Creamy Garlic Parmesan Tortellini Chicken (Print Version)
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)
# Steps:
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 Tips:
01 -
- The indulgent sauce clings to every pocket of tortellini like a well-kept secret you can’t help but share.
- Leftovers reheat beautifully, making tomorrow’s lunch feel like a little celebration when you least expect it.
02 -
- Rushing the garlic by turning up the heat will turn it bitter—I learned that the first time I got impatient.
- Adding Parmesan gradually stops the sauce from splitting and keeps it smooth; dump it in too fast and you’ll chase lumps.
03 -
- If you use pre-shredded Parmesan, the sauce may be grainy—freshly grated is key.
- Keep all ingredients prepped and nearby; this recipe comes together quickly and there’s not much downtime.