Description
This Creamy Garlic Parmesan Tortellini with Chicken and Broccoli is a comforting one-pan dish that combines tender chicken, cheese-filled tortellini, and vibrant broccoli in a rich, garlicky parmesan cream sauce. Perfect for busy weeknights or casual gatherings, it’s flavorful, satisfying, and simple to prepare.
Ingredients
- 2 cups refrigerated cheese tortellini
- 1 lb boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 2 cups broccoli florets
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- Salt and black pepper to taste
- Optional: red pepper flakes, extra parmesan, fresh parsley
Instructions
- Bring a pot of salted water to boil. Cook tortellini according to package directions. Drain and reserve 1/2 cup pasta water.
- Blanch broccoli in boiling water for 2–3 minutes until bright green and tender. Drain and set aside.
- In a large skillet, heat oil over medium-high heat. Add chicken, season with salt and pepper, and cook until golden and cooked through. Remove and set aside.
- Lower heat to medium. Melt butter in skillet, add garlic and sauté 30 seconds. Stir in flour and cook for 1 minute.
- Whisk in chicken broth gradually. Add cream and simmer gently.
- Stir in parmesan cheese until melted and smooth. Season to taste.
- Add tortellini, chicken, and broccoli to the sauce. Stir to coat and heat through. Add pasta water as needed.
- Garnish with red pepper flakes, parsley, or extra parmesan before serving.