Creamy Garlic Parmesan Tortellini Chicken (Print)
Cheese tortellini with golden chicken, tender broccoli and a silky garlic-Parmesan cream sauce—ready in about 40 minutes.
# What You Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (approximately 14 ounces), cut into bite-sized pieces
→ Pasta
02 - 18 ounces refrigerated cheese tortellini
→ Vegetables
03 - 2 cups broccoli florets (approximately 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 tortellini as directed on package, adding broccoli florets for the final 2 minutes. Drain and set aside.
02 - Season chicken pieces evenly with salt and pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden and cooked through, about 5 to 6 minutes. Transfer chicken to a plate and set aside.
04 - In the same skillet, melt butter. Add minced garlic and sauté for about 1 minute until fragrant.
05 - Reduce heat to medium. Add heavy cream, stirring well. Bring to a gentle simmer, then fold in Parmesan cheese. Stir continuously until cheese melts and sauce thickens, approximately 2 to 3 minutes.
06 - Return cooked tortellini, broccoli, and chicken to the skillet. Toss gently to thoroughly coat in the creamy sauce. Stir in crushed red pepper flakes if desired.
07 - Taste and adjust with additional salt and black pepper as necessary.
08 - Serve hot, garnished with extra Parmesan cheese and fresh chopped parsley if desired.
# Expert Advice:
01 -
- The creamy Parmesan sauce clings to every bite like it was meant to, transforming simple ingredients into restaurant-level comfort food.
- It's one of those forgiving dinners that can handle last-minute swaps or whatever veggies you need to use up, and no one at the table is ever the wiser.
02 -
- The first time I rushed the sauce and let it boil, it split—keep your heat low and stir often for smooth results.
- I once forgot to season the chicken before cooking, and the flavor was never quite as good; don’t skip this step.
03 -
- Grate the Parmesan yourself—pre-shredded cheese never melts as smoothly or tastes as rich.
- Steam the broccoli separately if you want total control over how crisp it stays.