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Nothing beats digging into a bowl of creamy garlic parmesan chicken tortellini after a long day. It’s my go-to when the family’s hungry for something filling, but I’m in zero mood for marathon cooking. Everything goes into one pan, giving you cozy vibes with each bite. Even the fussiest eaters come back for seconds.
Dreamy Ingredients
- Broccoli florets: crunchy bites of veggies that add a fresh pop of color use the bright green firm ones for best texture
- Chicken breasts: delivers that lean protein cut them into even chunks so every piece cooks up just right
- Heavy cream: gives the sauce its rich silky feel you really want to go full fat here
- Fresh parsley: a finishing touch for brightness I suggest flat leaf because it’s easier to chop
- Chicken broth: adds deep flavor you can control the saltiness better if you pick the low sodium kind
- Salt and pepper: helps all the flavors pop taste and sprinkle more as you go
- Italian seasoning: ties everything together with classic herby goodness my favorite blend uses oregano rosemary and thyme
- Cheese tortellini: cheesy pillows that cook super fast grab fresh or really good store bought ones if you can
- Garlic: kicks up the taste nothing beats smashing up a few fresh cloves for bold flavor
- Fresh Parmesan: the key to silky sauce fresh grated beats pre shredded every time
- Olive oil: for browning and nailing that golden sear extra virgin brings more flavor
Simple How-To Steps
- Finish and Dish Up:
- Tweak the sauce with more salt and pepper until it tastes just right. Scatter fresh parsley all over and take the skillet straight to the table for a little wow factor.
- Mix It All Together:
- Slide the cooked chicken back into the skillet, toss in your broccoli, and stir through the drained tortellini. Coat everything in that dreamy sauce. If the broccoli is still firm, stir in a splash of that saved pasta water and pop a lid on for a minute to let it steam.
- Build That Sauce:
- Drop the heat to medium and toss the garlic in the same pan. Cook it for about a minute just until it smells awesome. Pour in heavy cream and chicken broth, scraping up any stuck bits. Let this mixture bubble gently for a couple of minutes. Slowly add the Parmesan, stirring as it turns smooth and creamy.
- Brown the Chicken:
- Chop the chicken breasts into similar-sized bites. Pour olive oil into a big skillet set over medium-high. Toss in the chicken, season with salt and pepper, and let those cubes brown before flipping. Aim for all sides getting nicely golden—about five to seven minutes. Move them to a plate and cover with foil to keep warm.
- Boil the Tortellini:
- Cook the tortellini in salted boiling water, following what it says on the pack. Fresh takes only a few minutes, frozen needs longer—up to ten. Don’t let them stick! Scoop out a cup of the pasta water just before draining so you can fix your sauce if it gets too thick.
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Clever Storage Tips
Let leftovers cool off within two hours, then stash them in an airtight container in the fridge. They’ll keep well for up to three days. When you need to reheat, do it gently on the stove or zap in the microwave with a splash of milk or broth to bring the sauce back to life. Skip the freezer—cream sauce doesn’t like it and might turn weird.
Handy Ingredient Swaps
No tortellini? Ravioli or penne pasta works, too. If broccoli’s not your thing, use peas, spinach, or even toss in kale. Add leafy swaps at the end so they don’t get mushy. Want it lighter? Choose half and half for cream, or grab some rotisserie chicken to make your life easier.
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Delicious Sides and Serving Ideas
Keep it one-pot and dig in, or throw together a crisp green salad with some zingy lemon dressing. Want more? Tear up some warm crusty bread to soak up leftover sauce. When you’re feeding a crowd, this is awesome as the star with roasted veggies on the side.
Italian Inspiration Shoutout
This dish puts a twist on classic creamy Italian pasta, kinda like Alfredo, but upgrades it with chicken and a bunch of greens. Shows you that easy weeknight cooking can still feel a little special—like it’s straight from Nonna’s kitchen, but made just for your crew.
Common Questions
- → Which type of tortellini should I grab?
Either frozen or fresh cheese tortellini will do the trick. Frozen ones keep their shape really well, but fresh cook faster, so just pick what you like.
- → Is it okay to swap out the broccoli for something else?
Toss in mushrooms, peas, or even some spinach if you want to mix things up. Just cook them to whatever softness you like best.
- → How do I keep chicken juicy and not rubbery?
Sear the chicken in one even layer with space between each piece. Watch for a golden color, then pull it off after cooking so it doesn’t dry out.
- → What can I do to make the sauce thicker?
Let the sauce bubble a bit longer to get it thicker, or pour in some of the pasta water little by little until you love the texture.
- → Can I make this ahead of time and heat it up later?
Absolutely! Pop leftovers in something airtight and chill them. When you're ready, warm gently and splash in cream or broth if it gets too thick.