Let me tell you about my weeknight hero – this creamy garlic parmesan tortellini with chicken and broccoli! It’s the dish I make when I’m craving something indulgent but don’t want to spend hours in the kitchen. The first time I threw this together, my family couldn’t believe something so rich and flavorful came together in just 30 minutes. That perfect combo of pillowy cheese tortellini swimming in a velvety garlic parmesan sauce, with juicy chicken and crisp-tender broccoli? Absolute magic. I’ve tweaked it over the years (extra garlic, always extra garlic), and now it’s our go-to comfort food that feels fancier than it really is.
Ingredients for Creamy Garlic Parmesan Tortellini with Chicken and Broccoli
Grab these simple ingredients – I promise you probably have half of them in your kitchen already! The magic happens when these everyday items come together:
- 12 oz cheese tortellini (fresh if you can find it – makes all the difference)
- 2 boneless, skinless chicken breasts, cubed into bite-sized pieces
- 2 cups broccoli florets (cut ’em small so they cook fast)
- 3 cloves garlic, minced (measure with your heart here – I usually do 4!)
- 1 cup heavy cream (the richer, the better, trust me)
- 1/2 cup grated parmesan cheese (the good stuff, not the powdery kind)
- 2 tbsp butter (because everything’s better with butter)
- 1 tbsp olive oil (for that perfect chicken sear)
- 1/2 tsp salt (to taste, obviously)
- 1/4 tsp black pepper (freshly cracked if you’re feeling fancy)
- 1/4 tsp red pepper flakes (optional but SO good for a little kick)
See? Nothing crazy here – just good, honest ingredients that make magic together. I always double check I’ve got everything prepped before I start cooking – no one likes realizing they’re out of parmesan halfway through!
How to Make Creamy Garlic Parmesan Tortellini with Chicken and Broccoli
Okay, let’s get cooking! This comes together so fast you’ll want to have everything ready to go. Here’s how I make it (with all my little tricks I’ve learned over the years):
Cooking the Tortellini
First things first – get that water boiling! I use a big pot with plenty of salted water (tastes like the sea, as they say). Fresh tortellini only needs about 3-4 minutes to cook to that perfect al dente texture – you want it tender but still with a little bite. Frozen takes a minute or two longer. Here’s my secret: drain it but save about 1/2 cup of that starchy pasta water – it’s liquid gold for adjusting sauce thickness later!
Preparing the Chicken and Broccoli
While the pasta cooks, heat that olive oil in a large skillet over medium-high. Toss in your cubed chicken with salt and pepper, and don’t crowd the pan! You want that beautiful golden color, about 3-4 minutes per side. When it’s nicely browned and cooked through (no pink inside), transfer it to a plate. See those tasty brown bits in the pan? That’s flavor – don’t wash it out! Toss the broccoli right into the same skillet with a splash of water, cover, and let it steam for 2-3 minutes until bright green but still crisp. Remove that too.
Making the Garlic Parmesan Sauce
Now for the magic! In that same skillet (told you we’d use it again), melt the butter over medium-low heat. Add the garlic and stir for just 30 seconds – you’ll smell when it’s ready but don’t let it brown! Pour in the heavy cream and let it bubble gently for a minute. Then whisk in the parmesan until it’s all melted and dreamy. The sauce should coat the back of a spoon – if it’s too thick, that’s when you add a splash of reserved pasta water.
Combining Everything
Time for the grand finale! Return the chicken and broccoli to the skillet, then add your cooked tortellini. Gently toss everything together until it’s all coated in that luscious sauce. Taste it – needs more salt? Pepper? Now’s the time to adjust. I always sprinkle red pepper flakes on top for a little heat (about 1/4 teaspoon does the trick). Serve it immediately while it’s piping hot and the sauce is at its creamiest!
Why You’ll Love This Creamy Garlic Parmesan Tortellini
Listen, I don’t make empty promises – this dish became a household favorite for real reasons. Here’s why you’ll be making it on repeat:
- 30 minutes flat – I’m talking from fridge to table in half an hour. Those nights when takeout sounds tempting but you want something better? This is your answer.
- That sauce though – Creamy, garlicky, cheesy perfection that coats every bite. The first time my neighbor tried it, she literally closed her eyes and sighed. That’s the power of good parmesan.
- Endlessly customizable – Swap broccoli for mushrooms, use shrimp instead of chicken, add sun-dried tomatoes… I’ve made a dozen variations and they’re all winners.
- Crowd-pleasing magic – My picky kid, my foodie friends, my “I don’t usually like creamy pastas” husband – they all clean their plates. It’s that rare dish that makes everyone happy.
Seriously, this recipe checks all the boxes. It’s the kind of meal that feels special but won’t leave you scrubbing pans all night. And that? That’s my definition of dinner winning. For more quick dinner ideas, check out our collection of dinner ideas.
