I can never resist a skillet full of cheese tortellini, juicy chicken, broccoli, and creamy garlic parmesan sauce. This is the kind of weeknight dinner my family asks for again before the dishes are even done.
I’m obsessed with this creamy tortellini dinner because it hits every craving I have after a long day: rich sauce, tender bites, cheesy pasta, and just enough green to keep things honest. I love how Parmesan cheese melts into the sauce and clings to every piece of cheese tortellini, so each forkful feels ridiculously satisfying without being fussy.
And yes, I absolutely go back for seconds. Maybe thirds.
But this is the kind of dinner I want on repeat when life is loud, everyone is hungry, and I need something that tastes like I tried without spending my night cooking.
Ingredients
- Cheese tortellini makes it cozy, filling, and honestly kind of hard to stop eating.
- Chicken brings the protein, so this feels like dinner, not just creamy pasta.
- Broccoli adds color, a little bite, and yes, a tiny healthy moment.
- Olive oil helps the chicken brown without making things feel too heavy.
- Butter gives the sauce that rich, silky vibe everyone loves.
- Garlic is the big flavor starter, because bland creamy pasta is just sad.
- Heavy cream makes it lush, smooth, and totally comfort-food worthy.
- Whole milk lightens the sauce so it’s creamy without turning into glue.
- Chicken broth adds savory depth, so the sauce doesn’t taste flat.
- Parmesan brings salty, nutty flavor and helps everything cling to the tortellini.
- Italian seasoning adds that familiar herby kick without needing five spice jars.
- Salt and pepper keep everything balanced, simple, and not boring.
- Red pepper flakes add a tiny kick, if you’re into that.
- Plus, parsley makes the whole pan look fresh instead of beige.
- Basically, cornstarch is your backup if the sauce needs thickening.
Ingredient Quantities
- 1 pound cheese tortellini (fresh or refrigerated)
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup low sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch of red pepper flakes, optional
- 2 tablespoons chopped fresh parsley, for garnish
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water, optional for thickening
How to Make this
1. Bring a large pot of salted water to a boil and cook the tortellini according to package directions until al dente; drain and set aside, reserving 1/2 cup pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat; season chicken with salt and pepper and cook until golden and cooked through, about 5 to 7 minutes; transfer to a plate.
3. In the same skillet, add butter and melt over medium heat; add minced garlic and cook until fragrant, about 30 seconds to 1 minute, being careful not to burn.
4. Pour in heavy cream, whole milk, and chicken broth; stir in Italian seasoning, red pepper flakes if using, and bring the mixture to a gentle simmer.
5. Reduce heat to low and whisk in grated Parmesan until the sauce is smooth and creamy; season with salt and freshly ground black pepper to taste.
6. If you prefer a thicker sauce, whisk the cornstarch slurry again and stir it into the simmering sauce; cook for 1 to 2 minutes until slightly thickened.
7. Add broccoli florets to the sauce, cover, and simmer for 3 to 4 minutes until broccoli is tender crisp.
8. Return the cooked chicken to the skillet, then add the drained tortellini and a few tablespoons of the reserved pasta water as needed to loosen the sauce; gently toss to coat everything evenly and heat through.
9. Taste and adjust seasoning if necessary, then remove from heat and sprinkle with chopped fresh parsley before serving.
Equipment Needed
1. Large pot for boiling pasta
2. Colander to drain tortellini
3. Large skillet or sauté pan with lid
4. Chef knife
5. Cutting board
6. Measuring cups and spoons
7. Silicone spatula or wooden spoon
8. Whisk
FAQ
Creamy Garlic Parmesan Tortellini With Chicken & Broccoli Recipe Substitutions and Variations
- Cheese tortellini
- Spinach and ricotta ravioli
- Gnocchi (potato gnocchi)
- Dried tortellini or any filled pasta
- Boneless skinless chicken breasts
- Boneless skinless chicken thighs, cut into pieces
- Rotisserie chicken, shredded
- Extra-firm tofu, cubed, for a vegetarian option
- Heavy cream
- Half and half plus 2 tablespoons melted butter for richness
- Whole milk blended with 2 ounces cream cheese for creaminess
- Full-fat canned coconut milk for a dairy-free option
- Freshly grated Parmesan cheese
- Pecorino Romano for a saltier, tangier flavor
- Asiago, finely grated
- Nutritional yeast for a vegan, cheesy note
Pro Tips
1. Sear the chicken in a very hot pan so it gets a nice golden crust before finishing in the sauce. That adds texture and deeper flavor rather than just poached-tasting pieces.
