A rich and comforting pasta dish featuring cheese-filled tortellini, tender chicken, and vibrant broccoli, all coated in a silky garlic Parmesan cream sauce. This easy one-pan dinner comes together in just 30 minutes, making it perfect for busy weeknights when you still want something satisfying and flavorful.
Why You’ll Love This Recipe
This Chicken Garlic Tortellini is the ultimate comfort meal with minimal effort. The creamy garlic Parmesan sauce clings to every piece of tortellini, while juicy chicken and fresh broccoli turn it into a complete, balanced dinner.
It’s family-friendly, quick to prepare, and made mostly in one skillet for easy cleanup. The flavors are rich without being overwhelming, and the combination of cheese-filled pasta and savory sauce makes it feel special enough for guests yet simple enough for any weeknight.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz (340 g) cheese tortellini, refrigerated or frozen
2 boneless, skinless chicken breasts (about 1 lb / 450 g), cut into bite-sized cubes
2 tablespoons olive oil
4 cloves garlic, finely minced
1 cup (240 ml) heavy whipping cream
1/2 cup (120 ml) chicken stock
1 cup (100 g) freshly grated Parmesan cheese
2 cups (180 g) broccoli florets, cut into small pieces
1 teaspoon Italian herb seasoning
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
2 tablespoons fresh parsley, finely chopped
Directions
Cook the tortellini in a large pot of generously salted water according to package instructions. Fresh tortellini typically cooks in 3 to 5 minutes, while frozen may take 8 to 10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the cubed chicken with salt, pepper, and Italian herbs.
Add the chicken to the skillet in a single layer. Cook for 5 to 7 minutes, stirring occasionally, until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce heat to medium. Add the minced garlic and sauté for about 30 to 60 seconds until fragrant, being careful not to burn it.
Pour in the heavy cream and chicken stock. Stir well and let the mixture gently simmer for 2 to 3 minutes.
Gradually stir in the grated Parmesan cheese. Continue stirring until the cheese melts completely and the sauce becomes smooth and velvety.
Add the broccoli florets to the sauce. Cover and cook for 3 to 4 minutes until the broccoli turns bright green and slightly tender.
Return the cooked chicken and drained tortellini to the skillet. Toss everything together until well coated in the sauce. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.
Taste and adjust seasoning if needed. Sprinkle with fresh parsley before serving.
For a vegetarian version, replace the chicken with sliced mushrooms and a handful of fresh spinach.
To make it gluten free, use gluten-free tortellini and ensure your chicken stock is certified gluten free.
For a lighter version, substitute half-and-half for the heavy cream and reduce the Parmesan slightly.
You can also add extra vegetables such as peas, sun-dried tomatoes, or sautéed zucchini for more color and texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the pasta in a skillet over low heat and add a small splash of cream or milk to restore the sauce’s creamy texture. Stir gently until heated through.
If freezing, it is best to freeze the sauce and chicken separately from freshly cooked pasta for better texture. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen tortellini?
Yes, frozen tortellini works perfectly. Simply cook it according to the package instructions before adding it to the sauce.
Can I use frozen broccoli?
Yes, but thaw and drain it first to prevent excess water from thinning the sauce.
How do I prevent the sauce from becoming grainy?
Use freshly grated Parmesan cheese and add it gradually over low heat while stirring continuously.
Can I prepare this dish ahead of time?
It’s best served fresh, but you can cook the chicken and prepare the sauce in advance, then combine with freshly cooked tortellini before serving.
What can I use instead of heavy cream?
Half-and-half or a mixture of milk and a small amount of butter can be used, though the sauce will be slightly less rich.
How do I know when the chicken is fully cooked?
The chicken should be golden on the outside and reach an internal temperature of 165°F (74°C).
Can I add more cheese?
Yes, you can increase the Parmesan to 1 1/4 cups for an even cheesier sauce.
Why is my sauce too thick?
It may have simmered too long. Add reserved pasta water or a splash of cream to thin it out.
What side dishes go well with this meal?
A simple green salad, roasted vegetables, or warm garlic bread pair beautifully with this pasta.
Can I make this dish spicy?
Yes, add 1/4 teaspoon of red pepper flakes when sautéing the garlic for a gentle kick.
Conclusion
Chicken Garlic Tortellini is a creamy, flavorful dish that brings together tender chicken, cheese-filled pasta, and fresh broccoli in a luscious garlic Parmesan sauce. With simple ingredients and a quick cooking time, it’s a dependable dinner option that feels indulgent without requiring hours in the kitchen. Whether you’re cooking for family or guests, this recipe delivers comfort and satisfaction in every bite.
A creamy and comforting one-pan pasta dish featuring cheese-filled tortellini, tender chicken, and fresh broccoli tossed in a silky garlic Parmesan cream sauce. Ready in just 30 minutes, it’s perfect for busy weeknights.
Ingredients
12 oz (340 g) cheese tortellini (refrigerated or frozen)
