Creamy Garlic Parmesan Tortellini Chicken (Print Version)
Juicy chicken, cheese tortellini and broccoli in a silky garlic-Parmesan cream — cozy, 40-minute weeknight pasta.
# What You 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
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:
01 - Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package directions, adding broccoli florets during the last 2 minutes. Drain well and set aside.
02 - While pasta cooks, season chicken pieces generously with salt and black pepper.
03 - In a large skillet, heat olive oil over medium-high heat. Add chicken and sauté until golden brown and cooked through, about 5 to 6 minutes. Remove chicken and set aside.
04 - In the same skillet, add unsalted butter. Once melted, add minced garlic and sauté for about 1 minute, until fragrant.
05 - Reduce heat to medium, pour in heavy cream, and stir to combine. Bring to a gentle simmer, then add Parmesan cheese, stirring continuously until cheese melts and sauce thickens, about 2 to 3 minutes.
06 - Return cooked chicken, tortellini, and broccoli to the skillet. Toss to evenly coat everything with the creamy sauce. Stir in crushed red pepper flakes if desired.
07 - Taste and adjust seasoning with additional salt and black pepper as needed.
08 - Serve hot, garnished with extra Parmesan cheese and chopped fresh parsley if desired.
# Expert Advice:
01 -
- It transforms even supermarket tortellini into something that tastes like a splurge.
- The sauce coats every bite and hides secretly tender broccoli for picky eaters.
02 -
- If you add the cheese while the sauce is boiling, it’ll clump—keep it just at a simmer.
- Freshly grated parmesan melts way smoother than anything from a bag or can.
03 -
- Warming your cream before adding keeps the sauce from shocking and splitting.
- A sprinkle of lemon zest over the top brightens the whole thing and makes leftovers even better.