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 the package directions. Add the broccoli florets in the last 2–3 minutes of cooking. Drain well 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. Cook the chicken until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside, keeping the browned bits (fond) in the pan.

Step 3: Lower the heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté for 30 to 60 seconds until fragrant, stirring constantly to prevent burning.

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: Add the grated Parmesan cheese, Italian seasoning, and red pepper flakes if using. Let the sauce simmer gently for 2 to 3 minutes until it thickens slightly.

Step 6: Return the cooked chicken to the skillet, then add the cooked tortellini and broccoli. Toss everything gently to coat evenly with the creamy 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 fresh garlic instead of powder for a more vibrant garlic flavor.

Substitute spinach or asparagus for broccoli to change up the vegetable element.

For a lighter version, swap heavy cream for half-and-half, but expect a thinner sauce.

Add mushrooms sautéed with the chicken for extra earthiness.

FAQs

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works well; just be sure to add it to the boiling water a minute or two longer to ensure it’s heated through.

What type of tortellini is best?

Fresh cheese tortellini is ideal for the best texture, but frozen cheese tortellini is a convenient and delicious alternative.

Dinner

Creamy Garlic Parmesan Tortellini with Chicken & Broccoli Recipe

Introduction