
Velvety garlic-parmesan tortellini with tender chicken and crisp broccoli in a rich cream sauce.
# What You'll Need:
→ 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. Cook tortellini according to package directions, adding broccoli florets during the last 2 minutes. Drain well and set aside.
02 - Generously season chicken pieces with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden and fully cooked, about 5 to 6 minutes. Remove chicken and set aside.
04 - In the same skillet, melt butter. Add garlic and cook for 1 minute until aromatic.
05 - Reduce heat to medium. Pour in heavy cream, stirring continuously. Bring to a gentle simmer, then add Parmesan cheese. Stir until cheese is melted and sauce is creamy, around 2 to 3 minutes.
06 - Return cooked tortellini, broccoli, and chicken to the skillet. Toss to coat evenly in the sauce. Stir in crushed red pepper flakes if desired.
07 - Taste and adjust seasoning with additional salt and pepper if necessary.
08 - Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.
# Expert Hints:
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.