There’s something magical about a warm, creamy skillet meal, isn’t there? On busy nights when life feels just a little too hectic, I find myself turning to recipes that are simple, cozy, and packed with flavor—and this Creamy Garlic Parmesan Tortellini with Chicken & Broccoli checks all the boxes. It’s hearty, comforting, and best of all, it all comes together in just one skillet. Less cleanup, more time to relax. Yes, please.
If you’re anything like me, creamy pasta dishes are a go-to when you want to make something that feels special without spending hours in the kitchen. I first whipped up this recipe on a rainy Tuesday evening when all I had were some leftover chicken breasts, a bag of cheese tortellini, and a dream. The first bite convinced me it had to become a regular in our dinner rotation, and now I’m sharing it with you so you can bring that same warm, cozy feeling to your kitchen.
Picture this: tender pieces of seasoned chicken, nestled among pillowy tortellini and fresh, vibrant broccoli, all drenched in a luscious, garlicky Parmesan cream sauce. It’s the kind of dish that makes you want to curl up with a big bowl, a fork, and absolutely no plans for the evening.
Before we dive into the creamy goodness, here’s what you’ll need to gather:
Ingredients You’ll Need
For the Chicken:
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2 tablespoons olive oil
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1 pound chicken breast, cut into bite-sized pieces
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1 teaspoon Italian seasoning
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1/2 teaspoon garlic powder
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Salt and black pepper, to taste
For the Pasta and Sauce:
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2 tablespoons butter
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3 cloves garlic, minced
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2 cups heavy cream
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1 cup chicken broth
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1 cup grated Parmesan cheese
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1 (9 oz) package refrigerated cheese tortellini
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2 cups broccoli florets, steamed or lightly cooked
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1/4 teaspoon red pepper flakes (optional, for a little heat)
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Salt and black pepper, to taste
For Garnish:
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Fresh parsley, chopped
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Extra Parmesan cheese, for sprinkling
Pretty simple, right? Most of these are pantry staples or easy to find at any grocery store. Now let’s jump into how you can make this delicious meal come together.
Step-by-Step Instructions
Step 1: Cook the Chicken
Heat your olive oil in a large skillet over medium-high heat. While the oil heats, season your chicken pieces with Italian seasoning, garlic powder, salt, and black pepper. Once seasoned, add the chicken to the hot skillet and let it cook for about 5 to 6 minutes. You’re looking for a golden-brown color and for the chicken to be fully cooked through.
When the chicken is ready, transfer it to a plate and set it aside. Don’t wipe out the skillet—you’re going to want all those flavorful little bits for the next step.
Step 2: Sauté the Garlic
In the same skillet (with all those tasty chicken juices), melt your butter over medium heat. Once it’s melted, toss in your minced garlic and sauté it for about a minute. Keep an eye on it—garlic cooks fast, and you want it to turn lightly golden and fragrant without burning.
Step 3: Start the Sauce
After the garlic is fragrant, stir in your heavy cream and chicken broth. Bring this delicious mixture to a gentle simmer. It will already start smelling like heaven in your kitchen at this point, trust me.
Creamy Garlic Parmesan Tortellini with Chicken & Broccoli: Bringing It All Together
Now that the sauce is bubbling away and your kitchen smells absolutely amazing, it’s time to finish off this dish and get it ready for the table. Trust me, you’re just a few simple steps away from serving up a dinner that everyone will want seconds of.
Let’s keep going and turn that creamy base into a full, satisfying meal packed with tender tortellini, juicy chicken, and vibrant broccoli.
Step 4: Add the Parmesan and Tortellini
Gradually whisk in the grated Parmesan cheese into the simmering cream and broth mixture. You want to do this slowly to make sure the cheese melts smoothly and doesn’t clump up. Once it’s fully incorporated, you’ll notice the sauce becoming rich, creamy, and just slightly thickened—absolute perfection.
Now it’s time to add the tortellini. Stir them gently into the sauce, making sure they’re fully coated. Cook the tortellini according to the package instructions, usually about 5 to 7 minutes. Give them a stir every so often so they don’t stick to the bottom of the skillet.
Step 5: Bring It All Together
When the tortellini are tender and cooked through, it’s time to reintroduce your cooked chicken back into the skillet. Gently fold in the chicken pieces along with the steamed or lightly cooked broccoli florets. If you like a bit of heat (and I definitely do), this is the perfect moment to sprinkle in those red pepper flakes.
Give everything a good stir so that the chicken and broccoli get coated with that luxurious garlic-Parmesan sauce. Season the whole skillet with a little extra salt and black pepper if needed—taste testing here is highly encouraged.
Step 6: Garnish and Serve
Right before serving, sprinkle the dish with freshly chopped parsley and a little extra Parmesan cheese. It adds a nice pop of color and an extra layer of flavor that’s so worth it.
And that’s it—dinner is served! I love plating this up with a side of buttery garlic bread or a crisp green salad to balance out the richness.
Helpful Tips for the Best Creamy Garlic Parmesan Tortellini
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Use Fresh Tortellini: Refrigerated tortellini work best for this recipe because they cook quickly and have a great texture. If you only have frozen, just add a few extra minutes to the cooking time.
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Don’t Overcook the Broccoli: To keep your broccoli nice and bright (and not mushy), either lightly steam it ahead of time or toss it into the skillet just a few minutes before serving.
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Make It Lighter: If you want a slightly lighter version, swap out the heavy cream for half-and-half. It’ll still be creamy, just a little less rich.
