Creamy Garlic Parmesan Tortellini Chicken (Print Version)
Juicy chicken and cheese tortellini in a silky garlic Parmesan cream with tender broccoli — ready in 40 minutes.
# What You Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces
→ Pasta
02 - 1 lb 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)
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions, introducing broccoli florets for the final 2 minutes. Drain thoroughly and reserve.
02 - Lightly season chicken pieces with salt and black pepper.
03 - In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until fully browned and cooked through, about 5–6 minutes. Transfer to a plate and keep warm.
04 - In the same skillet, add butter and melt over medium heat. Sauté garlic for 1 minute until aromatic.
05 - Reduce heat to medium and add heavy cream, stirring gently. Heat until simmering, then sprinkle in Parmesan and stir continuously until sauce is smooth and slightly thickened, 2–3 minutes.
06 - Add cooked tortellini, broccoli, and sautéed chicken to the skillet. Toss thoroughly to coat in the cream sauce. Stir in crushed red pepper flakes if using.
07 - Taste and adjust with additional salt and black pepper as needed.
08 - Serve immediately, finished with extra Parmesan and fresh chopped parsley to taste.
# Handy Tips:
01 -
- The sauce turns rich and silky with just a few pantry staples—people always want to know the secret.
- This meal magically pleases picky eaters and adults alike in our house.
02 -
- I learned the hard way: never let the cream boil, or the sauce can turn grainy instead of rich.
- The magic really happens when you use freshly grated parmesan—your sauce will melt and coat everything perfectly.
03 -
- Keep the chicken in a single layer so it browns instead of steaming.
- Adding the parmesan slowly creates a silkier sauce and prevents clumps.