Ingredients
Scale
- 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