Chicken Parmesan Tortellini (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
Fresh parsley (chopped, for sprinkling)
02 -
2 boneless, skinless chicken breasts, cut up small
03 -
340 g cheese tortellini
04 -
200 g broccoli florets
05 -
100 g Parmesan cheese, grated right before using
06 -
4 garlic cloves, minced up
07 -
2 tablespoons olive oil
08 -
Salt and black pepper, add to your liking
09 -
240 ml heavy cream
10 -
1 teaspoon Italian seasoning
11 -
120 ml chicken broth
# Step-by-Step Directions:
01 -
Toss in some extra salt and pepper if it needs a boost. Shower with lots of parsley right before you eat.
02 -
Chuck in your broccoli, chicken, and tortellini with the sauce. Stir everything around until it's all coated nicely.
03 -
Drop in that freshly grated Parmesan and Italian spices. Whisk till melty and smooth.
04 -
Leaving your pan on, dial it to medium heat. Toss in the garlic and sizzle just till it smells awesome—like a minute. Pour in the cream and broth. Let it bubble gently a few minutes.
05 -
Cover your chicken bits with a pinch of salt and pepper. Warm olive oil in a big pan over medium-high. Spread the chicken out so it all touches the pan. Let it cook 5 to 7 minutes so it browns and cooks through. Take it off and move it to a bowl.
06 -
Fill a pot with salty water and get it boiling. Toss in the cheese tortellini and cook based on what's on the package—fresh needs about 3 to 5 minutes, frozen goes 8 to 10. Strain it and save a bit of water for later.
# Helpful Notes:
01 -
If you crowd the pan with chicken, it won't brown up evenly—leave space!
02 -
Keep some of the pasta water aside in case you want to thin your sauce at the end.
03 -
Steam your broccoli quick before it goes in so it stays bright and doesn't get mushy.