This Creamy Garlic Parmesan Tortellini with Chicken & Broccoli is comfort food at its finest. It’s rich, cheesy, and loaded with tender chicken, broccoli, and pillowy tortellini—all coated in a luscious garlic parmesan sauce. It’s a one-pan meal that feels fancy enough for a special occasion but simple enough for a weeknight dinner.

Why You’ll Love This Recipe?

This recipe checks all the boxes: it’s flavorful, creamy, and packed with protein and veggies. The tortellini makes it hearty, while the broccoli adds a pop of freshness. Plus, the homemade parmesan sauce ties everything together beautifully. You’ll love how easy it is to make, and your family will love every bite.

Ingredients

Here’s a quick look at what you’ll need. You’ll find the full list of ingredients and measurements in the recipe card below.

Cheese-filled tortellini (fresh or frozen)
Chicken breast or thighs (cooked and sliced)
Broccoli florets
Garlic (freshly minced for the best flavor)
Heavy cream
Parmesan cheese (grated, not the powdered stuff)
Butter and olive oil
Chicken broth
Italian seasoning
Salt and pepper

Directions

Cook the Tortellini and Broccoli

Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions. During the last 2 minutes of cooking, toss in the broccoli florets to blanch them. Drain and set aside.

Sauté the Chicken

In a large skillet, heat a combination of butter and olive oil over medium heat. Add the cooked chicken slices and sauté for a couple of minutes until warmed through. Remove from the skillet and set aside.

Make the Garlic Parmesan Sauce

In the same skillet, add more butter and minced garlic. Sauté the garlic until fragrant, being careful not to let it burn. Stir in the chicken broth, heavy cream, and Italian seasoning. Let the mixture simmer gently for 3–4 minutes to thicken slightly.

Combine Everything

Reduce the heat and stir in the grated parmesan cheese until melted and smooth. Add the cooked tortellini, broccoli, and chicken back to the skillet. Toss everything together until coated in the creamy sauce. Adjust the seasoning with salt and pepper to taste.

Serve

Remove from heat and serve immediately. For an extra touch, sprinkle a little more parmesan and freshly cracked black pepper on top.

Expert Tips and Tricks

Use freshly grated parmesan for the best flavor and a smooth sauce.
Don’t overcook the broccoli—it should be tender but still vibrant green.
If the sauce gets too thick, add a splash of chicken broth or pasta water to thin it out.

Recipe Variations and Possible Substitutions

Swap the chicken for shrimp or leave it out entirely for a vegetarian option.
Add mushrooms or sun-dried tomatoes for extra flavor and texture.
Use half-and-half instead of heavy cream for a lighter sauce, though it won’t be as rich.
Substitute spinach for broccoli or add it at the end for a quick wilt.

Serving and Pairing Suggestions

Serve this dish on its own—it’s hearty and satisfying just as it is. If you want to round out the meal, a side of garlic bread or a crisp green salad would be perfect. For a wine pairing, a chilled glass of chardonnay or pinot grigio works beautifully with the creamy sauce.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or cream to revive the sauce. This dish is best enjoyed fresh, as the tortellini can absorb the sauce over time.

FAQs

Can I use frozen tortellini?
Yes, just cook it according to the package instructions before adding it to the dish.

What’s the best way to cook the chicken?
You can sauté, grill, or bake the chicken—whichever method you prefer. Leftover or rotisserie chicken works well too.

Can I make this gluten-free?
Absolutely! Use gluten-free tortellini and ensure your chicken broth and seasonings are gluten-free.

How do I prevent the sauce from curdling?
Keep the heat at a gentle simmer and avoid boiling the cream. Use freshly grated parmesan for smooth melting.

Conclusion

Creamy Garlic Parmesan Tortellini with Chicken & Broccoli is the kind of meal that feels like a little indulgence but comes together effortlessly. It’s perfect for weeknight dinners, date nights, or even impressing guests. Try it out and let me know how it turns out—I’d love to hear about your tweaks and variations!

Garlic Parmesan Tortellini Skillet with Tender Chicken & Crisp Broccoli

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Author: Jake
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6servings (add 2-4 servings above normal, this could be 6-8 servings in total) 1x
Category: Dinner, Pasta
Method: Stovetop
Cuisine: Italian-American

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Description

This Creamy Garlic Parmesan Tortellini with Chicken and Broccoli is a rich, comforting dish that combines tender chicken, fresh broccoli, and soft tortellini, all coated in a luscious garlic Parmesan sauce. It’s the perfect meal for a cozy dinner and is quick enough for a busy weeknight!

Instructions

Cook the chicken: Heat olive oil in a large skillet over medium heat. Add diced chicken breasts and cook until golden brown and cooked through, about 6-8 minutes. Season with salt, pepper, and Italian seasoning. Remove from skillet and set aside.
Make the sauce: In the same skillet, melt butter (optional). Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.
Add Parmesan: Stir in the grated Parmesan cheese and let the sauce simmer for 3-5 minutes until it thickens slightly. Season with salt and pepper to taste.
Cook the tortellini: While the sauce simmers, cook the tortellini according to the package directions. Drain and set aside.
Combine: Add the cooked tortellini and broccoli to the skillet with the creamy sauce. Stir to coat evenly.
Finish: Return the cooked chicken to the skillet and toss everything together until well combined and heated through. Adjust seasoning with salt and pepper if needed.
Serve: Garnish with freshly chopped parsley if desired. Serve hot and enjoy!

Notes

For a lighter version, substitute the heavy cream with half-and-half or milk.
You can add more vegetables like spinach, peas, or mushrooms to enhance the dish.
This dish is best served immediately, but leftovers can be stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving (¼ recipe)
Calories: 520
Sugar: 3g
Sodium: 800mg
Fat: 31g
Saturated Fat: 14g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 32g
Cholesterol: 85mg