Garlic Parmesan Chicken Tortellini Recipe

If you’ve been dreaming of a weeknight dinner that’s effortless, mouthwatering, and packed with comforting flavors, this Garlic Parmesan Chicken Tortellini will absolutely steal your heart. Plump cheese tortellini are tossed with tender chicken breast, crisp broccoli, and a luxurious garlic-Parmesan cream sauce that clings to every bite. It comes together faster than you think and always makes the kitchen smell heavenly—truthfully, there’s nothing quite as inviting as the aroma of garlic and butter swirling around bubbling cheese tortellini!

Ingredients You’ll Need

The beauty of this dish is how each simple, familiar ingredient delivers bold flavor, creamy texture, or appetizing color. Every element plays an important role, so there are no shortcuts here—instead, you’ll be layering balanced flavors that make this Garlic Parmesan Chicken Tortellini shine.

• Fresh Cheese Tortellini: These pillowy pasta parcels add irresistible chew and bring a subtle cheesiness to every forkful.
• Boneless Chicken Breast: Cubed chicken turns golden and juicy, providing protein and substance to balance the creamy sauce.
• Fresh Broccoli Florets: Quickly steamed, broccoli adds cheerful color and gentle crunch for freshness in every bite.
• Heavy Cream: This magical ingredient creates a velvety, luxurious sauce that coats the pasta and chicken beautifully.
• Freshly Grated Parmesan Cheese: The key to that savory, nutty depth—use fresh if possible for maximum flavor!
• Garlic: Six cloves might sound bold, but it mellows into a sweet, aromatic base that’s absolutely irresistible.
• Butter: Provides richness and helps the flavors bloom, especially the garlic.
• Olive Oil: Perfect for quickly searing the chicken and lending a hint of fruitiness.
• Salt and Pepper: Essential for bringing everything into balance, so don’t skimp on seasoning.

How to Make Garlic Parmesan Chicken Tortellini

Step 1: Cook the Tortellini

Start by bringing a generously salted pot of water to a rolling boil. Add your cheese tortellini and cook them until they’re just al dente—soft with a bit of a bite. Before you drain, scoop out a cup of that starchy pasta water; it’s gold for loosening your sauce later without losing any creaminess. Set the cooked tortellini and reserved water aside while you move on.

Step 2: Steam and Shock the Broccoli

Next, give your broccoli florets a quick steam—just three to four minutes is perfect. You’re looking for bright green, crisp-tender pieces, not mushy bits! Immediately dunk them into a bowl of ice water so they keep their gorgeous color and snappy texture. Drain well and set aside; it’s the little details like this that set your Garlic Parmesan Chicken Tortellini apart.

Step 3: Sear the Chicken

Season your cubed chicken breast liberally with salt and pepper. Heat the olive oil in a large skillet over medium-high, then add the chicken. Let it sear undisturbed until deep golden brown before stirring—those caramelized edges are full of flavor. Cook for about six to eight minutes until fully cooked and juicy, then transfer chicken to a plate while you get the sauce ready.

Step 4: Build the Creamy Garlic Parmesan Sauce

Using the same skillet (all those tasty browned bits from the chicken are flavor dynamite), reduce the heat to medium and melt the butter. Stir in your minced garlic and let it sizzle for about a minute, just until fragrant. Slowly whisk in the heavy cream—watch as the sauce comes together, thick and dreamy—and then take the skillet off the heat before adding the freshly grated Parmesan. Whisk it well for silky smoothness, and remember: if the sauce ever gets too thick, splash in reserved pasta water till it’s just right!

Step 5: Combine Everything for Maximum Flavor

Return the cooked chicken to the skillet with all its juices, then add in the drained tortellini and broccoli florets. Gently toss everything together—be generous, yet gentle, so each piece gets coated in that warm, cheesy, garlicky sauce. Serve hot with extra Parmesan sprinkled on top because, honestly, there’s no such thing as too much cheese when it comes to Garlic Parmesan Chicken Tortellini.

How to Serve Garlic Parmesan Chicken Tortellini

Garnishes

Finish your Garlic Parmesan Chicken Tortellini with a snowy handful of extra grated Parmesan and maybe some chopped fresh parsley or basil for color. A little cracked black pepper or a touch of red pepper flakes works wonders if you like a touch of heat.

Side Dishes

This rich, creamy pasta loves simple sides. Pair it with a crisp green salad tossed in a lemony vinaigrette or serve warm, crusty bread to mop up all that luscious sauce. If you’re feeling indulgent, roasted garlic asparagus or a quick tomato salad rounds out the meal beautifully.

Creative Ways to Present

Elevate the experience by plating the tortellini in wide, shallow bowls and topping each with a twist of freshly cracked pepper and a flurry of Parmesan. For a fun twist, serve the pasta in individual ramekins, sprinkle with a little extra cheese, and broil for a bubbly, golden top—a luxurious way to impress at a dinner party!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer your cooled Garlic Parmesan Chicken Tortellini to an airtight container and refrigerate. It will stay fresh and delicious for up to three days, making lunch or quick dinners a breeze.

Freezing

While best enjoyed fresh, you can freeze the prepared tortellini for up to two months. Portion it into individual servings, wrap tightly, and store. Just know that the sauce may separate a bit when thawed, but a quick stir while reheating will bring it right back together.

Reheating

To reheat, add a splash of milk or cream to loosen the sauce, and gently warm the tortellini over medium heat on the stovetop, stirring constantly. Avoid high heat and microwaving for too long, as the cream can separate and the chicken may dry out.

FAQs

Can I use frozen tortellini instead of fresh?

Absolutely! Frozen tortellini works well, just cook according to package directions and continue with the rest of the recipe as written.

What can I substitute for broccoli?

Feel free to swap in asparagus, baby spinach, or even peas for a change—they all work beautifully and complement the garlic Parmesan sauce.

Can I use rotisserie chicken or leftover cooked chicken?

Yes! Simply cube or shred your cooked chicken and add it in during the final toss with the sauce and tortellini, saving a little time and effort.

Is there a lighter option for the cream?

You can substitute half-and-half for the heavy cream, though the sauce may be a bit less rich. Avoid milk, as it can cause the sauce to be too thin and may curdle.

How can I make this Garlic Parmesan Chicken Tortellini vegetarian?

Replace the chicken with sautéed mushrooms or extra broccoli, and use vegetable broth instead of reserved pasta water for deep flavor in the sauce.

Final Thoughts

Every bite of Garlic Parmesan Chicken Tortellini feels like a warm hug on a busy night. If you’re craving simple comfort without sacrificing flavor, this dish delivers—easy enough for weeknights, yet decadent enough for guests. Give it a try and it just might become a staple in your kitchen, too!

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