Garlic Parmesan Chicken Tortellini
Garlic Parmesan Chicken Tortellini combines tender chicken, cheese tortellini, broccoli, and a creamy garlic Parmesan sauce. It is a cozy family dinner with protein, pasta, and vegetables in one skillet.
Equipment
- Large deep skillet with lid
- Cutting Board
- Chef's Knife
- Wooden spoon
- Instant-read thermometer
Ingredients
- 12 ounces cheese tortellini fresh or refrigerated preferred
- 2 chicken breasts cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 2 cups broccoli florets
- 1 teaspoon Italian seasoning
- fresh parsley chopped, for garnish
- salt and freshly ground black pepper to taste
Instructions
- Pat the chicken pieces dry and season them with salt, pepper, and half of the Italian seasoning.
- Heat olive oil in a large deep skillet over medium heat and cook the chicken until golden and cooked through.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- Pour in the chicken broth and heavy cream, scraping the skillet to loosen the browned bits.
- Add the tortellini and broccoli, cover, and simmer gently until the tortellini is tender.
- Reduce the heat and stir in the Parmesan until the sauce becomes smooth and creamy.
- Taste, adjust the salt and pepper, garnish with parsley, and serve warm.
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze portions for up to 2 months, but expect the cream sauce to soften slightly after thawing.
Reheating: Reheat gently with a splash of broth, milk, or cream so the sauce turns smooth again.
Expert Tips: Add Parmesan over low heat and stir slowly to prevent a grainy sauce.
Variations: Try spinach, peas, mushrooms, or asparagus in place of broccoli, or use rotisserie chicken for a shortcut.
Serving Ideas: Serve with garlic bread, salad, roasted tomatoes, or warm rolls for a fuller family meal.