Creamy Garlic Parmesan Tortellini Chicken (Printable)

Cheese tortellini in a garlic-Parmesan cream with seared chicken and tender broccoli for a cozy, quick main.

# What You'll Need:

→ Meats

01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces

→ Pasta

02 - 1 pound refrigerated cheese tortellini

→ Vegetables

03 - 2 cups broccoli florets
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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook cheese tortellini as per package directions, adding broccoli florets during the final 2 minutes. Drain and set aside.
02 - Season chicken pieces with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and fully cooked, about 5 to 6 minutes. Transfer chicken to a plate and set aside.
04 - In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant.
05 - Reduce heat to medium. Pour in heavy cream, stirring to combine. Bring to a gentle simmer, then add Parmesan cheese. Stir until cheese is melted and sauce is thickened, about 2 to 3 minutes.
06 - Add cooked tortellini, broccoli, and chicken to the skillet with the sauce. Toss gently to coat in the creamy mixture. Stir in crushed red pepper flakes if using.
07 - Adjust the flavor with additional salt and black pepper as desired.
08 - Serve hot, topped with extra Parmesan cheese and fresh parsley if desired.

# Expert Tips:

01 -
  • The sauce clings to every piece of tortellini and broccoli so you never get a bland bite.
  • This comes together fast enough for a rushed evening but feels like a treat fit for guests.
02 -
  • If you rush the Parmesan or add it too quickly, the sauce can turn lumpy—slow and gentle is key.
  • Trying to keep broccoli vibrant, I learned to add it late in the boil; cooking it too long turned my first batch disappointingly soft.
03 -
  • Grate your own Parmesan just before using—it really does melt smoother and taste bolder.
  • If reheating leftovers, add a splash of milk to restore creaminess.

Go back