There’s just something about a creamy pasta dish that makes any night feel a little more special. Whether it’s a busy weeknight or a cozy weekend dinner, this Creamy Garlic Parmesan Tortellini with Chicken & Broccoli is the kind of meal that comes together quickly but tastes like it took all day. It’s packed with tender chicken, cheesy tortellini, and fresh broccoli, all coated in a rich, velvety Parmesan sauce.
This dish is one of my go-to meals when I want something hearty but don’t want to spend hours in the kitchen. The best part? It all comes together in one skillet, making cleanup a breeze. If you love creamy pasta dishes, this one is about to become a new favorite!
Why You’ll Love This Recipe
- Quick and Easy: Ready in about 30 minutes, making it perfect for a weeknight meal.
- One-Pan Wonder: Less mess, less stress!
- Rich & Creamy: The Parmesan sauce is smooth, velvety, and packed with flavor.
- Family-Friendly: Even picky eaters will love the cheesy tortellini and tender chicken.
- Customizable: Swap the broccoli for spinach, asparagus, or your favorite veggie!
Ingredients You’ll Need
Here’s everything you need to bring this comforting dish to life:
For the Chicken
- 2 tablespoons olive oil
- 1 pound chicken breast, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
For the Pasta and Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 (9 oz) package refrigerated cheese tortellini
- 2 cups broccoli florets, steamed or lightly cooked
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- Salt and black pepper, to taste
For Garnish
- Fresh parsley, chopped
- Extra Parmesan cheese, for sprinkling
Step 1: Cook the Chicken
First things first—let’s cook the chicken. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. While the pan is heating up, season the bite-sized chicken pieces with Italian seasoning, garlic powder, salt, and pepper.
Once the oil is hot, add the chicken to the skillet and let it cook for about 5–6 minutes, stirring occasionally. You want the chicken to be golden brown and fully cooked through. When it’s done, remove it from the skillet and set it aside on a plate. Don’t worry about wiping out the pan—we’re going to use those flavorful bits for the sauce!
Step 2: Make the Creamy Garlic Parmesan Sauce
Now it’s time for the magic—this creamy, dreamy Parmesan sauce! In the same skillet, melt 2 tablespoons of butter over medium heat. Add 3 cloves of minced garlic and let it cook for about 1 minute, just until fragrant.
Next, pour in 2 cups of heavy cream and 1 cup of chicken broth, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 2–3 minutes to start thickening up. This is where the sauce really starts to come together, and trust me—it smells incredible!
Creamy Garlic Parmesan Tortellini with Chicken & Broccoli
By now, your kitchen is filled with the irresistible aroma of garlic, butter, and simmering cream. If you’re anything like me, you’re probably already sneaking little spoonfuls of that velvety Parmesan sauce. But we’re not done yet—now it’s time to add the tortellini and bring everything together for the ultimate one-pan meal.
Let’s keep going!
Step 3: Add the Parmesan and Tortellini
With the creamy sauce simmering in the skillet, it’s time to add the Parmesan cheese. Slowly whisk in 1 cup of grated Parmesan until the sauce becomes smooth and fully combined. This step is crucial—adding the cheese gradually ensures it melts evenly without clumping.
Now, add the refrigerated cheese tortellini directly into the sauce. Give it a gentle stir so that every piece is coated in that rich, cheesy goodness. Let the tortellini cook according to the package instructions, usually about 5–7 minutes. Stir occasionally to keep the pasta from sticking to the bottom of the pan.
As the tortellini cooks, it absorbs some of the sauce, making every bite extra flavorful. If you notice the sauce getting too thick, you can add a splash of chicken broth or pasta water to loosen it up.
Step 4: Add the Chicken and Broccoli
Once the tortellini is tender and perfectly cooked, it’s time to bring back the chicken. Add the cooked chicken pieces back into the skillet, stirring to combine them with the pasta and sauce.
Next, gently fold in the steamed or lightly cooked broccoli florets. The bright green color of the broccoli not only makes the dish look beautiful but also adds a delicious, fresh contrast to the rich, creamy sauce. If you love a little spice, this is the perfect time to sprinkle in ¼ teaspoon of red pepper flakes.
Taste the sauce and adjust the seasoning as needed. A little extra salt and black pepper can make all the difference!
