This creamy garlic parmesan chicken tortellini with broccoli is a cozy dish that’s hard to resist! The cheesy sauce, tender chicken, and fresh broccoli come together for a delightful meal.
It’s like a warm hug on a plate! I love serving this with garlic bread to soak up the extra sauce—just perfect for a comforting dinner. Get ready for second helpings! 😄
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is perfect for this dish. If you need a quicker option, consider using rotisserie chicken. It’s fully cooked and adds flavor with little effort!
Garlic: Fresh garlic gives the best flavor. If you’re in a pinch, garlic powder works as a substitute—just use about 1/8 teaspoon for each clove.
Broccoli: Fresh broccoli adds a nice crunch, but frozen florets are just fine too. They can go straight into the skillet without thawing!
Tortellini: Cheese tortellini is the star here! You can swap it out with any other filled pasta like ravioli, or for a lighter meal, use whole wheat or veggie pasta.
Heavy Cream: This makes the sauce creamy, but you can substitute half and half or even a non-dairy milk if you’re looking for a lighter or dairy-free option. Just know it may alter the creaminess!
How Do I Ensure My Sauce is Creamy and Smooth?
The key to a creamy sauce lies in careful mixing and simmering. After adding the cream and chicken broth, bring it to a simmer before adding the cheese. This step allows the cheese to melt evenly.
- Make sure your skillet isn’t too hot to prevent the cream from curdling.
- Stir continuously until the cheese is fully melted and the sauce reaches your desired thickness.
- If the sauce is too thick, you can always add a splash more of chicken broth or cream.
So, take your time with these steps and enjoy a deliciously creamy result!
How to Make Creamy Garlic Parmesan Chicken Tortellini with Broccoli
Ingredients You’ll Need:
For the Main Dish:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped (optional)
- 2 cups fresh or frozen broccoli florets
- 1 package (about 9 oz/250g) cheese tortellini (fresh or frozen)
- 1 ½ cups heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- ½ teaspoon Italian seasoning (optional)
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This creamy garlic Parmesan chicken tortellini with broccoli will take around 30 minutes from start to finish. You’ll spend about 10 minutes prepping ingredients and cooking the chicken, followed by another 20 minutes to bring everything together into a delicious meal. It’s quick enough for a busy weeknight!
Step-by-Step Instructions:
1. Cooking the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the bite-sized pieces of chicken. Season them with salt, pepper, and Italian seasoning if you’re using it. Cook for about 5-7 minutes until the chicken is golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside.
2. Sautéing the Garlic and Onion:
In the same skillet, add the butter. Allow it to melt, then toss in the minced garlic and chopped onion (if you’re using it). Sauté for 1-2 minutes, stirring until the garlic is fragrant but careful not to let it burn.
3. Adding the Broccoli:
Now, add the broccoli florets into the skillet. Cook them for about 3-4 minutes, stirring occasionally. You want them to turn bright green and start to soften but still maintain a bit of crunch.
4. Cooking the Tortellini:
While the broccoli is cooking, bring a pot of salted water to a boil. Cook the tortellini according to the package instructions, which usually takes 2-3 minutes until they are al dente. Once done, drain them and set aside.
5. Creating the Creamy Sauce:
Pour the chicken broth and heavy cream into the skillet with the broccoli and garlic. Bring the mixture to a simmer and let it cook for about 3-4 minutes for it to reduce slightly and thicken up.
6. Adding Cheese:
Stir in the grated Parmesan cheese. Keep stirring until the cheese is melted completely and the sauce is nice and creamy. Don’t rush this step—let it melt beautifully!
7. Combining Everything:
Now, return your cooked chicken and tortellini to the skillet. Gently stir everything together, ensuring the chicken and tortellini are nicely coated in that creamy sauce. Let it cook for another 2 minutes to heat everything through.
8. Final Seasoning:
Give it a taste and adjust the seasoning with extra salt and pepper if needed.
9. Serving:
Garnish your creamy garlic Parmesan chicken tortellini with chopped fresh parsley and more Parmesan cheese if you wish. Serve it hot and enjoy this delightful dish!
Can I Use Different Vegetables in This Recipe?
Absolutely! You can substitute broccoli with other veggies like spinach, peas, or bell peppers. Just keep in mind that cooking times may vary, so adjust accordingly for softer or quicker-cooking vegetables.
Can I Make This Recipe Dairy-Free?
Yes! To make it dairy-free, you can use a non-dairy milk like almond or coconut milk in place of heavy cream. For cheese, look for a dairy-free alternative that melts well, and adjust the seasoning for flavor!
What’s the Best Way to Reheat Leftovers?
The best way to reheat this dish is on the stovetop. Just add a splash of chicken broth or cream to help loosen up the sauce and gently heat over low, stirring occasionally until warmed through.
Can I Freeze This Dish?
While you can freeze the tortellini mixed with the sauce, keep in mind that dairy sauces may change texture upon thawing. To freeze, let it cool completely, transfer it to an airtight container, and consume within 2-3 months for best quality. Reheat on the stovetop, adding a touch of cream to restore creaminess if needed.