Tips for Perfect Creamy Garlic Parmesan Tortellini
After making this dish more times than I can count, I’ve learned all the little tricks that take it from good to “oh my god, can I have the recipe?” Here are my absolute must-know tips:
Fresh tortellini makes all the difference – I know frozen is convenient, but fresh tortellini has that perfect tender-chewy texture that holds up beautifully in the sauce. Check the refrigerated section near the deli meats at your grocery store.
Grate your own parmesan – Those pre-shredded bags are tempting, but they contain anti-caking agents that can make your sauce grainy. Take the extra minute to grate a wedge of real Parmigiano-Reggiano – the flavor and meltability are worth it! For more tips on achieving perfect texture in sauces, you can read about the science of sauce thickening.
Reserve pasta water like gold – That starchy liquid is your secret weapon for adjusting sauce consistency. Start with 1/4 cup when combining everything – you can always add more if needed.
Don’t overcook the garlic – Thirty seconds is all it needs in the butter before adding cream. Burnt garlic turns bitter, and we want that sweet, aromatic flavor shining through.
Let the sauce thicken naturally – Resist the urge to crank up the heat! A gentle simmer lets the parmesan melt evenly without breaking the sauce. If it looks too thin, give it another minute – good things come to those who wait.
Follow these simple tricks, and you’ll have restaurant-quality tortellini that’ll make everyone think you spent hours in the kitchen. The best part? These little touches take almost no extra effort – just a bit of know-how!
Ingredient Substitutions
Here’s the beautiful thing about this recipe – it’s like a choose-your-own-adventure dinner! I’ve made countless variations based on what’s in my fridge or who I’m cooking for. Here are my favorite swaps that still deliver amazing results:
Spinach instead of broccoli – Toss in a couple handfuls of fresh spinach right at the end when you’re combining everything. It wilts instantly in the hot sauce, adding vibrant color and a different veggie vibe. Just know it won’t give you that satisfying crunch that broccoli does.
Half-and-half or whole milk for heavy cream – I won’t lie, heavy cream makes the dreamiest sauce, but half-and-half works in a pinch. The sauce will be slightly thinner, so let it simmer an extra minute or two. Whole milk works too, but you’ll need to add an extra tablespoon of butter to compensate for the lower fat content.
Shrimp or Italian sausage for chicken – Oh man, shrimp cooks even faster than chicken – just 2-3 minutes per side until pink! Italian sausage (casings removed and crumbled) brings amazing flavor – brown it first like you would the chicken. Both options make the dish feel extra fancy with hardly any extra effort. If you’re looking for a different kind of savory comfort food, you might enjoy our recipe for French Onion Chicken.
Mushrooms or sun-dried tomatoes – Sauté some sliced mushrooms in the pan after the chicken for an earthy twist. Sun-dried tomatoes (the oil-packed ones) add incredible bursts of sweet-tart flavor – chop ’em up and stir in with the sauce.
Different cheeses – While parmesan is non-negotiable for me, sometimes I’ll mix in a handful of shredded mozzarella for extra stretch, or pecorino romano for a sharper bite. Just avoid pre-shredded “Italian blend” cheeses – they don’t melt as smoothly.
The moral of the story? Don’t stress if you’re missing an ingredient or two. Some of my best versions of this dish came from last-minute kitchen improv!
Serving Suggestions for Creamy Garlic Parmesan Tortellini
Okay, let’s talk about turning this already-amazing dish into a complete meal that’ll wow your family or guests! Here’s how I love to serve it – these pairings are tried and true crowd-pleasers:
Crusty garlic bread – Non-negotiable in my house! That crispy-on-the-outside, soft-on-the-inside bread is perfect for soaking up every last drop of that creamy sauce. I just slice a baguette, brush with garlic butter, and toast it under the broiler for a minute. Watch it disappear faster than the tortellini!
A simple side salad – Something light and fresh balances the richness beautifully. My go-to is mixed greens with lemon vinaigrette – the acidity cuts through the creaminess perfectly. Sometimes I’ll add some shaved parmesan right on top to tie everything together.
White wine – If you’re into wine pairings, a crisp Pinot Grigio or buttery Chardonnay complements the garlic and parmesan flavors so well. My husband always jokes that I make him open a bottle the minute I start cooking this dish – it’s become part of the ritual! For more pairing ideas, you can check out guides on pairing wine with pasta.
For weeknights, I often keep it super simple – just the tortellini with maybe some extra parmesan grated on top. But when I’m feeling fancy or having company? That’s when I pull out all the stops with the bread, salad, wine trio. Either way, you really can’t go wrong – this dish shines no matter how you serve it!
Storing and Reheating
Now, let’s talk about leftovers – not that you’ll have many with this dish! But on the off chance you do (or if you’re smart like me and make extra on purpose), here’s how to keep that creamy garlic parmesan tortellini tasting just as amazing the next day.
