Creamy Garlic Parmesan Tortellini Chicken (Printable Version)

Silky garlic-Parmesan cream coats tortellini, chicken and broccoli for a cozy, 40-minute weeknight meal.

# What You’ll Need:

→ Meats

01 - 2 boneless, skinless chicken breasts (about 14 ounces), cut into bite-size pieces

→ Pasta

02 - 1 pound refrigerated cheese tortellini

→ Vegetables

03 - 2 cups broccoli florets (about 7 ounces)
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 freshly ground black pepper, to taste
10 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

11 - Chopped fresh parsley (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook tortellini according to package instructions, adding broccoli florets during the last 2 minutes. Drain thoroughly and set aside.
02 - Pat chicken pieces dry and season all over with salt and freshly ground black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden and fully cooked, about 5 to 6 minutes. Transfer chicken to a plate and set aside.
04 - In the same skillet, melt unsalted butter over medium heat. Add minced garlic and cook for 1 minute, stirring, until fragrant.
05 - Lower heat to medium and stir in heavy cream. Bring to a gentle simmer before adding grated Parmesan cheese. Cook, stirring, until cheese is melted and sauce thickens, about 2–3 minutes.
06 - Return chicken, tortellini, and broccoli to the skillet. Toss to evenly coat everything in the creamy sauce. Sprinkle in crushed red pepper flakes, if using.
07 - Taste and adjust seasoning with extra salt and pepper as needed.
08 - Plate hot and garnish with extra Parmesan and chopped fresh parsley, if desired.

# Top Tips:

01 -
  • You get spoonfuls of creamy sauce tucked into every crevice of tortellini and crisp broccoli.
  • Even picky eaters can’t help but sneak seconds, and there’s only one pan to clean at the end.
02 -
  • If you rush the sauce and keep the heat too high, the cheese can turn grainy instead of silky.
  • Tossing the tortellini with the sauce off the heat for one minute lets everything meld together perfectly without overcooking the pasta.
03 -
  • Use freshly grated Parmesan instead of pre-shredded—it melts seamlessly and tastes brighter.
  • Letting chicken rest briefly before slicing keeps every bite juicy instead of dry.

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