why make this recipe
Creamy Garlic Parmesan Tortellini with Chicken & Broccoli is a comforting dish that brings together rich flavors and textures. It combines tender tortellini with juicy chicken and vibrant broccoli, all wrapped up in a creamy garlic sauce. This recipe is perfect for busy weeknights and is quick to prepare, making it a great choice for families. Plus, it’s a one-pan meal, meaning fewer dishes to wash afterward!
how to make Creamy Garlic Parmesan Tortellini with Chicken & Broccoli
Ingredients:
- 1 lb cheese tortellini (fresh or frozen)
- 2 cups cooked chicken, shredded or diced
- 1 1/2 cups broccoli florets (steamed or blanched)
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth (low-sodium)
- 1 1/2 cups shredded Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Directions:
- Cook the tortellini according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring the sauce to a simmer and cook for 3-5 minutes until it slightly thickens.
- Stir in the Parmesan cheese, garlic powder, onion powder, salt, and pepper until the cheese melts and the sauce becomes creamy.
- Add the shredded chicken and broccoli to the skillet, stirring to coat in the creamy sauce. Cook for 2-3 minutes until heated through.
- Add the cooked tortellini to the skillet, tossing to coat. If the sauce is thick, add a bit of reserved pasta water to thin it out.
- Serve hot, garnished with chopped parsley if desired.
how to serve Creamy Garlic Parmesan Tortellini with Chicken & Broccoli
Serve Creamy Garlic Parmesan Tortellini with Chicken & Broccoli in bowls. You can garnish it with fresh parsley for a pop of color and added flavor. This dish goes well with a side of garlic bread or a simple green salad for a complete meal.
how to store Creamy Garlic Parmesan Tortellini with Chicken & Broccoli
To store leftovers, transfer the tortellini into an airtight container. It can be kept in the fridge for up to three days. Reheat in the microwave or on the stovetop, adding a splash of chicken broth or water if it gets too thick.
tips to make Creamy Garlic Parmesan Tortellini with Chicken & Broccoli
- Use fresh tortellini for a softer texture, but frozen works well too.
- For extra flavor, add Italian seasoning or red pepper flakes.
- Use leftover rotisserie chicken to save time.
- For a lighter version, consider using half and half instead of heavy cream.
variation
You can easily make this recipe vegetarian by omitting the chicken and adding more vegetables like bell peppers, spinach, or zucchini. You can also substitute the cheese tortellini with spinach or mushroom tortellini for a different twist.
FAQs
1. Can I use other types of pasta?
Yes, you can use other pasta types like fettuccine or penne, but remember to adjust the cooking time.
2. Can I make this recipe ahead of time?
Yes, you can prepare the sauce and chicken ahead. Just cook the tortellini fresh before serving.
3. Is this recipe freezable?
While you can freeze leftovers, the cream sauce may separate when thawed. It’s best enjoyed fresh.
Creamy Garlic Parmesan Tortellini with Chicken & Broccoli
A comforting one-pan meal featuring tender tortellini, juicy chicken, and vibrant broccoli in a creamy garlic sauce.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb cheese tortellini (fresh or frozen)
- 2 cups cooked chicken, shredded or diced
- 1 1/2 cups broccoli florets (steamed or blanched)
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth (low-sodium)
- 1 1/2 cups shredded Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the tortellini according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring the sauce to a simmer and cook for 3-5 minutes until it slightly thickens.
- Stir in the Parmesan cheese, garlic powder, onion powder, salt, and pepper until the cheese melts and the sauce becomes creamy.
- Add the shredded chicken and broccoli to the skillet, stirring to coat in the creamy sauce. Cook for 2-3 minutes until heated through.
- Add the cooked tortellini to the skillet, tossing to coat. If the sauce is thick, add a bit of reserved pasta water to thin it out.
- Serve hot, garnished with chopped parsley if desired.
Notes
For a lighter version, consider using half and half instead of heavy cream. Use fresh tortellini for better texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg