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Creamy Garlic Parmesan Tortellini with Chicken & Broccoli

A quick and comforting one-pan meal featuring creamy garlic sauce, chicken, and broccoli tossed with cheese tortellini, perfect for weeknight dinners.
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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
  

For the tortellini and broccoli
  • 12 oz cheese tortellini (fresh or frozen) Frozen tortellini cooks fast—watch the package.
  • 2 cups broccoli florets Add in the last few minutes of tortellini cook time.
For the Chicken
  • 1 lb boneless, skinless chicken breasts, cut into bite-size pieces Use rotisserie chicken to save time if desired.
  • 1 tbsp olive oil For cooking the chicken.
For the sauce
  • 3 tbsp butter Melted in the skillet.
  • 4 cloves garlic, minced Fresh garlic for bigger flavor.
  • 1 cup heavy cream Room temperature blends smoother.
  • 1/2 cup chicken broth To thin the sauce.
  • 1/2 cup grated Parmesan cheese Grate from a block for best melt.
  • 2 oz cream cheese, softened Helps create a creamy sauce.
  • 1/2 tsp Italian seasoning
  • 1/4 tsp red pepper flakes (optional) For a bit of heat.
For Garnish
  • Fresh parsley or basil (optional) For garnishing.
  • Extra Parmesan (optional) For serving.

Method
 

Cooking Tortellini and Broccoli
  1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions.
  2. In the last 2–3 minutes of the pasta's cook time, drop in the broccoli florets. Drain both and set aside.
Cooking Chicken
  1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper.
  2. Add the chicken to the skillet and cook until golden and cooked through, about 5–7 minutes. Remove the chicken and set aside.
Making the Sauce
  1. Lower the heat to medium and melt the butter in the same skillet.
  2. Add the minced garlic and sauté for 30–60 seconds until fragrant but not brown.
  3. Pour in the heavy cream and chicken broth, stirring to combine. Whisk in the softened cream cheese until the sauce is smooth.
  4. Add Parmesan, Italian seasoning, and red pepper flakes, and simmer for 2–3 minutes until the sauce thickens slightly.
Combining Ingredients
  1. Add the cooked tortellini, broccoli, and chicken back to the skillet. Toss gently until everything is coated and glossy.
  2. Taste and adjust with salt and pepper. Serve warm with parsley and extra Parmesan.

Notes

Store in an airtight container for 3–4 days in the fridge. For freezing, cook chicken and sauce separately for up to 2 months. Reheat gently on the stove with a splash of chicken broth.