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Garlic Parmesan Chicken Tortellini

A comforting family favorite featuring tender chicken, creamy garlic Parmesan sauce, and delightful tortellini, perfect for busy weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz cheese tortellini (fresh preferred, frozen is okay) Choosing fresh cheese tortellini elevates the dish.
  • 2 pieces boneless chicken breasts, cut into bite-sized pieces Can substitute with shrimp or a plant-based protein.
  • 2 tbsp olive oil (extra virgin for more flavor)
  • 4 cloves garlic, minced (fresh is key for that aromatic kick) Avoid burning to prevent bitterness.
  • 1 cup heavy cream (for a rich, luscious sauce) For a lighter version, half-and-half can be used.
  • ½ cup chicken broth (low-sodium preferred) Homemade broth can also be used.
  • 1 cup Parmesan cheese, freshly grated Pre-packaged cheese doesn't compare to fresh.
  • 2 cups broccoli florets (fresh is best to retain texture) Can replace with seasonal veggies as preferred.
  • Salt, pepper, and Italian herbs to taste
  • Handful fresh parsley, chopped (for garnish) Adds a pop of color.

Method
 

Cooking
  1. Bring a large pot of salted water to a boil. Add the tortellini and cook until they float (about 3-4 minutes for fresh, longer if frozen). Drain and set aside.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and Italian herbs. Sear until golden brown and cooked through (about 5–7 minutes). Remove from skillet and set aside.
  3. In the same skillet, add the minced garlic, sauté until fragrant (about 30 seconds).
  4. Pour in the heavy cream and chicken broth, bring to a simmer. Stir in the Parmesan cheese until smooth.
  5. Add the cooked chicken, broccoli florets, and tortellini into the skillet. Toss to coat everything evenly in the creamy sauce. Heat through for another 2–3 minutes.
  6. Sprinkle with chopped parsley and serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, consider omitting broccoli before freezing.