Garlic Parmesan Tortellini with Chicken and Broccoli
A comforting and creamy one-pot meal that combines garlic and Parmesan with chicken and fresh broccoli, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 package (9 oz/255g) cheese tortellini
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh parsley, chopped (optional)
- 1/4 cup sun-dried tomatoes (optional)
- 1/2 cup mushrooms, sautéed (optional)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the minced garlic for 1-2 minutes until fragrant, being careful not to burn it.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
- Add the tortellini and broccoli to the skillet. Cover and cook for 5-7 minutes until the tortellini is tender and the broccoli is crisp-tender.
- Stir the cooked chicken back into the skillet along with the grated Parmesan cheese. Allow it to simmer for another 2-3 minutes, or until the cheese melts and the sauce thickens. Taste and adjust the seasoning if needed.
- Garnish with fresh parsley and additional Parmesan cheese, then serve immediately.
Notes
For best results, don’t overcook the chicken and use fresh garlic for optimal flavor.