Garlic Parmesan Chicken Tortellini

This Garlic Parmesan Chicken Tortellini brings creamy comfort and bold flavors to your dinner table. Combining tender chicken, cheesy tortellini, and fresh broccoli in a rich garlic parmesan sauce, it makes for a satisfying and straightforward meal that fits perfectly into busy weeknights or cozy dinners for two.

I first cooked this on a hectic weeknight and was amazed at how fast it came together. Now it’s a regular request in our household because it delivers comfort without demanding much time.

Ingredients

• Cheese tortellini: twelve ounces, choose fresh if available for a tender pasta texture
• Chicken breasts: two, cut into bite-sized pieces, opt for free-range for better flavor and texture
• Olive oil: two tablespoons, a quality extra virgin variety enhances the base flavor
• Garlic cloves: four, minced, fresh garlic gives a fragrant, robust taste
• Heavy cream: one cup, the richness is key to that creamy sauce
• Chicken broth: half cup, adds savory depth, low sodium works well
• Parmesan cheese: one cup, freshly grated, essential for smooth melting and authentic flavor
• Broccoli florets: two cups, adds vibrant color and nutrient-packed crunch
• Italian seasoning: one teaspoon, a balanced herb blend that ties the dish together
• Fresh parsley for garnish: use bright, fresh leaves for best appearance and taste
• Salt and pepper to taste: season thoughtfully to enhance all components

Step-by-Step Instructions

Step 1 Boil the Tortellini:

Fill a large pot with water and bring it to a rolling boil. Add the tortellini and cook according to package instructions. Fresh tortellini usually takes three to five minutes, while frozen may require eight to ten. Drain carefully and set aside to avoid overcooking which makes tortellini mushy.

Step 2 Cook the Chicken:

While the pasta cooks, warm olive oil in a skillet over medium heat. Sprinkle the bite-sized chicken pieces with salt and pepper, then add them to the pan. Cook undisturbed until golden brown on one side, about three to four minutes, then turn and cook until fully done and evenly browned, another two to three minutes. Remove the chicken and keep it warm.

Step 3 Prepare the Sauce:

In the same skillet, sauté minced garlic for about one minute just until fragrant but not browned, enhancing that rich aroma. Pour in the heavy cream and chicken broth, stirring gently. Let the mixture simmer for two to three minutes until slightly thickened. Gradually add the grated Parmesan, stirring to melt it completely into a creamy sauce.

Step 4 Combine Ingredients:

Return the cooked chicken to the skillet along with the broccoli florets and drained tortellini. Toss gently to coat everything thoroughly in the sauce, warming the broccoli enough to stay crisp tender without losing its vibrant color.

Step 5 Serve:

Give the dish a final taste and adjust salt and pepper if needed. Garnish liberally with fresh parsley for a burst of color and a fresh herbal note. Serve hot and enjoy the comforting creaminess with every forkful.

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Parmesan is my favorite ingredient here because the moment it melts into the cream it transforms the sauce into something rich and utterly irresistible. I remember the first time I made this for family dinner and everyone asked for seconds before it even cooled down.

Storage Tips

Keep leftover tortellini in an airtight container in the refrigerator for up to three days. For longer storage, freeze in a sealed freezer bag or container for up to two months. When reheating, add a splash of cream or broth to bring back the saucy consistency and warm gently on the stove or in the oven for best results.

Ingredient Substitutions

You can swap chicken with shrimp or tofu to make a different protein twist. Use whole wheat or gluten-free tortellini if needed for dietary preferences. Replace heavy cream with half-and-half for a lighter sauce or coconut cream for a dairy-free version, though this will slightly change the flavor profile.

Serving Suggestions

Serve this creamy dish beside a crisp Caesar or arugula salad to balance richness with freshness. Garlic bread or soft focaccia works wonderfully to soak up any leftover sauce. For a twist, sprinkle some red pepper flakes on top if you like a bit of heat or add extra Parmesan cheese for indulgence.

Pro Tips

• Always sauté garlic until just fragrant but not browned or bitter
• Taste and season the sauce before mixing the pasta to ensure balanced flavors
• Do not overcook the tortellini as it will continue to soften once combined with the hot sauce

Commonly Asked Questions

→ Can I use frozen tortellini?

Yes, frozen tortellini can be used; just follow package directions for cooking times to achieve an ideal texture.

→ What vegetables pair well with this dish?

Broccoli is classic, but spinach, bell peppers, or steamed asparagus also complement the creamy sauce beautifully.

→ How do I ensure the sauce has a good consistency?

Simmer the sauce gently after adding cream and broth, then stir in parmesan until melted. Adjust thickness by simmering longer or adding broth as needed.

→ What is the best way to cook the chicken pieces?

Season bite-sized chicken and cook in a preheated skillet with olive oil until golden on all sides, ensuring the meat is cooked through without drying out.

→ How can I keep the tortellini from becoming mushy?

Follow the package instructions carefully and test for doneness early; cooking al dente preserves texture when mixed into the sauce.