Creamy Garlic Parmesan Tortellini (Printer-friendly)
Creamy garlic-Parmesan sauce coats tortellini with chicken and broccoli for an easy, comforting weeknight meal.
# 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 tortellini according to package directions, adding broccoli florets during the final 2 minutes. Drain and set aside.
02 - Season chicken pieces evenly with salt and black pepper.
03 - In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden and cooked through, about 5 to 6 minutes. Remove chicken from skillet and set aside.
04 - In the same skillet, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
05 - Lower heat to medium. Pour in heavy cream and whisk to combine. Bring to a gentle simmer, then add Parmesan cheese. Stir continuously until cheese melts and sauce thickens, about 2 to 3 minutes.
06 - Return cooked tortellini, broccoli, and chicken to skillet. Toss until well coated in the creamy sauce. Stir in crushed red pepper flakes if desired.
07 - Taste and adjust seasoning with additional salt and black pepper if needed.
08 - Serve hot, garnished with extra Parmesan cheese and chopped fresh parsley if preferred.
# Expert Advice:
01 -
- The sauce is silkier than you’d ever expect for something you whipped up on a weeknight.
- It’s a one-pan wonder with that unmistakable garlic-parmesan aroma that makes everyone peek into the kitchen.
02 -
- I learned the hard way that if you overcook the chicken, it dries out fast—pull it out as soon as it’s just done.
- Adding the cheese slowly into the hot cream keeps the sauce luscious instead of lumpy.
03 -
- Save a bit of pasta water before draining; it brings the sauce together in case it gets too thick.
- Taste and finish with a squeeze of lemon for freshness if you want the flavors to really pop.