Creamy Garlic Parmesan Tortellini with Chicken and Broccoli
A quick and delicious meal featuring creamy garlic parmesan sauce, chicken, cheese-filled tortellini, and crisp broccoli, perfect for busy weeknights.
Ingredients
Main Ingredients
- 12 oz cheese-filled tortellini Fresh or frozen tortellini can be used.
- 2 cups broccoli florets Fresh broccoli is preferred for best flavor.
- 2 tablespoons olive oil For sautéing chicken.
- 1 lb boneless, skinless chicken breasts Cut into bite-size pieces.
- 1 cup heavy cream Adds creaminess to the sauce.
- 1 cup chicken broth Make sure it's gluten-free if required.
- 1 cup parmesan cheese Grated or shredded.
- 4 cloves garlic Minced for flavor.
Instructions
Preparation
- Boil a large pot of salted water. Add the tortellini and cook for 3-5 minutes, until they float. Drain and set aside, keeping some pasta water for later.
- Heat olive oil in a skillet over medium heat. Add the chicken, ensuring not to crowd the pan. Cook for 6-8 minutes, turning once, until golden brown.
- In a pot, mix heavy cream and chicken broth over medium heat. Add parmesan cheese and whisk until smooth. Stir in minced garlic.
- Add the cooked tortellini and sautéed chicken into the sauce pot. Stir gently to coat everything evenly. If the sauce is too thick, add some pasta water to adjust the consistency.
Notes
This dish can be customized with additional vegetables such as spinach or sun-dried tomatoes. For a vegetarian version, substitute chicken with mushrooms or firm tofu. Ensure to use gluten-free tortellini and broth for a gluten-free dish.