Creamy Garlic Parmesan Tortellini Chicken (Printable)

Juicy chicken and tortellini with broccoli in a rich garlic-and-Parmesan cream sauce — an easy, comforting dinner.

# What You'll Need:

→ Meats

01 - 2 boneless, skinless chicken breasts (approximately 14 ounces), cut into bite-sized pieces

→ Pasta

02 - 18 ounces refrigerated cheese tortellini

→ Vegetables

03 - 2 cups broccoli florets
04 - 3 garlic cloves, 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 freshly ground black pepper, to taste
10 - 1/4 teaspoon crushed red pepper flakes, optional

→ Garnish

11 - Fresh parsley, chopped, optional

# How-To Steps:

01 - Bring a large pot of generously salted water to a boil. Cook tortellini following package directions, adding broccoli florets to the pot during the last 2 minutes of cooking. Drain thoroughly and set aside.
02 - Season chicken pieces evenly with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 to 6 minutes until golden brown and fully cooked, turning as needed. Remove chicken from the skillet and set aside.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
05 - Reduce heat to medium. Pour in heavy cream, stirring to combine. Bring to a gentle simmer, then add Parmesan cheese. Stir until cheese is fully melted and sauce thickens, about 2 to 3 minutes.
06 - Return cooked chicken, drained tortellini, and broccoli to the skillet. Toss ingredients thoroughly to coat with the creamy garlic Parmesan 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, topped with extra Parmesan and fresh parsley if desired.

# Expert Advice:

01 -
  • You will feel like you ordered from your favorite trattoria—without ever leaving your kitchen.
  • The balance of lush cream sauce, pillowy tortellini, and all those golden bits from the skillet is irresistibly comforting (and blissfully quick).
02 -
  • If you rush the sauce over too high a heat, it can split—keep it gentle for velvet results.
  • I used to skip tossing the chicken in its own bowl, but seasoning each piece truly transforms the final dish.
03 -
  • Shred your own Parmesan for meltier, silkier sauce and richer flavor—pre-shredded barely compares.
  • If your sauce seems too thick, add a splash of reserved pasta water for smooth, restaurant-style results.

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