First things first – store it in an airtight container in the fridge. I’m partial to glass containers because they don’t absorb smells and let me see those beautiful layers of chicken, broccoli, and tortellini. It’ll keep nicely for about 3 days, though in my house it never lasts that long!
When you’re ready to reheat, here’s my trick: add a splash of cream or milk before warming. The sauce tends to thicken in the fridge, and this brings back that luscious, velvety texture. I usually do about 1-2 tablespoons per serving. Microwave in 30-second bursts, stirring between each, until heated through. Or, if you’re feeling fancy, warm it gently in a skillet over low heat – this method gives you the most control over preventing that sauce from breaking.
One word of caution – freezing isn’t ideal for this dish. The dairy-based sauce can separate when thawed, and the tortellini turns mushy. Trust me, I learned this the hard way after trying to stock my freezer with “ready meals.” Stick to refrigerating, and enjoy within a few days for best quality. If you absolutely must freeze it, expect to revive it with extra cream and maybe a sprinkle of fresh parmesan when reheating.
Oh! Pro tip from my many lunchtime experiments – if you’re packing this for work, keep some extra grated parmesan separate to sprinkle on top after reheating. It makes the flavors pop all over again, like you just made it fresh. Same goes for those red pepper flakes if you like a little heat!
Nutritional Information
Now, I’m no nutritionist, but I know many of you (like me!) like to keep an eye on what you’re eating. Here’s the breakdown per serving – but remember, these are estimates based on the exact ingredients I use. Your numbers might vary slightly depending on brands or if you make any substitutions:
- Calories: 520 (that rich cream and parmesan really add up!)
- Fat: 28g (15g saturated from all that delicious dairy)
- Carbohydrates: 38g (with 3g fiber from that good broccoli)
- Protein: 32g (thank you, chicken and cheese-filled tortellini!)
- Sodium: 680mg (mostly from the parmesan – use less salt if watching sodium)
- Sugar: 4g (natural sugars from the dairy and veggies)
I always say this is a “sometimes food” in our house – rich and indulgent, but packed with protein and veggies too. If you’re looking to lighten it up, check out my substitution tips for using milk instead of cream or adding extra veggies. But hey – life’s too short not to enjoy a proper creamy pasta now and then, right? If you’re interested in tracking macros more closely, resources like the MyFitnessPal database can be helpful.
FAQs About Creamy Garlic Parmesan Tortellini
I get asked about this recipe all the time – here are the questions that pop up most often, along with my tried-and-true answers from years of making this dish:
Can I use frozen broccoli instead of fresh?
Absolutely! Just thaw it first and pat it dry – frozen broccoli holds more water, so you’ll want to squeeze out the excess to prevent a watery sauce. I actually keep frozen florets in my freezer for emergency pasta nights!
How can I make this dish lighter?
Swap the heavy cream for half-and-half or whole milk (add an extra tablespoon of butter to compensate). You can also use low-fat tortellini and reduce the parmesan slightly. But honestly? Sometimes it’s worth savoring the full-fat version as a special treat!
Is this recipe freezable?
I don’t recommend it, friend. The dairy-based sauce tends to separate when thawed, and the tortellini gets mushy. If you must freeze, expect to revive it with extra cream when reheating – but fresh is always best with creamy pastas.
Can I make this ahead of time?
You can prep components in advance! Cook the chicken and broccoli, make the sauce (store separately), and keep the uncooked tortellini ready. When it’s time to eat, just cook the pasta and combine everything – takes about 10 minutes for a fresh-tasting meal.
What if my sauce is too thick or too thin?
Too thick? Stir in some reserved pasta water or extra cream, a tablespoon at a time. Too thin? Let it simmer a bit longer – the parmesan will help thicken it. Remember, the sauce will thicken more as it cools on the plate!
30-Minute Creamy Garlic Parmesan Tortellini – Irresistible Comfort
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A rich and creamy garlic parmesan tortellini dish with tender chicken and fresh broccoli. Perfect for a quick and satisfying meal.
Ingredients
- 12 oz cheese tortellini
- 2 boneless, skinless chicken breasts, cubed
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Cook tortellini according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken, salt, and black pepper. Cook until no longer pink, about 6-8 minutes. Remove from skillet.
- In the same skillet, melt butter. Add garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and bring to a simmer. Stir in parmesan cheese until melted.
- Add broccoli and cook for 3-4 minutes until tender.
- Return chicken to the skillet and add cooked tortellini. Toss to coat in the sauce.
- Garnish with red pepper flakes if desired. Serve hot.
Notes
- Use fresh tortellini for best texture.
- Adjust creaminess by adding more or less parmesan.
- Substitute spinach for broccoli if preferred.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 135mg
Keywords: creamy garlic parmesan tortellini, chicken broccoli pasta, easy tortellini recipe