Garlic Parmesan Chicken Tortellini (Print Version)
# Ingredients:
→ Main Ingredients
01 -
340 g cheese tortellini
02 -
2 boneless, skinless chicken breasts, cut into bite-sized pieces
03 -
2 tablespoons olive oil
04 -
4 garlic cloves, minced
05 -
240 ml heavy cream
06 -
120 ml chicken broth
07 -
100 g Parmesan cheese, freshly grated
08 -
200 g broccoli florets
09 -
1 teaspoon Italian seasoning
10 -
Fresh parsley, chopped, for garnish
11 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package instructions—3-5 minutes for fresh or 8-10 minutes for frozen. Drain and reserve some cooking water.
02 -
Season chicken pieces with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken in a single layer and cook 5-7 minutes until golden and cooked through. Remove from skillet and set aside.
03 -
In the same skillet, reduce heat to medium. Sauté minced garlic for 1 minute until fragrant. Pour in heavy cream and chicken broth, bringing to a gentle simmer for 2-3 minutes.
04 -
Stir in freshly grated Parmesan cheese and Italian seasoning, whisking until the cheese is melted and the sauce is smooth.
05 -
Add cooked chicken, steamed broccoli florets, and drained tortellini to the sauce. Gently toss until all ingredients are evenly coated.
06 -
Taste and adjust seasoning with additional salt and pepper if needed. Garnish generously with chopped parsley before serving.
# Notes:
01 -
Avoid overcrowding the skillet when searing chicken to promote even browning.
02 -
Reserve some pasta cooking water to adjust the sauce consistency as desired.
03 -
Steam broccoli briefly before adding to preserve vibrant color and texture.