Creamy Garlic Parmesan Tortellini Chicken (Printable)

Creamy garlic parmesan tortellini tossed with golden chicken and broccoli in a silky cream sauce, ready in 40 minutes.

# Ingredient List:

→ Meat

01 - 2 boneless, skinless chicken breasts (approx. 14 oz), cut into bite-sized pieces

→ Pasta

02 - 18 oz refrigerated cheese tortellini

→ Vegetables

03 - 2 cups broccoli florets
04 - 3 cloves garlic, finely minced

→ Dairy

05 - 1 1/2 cups heavy cream
06 - 1 cup freshly grated Parmesan cheese, plus more 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 - Fresh parsley, chopped (optional)

# How to Make:

01 - Bring a large pot of salted water to a boil. Cook tortellini following package directions, adding broccoli florets during the final 2 minutes. Drain both together and set aside.
02 - Season chicken pieces evenly with salt and black pepper.
03 - In a large skillet, heat olive oil over medium-high heat. Add chicken and cook 5–6 minutes, stirring until golden and cooked through. Transfer to a plate.
04 - In the same skillet, melt butter. Add minced garlic and cook for 1 minute until fragrant.
05 - Lower heat to medium. Pour in heavy cream, stirring frequently. Once hot, incorporate Parmesan cheese, mixing until melted and sauce thickens, about 2–3 minutes.
06 - Return cooked tortellini, broccoli, and chicken to the skillet. Toss gently to combine and coat with sauce. Stir in crushed red pepper flakes if desired.
07 - Taste and adjust seasoning with additional salt and pepper as needed. Serve hot, topped with extra Parmesan and fresh parsley if using.

# Helpful Tips:

01 -
  • Creamy cheese sauce clings to every bite, but the broccoli keeps it feeling fresh and bright.
  • It comes together quickly enough for a weeknight, and secretly tastes even better the next day.
02 -
  • If you overcook the tortellini, it turns mushy and won’t stand up to the sauce.
  • Using freshly shredded Parmesan made the cream sauce unexpectedly glossy and lump free.
03 -
  • Let the sauce come together off the heat once the cheese melts to avoid curdling.
  • Taste and season each layer—little adjustments bring out the best in simple ingredients.

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