I plated creamy garlic parmesan sauce over tender chicken, crisp broccoli, and oozy cheese tortellini that turns an ordinary weeknight into a family-favorite dinner.
I am obsessed with creamy Parmesan cheese tortellini and broccoli. I adore how the cheese tortellini soaks up sauce, each pillowy ring bursting with richness.
I love the contrast when tender bites meet bright broccoli florets, little pops of green that cut through the cream. And the savory warmth that keeps you going back for more.
I crave seconds, and then thirds when no one’s looking. This is the kind of family dinner that actually gets eaten, not ignored.
Messy, saucy, unapologetically indulgent. Pure satisfaction on a plate.
I will never get sick of it, even on chaotic weeknights anymore.
Ingredients
- Cheese tortellini: pillowy, cheesy bites that make the dish feel comfort-food cozy.
- Chicken breasts: protein-packed, hearty pieces that soak up the creamy sauce.
- Broccoli florets: fresh crunch and green color, kind of healthy, honestly.
- Olive oil: browns the chicken and adds a subtle fruity fat.
- Unsalted butter: gives richness and that silky mouthfeel you want.
- Garlic: punchy aroma, warms the whole dish — can’t skip it.
- Yellow onion: sweet background flavor, adds depth without stealing the show.
- All purpose flour: lightly thickens the sauce, makes it cling to pasta.
- Heavy cream: makes everything luxuriously smooth and indulgent, no regrets.
- Chicken broth: adds savory backbone and keeps sauce from tasting flat.
- Parmesan cheese: salty, nutty umami that binds the sauce together.
- Italian seasoning: dried herb mix that gives classic Italian vibes.
- Kosher salt: balances flavors, seasons the whole dish properly.
- Black pepper: bright bite and tiny heat, simple but necessary.
- Red pepper flakes: optional kick that wakes up the creamy sauce.
- Fresh lemon juice: adds a pop of brightness, cuts the richness.
- Fresh parsley: green garnish that freshens each bite, looks pretty too.
Ingredient Quantities
- 1 lb (about 450 g) cheese tortellini (fresh or refrigerated)
- 1 lb (about 450 g) boneless skinless chicken breasts, cut into bite sized pieces
- 2 cups broccoli florets (fresh or frozen, thawed)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 small yellow onion, finely chopped (optional but tastes good)
- 1 tbsp all purpose flour (for light thickening)
- 1 cup heavy cream
- 1/2 cup low sodium chicken broth
- 1 to 1 1/2 cups freshly grated Parmesan cheese, plus extra for serving
- 1 tsp Italian seasoning (or 1/2 tsp dried basil and 1/2 tsp dried oregano)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 to 1/2 tsp freshly ground black pepper, to taste
- 1/4 tsp red pepper flakes (optional, if you like a little heat)
- 1 tbsp fresh lemon juice (optional, brightens the sauce)
- 2 tbsp chopped fresh parsley for garnish (optional)
How to Make this
1. Bring a large pot of salted water to a boil and cook 1 lb cheese tortellini according to package directions until al dente, then drain and set aside, reserving about 1/2 cup of the pasta cooking water.
2. While the pasta cooks, pat dry 1 lb boneless skinless chicken breasts cut into bite sized pieces, season with 1/2 tsp kosher salt and 1/4 to 1/2 tsp freshly ground black pepper, and heat 2 tbsp olive oil in a large skillet over medium high heat.
3. Add the chicken to the hot skillet and cook, stirring occasionally, until golden and cooked through about 5 to 7 minutes depending on size; transfer chicken to a plate and tent with foil to keep warm.
4. In the same skillet reduce heat to medium and add 2 tbsp unsalted butter; when melted add 1 small finely chopped yellow onion and 4 cloves minced garlic and cook until softened and fragrant about 2 to 3 minutes, scraping up any brown bits from the chicken for extra flavor.
