Creamy Garlic Parmesan Tortellini Chicken (Print View)
Tortellini in a silky garlic-Parmesan cream with seared chicken and broccoli for a cozy, quick weeknight meal.
# Ingredient List:
→ 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)
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook cheese tortellini as directed on the package, adding broccoli florets for the final 2 minutes of cooking. Drain well 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 sauté until golden and thoroughly cooked, about 5 to 6 minutes. Transfer chicken to a plate and set aside.
04 - In the same skillet, melt unsalted butter. Sauté minced garlic for 1 minute until fragrant.
05 - Reduce heat to medium and pour in heavy cream. Stir to combine and simmer gently. Add grated Parmesan cheese and stir continuously until the cheese melts and sauce thickens, about 2 to 3 minutes.
06 - Return cooked tortellini, broccoli, and chicken to the skillet. Toss until evenly coated with the cream sauce. Add crushed red pepper flakes if desired.
07 - Taste and adjust with additional salt and black pepper as needed.
08 - Serve immediately, garnished with extra Parmesan and fresh parsley if desired.
# Expert Advice:
01 -
- The creamy sauce wraps every bite like a cozy blanket and reheats beautifully for lunch the next day.
- It comes together fast enough for a hectic Monday but tastes fancy enough for guests.
02 -
- Rushing the sauce on high heat can make it gritty—gentle heat is the trick I wish I’d learned sooner.
- Freshly grated parmesan melts much better than pre-shredded; the latter can turn the sauce oddly stringy.
03 -
- Save a half-cup of pasta water before draining—the starch helps the sauce cling to every bite.
- Use a microplane for the cheese: it melts faster and keeps the sauce luxuriously smooth.