Garlic Parmesan Chicken Tortellini

Rich and creamy garlic parmesan chicken tortellini is my weeknight hero when everyone wants something hearty but I do not want to spend hours at the stove. This is one of those all in one skillet recipes that feels like a hug with every forkful and gets rave reviews from even the pickiest eaters.

Ingredients

• Cheese tortellini: brings extra cheesy bites and cooks up super quick so go for good quality store bought or fresh if you can find it
• Chicken breasts: add lean protein look for plump firm pieces and cut them into even cubes so they cook evenly
• Olive oil: gets everything golden and forms the foundation for flavor choose extra virgin for a richer taste
• Garlic: gives bold aromatic punch and fresh cloves are best for maximum flavor
• Heavy cream: makes the sauce extra silky opt for full fat for richest results
• Chicken broth: adds savory depth pick a low sodium version so you control the salt
• Fresh Parmesan: melts in for tangy bite freshly grated melts much smoother than pre shredded
• Broccoli florets: add vibrant color texture and sneak in a serving of veggies go for bright green firm heads
• Italian seasoning: ties all the flavors together and smells amazing use a blend with rosemary thyme and oregano if possible
• Fresh parsley: for garnish brightens and freshens every bowl choose flat leaf for easier chopping
• Salt and pepper: bring all the flavors into balance season carefully to taste

Step-by-Step Instructions

Boil the Tortellini:

Cook the tortellini in salted water according to the package directions. Fresh tortellini usually takes three to five minutes while frozen needs closer to eight to ten minutes. Stir gently so the pasta does not stick together and reserve a cup of pasta water before draining so you can loosen the sauce later if needed

Brown the Chicken:

Cut chicken breasts into even bite sized pieces so they cook at the same rate. Heat olive oil in a large skillet over medium high heat. Add chicken in a single layer and season well with salt and pepper. Let the chicken brown without moving it for several minutes to develop color. Flip and cook until all sides are golden and cooked through usually five to seven minutes. Set aside on a plate and tent with foil to keep warm

Build the Garlic Cream Sauce:

Turn the heat down to medium and add the minced garlic to the same skillet letting it sizzle for one minute just until fragrant. Pour in the heavy cream and chicken broth stirring up all the browned bits from the bottom. Let this come to a gentle simmer for two to three minutes then sprinkle in the Parmesan and stir steadily until the cheese melts into a smooth sauce

Combine Everything:

Return the cooked chicken to the skillet along with the broccoli florets and drained tortellini. Gently toss all the ingredients so everything is coated in sauce and the broccoli heats through. If your broccoli is extra crunchy add a splash of reserved pasta water and cover the skillet for a minute to steam

Finish and Serve:

Taste the sauce and adjust the seasoning with more salt and pepper as needed. Sprinkle with fresh parsley before serving and bring the pan right to the table for a show stopping dinner

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Smart Storage Tips

Cool leftovers within two hours and store them in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave with a splash of broth or milk to loosen the sauce. Do not freeze as the cream sauce may split or become grainy

Easy Ingredient Swaps

Swap tortellini for ravioli or even penne pasta if that is all you have. Broccoli can be replaced with spinach peas or even kale just toss it in at the end so it does not overcook. For a lighter version use half and half instead of heavy cream or substitute cooked rotisserie chicken for a shortcut

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Perfect Pairings and Serving Ideas

Serve as a one pan dinner or add a simple green salad with lemon vinaigrette. It also pairs well with warm crusty bread for mopping up extra sauce. If you are hosting make it a main course with a side of roasted vegetables

A Nod to Italian Inspiration

This recipe draws from classic creamy Italian pasta dishes like Alfredo but gets a family friendly update with the addition of chicken and extra veggies. It is the perfect example of how simple weeknight food can still feel special and rooted in tradition

Frequently Asked Questions

→ What kind of tortellini works best?

Both fresh or frozen cheese tortellini are suitable. Fresh pasta cooks more quickly, while frozen holds up well in creamy sauces.

→ Can I use different vegetables?

Yes, try adding spinach, peas, or mushrooms for variation. Just ensure vegetables are cooked to your preferred tenderness.

→ How do I prevent the chicken from drying out?

Cook chicken in a single layer without overcrowding the pan. Sear until golden, then remove to avoid overcooking.

→ What is the best way to thicken the sauce?

Use a splash of reserved pasta water to adjust the sauce's texture, or let it simmer longer to reduce and concentrate flavors.

→ Can this dish be prepared in advance?

Yes, store leftovers in an airtight container and reheat gently, adding a little cream or broth if the sauce needs loosening.