Pin
This creamy chicken garlic tortellini is what I make when my family craves something comforting but I do not want to fuss with lots of pans or long waits. Cheese stuffed tortellini gets tossed with tender chunks of chicken and broccoli all in a silky garlic parmesan sauce that hugs every bite. On busy weeknights this quick skillet dinner is my secret for filling bellies and avoiding dinnertime complaints about veggies.
Whenever I make this garlic chicken tortellini the kitchen fills with an unbelievable aroma that makes everything feel cozy. I first threw this together on a night I needed something both comforting and a little special and now it is our fallback comfort meal that everyone cheers for.
Ingredients
- Cheese Tortellini: About twelve ounces fresh refrigerated tortellini gives the best texture but frozen tortellini works if that is what you have
- Chicken: Two chicken breasts chopped small so they cook evenly and stay juicy Try to use organic or air-chilled chicken for best flavor
- Olive Oil: You need about two tablespoons for a golden brown sear High quality extra virgin olive oil makes a real difference in taste
- Garlic: Four cloves finely chopped Use fresh garlic to get the sweetest mellow flavor and skip the jarred kind
- Heavy Cream: One cup adds richness and makes the sauce lush Check the date to get the freshest cream
- Chicken Broth: A half cup gives body and boosts overall depth Go with low sodium if you need to keep things lighter
- Parmesan Cheese: One cup grated from a block only because pre-shredded does not melt as smoothly Try for real parmigiano reggiano if you can find it
- Broccoli: Two cups cut into small trees so they cook through fast Fresh broccoli keeps things crisp but thawed frozen broccoli also works in a pinch
- Seasonings: Italian herb mix plus salt and black pepper Here you can do a blend of dried oregano basil and thyme or use a pre-mixed Italian seasoning
- Fresh Parsley: A big handful chopped very fine adds color and that fresh finish Flat leaf parsley has a better flavor than curly
Step-by-Step Instructions
- Cook the Tortellini:
- Drop your tortellini into boiling salted water and cook just until they float to the top This means they are only partly cooked and will finish up in the sauce to stay tender not mushy
- Brown the Chicken:
- Heat your olive oil in a large skillet over medium heat Add chopped chicken in one layer Let it sear undisturbed for a few minutes to develop a golden crust on each side Remove the chicken from the pan and keep warm
- Build the Flavor Base:
- Using the same pan turn the heat to low and add the minced garlic Stir constantly for about one minute until you can smell the fragrance Be careful not to let it burn
- Make the Garlic Parmesan Sauce:
- Pour in the heavy cream and chicken broth Bring to a gentle simmer Once the liquids are steaming add all the grated parmesan cheese Whisk slowly and continuously until the sauce becomes velvety and you see no lumps
- Combine Everything and Finish Cooking:
- Add the browned chicken broccoli pieces and par-cooked tortellini back into the skillet Toss everything together letting the broccoli steam right in the sauce Simmer for a couple of minutes until the chicken is cooked through and the broccoli is bright green If the sauce thickens too much add a splash of saved pasta water for the perfect creamy consistency
- Garnish and Serve:
- Turn off the heat and scatter fresh chopped parsley all over the skillet Taste for seasoning and adjust salt and pepper as needed Serve immediately for the best creamy texture
Pin
My favorite part of this dish is definitely the garlicky parmesan sauce I once made it while my parents visited and everyone stopped mid-conversation to ask why it smelled so good The laughter around the dinner table that night still makes this pasta feel extra special when I make it again
Storage tips
Store leftover pasta in an airtight container in the refrigerator for up to three days For best reheating results add a splash of cream or broth and warm slowly on the stovetop rather than the microwave which can dry out the pasta If planning to freeze save the creamy sauce for the day you serve and only freeze the cooked chicken and broccoli
Ingredient substitutions
Try using boneless thighs instead of chicken breast for extra tenderness If you want a vegetarian dish swap the chicken for sliced mushrooms and a handful of baby spinach For dairy free use coconut cream with some nutritional yeast and be sure to check your tortellini is free from milk If you need gluten free there are several brands making GF cheese tortellini now
Serving suggestions
Serve with crusty garlic bread to mop up the creamy sauce and a crisp green salad on the side For extra veggies you can quickly roast carrots or toss in a handful of peas right at the end This pasta looks fancy on a weeknight table but it also works well as a main attraction when friends come over
Pin
Cultural or historical context
Cheese tortellini with creamy sauce is a modern twist on classic northern Italian flavors but this American spin gets everything on the table faster than traditional recipes While cream and cheese sauces have roots in Italian cooking using them with store-bought tortellini and quick skillet techniques makes this dish accessible and reliable for any home cook
Recipe FAQs
- → Can I use frozen broccoli?
Yes, thaw and steam frozen broccoli first to preserve its color and texture before adding it to the dish.
- → What type of tortellini works best?
Fresh tortellini cooks quickly in 3-5 minutes, while frozen varieties take about 8-10 minutes—both work well here.
- → How do I keep the sauce smooth?
Reserve a cup of pasta water and add it gradually if the sauce thickens too much to maintain a silky consistency.
- → Can this be prepared in advance?
It’s best enjoyed fresh, but leftovers keep well refrigerated for up to 2 days. Reheat gently with a splash of cream to refresh the texture.
- → Is freshly grated Parmesan better than pre-grated?
Freshly grated Parmesan melts more smoothly, while pre-grated can sometimes leave a gritty texture in the sauce.