Creamy Garlic Parmesan Tortellini (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
12 oz cheese tortellini (fresh or frozen)
02 -
2 boneless, skinless chicken breasts, cut into bite-sized pieces
03 -
2 tablespoons olive oil
04 -
4 cloves garlic, minced
05 -
1 cup heavy cream
06 -
1/2 cup chicken broth
07 -
1 cup Parmesan cheese, grated
08 -
2 cups broccoli florets, steamed or cooked
09 -
Salt and pepper, to taste
10 -
1 teaspoon Italian seasoning
11 -
Fresh parsley, chopped (for garnish)
# Steps to Follow:
01 -
In a large pot of salted water, bring the water to a boil. Add the cheese tortellini and cook according to the package instructions, usually 3-5 minutes for fresh tortellini and 8-10 minutes for frozen. Once cooked, drain the tortellini and set it aside.
02 -
While the tortellini cooks, heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Season with salt, pepper, and Italian seasoning. Once cooked, remove the chicken from the skillet and set it aside.
03 -
In the same skillet, add the minced garlic and sauté for about 1 minute, or until fragrant. Be sure not to let the garlic burn, as it can turn bitter.
04 -
Add the heavy cream and chicken broth to the skillet, stirring to combine. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly. Stir in the grated Parmesan cheese and continue to cook, stirring occasionally, until the cheese melts and the sauce becomes creamy.
05 -
Return the cooked chicken and steamed broccoli to the skillet. Add the cooked tortellini and toss everything together to combine. If the sauce is too thick, add a little more chicken broth or some reserved pasta water to reach your desired consistency. Taste and adjust seasoning with more salt, pepper, or Italian seasoning as needed.
06 -
Transfer the creamy tortellini mixture to serving plates. Garnish with freshly chopped parsley for a pop of color and fresh flavor. Serve hot and enjoy!
# Additional Notes:
01 -
Cooking the chicken in batches prevents overcrowding and ensures even browning.
02 -
If the cream sauce becomes too thick, adjust with a splash of pasta water or chicken broth.
03 -
Steaming the broccoli beforehand helps maintain its vibrant color and nutritional value.