Description
Indulge in a creamy blend of chicken, garlic parmesan, tortellini, and broccoli for an easy yet satisfying weeknight feast.
Ingredients
Scale
- 16 oz (450g) refrigerated cheese tortellini
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 cups (280g) fresh broccoli florets
- 3 tablespoons (45ml) olive oil, divided
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- 1 cup (100g) freshly grated Parmesan cheese, plus extra for serving
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to boil for tortellini. Meanwhile, pat chicken dry and season with salt and pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken pieces for 3-4 minutes until golden but not fully cooked. Transfer to a plate.
- Add remaining olive oil to skillet. Sauté minced garlic for 30 seconds until fragrant. Pour in chicken broth, scraping up browned bits from pan.
- Cook tortellini according to package directions until al dente.
- Reduce skillet heat to medium-low. Add heavy cream, Italian seasoning, and red pepper flakes. Simmer gently for 2-3 minutes until slightly thickened.
- Return chicken to skillet and add broccoli florets. Cover and cook 3-4 minutes until chicken is cooked through and broccoli is tender-crisp.
- Remove from heat and gradually stir in Parmesan cheese until melted. Add drained tortellini and gently fold to coat with sauce. Let rest 1-2 minutes.
- Adjust seasoning with salt and pepper. Garnish with parsley and additional Parmesan before serving.