Creamy Garlic Parmesan Tortellini with Chicken & Broccoli

Creamy Garlic Parmesan Tortellini with Chicken & Broccoli

*Rich, velvety, and packed with flavor—this one-pan meal is a restaurant-worthy dish ready in 30 minutes!*

Ingredients:

• 1 lb (450g) boneless chicken breast or thighs, cubed

• Salt & black pepper, to taste

• 2 tbsp olive oil (divided)

• 3 cloves garlic, minced

• 1 cup heavy cream (or half-and-half for lighter option)

• 1 cup chicken broth

• ½ cup grated Parmesan cheese (plus extra for garnish)

• 1 tsp Italian seasoning

• ½ tsp crushed red pepper flakes (optional, for heat)

• 9 oz (250g) cheese tortellini (fresh or frozen)

• 2 cups broccoli florets (fresh or frozen)

• 1 tbsp butter

• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the chicken:

   • Season chicken with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat.

   • Cook chicken until golden and no longer pink (5–6 min). Remove and set aside.

2. Sauté garlic:

   • In the same skillet, add remaining 1 tbsp olive oil and butter. Sauté garlic for 30 seconds until fragrant.

3. Make the sauce:

   • Pour in heavy cream and chicken broth, stirring to combine.

   • Add Parmesan, Italian seasoning, and red pepper flakes. Simmer for 2–3 minutes until slightly thickened.

4. Cook tortellini & broccoli:

   • Add tortellini and broccoli to the sauce. Cover and simmer for 5–7 minutes (or per package instructions), stirring occasionally.

5. Finish & serve:

   • Return chicken to the skillet and stir to coat. Cook for another 2 minutes.

   • Garnish with extra Parmesan and parsley. Serve immediately.

Tips:

• For extra richness: Stir in 2 oz cream cheese with the Parmesan.

• Protein swap: Try shrimp or mushrooms for a vegetarian version.

• Storage: Keeps in the fridge for 2–3 days (sauce thickens when cold—add a splash of broth when reheating).

This dish is creamy, garlicky, and loaded with cheesy tortellini—perfect for a quick weeknight dinner! 🍝✨