Creamy Garlic Parmesan Tortellini Chicken (Printable)

Cheese tortellini tossed with seared chicken, broccoli and a silky garlic-parmesan cream for an easy, comforting meal.

# Ingredient List:

→ Meats

01 - 2 boneless, skinless chicken breasts (approximately 14 ounces), cut into bite-sized pieces

→ Pasta

02 - 18 ounces refrigerated cheese tortellini

→ Vegetables

03 - 2 cups broccoli florets (approximately 7 ounces)
04 - 3 cloves garlic, minced

→ Dairy

05 - 1 1/2 cups heavy cream
06 - 1 cup freshly grated Parmesan cheese, plus extra for serving
07 - 2 tablespoons unsalted butter

→ Pantry

08 - 2 tablespoons olive oil
09 - Salt, to taste
10 - Black pepper, to taste
11 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

12 - Fresh parsley, chopped (optional)

# How to Make:

01 - Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions, adding the broccoli florets during the final 2 minutes. Drain well and set aside.
02 - Season chicken pieces thoroughly with salt and black pepper.
03 - In a large skillet, heat olive oil over medium-high heat. Add seasoned chicken and cook, stirring occasionally, for 5 to 6 minutes until golden and fully cooked. Remove chicken and reserve.
04 - Return skillet to the stove and melt butter over medium heat. Sauté minced garlic for approximately 1 minute until aromatic.
05 - Reduce heat to medium. Add heavy cream to the skillet, stirring until combined. Bring to a gentle simmer, then add Parmesan cheese. Stir continuously until cheese has melted and sauce thickens, about 2 to 3 minutes.
06 - Return cooked tortellini, broccoli, and chicken to the skillet. Toss thoroughly to ensure all components are coated in the sauce. Add crushed red pepper flakes, if desired.
07 - Taste and adjust seasoning with additional salt and pepper as needed.
08 - Serve immediately, garnished with extra Parmesan cheese and freshly chopped parsley if desired.

# Expert Tips:

01 -
  • You get that ultra-comforting, just-indulgent-enough meal in under an hour with almost no fuss.
  • Leftovers—if you have any—tend to taste even better the next day, which is saying something!
02 -
  • Adding broccoli too early will turn it mushy and dull—timing really matters here.
  • Using pre-grated Parmesan seemed convenient once, but I learned it never melts as smoothly, so now I always grate it fresh.
03 -
  • Dry the chicken well with paper towels—it browns better and stays juicier.
  • Let the sauce rest with pasta in it for a few minutes before serving so all the flavors settle in together.

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