Description
A creamy and comforting pasta dish featuring tender cheese tortellini, sautéed chicken, and vibrant broccoli florets all tossed in a rich garlic Parmesan sauce. Perfect for a satisfying weeknight dinner with minimal effort and maximum flavor.
Ingredients
Scale
Pasta and Vegetables
- 1 lb cheese tortellini (fresh or refrigerated)
- 2 cups broccoli florets
Protein
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
For the Sauce and Cooking
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup freshly grated Parmesan cheese
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions until tender. Drain well and set aside.
- Prepare the Broccoli: Steam or blanch the broccoli florets until they turn bright green and are slightly tender but still crisp. Drain and set aside to keep them fresh.
- Sauté the Chicken: Heat olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces, season with salt, black pepper, and paprika if using. Sauté the chicken until it is golden brown and cooked through, about 6-8 minutes. Remove from skillet and set aside.
- Sauté Garlic: In the same skillet, melt the butter. Add minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Create the Sauce: Pour in the chicken broth and heavy cream. Bring the mixture to a simmer and cook for 3 to 4 minutes to slightly thicken the sauce.
- Add Parmesan Cheese: Whisk in the freshly grated Parmesan cheese until it melts smoothly into the sauce, creating a creamy consistency.
- Toss Everything Together: Return the cooked chicken, drained tortellini, and broccoli to the skillet. Stir gently but thoroughly to coat all the ingredients evenly with the garlic Parmesan sauce.
- Final Simmer and Serve: Let everything simmer together for 2 more minutes over low heat to meld the flavors. Garnish with chopped fresh parsley, then serve the dish hot and enjoy.
Notes
- You can substitute broccoli with other vegetables such as spinach or asparagus for variation.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- If fresh Parmesan is not available, use a good quality grated Parmesan from a container, but do not skip the cheese for best flavor and texture.
- Make sure not to overcook the tortellini or broccoli to maintain their texture and prevent mushiness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
