Creamy Garlic Parmesan Tortellini Chicken (Printable version)
Juicy chicken, cheese tortellini and broccoli in a silky garlic-Parmesan cream sauce, ready in about 40 minutes.
# Ingredient List:
→ Meats
01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
→ Pasta
02 - 18 ounces refrigerated cheese tortellini
→ Vegetables
03 - 2 cups broccoli florets
04 - 3 cloves garlic, minced
→ Dairy
05 - 1 1/2 cups heavy cream
06 - 1 cup freshly grated Parmesan cheese, plus extra for serving
07 - 2 tablespoons unsalted butter
→ Pantry
08 - 2 tablespoons olive oil
09 - Salt and black pepper, to taste
10 - 1/4 teaspoon crushed red pepper flakes, optional
→ Garnish
11 - Chopped fresh parsley, optional
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions. In the last 2 minutes of cooking, add the broccoli florets. Drain both and set aside.
02 - Pat the chicken pieces dry and season with salt and black pepper.
03 - Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden on all sides and cooked through, about 5 to 6 minutes. Remove the chicken to a plate and set aside.
04 - Add the butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
05 - Lower the heat to medium. Pour in the heavy cream and stir to combine with the garlic butter. Bring to a gentle simmer. Add the Parmesan cheese and stir until melted and the sauce thickens, about 2 to 3 minutes.
06 - Return the cooked tortellini, broccoli, and chicken to the skillet. Gently toss to coat all ingredients in the sauce. If desired, stir in crushed red pepper flakes.
07 - Taste the dish and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with extra Parmesan and chopped parsley if desired.
# Expert Suggestions:
01 -
- The creamy garlic Parmesan sauce is the shortcut to restaurant-level comfort food you never knew you needed.
- It comes together faster than takeout, perfect for when hunger and impatience strike at once.
02 -
- Burnt garlic will ruin the delicate cream sauce, so keep the heat low when sautéing it.
- Using freshly grated Parmesan, not the pre-shredded kind, guarantees a silky, lump-free sauce.
03 -
- If you add a splash of pasta water to the sauce, it emulsifies for perfect silkiness.
- A dash of nutmeg can take the cream sauce from delicious to crave-worthy, especially on colder nights.