Garlic Parmesan Chicken Tortellini and Broccoli is a creamy, comforting dish that combines tender chicken, pillowy tortellini, fresh broccoli, and a rich, garlicky Parmesan sauce. It’s a perfect weeknight meal that’s quick to prepare yet bursting with flavor. The addition of broccoli adds a nutritious touch, while the Parmesan and garlic bring savory richness to every bite. Whether you’re feeding a family or preparing a meal for one, this dish is sure to satisfy your cravings for something hearty and flavorful. The balance between the creamy sauce, chicken, pasta, and vegetables makes it a versatile favorite, ideal for any occasion.
Ingredients:
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1 lb (450g) chicken breast, boneless and skinless, cut into bite-sized pieces
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1 package (9 oz) refrigerated cheese tortellini (you can also use frozen tortellini)
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2 cups broccoli florets (fresh or frozen)
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2 tbsp olive oil
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4 cloves garlic, minced
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1 cup heavy cream
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1 cup chicken broth (low-sodium preferred)
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1 cup freshly grated Parmesan cheese
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1 tsp dried Italian seasoning
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1/2 tsp red pepper flakes (optional, for heat)
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Salt and pepper, to taste
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1 tbsp butter
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Fresh parsley, chopped, for garnish
Preparation:
Step 1: Cook the Tortellini
Start by boiling a large pot of salted water. Once the water is at a rolling boil, add the tortellini and cook according to package instructions (typically 2-3 minutes for refrigerated tortellini, or 5-7 minutes for frozen). Once done, drain and set aside, reserving about 1/4 cup of pasta water to use in the sauce later if needed.
Step 2: Cook the Chicken
While the tortellini cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they are golden brown on all sides and fully cooked through, about 7-8 minutes. Season with salt, pepper, and Italian seasoning as they cook. Once the chicken is cooked, remove it from the skillet and set it aside.
Step 3: Sauté the Garlic and Broccoli
In the same skillet, add a tablespoon of butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Add the broccoli florets and sauté for another 3-4 minutes, stirring occasionally, until the broccoli is bright green and slightly tender. If using fresh broccoli, you may need to add a splash of water to help it steam and cook through.
Step 4: Make the Garlic Parmesan Sauce
Reduce the heat to medium and add the heavy cream to the skillet. Stir well, scraping up any bits left from cooking the chicken and garlic. Add the chicken broth and bring the mixture to a simmer. Allow it to reduce slightly, about 2-3 minutes. Stir in the grated Parmesan cheese and continue to cook, stirring until the sauce thickens and becomes creamy, about 2-3 more minutes. Taste and adjust seasoning with salt, pepper, and red pepper flakes (if using).
Step 5: Combine the Ingredients
Add the cooked tortellini and chicken back into the skillet with the sauce. Stir everything together gently until the tortellini is coated with the creamy garlic Parmesan sauce, and the chicken and broccoli are evenly distributed throughout. If the sauce is too thick, add a little bit of the reserved pasta water until you reach your desired consistency.
Variation:
This dish is versatile and can be easily customized. Here are a few ideas for variations:
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Vegetarian: Skip the chicken and use more broccoli or other vegetables like spinach, mushrooms, or sun-dried tomatoes for a hearty vegetarian option.
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Meat Substitutes: If you prefer another protein, you can swap chicken for shrimp, turkey, or even a plant-based meat substitute such as tofu or tempeh.
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Spicy: For a spicy kick, increase the amount of red pepper flakes or add some diced fresh chili peppers to the sauce.
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Creamy and Cheesy: For a richer, cheesier sauce, you can add a mix of mozzarella cheese or cream cheese along with the Parmesan.
COOKING Note:
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Chicken: Ensure the chicken is fully cooked before adding it back to the sauce to avoid any risk of undercooking. The internal temperature of the chicken should reach 165°F (74°C) for safe consumption.
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Sauce Consistency: If your sauce becomes too thick, you can thin it with a little more chicken broth or pasta water. If it’s too thin, let it simmer longer to reduce and thicken.
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Broccoli Cooking: If you prefer softer broccoli, you can blanch it in boiling water for 2-3 minutes before sautéing, or steam it for a few minutes before adding it to the pan.
Serving Suggestions:
This Garlic Parmesan Chicken Tortellini and Broccoli is a complete meal on its own but can be complemented with side dishes such as:
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Garlic Bread: Serve with crusty, buttery garlic bread to scoop up the creamy sauce.
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Green Salad: A fresh green salad with a light vinaigrette can balance out the richness of the dish.
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Roasted Vegetables: Roasted carrots, bell peppers, or asparagus can add some variety and texture to the meal.
Tips:
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Don’t Overcook the Broccoli: Overcooking can make the broccoli mushy and less vibrant. You want it to be tender but still have a bit of crunch and a bright green color.
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Parmesan Cheese: Freshly grated Parmesan will melt more smoothly and create a creamier sauce compared to pre-grated cheese.
