Description
This Creamy Garlic Parmesan Tortellini with Chicken & Broccoli is a comforting and flavorful dish that combines tender chicken breast, cheesy tortellini, and fresh broccoli florets all smothered in a rich garlic parmesan cream sauce. Ready in just 30 minutes, it makes a perfect weeknight dinner that’s both satisfying and easy to prepare.
Ingredients
Scale
Chicken
- 2 chicken breasts (boneless, skinless), cut into bite-sized pieces
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning (optional)
Sauce
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated parmesan cheese
- 1 teaspoon Italian seasoning (optional)
- Salt and pepper, to taste
Pasta and Vegetables
- 20 oz cheese tortellini (fresh or frozen)
- 2 cups broccoli florets (steamed or blanched)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, garlic powder, and Italian seasoning if using.
- Cook the Chicken: Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- Make the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add Cream and Broth: Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 3-5 minutes until the sauce thickens slightly.
- Add Cheese and Seasoning: Stir in the grated parmesan cheese and Italian seasoning if using. Continue cooking for 2-3 minutes until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Cook Tortellini: While the sauce simmers, cook the tortellini according to package instructions, typically 2-4 minutes for fresh or longer for frozen. Drain when done.
- Prepare Broccoli: Steam or blanch the broccoli florets until tender, about 4-5 minutes, then drain thoroughly.
- Combine Everything: Add the cooked tortellini and chicken back into the skillet with the creamy sauce. Then add the steamed broccoli and toss all together until everything is evenly coated with the sauce.
- Garnish and Serve: Sprinkle with chopped fresh parsley if desired and serve hot for a delicious, comforting meal.
Notes
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
- Fresh tortellini cooks faster and has a softer texture than frozen.
- To add extra flavor, consider adding a pinch of red pepper flakes when sautéing garlic.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently to avoid breaking the sauce.
