Creamy Garlic Parmesan Tortellini Chicken (Printable version)

Juicy chicken and cheese tortellini in a garlic-parmesan cream with tender broccoli—rich, comforting weeknight fare.

# What you need:

→ Meats

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

→ Pasta

02 - 18 oz refrigerated cheese tortellini

→ Vegetables

03 - 2 cups broccoli florets (about 7 oz)
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 and black pepper, to taste
10 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

11 - Fresh parsley, chopped (optional)

# How to make it:

01 - Bring a large pot of salted water to a boil. Cook tortellini according to package instructions, adding broccoli florets in the final 2 minutes. Drain both and set aside.
02 - Pat chicken pieces dry and season all sides with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until golden and completely cooked through, about 5 to 6 minutes. Remove chicken from skillet and set aside.
04 - Add butter to the same skillet and melt over medium heat. Add minced garlic and sauté for 1 minute until aromatic.
05 - Reduce heat to medium. Pour in heavy cream and stir to combine. Bring to a gentle simmer, then scatter in Parmesan cheese. Stir until cheese is fully melted and the sauce thickens, about 2 to 3 minutes.
06 - Return cooked tortellini, broccoli, and chicken to the skillet. Gently toss to coat everything in the sauce. Sprinkle in crushed red pepper flakes if desired.
07 - Taste and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with extra Parmesan cheese and chopped parsley if preferred.

# Expert tips:

01 -
  • The sauce clings to every pocket of tortellini, making sure no bite is ever bland.
  • I turn to this dish when dinner needs to look impressive but my energy is running low.
02 -
  • If you overcook the tortellini, they balloon and burst—the pasta can go from perfect to mushy in a flash.
  • Letting the finished sauce sit for even a few minutes before tossing everything together keeps it silky, not stodgy.
03 -
  • Sprinkle a handful of Parmesan just before serving; it melts into dreamy strings.
  • Resist rinsing the tortellini and broccoli after draining—those starches help the sauce cling beautifully.

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