Creamy Tortellini with Chicken and Broccoli
This Creamy Tortellini with Chicken and Broccoli is a comforting and easy-to-make weeknight meal. Plump cheese tortellini is coated in a luscious cream sauce with tender chicken and vibrant broccoli florets. Garnish with fresh parsley and enjoy!
Equipment
- Large pot
- Large skillet or sauté pan
- Cutting board
- sharp knife
- Measuring cups
- Measuring spoons
- Wooden spoon or spatula
- Colander
- Whisk
Ingredients
- 1 pound cheese tortellini fresh or frozen
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large head of broccoli, cut into florets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 2 cups milk whole or 2%
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt to taste
- Pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Add the tortellini and cook according to package directions (usually 3-5 minutes for fresh, 5-7 minutes for frozen).
- Drain the tortellini and set aside.
- Heat the olive oil in a large skillet or sauté pan over medium-high heat.
- Add the chicken and cook until browned and cooked through (about 5-7 minutes).
- Add the broccoli florets, minced garlic, salt, pepper, and red pepper flakes (if using).
- Cook until the broccoli is tender-crisp (about 5-7 minutes), stirring occasionally.
- Remove the chicken and broccoli from the skillet and set aside.
- In the same skillet, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk, making sure to smooth out any lumps.
- Bring the sauce to a simmer, stirring constantly, until it starts to thicken (about 3-5 minutes).
- Stir in the heavy cream, Parmesan cheese, garlic powder, and onion powder.
- Season with salt and pepper to taste.
- Reduce heat to low and simmer for 2-3 minutes, stirring occasionally, until the sauce is smooth and creamy.
- Add the cooked tortellini, chicken, and broccoli to the skillet with the cream sauce.
- Gently toss to coat everything evenly.
- Heat through for 1-2 minutes, stirring occasionally.
- Serve immediately, garnished with fresh parsley.
Notes
Don't overcook the tortellini. Use fresh ingredients for the best flavor. Adjust the sauce thickness by adding milk or simmering longer. A squeeze of lemon juice brightens the flavors. Experiment with different types of cheese. Add sautéed mushrooms, bell peppers, or spinach. Use sausage, shrimp, or tofu instead of chicken. Add more red pepper flakes or hot sauce to make it spicy. Store leftovers in the refrigerator for up to 3 days and reheat in the microwave or skillet with a splash of milk or water.