Chicken Garlic Tortellini Bowl (Printable Version)
Tender chicken and broccoli combine with cheese tortellini in a creamy garlic parmesan sauce.
# Ingredients:
→ Pasta
01 -
340 g cheese-filled tortellini (refrigerated or frozen)
→ Protein
02 -
2 chicken breasts, chopped into small chunks
→ Vegetables
03 -
150 g broccoli florets, cut into small trees
→ Sauce
04 -
2 tbsp olive oil
05 -
4 garlic cloves, finely chopped
06 -
240 ml heavy cream
07 -
120 ml chicken broth
08 -
100 g freshly grated Parmesan cheese
→ Seasoning and Herbs
09 -
1 tsp Italian herbs
10 -
Salt and freshly ground pepper, to taste
11 -
Fresh parsley, chopped, for garnish
# Steps:
01 -
Boil tortellini in heavily salted water until they float to the surface, then drain, reserving one cup of pasta water.
02 -
Heat olive oil in a large skillet over medium-high heat and cook chicken chunks until golden brown on all sides.
03 -
Add minced garlic to the skillet and cook until fragrant, about 30 seconds, avoiding burning.
04 -
Pour in heavy cream and chicken broth; simmer until it bubbles gently. Stir in Parmesan cheese until sauce is smooth and velvety.
05 -
Add the cooked chicken, broccoli, and tortellini to the sauce. Stir to coat evenly and heat through briefly.
06 -
Sprinkle freshly chopped parsley over the dish before serving.
# Notes:
01 -
Undercook tortellini slightly as they will finish cooking in the sauce. Bright green broccoli adds both color and texture. Reserve pasta water to adjust sauce consistency as needed. Freshly grate Parmesan for best melting and flavor.