2. Use freshly grated Parmesan, not pre-grated. It melts into the sauce more smoothly and gives a creamier, less gritty finish.
3. Keep the broccoli bright and slightly crisp by adding it near the end and covering the pan for just a few minutes. Overcooked broccoli makes the sauce watery and dulls the color.
4. If the sauce separates or looks oily, whisk in a tablespoon or two of the reserved warm pasta water; the starchy liquid helps bind and emulsify the cream and cheese back together.
5. For make-ahead or reheating, undercook the tortellini by 1 minute and undercook the broccoli slightly. Reheat gently over low heat with a splash of milk or broth to revive the sauce without breaking the texture.
Creamy Garlic Parmesan Tortellini With Chicken & Broccoli Recipe
I can never resist a skillet full of cheese tortellini, juicy chicken, broccoli, and creamy garlic parmesan sauce. This is the kind of weeknight dinner my family asks for again before the dishes are even done.
6
servings
613
kcal
Equipment: 1. Large pot for boiling pasta
2. Colander to drain tortellini
3. Large skillet or sauté pan with lid
4. Chef knife
5. Cutting board
6. Measuring cups and spoons
7. Silicone spatula or wooden spoon
8. Whisk
Ingredients
-
1 pound cheese tortellini (fresh or refrigerated)
-
1 pound boneless skinless chicken breasts, cut into bite sized pieces
-
2 cups broccoli florets
-
2 tablespoons olive oil
-
2 tablespoons unsalted butter
-
4 cloves garlic, minced
-
1 cup heavy cream
-
1 cup whole milk
-
1/2 cup low sodium chicken broth
-
1 cup freshly grated Parmesan cheese
-
1 teaspoon Italian seasoning
-
Salt, to taste
-
Freshly ground black pepper, to taste
-
Pinch of red pepper flakes, optional
-
2 tablespoons chopped fresh parsley, for garnish
-
1 tablespoon cornstarch mixed with 2 tablespoons cold water, optional for thickening
Directions
- Bring a large pot of salted water to a boil and cook the tortellini according to package directions until al dente; drain and set aside, reserving 1/2 cup pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat; season chicken with salt and pepper and cook until golden and cooked through, about 5 to 7 minutes; transfer to a plate.
- In the same skillet, add butter and melt over medium heat; add minced garlic and cook until fragrant, about 30 seconds to 1 minute, being careful not to burn.
- Pour in heavy cream, whole milk, and chicken broth; stir in Italian seasoning, red pepper flakes if using, and bring the mixture to a gentle simmer.
- Reduce heat to low and whisk in grated Parmesan until the sauce is smooth and creamy; season with salt and freshly ground black pepper to taste.
- If you prefer a thicker sauce, whisk the cornstarch slurry again and stir it into the simmering sauce; cook for 1 to 2 minutes until slightly thickened.
- Add broccoli florets to the sauce, cover, and simmer for 3 to 4 minutes until broccoli is tender crisp.
- Return the cooked chicken to the skillet, then add the drained tortellini and a few tablespoons of the reserved pasta water as needed to loosen the sauce; gently toss to coat everything evenly and heat through.
- Taste and adjust seasoning if necessary, then remove from heat and sprinkle with chopped fresh parsley before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 305g
- Total number of serves: 6
- Calories: 613kcal
- Fat: 44.5g
- Saturated Fat: 19.3g
- Trans Fat: 0.08g
- Polyunsaturated: 2.5g
- Monounsaturated: 13.3g
- Cholesterol: 130mg
- Sodium: 392mg
- Potassium: 475mg
- Carbohydrates: 43.5g
- Fiber: 2.2g
- Sugar: 3.3g
- Protein: 41g
- Vitamin A: 2000IU
- Vitamin C: 13.5mg
- Calcium: 267mg
- Iron: 1mg
