Creamy Garlic Parmesan Chicken Tortellini with Broccoli is the weeknight pasta you’ll crave on repeat—tender bites of chicken, pillowy cheese tortellini, and vibrant broccoli tossed in a silky garlic-Parmesan cream sauce. It’s rich without being heavy thanks to a splash of pasta water and a squeeze of lemon to brighten everything up. Best of all, it comes together fast in one large skillet (plus the pasta pot), making it perfect for busy nights when you still want a cozy, restaurant-worthy dinner.
The magic is in the sauce: lightly toasted garlic, a touch of butter and olive oil, and a quick reduction with cream (or half-and-half). Parmesan melts in for nutty depth, while the starchy pasta water gives that glossy, clingy finish. You’ll blanch the broccoli in the pasta pot so it’s perfectly tender-crisp and emerald green, then toss it all together for a bowl that’s equal parts comfort and freshness.
Serve it family-style straight from the skillet with extra Parmesan and black pepper. Leftovers reheat beautifully, and the sauce loosens right back up with a splash of milk or water.
Key Ingredients & Substitutions
A few smart swaps make this flexible and pantry-friendly.
Cheese tortellini: Refrigerated or frozen. Spinach or three-cheese tortellini both work. For a lighter option, use fresh ravioli or short pasta like penne.
Chicken: Boneless, skinless breasts cook quickly and slice neatly; thighs stay extra juicy. Rotisserie chicken is a speedy shortcut—fold it in at the end to warm.
Broccoli: Fresh florets give bright color and crunch. Frozen works—add straight to the boiling water and cook 1–2 minutes longer.
Garlic: Fresh cloves give the sauce its signature flavor. In a pinch, use 3/4 teaspoon garlic powder, added with the broth.
Parmesan: Freshly grated Parmigiano-Reggiano melts smooth and seasons the sauce. Pecorino brings a saltier bite; reduce added salt slightly.
Cream: Heavy cream makes the silkiest sauce; half-and-half or evaporated milk also work (simmer gently to avoid curdling). For dairy-light, use 2/3 cup milk plus 2 ounces cream cheese.
Chicken broth: Adds savory backbone without heaviness. Vegetable broth works too.
Lemon: A squeeze at the end brightens the richness. White wine (2–3 tablespoons) can replace part of the broth for extra depth.
Equipment You’ll Need
- Large pot for boiling tortellini and blanching broccoli
- 12-inch skillet or sauté pan
- Slotted spoon or spider
- Chef’s knife and cutting board
- Microplane or grater for Parmesan
- Measuring cups and spoons
Flavor Variations & Add-Ins
- Bacon & peas: Cook 4 slices chopped bacon first; use drippings in place of some oil. Stir in 1 cup peas at the end.
- Sun-dried tomato: Add 1/3 cup chopped oil-packed sun-dried tomatoes with the garlic; finish with basil.
- Mushroom thyme: Sauté 8 oz sliced cremini until browned after the chicken; add 1/2 teaspoon fresh thyme leaves.
- Spinach Alfredo: Swap broccoli for 4 cups baby spinach; wilt at the end. Nutmeg (a pinch) is lovely here.
- Lemon pepper: Add 1 teaspoon lemon zest and plenty of cracked pepper before serving.
- Spicy: Bloom 1/4–1/2 teaspoon red pepper flakes with the garlic for gentle heat.
How to Make Creamy Garlic Parmesan Chicken Tortellini with Broccoli
Ingredients You’ll Need:
- 1 1/2 lbs boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces
- 1 teaspoon kosher salt, divided (plus more to taste)
- 1/2 teaspoon black pepper, divided
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 4–5 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1 1/4 cups heavy cream (or 1 1/2 cups half-and-half)
- 3/4 cup freshly grated Parmesan, plus more for serving
- 1–2 teaspoons lemon juice, to finish
- 20 ounces cheese tortellini (refrigerated or frozen)
- 4 cups small broccoli florets
- Optional garnish: chopped parsley, red pepper flakes, extra black pepper
How Much Time Will You Need?
About 10 minutes to prep, 15–18 minutes to cook the chicken and sauce, and 6–7 minutes for tortellini and broccoli. Total: roughly 30 minutes.
Step-by-Step Instructions:
1. Boil pasta and blanch broccoli
Bring a large pot of well-salted water to a boil. Cook tortellini according to package directions until just shy of al dente. In the last 2 minutes of cooking, add broccoli florets to the same pot. Reserve 1 cup pasta water, then drain and set aside.
2. Sear the chicken
While the water heats, pat chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook chicken in one layer until browned and just cooked through, 4–6 minutes total, stirring once or twice. Transfer to a plate.
3. Build the garlic cream
Reduce heat to medium. Add remaining 1 tablespoon olive oil and the butter. When melted and foamy, stir in garlic; cook 30–45 seconds until fragrant. Pour in broth, scraping up browned bits; simmer 1–2 minutes to reduce slightly. Stir in cream and return to a gentle simmer.
4. Melt the cheese & season
Whisk in Parmesan a handful at a time until smooth. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper (remember Parmesan is salty). If the sauce seems thick, whisk in splashes of reserved pasta water to reach a silky, pourable consistency.
5. Combine
Return chicken (and any juices) to the skillet. Add drained tortellini and broccoli; toss gently to coat. Warm through 1–2 minutes, adding a little pasta water as needed for glossy coverage.
6. Finish & serve
Turn off the heat and stir in 1–2 teaspoons lemon juice to brighten. Taste and adjust salt and pepper. Sprinkle with parsley, extra Parmesan, and red pepper flakes if you like. Serve immediately.
Pro Tips for Best Texture & Taste
Small moves make a big difference in a cream-sauce pasta.
- Salt the water well: Pasta water should taste like the sea; it seasons the tortellini and later perfects the sauce.
- Don’t overcook tortellini: Pull just shy of al dente—carryover heat will finish it in the sauce.
- Add cheese off a gentle simmer: High heat can cause graininess. Keep it low and add in small handfuls.
- Use the pasta water: Starch equals gloss—add a splash at a time to make the sauce clingy and smooth.
- Brighten at the end: A little lemon wakes up the richness without turning the sauce sour.
Frequently Asked Questions
Can I make this lighter?
Yes. Use half-and-half or evaporated milk instead of cream and reduce Parmesan to 1/2 cup. The sauce will still be creamy; just simmer gently and avoid boiling.
What if my sauce turns too thick?
Whisk in warm reserved pasta water or a splash of broth until it loosens to your liking. Sauces always thicken as they cool.
Can I make it ahead?
This is best fresh, but leftovers keep 3–4 days refrigerated. Reheat gently over low heat with a splash of milk or water to restore the sauce.
Gluten-free option?
Use gluten-free tortellini or short pasta and confirm your broth is GF. Everything else is naturally gluten-free.
Can I skip the chicken?
Absolutely. Add extra broccoli or swap in mushrooms and spinach. For more protein without meat, stir in white beans at the end.
