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 recommended)

4 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

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 during the last 2–3 minutes of cooking. Drain and set aside.

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

Step 3: Reduce heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté for 30–60 seconds until fragrant.

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, Italian seasoning, and red pepper flakes if using. Let the sauce simmer for 2–3 minutes until it thickens slightly.

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

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

Tips & Variations

For a lighter version, substitute half-and-half for the heavy cream.

Use fresh garlic instead of powdered for a more vibrant flavor.

Add sun-dried tomatoes or mushrooms for extra depth.

Swap chicken breasts for cooked Italian sausage for a different protein twist.

If you prefer less spice, omit the red pepper flakes.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, you can substitute frozen broccoli florets. Add them to the boiling water with the tortellini, adjusting the cooking time according to the package instructions to avoid overcooking.

What is the best way to prevent the sauce from separating?

Use unsalted butter and add cream cheese gradually while whisking to ensure a smooth sauce. Avoid boiling the cream too vigorously—simmer gently to keep the sauce silky.