Creamy Tortellini with Chicken

This garlic parmesan chicken tortellini combines tender cheese tortellini, perfectly cooked chicken, and fresh broccoli all enveloped in a creamy garlic parmesan sauce that will make your taste buds sing. In just 30 minutes, you can transform a few simple ingredients into a restaurant-quality meal that brings comfort and satisfaction to your weeknight dinner table.

I first created this dish when trying to impress my in-laws during their first visit to our home. The empty plates and requests for seconds told me everything I needed to know this recipe has been in our regular rotation ever since.

Ingredients

• Cheese tortellini provides the perfect pillowy texture and cheesy interior that pairs beautifully with the creamy sauce
• Chicken breasts cut into bite sized pieces cook quickly and absorb the garlic flavor wonderfully
• Olive oil use a good quality one as it forms the base of your flavor
• Minced garlic cloves fresh is crucial here for that aromatic punch
• Heavy cream creates the luxurious texture of the sauce
• Chicken broth adds depth and thins the cream to the perfect consistency
• Freshly grated Parmesan cheese pre grated won't melt as smoothly
• Broccoli florets adds color nutrition and a slight textural contrast
• Italian seasoning brings all the flavors together with classic Mediterranean notes
• Fresh parsley brightens the entire dish visually and adds a fresh flavor note

Step-by-Step Instructions

Prepare the Pasta

Bring a large pot of generously salted water to a rolling boil. Cook the tortellini according to package directions until they float to the top and are just tender. Fresh tortellini typically takes 3 to 5 minutes while frozen may need 8 to 10 minutes. Reserve about half a cup of the starchy pasta water before draining.

Cook the Chicken

While the pasta water comes to a boil pat the chicken pieces dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet over medium high heat until shimmering. Add chicken pieces in a single layer being careful not to overcrowd the pan. Cook undisturbed for 3 minutes until golden brown then flip and cook another 2 to 4 minutes until cooked through and no pink remains. Transfer to a plate and cover loosely with foil.

Create the Sauce Base

Reduce heat to medium and add minced garlic to the same skillet. Cook while stirring constantly for about 1 minute until fragrant but not browned as burnt garlic becomes bitter. Pour in the chicken broth to deglaze the pan scraping up all the flavorful bits from the bottom of the pan with a wooden spoon.

Develop the Creamy Sauce

Add the heavy cream and bring the mixture to a gentle simmer not a full boil or the cream might separate. Let it reduce slightly for 2 to 3 minutes stirring occasionally. Gradually sprinkle in the freshly grated Parmesan cheese while whisking constantly to ensure a smooth incorporation. The sauce should coat the back of a spoon when ready.

Combine and Finish

Add the broccoli florets to the sauce and cook for 2 minutes until they turn bright green but still maintain some crispness. Return the chicken to the skillet along with the drained tortellini. Gently toss everything together until well coated in the sauce adding a splash of reserved pasta water if needed to reach desired consistency. Sprinkle with Italian seasoning and adjust salt and pepper to taste. Garnish with fresh parsley just before serving.

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The first time I made this recipe I accidentally dropped in twice the amount of garlic called for. What seemed like a disaster turned into a happy accident as my family now insists on the extra garlic punch. Sometimes the best cooking discoveries come from mistakes.

Make-Ahead Options

This dish can be partially prepared ahead of time to make weeknight cooking even faster. Cook the chicken up to a day in advance and store in the refrigerator. You can also chop all vegetables and measure out ingredients earlier in the day. When ready to cook simply reheat the chicken as you make the sauce and continue with the recipe. The entire completed dish will keep in the refrigerator for up to 3 days.

Smart Substitutions

If you're looking to make this dish lighter substitute half and half for the heavy cream though the sauce won't be quite as rich. For a vegetarian version skip the chicken and add mushrooms sautéed until golden and slightly caramelized. Spinach can replace broccoli for a different nutritional profile and flavor complement. Gluten free tortellini works perfectly for those with wheat sensitivities.

Perfect Pairings

This creamy tortellini dish pairs beautifully with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. A glass of crisp Pinot Grigio or unoaked Chardonnay complements the creamy garlic flavors without overwhelming them. For dessert consider something light and citrusy like lemon sorbet to cleanse the palate after the rich main course.

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Recipe FAQs

→ Can I use frozen broccoli instead of fresh?

Yes, you can substitute frozen broccoli. Thaw it first and pat dry to remove excess moisture before adding it to the dish. It won't need as much cooking time as fresh broccoli since it's already blanched.

→ What can I use instead of heavy cream for a lighter version?

For a lighter alternative, you can use half-and-half or a mixture of milk and a tablespoon of flour (whisk together before adding). The sauce won't be as rich but will still be creamy. For dairy-free options, unsweetened coconut milk or cashew cream work well.

→ Can I make this dish ahead of time?

While best enjoyed fresh, you can prepare components ahead of time. Cook the chicken and make the sauce, storing separately. Cook pasta and broccoli just before serving and combine everything. The sauce may need thinning with a splash of pasta water when reheating.

→ What sides pair well with this pasta dish?

A simple green salad with lemon vinaigrette provides a fresh contrast to the creamy pasta. Garlic bread or focaccia works perfectly for soaking up the delicious sauce. For a lighter option, roasted asparagus or sautéed green beans complement the flavors nicely.

→ Can I use a different type of pasta?

Absolutely! While cheese tortellini adds extra flavor and texture, you can substitute any short pasta like penne, farfalle, or rotini. Ravioli or gnocchi would also work wonderfully with this creamy garlic parmesan sauce.

→ How do I prevent the cream sauce from breaking or curdling?

Keep the heat medium-low when adding cream and avoid boiling the sauce. Add Parmesan gradually off the heat, stirring constantly. If using pre-grated Parmesan, add a teaspoon of cornstarch to prevent graininess. Always use room temperature dairy for smoother incorporation.