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Add Other Veggies: Feel free to throw in some mushrooms, peas, or spinach if you’re looking to bulk it up even more with veggies.
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Spice It Up: Red pepper flakes add a nice, subtle heat, but if you’re a fan of bold flavors, a pinch of cayenne pepper works wonders too.
There’s a lot to love about this meal—it’s flexible, forgiving, and practically foolproof. Whether you stick to the classic chicken and broccoli combo or mix it up with your favorite add-ins, you really can’t go wrong. Plus, everything comes together in just one skillet, making cleanup a breeze.
Creamy Garlic Parmesan Tortellini with Chicken & Broccoli: FAQs and Final Thoughts
Before you dive into making this creamy, dreamy dish, let’s tackle a few common questions that might pop up. I always find that a little extra info can make all the difference between a good dinner and a truly great one.
Here’s everything you need to know to make this recipe as easy and delicious as possible.
Frequently Asked Questions
Can I use frozen tortellini instead of refrigerated?
Yes, you can definitely use frozen tortellini. Just keep in mind that you’ll need to adjust the cooking time slightly. Add a couple of extra minutes to the simmering step to make sure they cook through properly.
How do I make this recipe vegetarian?
It’s super easy to make this dish vegetarian. Simply leave out the chicken and use vegetable broth instead of chicken broth. You can also load it up with extra veggies like mushrooms, spinach, or peas to keep it hearty and filling.
Can I use milk instead of heavy cream?
While you can technically use milk, the sauce will be much thinner and not as rich. If you’re looking for a lighter option, half-and-half is a better substitute that still gives you a creamy consistency without being too heavy.
What’s the best way to reheat leftovers?
The best way to reheat this dish is low and slow. Add a splash of chicken broth or cream to a skillet over medium heat and stir the pasta gently until warmed through. This helps bring the sauce back to life without making it oily or separated.
Can I make this ahead of time?
This dish is best enjoyed fresh because the tortellini can soak up the sauce as it sits. However, you can prep the chicken and broccoli ahead of time to speed things up when you’re ready to cook.
What proteins can I substitute for chicken?
If you want to mix it up, shrimp, Italian sausage, or even shredded rotisserie chicken all make great substitutes. This recipe is super flexible, so feel free to get creative based on what you have on hand.
How spicy is this dish with red pepper flakes?
The red pepper flakes add just a subtle heat. It’s definitely not overwhelming. If you love spice, feel free to add a bit more, or even a pinch of cayenne pepper for an extra kick.
Final Thoughts: Cozy, Creamy, and Completely Irresistible
There’s something so satisfying about a skillet full of creamy tortellini, juicy chicken, and crisp-tender broccoli all swirled together in a garlicky Parmesan sauce. It’s the kind of meal that feels like a big warm hug after a long day. Whether you’re cooking for your family, meal prepping for the week, or just treating yourself to a hearty homemade dinner, this Creamy Garlic Parmesan Tortellini with Chicken & Broccoli is sure to be a hit.
I love how customizable this recipe is, too. You can make it a little lighter, spice it up, swap out the protein, or pack it with more veggies depending on your mood. It’s one of those dinners that’s easy enough for a busy weeknight but still special enough to serve to guests.
If you try this recipe, I’d love to hear how it turned out for you. Did you stick with the classic version, or add your own twist? Drop a comment below and let’s swap notes. And if you have any favorite variations, I’m always looking for new ideas to try next!
PrintCreamy Garlic Parmesan Tortellini with Chicken & Broccoli
This Creamy Garlic Parmesan Tortellini with Chicken & Broccoli is the perfect cozy, one-skillet meal. Tender chicken pieces, cheesy tortellini, and fresh broccoli come together in a luscious, creamy Parmesan sauce. It’s hearty, flavorful, and perfect for busy nights when you need a comforting dinner fast.
Ingredients
For the Chicken:
2 tablespoons olive oil
1 pound chicken breast, cut into bite-sized pieces
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and black pepper, to taste
For the Pasta and Sauce:
2 tablespoons butter
3 cloves garlic, minced
2 cups heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
1 (9 oz) package refrigerated cheese tortellini
2 cups broccoli florets, steamed or lightly cooked
1/4 teaspoon red pepper flakes (optional, for a little heat)
Salt and black pepper, to taste
For Garnish:
Fresh parsley, chopped
Extra Parmesan cheese, for sprinkling
Instructions
1️⃣ Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with Italian seasoning, garlic powder, salt, and black pepper. Add the chicken to the skillet and cook for 5–6 minutes, or until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
2️⃣ In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant and lightly golden.
3️⃣ Stir in the heavy cream and chicken broth, bringing the mixture to a gentle simmer.
4️⃣ Gradually whisk in the Parmesan cheese until the sauce becomes smooth and creamy. Add the tortellini to the sauce and cook according to the package instructions, typically 5–7 minutes, stirring occasionally to prevent sticking.
5️⃣ Once the tortellini is tender, stir in the cooked chicken and broccoli florets. Add the red pepper flakes if you like a little heat. Adjust seasoning with additional salt and black pepper if needed.
6️⃣ Sprinkle with freshly chopped parsley and extra Parmesan cheese before serving. Enjoy this rich, creamy dish hot, ideally paired with garlic bread or a crisp green salad.
Notes
For a lighter version, you can substitute half-and-half for the heavy cream. Feel free to swap the chicken with shrimp or leave it out entirely for a vegetarian version. To save time, use pre-steamed broccoli or microwave it while the chicken cooks. The sauce will continue to thicken as it stands, so if needed, add a splash of chicken broth or cream to loosen it up before serving.
