Creamy Garlic Parmesan Tortellini (Print Version)
# Ingredients:
→ Pasta and Vegetables
01 -
340 g cheese tortellini
02 -
2 cups broccoli florets
→ Poultry
03 -
450 g boneless skinless chicken breast, diced
→ Sauce Components
04 -
4 cloves garlic, minced
05 -
240 ml heavy cream
06 -
100 g grated Parmesan cheese plus extra for serving
→ Seasoning and Garnish
07 -
2 tablespoons olive oil
08 -
1 teaspoon Italian seasoning
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
Fresh parsley, chopped, for garnish (optional)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions. During the final 2–3 minutes of cooking, add the broccoli florets. Drain thoroughly and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add diced chicken; season with Italian seasoning, salt, and black pepper. Cook until chicken is golden and cooked through, approximately 6–8 minutes. Transfer chicken to a plate and keep warm.
03 -
In the same skillet, add minced garlic and sauté for 1 minute until aromatic. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until melted and sauce is smooth. Adjust seasoning with additional salt and black pepper if needed.
04 -
Return cooked tortellini, broccoli, and chicken to the skillet. Gently toss all ingredients to ensure even coating with the creamy sauce. Cook for 2–3 more minutes over low heat until heated through.
05 -
Remove from heat. Serve immediately, garnished with extra Parmesan cheese and chopped fresh parsley if desired.
# Notes:
01 -
Tossing the pasta and broccoli with the sauce before serving ensures an even coating and maximizes flavor.