Name: Creamy Garlic Parmesan Tortellini with Chicken & Broccoli Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-size pieces; 2 cups broccoli florets; 1 tbsp olive oil; Salt & black pepper to taste; 12 oz cheese tortellini (fresh or frozen); 3 tbsp butter (unsalted preferred); 4 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth; 1/2 cup grated Parmesan cheese (good quality, not pre-grated); 2 oz cream cheese, softened; 1/2 tsp Italian seasoning; 1/4 tsp red pepper flakes (optional); Fresh parsley or basil for garnish; Extra Parmesan for garnish

Introduction

This Creamy Garlic Parmesan Tortellini with Chicken & Broccoli is a comforting and flavorful one-pan meal perfect for busy weeknights. Tender chicken and fresh broccoli are tossed in a rich, velvety garlic cream sauce that clings beautifully to cheese-filled tortellini. Ready in under 30 minutes, it’s an easy crowd-pleaser that feels indulgent yet wholesome.

A white plate holds a creamy yellow sauce layer at the bottom, covering the surface softly. On top, there are several browned pieces of grilled chicken with a golden crust, arranged evenly. Between the chicken pieces, there are soft tortellini pasta, light yellow in color, some stretched as woman's hand lifts a spoonful, showing melted cheese strands stretching from the pasta. Small green broccoli florets are scattered around, adding a splash of bright green. The overall texture looks creamy and tender with fresh chopped herbs sprinkled lightly on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-size pieces

2 cups broccoli florets

1 tbsp olive oil

Salt & black pepper to taste

12 oz cheese tortellini (fresh or frozen)

3 tbsp unsalted butter

4 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese (use good quality, not pre-grated)

2 oz cream cheese, softened

1/2 tsp Italian seasoning

1/4 tsp red pepper flakes (optional)

Fresh parsley or basil (for garnish)

Extra Parmesan (for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the tortellini according to package directions. Add the broccoli florets in the last 2–3 minutes of cooking. Drain and set aside.

Step 2: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Cook until golden brown and no longer pink inside, about 5–7 minutes. Remove the chicken from the skillet and keep the browned bits (fond) in the pan.

Step 3: Reduce the heat to medium. Melt the butter in the same skillet. Add the minced garlic and sauté for 30–60 seconds until fragrant but not browned.

Step 4: Pour in the heavy cream and chicken broth, stirring to combine. Whisk in the softened cream cheese until the sauce is smooth and silky.

Step 5: Stir in the grated Parmesan cheese, Italian seasoning, and red pepper flakes if using. Simmer the sauce for 2–3 minutes until it thickens slightly.

Step 6: Return the cooked chicken to the skillet. Add the drained tortellini and broccoli, tossing gently to coat everything evenly in the sauce.

Step 7: Taste and adjust seasoning with salt and pepper as needed. Serve warm, garnished with chopped fresh parsley or basil and extra Parmesan cheese.

Tips & Variations

Use pre-cut broccoli or frozen florets to save prep time without sacrificing flavor.

If the sauce splits or becomes grainy, whisk in a splash of chicken broth to bring it back together.

Add a squeeze of fresh lemon juice just before serving to brighten the rich flavors.

For a different protein, swap chicken for cooked shrimp or Italian sausage.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works perfectly here. Just cook it according to package instructions and add the broccoli toward the end of the cooking time as directed.

How do I prevent the sauce from splitting?

To prevent the sauce from splitting, make sure to cook garlic gently and avoid boiling the cream after adding cheese. If the sauce separates, whisk in a small amount of chicken broth to smooth it out.