5. Sprinkle 1 tbsp all purpose flour over the onion and garlic, stir for about 30 seconds to cook the flour, then slowly whisk in 1 cup heavy cream and 1/2 cup low sodium chicken broth until smooth and slightly thickened.
6. Stir in 1 to 1 1/2 cups freshly grated Parmesan cheese, 1 tsp Italian seasoning, 1/4 tsp red pepper flakes if using, and 1 tbsp fresh lemon juice if using; simmer gently until the sauce is creamy and the cheese is melted, taste and adjust with more salt and pepper if needed.
7. Add 2 cups broccoli florets (fresh or thawed frozen) to the sauce, cover and let steam in the sauce for 3 to 4 minutes until bright green and just tender; if the sauce gets too thick stir in some reserved pasta water a tablespoon at a time to reach desired consistency.
8. Return the cooked chicken to the skillet, add the drained tortellini and toss everything together gently to coat with sauce and heat through for 1 to 2 minutes.
9. Remove from heat, sprinkle 2 tbsp chopped fresh parsley and extra grated Parmesan over the top, give one last gentle toss and serve immediately with extra black pepper or red pepper flakes on the side.
10. Leftovers store well in the fridge up to 3 days; reheat gently in a skillet with a splash of cream or milk to loosen the sauce, avoid overcooking or the tortellini will get mushy.
Equipment Needed
1. Large pot for boiling pasta
2. Colander or strainer to drain tortellini
3. Large skillet (nonstick or stainless)
4. Tongs or slotted spoon for tossing and serving
5. Wooden spoon or heatproof spatula for stirring
6. Chef’s knife and cutting board for chicken, onion and broccoli
7. Measuring cups and spoons for cream, broth and seasonings
8. Fine grater for fresh Parmesan
9. Baking foil or a plate to tent the cooked chicken
FAQ
Creamy Garlic Parmesan Tortellini With Chicken & Broccoli Recipe Substitutions and Variations
- Cheese tortellini: swap for ravioli (cheese or meat), gnocchi, or even cooked pasta shells if thats all you got; cooking time might change a bit.
- Chicken breasts: use boneless skinless thighs for richer flavor, shredded rotisserie chicken for speed, or turkey pieces if you prefer.
- Broccoli florets: sub in fresh spinach (stir in at the end), asparagus tips, or frozen peas — adjust cook time so they dont overcook.
- Heavy cream: use half and half plus 2 tbsp butter for richness, whole milk mixed with 2 oz cream cheese for thickness, or canned full fat coconut milk for a dairy free option (flavor will vary).
Pro Tips
1) Don’t overcook the tortellini. Pull it about 1 minute shy of the package time so it finishes in the sauce. If it sits too long it’ll go mushy. Reserve that pasta water and use it sparingly to loosen the sauce.
2) Brown the chicken well. Let it get a good sear before stirring so you get those flavor bits on the pan. If pieces are crowding the pan, cook in batches so they actually brown instead of steam.
3) Grate the Parmesan yourself. Pregrated stuff has anti caking agents and won’t melt as smoothly. Use a microplane or fine box grater and add it off the heat or on very low so the sauce stays silky.
4) Add the broccoli at the end and steam it in the sauce. That keeps it bright and crisp tender. If you like it softer, blanch it first. Taste the sauce before adding extra salt since the cheese and broth can be salty already.
Creamy Garlic Parmesan Tortellini With Chicken & Broccoli Recipe
I plated creamy garlic parmesan sauce over tender chicken, crisp broccoli, and oozy cheese tortellini that turns an ordinary weeknight into a family-favorite dinner.
