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Garlic Parmesan Chicken Tortellini

A creamy, flavorful pasta dish featuring cheese tortellini, tender chicken, and a luscious garlic sauce, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz cheese tortellini (fresh preferred; frozen is okay)
  • 2 pieces boneless chicken breasts, cut into bite-sized pieces
  • 2 tbsp olive oil (extra-virgin for a richer flavor)
  • 4 cloves garlic, minced (fresh is best!)
  • 1 cup heavy cream
  • ½ cup chicken broth (homemade or low-sodium)
  • 1 cup Parmesan cheese, freshly grated (avoid pre-grated for authenticity)
  • 2 cups broccoli florets (fresh or frozen)
  • Salt, pepper, and Italian herbs to taste
  • a handful fresh parsley, chopped (to garnish)

Method
 

Preparation
  1. Boil Tortellini: Bring a large pot of salted water to a boil. Carefully add the tortellini and cook until they float, typically about 3-5 minutes. Drain and set aside.
  2. Cook Chicken: In a large skillet over medium-high heat, heat the olive oil. Season the chicken pieces with salt, pepper, and Italian herbs. Sear the chicken until golden brown and cooked through—about 5-6 minutes. Remove the chicken from the skillet and set aside.
  3. Sauté Garlic: Using the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it!
  4. Make Sauce: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Stir in the freshly grated Parmesan cheese until melted and the sauce is smooth.
  5. Combine: Return the chicken to the skillet, then add the cooked tortellini and broccoli florets. Gently toss to coat everything evenly in the sauce. Heat through for an additional 2-3 minutes.
  6. Garnish & Serve: Sprinkle with chopped parsley for a fresh touch and serve hot. Enjoy every creamy bite!

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For a lighter version, use half-and-half instead of heavy cream or opt for whole wheat or gluten-free tortellini.