This creamy garlic parmesan chicken tortellini with broccoli is a warming dish that hits the spot! It’s packed with cheesy goodness and tender chicken, plus bright green broccoli to make it colorful.
I love how quick this recipe comes together. Just cook the tortellini, mix in some chicken and broccoli, and stir in that rich sauce. It’s perfect for busy weeknights when you want something delicious!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this recipe. If you want to save time, rotisserie chicken or leftover cooked chicken works wonderfully too. Just shred or chop it and add it to the sauce.
Tortellini: Refrigerated cheese tortellini adds great flavor and texture. If you’re avoiding gluten, try using gluten-free tortellini or even a different type of pasta like penne or spinach noodles.
Broccoli: Fresh broccoli adds color and crunch. If fresh isn’t available, frozen florets can work as well. Just microwave or steam them lightly before adding to the dish.
Heavy Cream: For a lighter option, you can substitute half-and-half or use a dairy-free cream alternative for a similar richness. If you want a healthy twist, light cream cheese can also do the trick!
Parmesan Cheese: Freshly grated Parmesan is essential for the best flavor. If you’re in a pinch, pre-grated works too, but fresh cheese melts much more smoothly.
How Do I Get a Creamy Sauce Without Clumping?
To achieve a smooth and creamy sauce, follow these steps:
- Always use freshly grated cheese—it’s less likely to clump than pre-shredded varieties due to added anti-caking agents.
- Gradually whisk in the Parmesan slowly after the cream and broth have warmed. This helps the cheese melt evenly without clumping.
- Keep the heat low when adding cheese to prevent it from cooking too quickly, which can cause it to curdle instead of melt.
With these tips in hand, you’ll create a beautifully creamy sauce that clings to your pasta perfectly!
Creamy Garlic Parmesan Chicken Tortellini With Broccoli
Ingredients You’ll Need:
For the Dish:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 9 oz (about 250g) refrigerated cheese tortellini
- 2 cups broccoli florets
- 1 ½ cups heavy cream
- 1 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- ½ tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 tbsp unsalted butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes total! You’ll need around 10 minutes for prep and roughly 20 minutes for cooking. It’s a quick and delicious meal that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Cook the Tortellini and Broccoli:
Start by bringing a large pot of salted water to a boil. Once boiling, add the tortellini and cook them according to the package instructions, which usually takes 3-4 minutes for refrigerated tortellini. When there are just 2 minutes left, toss in the broccoli florets to blanch them. After they’re both cooked, drain the tortellini and broccoli, and set them aside.
2. Brown the Chicken:
In a spacious skillet, heat the olive oil over medium-high heat. Add in the pieces of chicken and season with salt, pepper, and Italian seasoning. Cook the chicken for about 6-7 minutes until it’s nicely browned and fully cooked. Once done, remove the chicken from the skillet and set it aside.
3. Sauté the Garlic and Onion:
Lower the heat to medium in the same skillet and add the butter. Once it melts, stir in the minced garlic and chopped onion. Sauté for about 2-3 minutes until the garlic is fragrant and the onion turns translucent.
4. Make the Creamy Sauce:
Pour the chicken broth and heavy cream into the skillet, stirring gently to combine. Bring the mixture to a simmer, letting it bubble just a little.
5. Add the Cheese:
Gradually whisk in the grated Parmesan cheese, stirring until the sauce becomes smooth and creamy. Taste the sauce, and add salt and pepper according to your liking.
6. Combine Everything:
Return the cooked chicken, tortellini, and broccoli back to the skillet. Gently toss everything together so that the sauce coats all the ingredients evenly and warms them through, which should take about 2 more minutes.
7. Garnish and Serve:
Right before serving, remove the skillet from the heat and sprinkle chopped fresh parsley on top. Enjoy your creamy, delicious meal!
FAQ: Creamy Garlic Parmesan Chicken Tortellini With Broccoli
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can definitely use frozen broccoli! Just steam or microwave the frozen florets until they’re tender before adding them to the dish to ensure they heat through properly.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute half-and-half or coconut cream for a dairy-free version. For a healthier alternative, light cream cheese can also provide creaminess without the calories of heavy cream.
Can I Make This Recipe Vegetarian?
Absolutely! You can replace the chicken with sautéed mushrooms or veggies like zucchini and bell peppers. Just use vegetable broth instead of chicken broth, and it will still be incredibly flavorful!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or cream if the sauce thickens too much.