4
servings
869
kcal
Equipment: 1. Large pot for boiling pasta
2. Colander or strainer to drain tortellini
3. Large skillet (nonstick or stainless)
4. Tongs or slotted spoon for tossing and serving
5. Wooden spoon or heatproof spatula for stirring
6. Chef’s knife and cutting board for chicken, onion and broccoli
7. Measuring cups and spoons for cream, broth and seasonings
8. Fine grater for fresh Parmesan
9. Baking foil or a plate to tent the cooked chicken
Ingredients
-
1 lb (about 450 g) cheese tortellini (fresh or refrigerated)
-
1 lb (about 450 g) boneless skinless chicken breasts, cut into bite sized pieces
-
2 cups broccoli florets (fresh or frozen, thawed)
-
2 tbsp olive oil
-
2 tbsp unsalted butter
-
4 cloves garlic, minced
-
1 small yellow onion, finely chopped (optional but tastes good)
-
1 tbsp all purpose flour (for light thickening)
-
1 cup heavy cream
-
1/2 cup low sodium chicken broth
-
1 to 1 1/2 cups freshly grated Parmesan cheese, plus extra for serving
-
1 tsp Italian seasoning (or 1/2 tsp dried basil and 1/2 tsp dried oregano)
-
1/2 tsp kosher salt, plus more to taste
-
1/4 to 1/2 tsp freshly ground black pepper, to taste
-
1/4 tsp red pepper flakes (optional, if you like a little heat)
-
1 tbsp fresh lemon juice (optional, brightens the sauce)
-
2 tbsp chopped fresh parsley for garnish (optional)
Directions
- Bring a large pot of salted water to a boil and cook 1 lb cheese tortellini according to package directions until al dente, then drain and set aside, reserving about 1/2 cup of the pasta cooking water.
- While the pasta cooks, pat dry 1 lb boneless skinless chicken breasts cut into bite sized pieces, season with 1/2 tsp kosher salt and 1/4 to 1/2 tsp freshly ground black pepper, and heat 2 tbsp olive oil in a large skillet over medium high heat.
- Add the chicken to the hot skillet and cook, stirring occasionally, until golden and cooked through about 5 to 7 minutes depending on size; transfer chicken to a plate and tent with foil to keep warm.
- In the same skillet reduce heat to medium and add 2 tbsp unsalted butter; when melted add 1 small finely chopped yellow onion and 4 cloves minced garlic and cook until softened and fragrant about 2 to 3 minutes, scraping up any brown bits from the chicken for extra flavor.
- Sprinkle 1 tbsp all purpose flour over the onion and garlic, stir for about 30 seconds to cook the flour, then slowly whisk in 1 cup heavy cream and 1/2 cup low sodium chicken broth until smooth and slightly thickened.
- Stir in 1 to 1 1/2 cups freshly grated Parmesan cheese, 1 tsp Italian seasoning, 1/4 tsp red pepper flakes if using, and 1 tbsp fresh lemon juice if using; simmer gently until the sauce is creamy and the cheese is melted, taste and adjust with more salt and pepper if needed.
- Add 2 cups broccoli florets (fresh or thawed frozen) to the sauce, cover and let steam in the sauce for 3 to 4 minutes until bright green and just tender; if the sauce gets too thick stir in some reserved pasta water a tablespoon at a time to reach desired consistency.
- Return the cooked chicken to the skillet, add the drained tortellini and toss everything together gently to coat with sauce and heat through for 1 to 2 minutes.
- Remove from heat, sprinkle 2 tbsp chopped fresh parsley and extra grated Parmesan over the top, give one last gentle toss and serve immediately with extra black pepper or red pepper flakes on the side.
- Leftovers store well in the fridge up to 3 days; reheat gently in a skillet with a splash of cream or milk to loosen the sauce, avoid overcooking or the tortellini will get mushy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 424g
- Total number of serves: 4
- Calories: 869kcal
- Fat: 58g
- Saturated Fat: 28.2g
- Trans Fat: 0.5g
- Polyunsaturated: 5g
- Monounsaturated: 15g
- Cholesterol: 325mg
- Sodium: 941mg
- Potassium: 748mg
- Carbohydrates: 41g
- Fiber: 3g
- Sugar: 3.5g
- Protein: 59g
- Vitamin A: 1500IU
- Vitamin C: 25mg
- Calcium: 411mg
- Iron: 5.6mg
