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Creamy garlic parmesan chicken tortellini is my go-to when everyone at home wants something filling, and I can't stand the idea of spending forever at the stove. This one-pan wonder is pure comfort in every bite and even the pickiest folks ask for seconds.
Dreamy Ingredients
- Cheese tortellini: gives each scoop a cheesy punch and cooks real fast, so fresh or store bought both work, just pick a good brand
- Chicken breasts: are your lean protein deal, choose plump, firm ones and slice into cubes for even cooking
- Olive oil: is for browning everything and kickstarting flavor, extra virgin is my pick for bolder taste
- Garlic: adds a big flavor boost—always go with fresh cloves if you can
- Heavy cream: brings that extra thick and velvet sauce, pick the full-fat kind for max yum
- Chicken broth: dials up the savory notes, low sodium works best so you’re the boss of the salt
- Broccoli florets: toss in color, crunch, and sneak in some veggies, choose snappy and green heads
- Fresh Parmesan: gives tang and creamy melt, grab a block to grate it yourself—so much smoother than bagged shreds
- Italian seasoning: ties all the flavors up with those herby notes, a rosemary-thyme-oregano blend smells the best
- Salt and pepper: let all the other flavors shine, add just enough for balance
- Fresh parsley: brightens up every plate, chop up flat-leaf kind for easy sprinkle
Simple Steps to Make It
- Last Step - Serve It Up:
- Give the sauce a taste. Adjust the salt and pepper if you have to. Toss chopped parsley on top and bring it right to the table so everyone can dig in.
- Mix It All Together:
- Add the cooked chicken, broccoli florets, and drained tortellini back to your pan. Stir gently so everything gets covered in that sauce and the broccoli warms up. Broccoli too firm? Add a bit of reserved pasta water and cover with a lid to steam a bit more.
- Make the Garlic Parmesan Sauce:
- Dial down the heat to medium. Drop in your garlic and let it sizzle for just a minute until you smell it. Pour in your cream and broth—stir to get all the browned bits off the bottom. Let it bubble softly for a couple minutes, then add in the Parmesan and stir until smooth.
- Brown the Chicken:
- Slice up chicken breasts into little cubes so they all cook the same. Add oil to a hot pan and lay the chicken down in one layer. Sprinkle with salt and pepper. Don’t move it for a few minutes so you get nice, golden color. Flip and finish cooking till totally done—about five to seven minutes. Move to a plate and cover.
- Start with Tortellini:
- Boil tortellini in salted water according to the instructions on the package. Fresh ones are done in around three to five minutes, frozen might need up to ten. Stir now and then so they don’t stick, and save some pasta water before draining—it can help you later if the sauce is thick.
Best Ways to Store Leftovers
Get the leftovers into a container and pop them in the fridge once they’ve cooled off (within a couple hours). They’ll stay good for three days tops. To reheat, use the stove or a microwave with a splash of milk or broth to make the sauce creamy again. Skip freezing since the cream sauce can get weird and grainy.
Quick Ingredient Swaps
If you don’t have tortellini, ravioli or even penne will do. Broccoli can easily be switched with spinach, peas, or kale—just throw it in at the end so it’s still fresh. Want it lighter? Use half and half instead of cream, or toss in rotisserie chicken if you’re in a rush.
Tasty Sides & Serving Ideas
This is great on its own but awesome with a green salad and a lemony dressing. Crusty warm bread is perfect for sopping up leftover sauce. If you’re feeding a crowd, add roasted veggies on the side and let this be your main dish.
Italian-Inspired Vibes
This dish takes cues from old-school creamy Italian pasta but feels more family-friendly with chicken and extra greens. Just goes to show you can make weekday dinners feel a little special without much fuss.
Frequently Asked Recipe Questions
- → Which tortellini should I grab?
Either fresh or frozen cheese tortellini totally works. Fresh cooks quicker, but frozen stays firm and holds its shape in creamy sauce.
- → Could I swap in other veggies?
Absolutely, toss in some spinach, peas, or even mushrooms. Just let them cook the way you like them best.
- → How do I keep the chicken nice and juicy?
Don’t crowd the pan—give the chicken some room. Fry till golden, then take it out before it gets overdone.
- → How can I make the sauce thicker?
Pour in a little of your saved pasta water to tweak the thickness, or just let it bubble away to get more intense and thick.
- → Is it okay to make this ahead?
Yup, just put leftovers in something with a tight lid. Warm it up gently, and add a bit of cream or broth to bring back the saucy goodness.