Creamy Garlic Parmesan Tortellini Chicken (Printable Version)
Juicy chicken and cheese tortellini tossed in a silky garlic-Parmesan cream with crisp broccoli and parsley.
# Ingredient List:
→ 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 more for serving
07 - 2 tablespoons unsalted butter
→ Pantry
08 - 2 tablespoons olive oil
09 - Salt, to taste
10 - Black pepper, to taste
11 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
12 - Chopped fresh parsley (optional)
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook tortellini according to package directions, adding broccoli florets in the last 2 minutes. Drain thoroughly and set aside.
02 - Season chicken pieces evenly with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden and cooked through, 5 to 6 minutes. Remove chicken and set aside.
04 - In the same skillet, melt unsalted butter. Add minced garlic and sauté for 1 minute until fragrant.
05 - Reduce heat to medium. Pour in heavy cream while stirring. Bring to a gentle simmer, then add grated Parmesan cheese. Stir continuously until cheese is fully melted and sauce thickens, about 2 to 3 minutes.
06 - Return cooked tortellini, broccoli, and chicken to skillet. Toss thoroughly to ensure all ingredients are coated in the creamy sauce. Stir in crushed red pepper flakes if desired.
07 - Taste and adjust seasoning with additional salt and black pepper as necessary.
08 - Serve immediately, garnished with additional Parmesan cheese and fresh parsley if preferred.
# Expert Tips:
01 -
- You’re one pot away from dinner that feels like a restaurant treat but pulls together on a busy weeknight.
- Nothing beats the way creamy, garlicky sauce mingles with pillowy tortellini and flavorful chicken—it's culinary instant gratification.
02 -
- If you rush the cream sauce, you’ll end up with lumps instead of silk—let it thicken over gentle heat.
- Always keep extra Parmesan handy; more than once, my friends have nearly fought for the last sprinkle.
03 -
- Brown the chicken in batches so it doesn’t steam; patience makes every bite juicy.
- Use freshly grated Parmesan—skip the pre-shredded, it won’t melt as beautifully or taste nearly as good.