Garlic Parmesan Chicken Tortellini (Printable Version)
# What You'll Need:
→ Pasta
01 -
340 grams cheese tortellini
→ Chicken
02 -
2 chicken breasts, cut into bite-sized pieces
→ Sauce
03 -
30 milliliters olive oil
04 -
4 garlic cloves, minced
05 -
240 milliliters heavy cream
06 -
120 milliliters chicken broth
07 -
100 grams freshly grated Parmesan cheese
→ Vegetables
08 -
2 cups (approx. 150 grams) broccoli florets
→ Seasoning
09 -
1 teaspoon Italian seasoning
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
12 -
Fresh parsley, for garnish
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente (3-5 minutes fresh, 8-10 minutes frozen). Drain and set aside.
02 -
Heat olive oil in a skillet over medium heat. Season chicken pieces with salt and pepper, then cook until golden and cooked through, about 5-7 minutes. Remove chicken from skillet and keep warm.
03 -
In the same skillet, sauté minced garlic for about one minute until fragrant. Pour in heavy cream and chicken broth, simmer for 2-3 minutes. Stir in freshly grated Parmesan until melted and sauce thickens slightly.
04 -
Add cooked chicken, broccoli florets, and drained tortellini to the sauce. Toss gently to coat everything evenly in the creamy sauce.
05 -
Adjust seasoning with salt, pepper, and Italian seasoning as needed. Garnish with fresh parsley and serve immediately.
# Helpful Notes:
01 -
Use freshly grated Parmesan cheese for optimal sauce creaminess. Avoid overcooking the tortellini to maintain a firm texture.
02 -
Simmer the sauce longer for thicker consistency, or add more chicken broth for a lighter sauce.