Creamy Garlic Parmesan Tortellini

Creamy Garlic Parmesan Tortellini with Chicken and Broccoli is pure comfort in a bowl and perfect for busy nights when you want something rich and satisfying but do not want to fuss with lots of separate dishes. This easy one-pan meal combines cheesy pasta, juicy chicken, fresh broccoli, and a silky Parmesan sauce for a crowd-pleaser every time.

When I first served this on a chilly weeknight everyone raved and instantly asked for seconds. Now I keep tortellini and broccoli on hand just for those I-need-an-easy-dinner evenings.

Ingredients

• Cheese tortellini: It cooks quickly and soaks up the sauce beautifully. Look for fresh or refrigerated tortellini for the best texture.
• Broccoli florets: Add a pop of color and nutrition. I prefer fresh broccoli for its bite but frozen will work in a pinch.
• Boneless skinless chicken breast: Diced for faster cooking and lean protein. Choose chicken that is firm and pink with no odor for ultimate freshness.
• Garlic: Four whole cloves bring bold flavor. Look for bulbs that feel heavy with tight skin and no sprouting.
• Heavy cream: Makes the sauce luscious and silky. Use full-fat cream for the smoothest finish.
• Grated Parmesan cheese: Freshly grated is best for maximum melt and flavor. Skip the green can for this recipe.
• Olive oil: Extra virgin adds a touch of richness and helps the chicken brown.
• Italian seasoning: A blend of dried herbs for depth. Check your blend for fresh aroma and vibrant color.
• Salt and pepper: Essential for balancing flavors. I use kosher salt and freshly cracked black pepper.
• Fresh parsley: Adds a bright finish and a little color on top. Chop just before serving for freshness.

Step-by-Step Instructions

Cook the Tortellini and Broccoli:

Bring a large pot of salted water to a boil. Add the cheese tortellini and stir occasionally so nothing sticks. In the final minutes of the tortellini’s cooking time carefully add in the broccoli florets. This way the broccoli cooks perfectly and the tortellini does not overcook. Drain everything together and set aside.

Brown the Chicken:

Heat olive oil in a large skillet over medium heat until shimmering. Add diced chicken and season with salt Italian seasoning and black pepper. Let the pieces sit undisturbed for a couple of minutes to form a golden crust then toss and cook until the chicken is cooked through and no pink remains. Take it out of the pan so it does not dry out.

Make the Creamy Garlic Sauce:

In the same pan drop in the minced garlic and gently cook for about a minute until it smells toasty but not burnt. Pour in heavy cream and stir as little brown bits loosen from the pan infusing the sauce with flavor. When it starts to bubble lower the heat and slowly add grated Parmesan whisking until melted smooth and creamy. Taste and season as needed.

Combine and Finish:

Add the cooked tortellini broccoli and chicken back into the skillet. Toss gently to coat everything in that velvety sauce. Keep it on low heat just long enough so everything is steaming hot and well combined.

Serve:

Plate up generous bowls of creamy tortellini and top each one with a sprinkle of fresh Parmesan and a handful of chopped parsley if you like. Serve right away for the best texture.

Pin it

My favorite part of this recipe has to be the mild bites of fresh broccoli coated in sauce. My family always argues for the biggest florets and I remember my mom sneaking extra cheese on top when serving it to make it feel extra special.

Storage Tips

Leftovers stay fresh for up to three days in an airtight container in the fridge. To reheat add a splash of milk to loosen the sauce and warm gently over low heat or in the microwave. I do not recommend freezing since the creamy sauce can separate and tortellini may get soggy.

Ingredient Substitutions

If you like you can swap out the chicken for cooked sausage or turkey for a different flavor profile. Cauliflower makes a good stand in for broccoli or try a medley of green vegetables. For a lighter sauce use half and half instead of heavy cream but keep in mind the sauce will be less thick.

Serving Suggestions

This is a complete meal on its own but garlic bread or a simple green salad turns it into a feast. If you love a little heat a pinch of red pepper flakes sprinkled at the table wakes up the flavors even more.

Pin it

With this simple Creamy Garlic Parmesan Tortellini with Chicken and Broccoli recipe you will have a foolproof comforting dinner ready in under an hour. Whether you are feeding a crowd or just want leftovers for lunch I promise this cozy dish will make its way into your regular rotation.

Frequently Asked Questions

→ Can I use frozen broccoli?

Yes, frozen broccoli can be used. Add it in the last few minutes of boiling the tortellini to ensure it's just cooked through.

→ What type of Parmesan works best?

Freshly grated Parmesan offers the smoothest melt, but pre-grated varieties may be used for convenience.

→ Can this dish be made vegetarian?

Absolutely. Omit the chicken and consider adding extra broccoli, mushrooms, or other favorite veggies for heartiness.

→ How should leftovers be stored?

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove.

→ Is there a substitute for heavy cream?

Half-and-half or whole milk can be used for a lighter sauce, though the result will be less rich and creamy.