Description
A comforting pasta dish with cheesy tortellini, juicy chicken, and broccoli tossed in a creamy garlic parmesan sauce. Perfect for busy weeknights or family dinners.
Ingredients
- 12 oz cheese tortellini (fresh or frozen)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups broccoli florets
- 1 ½ cups heavy cream
- 1 cup grated parmesan cheese
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook tortellini according to package directions; add broccoli florets in the last 2 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until golden and cooked through, about 6–7 minutes. Remove from skillet.
- In the same skillet, sauté garlic for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in parmesan until smooth and creamy.
- Return chicken, tortellini, and broccoli to the skillet. Toss everything until well coated in sauce. Adjust seasoning with more salt, pepper, or red pepper flakes if desired.
- Garnish with fresh parsley and extra parmesan before serving warm.
Notes
Leftovers can be stored in the fridge for 3–4 days. Reheat gently with a splash of cream or milk to keep the sauce creamy. Serve with garlic bread or a crisp salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American