Chicken Tortellini Garlic Parmesan (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
Sprinkle of fresh parsley, chopped, for topping
02 -
100 g Parmesan, grated just before using
03 -
1 teaspoon Italian seasoning blend
04 -
340 g cheese tortellini
05 -
240 ml heavy cream
06 -
2 boneless, skinless chicken breasts, diced small
07 -
Salt and black pepper, however much you like
08 -
2 tablespoons olive oil
09 -
4 cloves garlic, chopped fine
10 -
120 ml chicken broth
11 -
200 g broccoli florets
# How to Make It:
01 -
Throw on lots of chopped parsley right before serving. Give it a quick taste, then add more salt or pepper if you want.
02 -
Dump the seared chicken, drained tortellini, and cooked broccoli into the creamy sauce. Stir gently so everything gets covered.
03 -
Shake in the Italian seasoning and toss in your Parmesan. Keep whisking until the sauce gets smooth and the cheese melts right in.
04 -
Drop the heat to medium in your skillet. Toss in the garlic and let it sizzle just until it smells good, about a minute. Pour in the heavy cream and broth, then let it bubble for a couple minutes.
05 -
Coat the chicken pieces with some salt and pepper. Splash olive oil into your skillet over medium-high. Lay chicken pieces in one layer and let them cook for 5 to 7 minutes. When they're browned and fully done, move them out of the skillet.
06 -
Fill a big pot with salted water and get it boiling. Toss in the tortellini. Cook by following the bag directions—use 3-5 minutes for fresh or let them go 8-10 minutes if frozen. Drain but save a bit of that pasta water just in case.
# Additional Tips:
01 -
Steam your broccoli quickly before tossing it in, so it keeps its green color and stays just crisp.
02 -
Hold onto some of that pasta water. You can add a splash to the sauce if you need it to be a little saucier.
03 -
Give your chicken some room in the pan so each bit gets nicely golden and doesn't steam.