Creamy Garlic Parmesan Tortellini Chicken (Print Layout)

Juicy chicken, cheese tortellini and broccoli in a silky garlic-Parmesan cream sauce, ready in 40 minutes.

# What You Need:

→ 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
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 instructions, adding broccoli florets during final 2 minutes. Drain and set aside.
02 - Season chicken pieces evenly with salt and black pepper.
03 - In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden and thoroughly cooked, about 5 to 6 minutes. Transfer cooked chicken to a plate.
04 - Add butter to the same skillet. Sauté minced garlic for 1 minute until aromatic.
05 - Lower heat to medium. Pour in heavy cream, stirring to combine. Bring to a gentle simmer. Add grated Parmesan and stir until fully melted and sauce thickens, 2 to 3 minutes.
06 - Return cooked tortellini, broccoli, and chicken to skillet. Toss thoroughly to coat with the creamy sauce. Stir in crushed red pepper flakes if preferred.
07 - Taste and adjust seasoning if necessary. Serve hot, topped with additional Parmesan and freshly chopped parsley as desired.

# Expert Suggestions:

01 -
  • The sauce clings to every piece of tortellini and broccoli so you never get a bland bite.
  • This comes together fast enough for a rushed evening but feels like a treat fit for guests.
02 -
  • If you rush the Parmesan or add it too quickly, the sauce can turn lumpy—slow and gentle is key.
  • Trying to keep broccoli vibrant, I learned to add it late in the boil; cooking it too long turned my first batch disappointingly soft.
03 -
  • Grate your own Parmesan just before using—it really does melt smoother and taste bolder.
  • If reheating leftovers, add a splash of milk to restore creaminess.

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