Step 5: Garnish and Serve
Now for the final touch! Sprinkle the pasta with chopped fresh parsley and an extra handful of grated Parmesan cheese. These simple garnishes add a pop of color and a burst of flavor that makes every bite even better.
This Creamy Garlic Parmesan Tortellini with Chicken & Broccoli is best served hot, straight from the skillet. Pair it with garlic bread or a fresh green salad for a complete meal.
This dish is creamy, cheesy, and packed with protein and veggies, making it a satisfying and well-balanced dinner. Plus, with everything cooking in one pan, cleanup is super easy—a win-win!
Creamy Garlic Parmesan Tortellini with Chicken & Broccoli
By now, your creamy, cheesy tortellini is ready to be devoured, and I have a feeling this dish is about to become a new family favorite. Before we wrap things up, let’s go over some common questions, tips, and variations to make this recipe even easier and more delicious.
Frequently Asked Questions
1. Can I use frozen tortellini instead of refrigerated?
Yes! Frozen tortellini works just as well. You may need to add a few extra minutes to the cooking time, so keep an eye on it and stir occasionally to ensure it cooks evenly.
2. What if I don’t have heavy cream?
You can substitute half-and-half for a lighter version. If you want an even lower-fat option, try a mix of whole milk and a little extra Parmesan cheese to maintain creaminess.
3. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or chicken broth to loosen up the sauce, as it tends to thicken when chilled.
4. Can I make this dish ahead of time?
This pasta is best served fresh, but you can prep some ingredients ahead of time. Cook the chicken and broccoli in advance, then simply reheat and assemble everything when you’re ready to eat.
5. What other vegetables can I use instead of broccoli?
This recipe is super flexible! Swap broccoli for spinach, asparagus, peas, or mushrooms for a different twist. You can also mix in sun-dried tomatoes for a pop of flavor.
6. Can I use a different type of pasta?
Absolutely! While cheese tortellini adds a rich, cheesy bite, you can substitute it with gnocchi, penne, or fettuccine if that’s what you have on hand. Just adjust the cooking time accordingly.
Final Thoughts
There you have it—an easy, one-pan meal that’s creamy, comforting, and packed with flavor. Whether you’re making this for a cozy family dinner or a quick weeknight meal, Creamy Garlic Parmesan Tortellini with Chicken & Broccoli is sure to be a hit.
If you try this recipe, let me know how it turned out! Did you make any fun variations? Share your experience in the comments—I’d love to hear how you made it your own.
Enjoy your meal, and happy cooking!
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Creamy Garlic Parmesan Tortellini with Chicken & Broccoli
Description
This rich and creamy tortellini dish combines tender chicken, cheesy pasta, and vibrant broccoli in a velvety Parmesan sauce. It’s a comforting and satisfying meal that comes together quickly, making it perfect for a weeknight dinner.
Ingredients
For the Chicken
- 2 tablespoons olive oil
- 1 pound chicken breast, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
For the Pasta and Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 (9 oz) package refrigerated cheese tortellini
- 2 cups broccoli florets, steamed or lightly cooked
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and black pepper, to taste
For Garnish
- Fresh parsley, chopped
- Extra Parmesan cheese, for sprinkling
Instructions
Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Season the chicken with Italian seasoning, garlic powder, salt, and pepper. Add the chicken to the skillet and cook for 5–6 minutes, or until golden brown and fully cooked. Remove from the skillet and set aside.
Make the Creamy Sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant. Stir in the heavy cream and chicken broth, bringing the mixture to a gentle simmer.
Add the Parmesan and Tortellini
Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Add the tortellini to the sauce and cook according to package instructions, usually 5–7 minutes, stirring occasionally to prevent sticking.
Combine and Serve
Once the tortellini is cooked, stir in the cooked chicken and broccoli florets. Add red pepper flakes (if using) and adjust the seasoning with salt and pepper to taste.
Garnish and Enjoy
Sprinkle with fresh parsley and extra Parmesan cheese. Serve hot and enjoy with garlic bread or a fresh green salad on the side.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Swap out broccoli for spinach or asparagus for a different veggie twist.
- If the sauce thickens too much, add a splash of chicken broth or pasta water to loosen it.
