Creamy Garlic Parmesan Tortellini Chicken (Printable)

Tortellini tossed in a silky garlic-parmesan cream with chicken and broccoli—ready in about 40 minutes.

# What You'll Need:

→ Meats

01 - 2 boneless, skinless chicken breasts (about 14 ounces), cut into bite-sized 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 black pepper, to taste
10 - 1/4 teaspoon crushed red pepper flakes, optional

→ Garnish

11 - Fresh parsley, chopped, optional

# Directions:

01 - Fill a large pot with salted water and bring 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 evenly with salt and pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden and cooked through, about 5 to 6 minutes. Remove chicken and set aside.
04 - Reduce heat to medium. In the same skillet, melt butter. Add minced garlic and sauté for 1 minute until aromatic.
05 - Pour in heavy cream, stirring to deglaze the pan. Bring to a gentle simmer, then add Parmesan cheese. Stir constantly until cheese is melted and sauce is thickened, about 2 to 3 minutes.
06 - Return cooked tortellini, broccoli, and chicken to the skillet. Gently toss to coat all ingredients evenly in the sauce. Stir in crushed red pepper flakes, if desired.
07 - Taste and adjust with additional salt and black pepper as needed.
08 - Transfer to plates and serve hot, garnished with extra Parmesan and fresh parsley, if desired.

# Expert Advice:

01 -
  • That moment the creamy sauce wraps over pillowy tortellini is nothing short of magic—trust me, don't skip dunking a piece of crusty bread in the pan.
  • The whole meal comes together in less than an hour, but feels like a cozy, restaurant-level treat with almost no effort.
02 -
  • If you rush the cheese, it’ll clump instead of giving you that lush sauce—add it off the heat and stir briskly but gently.
  • The broccoli needs less than you think; just two minutes makes it tender without turning dull or soggy.
03 -
  • Cut your chicken pieces the same size so they cook quickly and evenly—no dry bits.
  • Add the Parmesan off-heat, stirring constantly, so the sauce turns glossy instead of grainy.

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