Description

A creamy, cheesy, and garlicky pasta dish loaded with juicy chicken, tender tortellini, and fresh broccoli—this recipe is perfect for a quick and comforting meal. The rich garlic Parmesan sauce brings everything together, making every bite deliciously satisfying.

Ingredients

For the Chicken & Pasta:

2 chicken breasts, diced

1 tbsp olive oil

½ tsp salt

½ tsp black pepper

½ tsp Italian seasoning

1 (9 oz) package cheese tortellini (fresh or frozen)

2 cups broccoli florets

For the Garlic Parmesan Sauce:

2 tbsp unsalted butter

3 cloves garlic, minced

1 cup heavy cream (or half-and-half)

½ cup chicken broth

¾ cup grated Parmesan cheese

½ tsp red pepper flakes (optional, for spice)

¼ tsp salt

¼ tsp black pepper

For Garnish:

2 tbsp fresh parsley, chopped

Extra Parmesan cheese, for topping

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Instructions

Cook the Tortellini & Broccoli
- Cook tortellini according to package instructions.
- In the last 2 minutes of cooking, add broccoli florets to the boiling water.
- Drain and set aside.
Cook the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add diced chicken, season with salt, pepper, and Italian seasoning.
- Cook until golden brown and fully cooked (about 5-6 minutes).
- Transfer to a plate and set aside.
Make the Garlic Parmesan Sauce
- In the same skillet, melt butter over medium heat.
- Add garlic and sauté for about 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, stirring to combine.
- Stir in Parmesan cheese, red pepper flakes (if using), salt, and pepper.
- Simmer for 2-3 minutes until slightly thickened.
Assemble the Dish
- Add the cooked tortellini, broccoli, and chicken back to the skillet.
- Toss everything in the creamy sauce and cook for 1-2 minutes until well coated.
Serve & Enjoy
- Garnish with fresh parsley and extra Parmesan cheese.
- Serve warm with garlic bread or a fresh side salad.

Notes

Use half-and-half or milk for a lighter version.

Add cream cheese for an extra creamy sauce.

Swap chicken for mushrooms, spinach, or sun-dried tomatoes for a vegetarian option.

To store, refrigerate leftovers for up to 3 days. Reheat with a splash of broth or cream.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Pasta, Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 4 servings