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Tortellini Tips: Be careful not to overcook the tortellini, as it can become mushy. It only takes a few minutes in boiling water to cook, and it will continue cooking when added to the sauce.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Nutritional Information (per serving):
Calories: 450-500 kcal (depending on portion size)
Protein: 28g
Sodium: 800-900mg
Fat: 28g
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Saturated Fat: 12g
Carbohydrates: 35g -
Fiber: 3g
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Sugars: 4g
Cholesterol: 85mg
Calcium: 25% of the Daily Value
Iron: 15% of the Daily Value
FAQs:
1. Can I make this dish ahead of time?
Yes! You can prepare the components ahead of time and assemble the dish when you’re ready to eat. The chicken, broccoli, and sauce can be made in advance and stored in the fridge for up to 2 days. Reheat gently before adding the tortellini.
2. Can I use frozen tortellini?
Absolutely! Frozen tortellini works just as well as fresh. Just make sure to follow the package instructions for cooking times.
3. What other vegetables can I add to the dish?
Feel free to add spinach, mushrooms, peas, or bell peppers. You can sauté these with the garlic or add them to the sauce.
4. Can I make this dish dairy-free?
Yes, you can swap out the heavy cream for a dairy-free alternative like coconut cream or cashew cream, and use vegan Parmesan cheese to make the dish dairy-free.
Conclusion:
Garlic Parmesan Chicken Tortellini and Broccoli is a delectable dish that combines rich flavors, creamy sauce, and nutritious vegetables in one easy-to-make meal. Whether you’re looking for a quick weeknight dinner or a satisfying dish to serve at a gathering, this recipe is sure to impress. The garlic Parmesan sauce ties everything together, creating a comforting meal that will have everyone asking for seconds. With the ability to customize it based on personal preferences, you can make this dish your own while keeping it simple and delicious. So, grab your ingredients and get ready to enjoy a savory, cheesy, and utterly satisfying dish that brings all the best flavors to the table.
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Garlic Parmesan Chicken Tortellini and Broccoli Recipe
- Total Time: 35 minutes
Ingredients
Ingredients:
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1 lb (450g) chicken breast, boneless and skinless, cut into bite-sized pieces
-
1 package (9 oz) refrigerated cheese tortellini (you can also use frozen tortellini)
-
2 cups broccoli florets (fresh or frozen)
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2 tbsp olive oil
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4 cloves garlic, minced
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1 cup heavy cream
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1 cup chicken broth (low-sodium preferred)
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1 cup freshly grated Parmesan cheese
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1 tsp dried Italian seasoning
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1/2 tsp red pepper flakes (optional, for heat)
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Salt and pepper, to taste
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1 tbsp butter
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Fresh parsley, chopped, for garnish
Instructions
Start by boiling a large pot of salted water. Once the water is at a rolling boil, add the tortellini and cook according to package instructions (typically 2-3 minutes for refrigerated tortellini, or 5-7 minutes for frozen). Once done, drain and set aside, reserving about 1/4 cup of pasta water to use in the sauce later if needed.
While the tortellini cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they are golden brown on all sides and fully cooked through, about 7-8 minutes. Season with salt, pepper, and Italian seasoning as they cook. Once the chicken is cooked, remove it from the skillet and set it aside.
In the same skillet, add a tablespoon of butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Add the broccoli florets and sauté for another 3-4 minutes, stirring occasionally, until the broccoli is bright green and slightly tender. If using fresh broccoli, you may need to add a splash of water to help it steam and cook through.
Reduce the heat to medium and add the heavy cream to the skillet. Stir well, scraping up any bits left from cooking the chicken and garlic. Add the chicken broth and bring the mixture to a simmer. Allow it to reduce slightly, about 2-3 minutes. Stir in the grated Parmesan cheese and continue to cook, stirring until the sauce thickens and becomes creamy, about 2-3 more minutes. Taste and adjust seasoning with salt, pepper, and red pepper flakes (if using).
Add the cooked tortellini and chicken back into the skillet with the sauce. Stir everything together gently until the tortellini is coated with the creamy garlic Parmesan sauce, and the chicken and broccoli are evenly distributed throughout. If the sauce is too thick, add a little bit of the reserved pasta water until you reach your desired consistency.
Notes
-
Chicken: Ensure the chicken is fully cooked before adding it back to the sauce to avoid any risk of undercooking. The internal temperature of the chicken should reach 165°F (74°C) for safe consumption.
-
Sauce Consistency: If your sauce becomes too thick, you can thin it with a little more chicken broth or pasta water. If it’s too thin, let it simmer longer to reduce and thicken.
-
Broccoli Cooking: If you prefer softer broccoli, you can blanch it in boiling water for 2-3 minutes before sautéing, or steam it for a few minutes before adding it to the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450-500 kcal
- Sodium: 800-900mg
- Fat: 28g
- Fiber: 3g
- Protein: 28g