Creamy Garlic Parmesan Tortellini Chicken (Printable)
Cheese tortellini with golden chicken, broccoli and a silky garlic Parmesan cream—ready in 40 minutes.
# What You’ll Need:
→ 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 (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, to taste
10 - Black pepper, to taste
11 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
12 - Fresh parsley, chopped (optional)
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook cheese tortellini according to package directions, adding broccoli florets for the last 2 minutes of cooking. Drain well and set aside.
02 - Season the chicken pieces evenly with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until golden brown and fully cooked, about 5 to 6 minutes. Transfer chicken to a plate and set aside.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute, stirring frequently until aromatic.
05 - Reduce heat to medium. Pour in the heavy cream, stirring to deglaze the pan. Bring to a gentle simmer. Stir in Parmesan cheese gradually, mixing until cheese is fully melted and sauce begins to thicken, about 2 to 3 minutes.
06 - Add the cooked tortellini, broccoli, and seared chicken to the skillet. Toss gently until all components are coated in the creamy sauce. Stir in crushed red pepper flakes if using.
07 - Taste and adjust seasoning with additional salt and black pepper if needed.
08 - Serve hot, garnished with additional Parmesan cheese and chopped fresh parsley, if desired.
# Expert Advice:
01 -
- This is one of those back-pocket meals that tastes like far more effort than it really is.
- It became a dinner hero for me because it makes everyone at the table smile—creamy, rich, and just enough bite from the veggies.
02 -
- Once I simmered the sauce at too high a heat and it split—keep it gentle and patient for best creaminess.
- Switching to freshly grated Parmesan (not the bagged stuff) seriously transformed my sauce from gritty to smooth.
03 -
- If the sauce feels too thick, stir in a spoonful of pasta water.
- Don’t rush the garlic—let its flavor bloom in butter before adding cream.