You know those nights when you need something comforting, creamy, and ready in a flash? That’s exactly why my Garlic Parmesan Chicken Tortellini has become my go-to lifesaver. It’s the kind of dish that feels fancy but comes together in less time than it takes to decide what to order for takeout. The moment that garlic hits the pan and the Parmesan melts into that velvety sauce, my whole kitchen smells like a cozy Italian trattoria.
I first made this for my best friend during one of our “let’s just stay in” nights, and now she requests it every time she comes over. The best part? It’s packed with tender chicken, cheesy tortellini, and fresh broccoli – so you get that perfect balance of comfort and veggies. Even my picky nephew gobbles it up, and that’s saying something!
Why You’ll Love This Garlic Parmesan Chicken Tortellini
Let me tell you why this dish has earned a permanent spot in my weeknight rotation:
- Creamy dreamy texture: That garlic parmesan sauce coats every bite of tortellini so perfectly, you’ll want to lick the plate (no judgment here!)
- 30 minutes flat: From fridge to table faster than pizza delivery – I’ve timed it during my most desperate hungry moments
- Kid-approved magic: The cheese-filled tortellini sneaks in broccoli without complaints – my niece calls them “green cheese pillows”
- One-pan wonder: Minimal cleanup means more time for second helpings (and let’s be honest, Netflix)
It’s the ultimate comfort food that doesn’t leave you feeling weighed down – just happily satisfied.
Ingredients for Garlic Parmesan Chicken Tortellini
Here’s everything you’ll need to make this creamy dream come true – I’ve learned through trial and error that quality matters here:
- 12 ounces cheese tortellini – The refrigerated kind works best for that perfect al dente bite
- 2 chicken breasts, cut into bite-sized pieces – I like them about the size of a quarter
- 4 garlic cloves, minced – Yes, four! Trust me, it makes all the difference
- 1 cup heavy cream – The rich base for our luscious sauce
- 1/2 cup chicken broth – Helps balance the creaminess
- 1 cup freshly grated Parmesan – Never the pre-shredded stuff – it just doesn’t melt the same
- 2 cups broccoli florets – Or swap for spinach if you’re feeling fancy
- 1 teaspoon Italian seasoning – My little flavor booster
- Fresh parsley – For that pop of color at the end
- Salt and pepper – To taste, but be generous!
See? Nothing too crazy – just good, simple ingredients that work magic together. I always keep these basics on hand for last-minute cravings!
How to Make Garlic Parmesan Chicken Tortellini
Okay, let’s get cooking! This comes together so fast you’ll want to have everything prepped and ready to go. I’ve burned one too many garlic cloves by getting distracted, so learn from my mistakes!
Step 1: Cook the Tortellini
First, get your tortellini going according to the package directions – usually about 7-9 minutes in boiling water. Here’s my trick: undercook it by 1 minute since it’ll finish cooking in the sauce later. Drain it (but save a cup of that starchy pasta water just in case!) and set aside.
Step 2: Sauté the Chicken and Garlic
Heat olive oil in a large skillet over medium-high heat. Add your chicken pieces and cook until golden brown – about 5 minutes. Now the fun part: toss in that minced garlic and stir constantly for just 30 seconds until fragrant. Any longer and it’ll turn bitter – ask me how I know!
Step 3: Create the Creamy Sauce
Pour in the heavy cream and chicken broth, stirring to combine. Let it simmer for 2 minutes to thicken slightly. Now sprinkle in the Parmesan gradually while stirring constantly. This prevents clumping and creates that silky smooth sauce we’re after. Add the broccoli and Italian seasoning, cooking until the broccoli is bright green and tender-crisp – about 3 minutes.
Step 4: Combine and Serve
Finally, add the cooked tortellini to the skillet and gently toss until everything is beautifully coated in sauce. If it looks too thick, splash in some reserved pasta water. Taste and adjust seasoning – I always add an extra pinch of salt here. Garnish with fresh parsley and serve immediately while it’s piping hot!
Tips for Perfect Garlic Parmesan Chicken Tortellini
After making this dish more times than I can count, here are my foolproof secrets for garlic parmesan perfection:
- Freshly grate your Parmesan – The pre-shredded stuff has anti-caking agents that make the sauce grainy. A microplane zester gives you those melt-in-your-mouth shreds.
- Reserve that pasta water! The starchy liquid is magic for adjusting sauce consistency. I keep a mug by the stove just in case.
- Season at the end – Parmesan is salty, so wait until the sauce comes together before adding extra salt. Taste first!
- Don’t crowd the pan – Cook chicken in batches if needed. Steamed chicken just isn’t the same as properly browned pieces.
Follow these simple tricks, and you’ll have restaurant-quality tortellini every single time!
Variations for Garlic Parmesan Chicken Tortellini
One of my favorite things about this recipe is how easily you can switch it up! Here are some delicious twists I’ve tried when I’m feeling adventurous:
- Protein swaps: Shrimp cooks even faster than chicken (just 2-3 minutes per side!), or try crispy pancetta for a salty punch
- Veggie alternatives: Peas add sweetness, spinach wilts beautifully, or mushrooms soak up all that garlicky goodness
- Spice it up: A pinch of red pepper flakes gives just the right kick – my husband adds them to his bowl every time
The basic recipe stays the same – just swap in whatever makes your taste buds happy!
Serving Suggestions for Garlic Parmesan Chicken Tortellini
This dish shines all on its own, but here’s how I love to round out the meal when I’m feeling extra:
-
- Crusty garlic bread – Because mopping up that creamy sauce is half the fun
- Simple side salad
– A crisp mix of greens with lemon vinaigrette cuts through the richness
- Chilled white wine – A buttery Chardonnay makes it feel like date night at home
Honestly though? Sometimes I just grab a fork and eat it straight from the skillet – no sides needed!
Storing and Reheating Garlic Parmesan Chicken Tortellini
Leftovers? (As if!) But if you somehow have extra, here’s how to keep it tasting fresh: store in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth or milk to bring back that creamy texture – the microwave tends to dry it out. I don’t recommend freezing this one though – cream-based sauces can separate when thawed. Pro tip: the tortellini absorbs sauce as it sits, so you might want to make a quick extra batch of sauce if you’re planning ahead!
Garlic Parmesan Chicken Tortellini FAQs
I get asked about this dish all the time – here are the answers to the most common questions that pop up:
Can I use dried tortellini instead of fresh?
Yes, but cook it separately first – dried takes longer and absorbs more liquid than refrigerated pasta. You might need extra sauce.
How can I make this dish lighter?
Swap half the cream for whole milk and use less Parmesan. It won’t be as rich, but still delicious! I’ve done this for my mom who watches her calories.
What if my sauce gets too thick?
No panic! Just stir in some reserved pasta water, a tablespoon at a time, until it reaches your perfect consistency. Works like magic every time.
Can I make this ahead of time?
The sauce and chicken can be prepped separately, but combine everything right before serving. The tortellini gets mushy if it sits in sauce too long.
What’s the best substitute for broccoli?
Baby spinach wilts beautifully into the sauce, or try peas for sweetness. My neighbor swears by roasted red peppers – I need to try that next!
Nutritional Information
Just a heads up – these estimates can vary depending on your specific ingredients (especially that glorious Parmesan!). For one serving of this Garlic Parmesan Chicken Tortellini, you’re looking at about:
- 450 calories – Perfectly satisfying without being too heavy
- 25g fat – Mostly from the good stuff like olive oil and cheese
- 25g protein – Thanks to the chicken and cheese-filled tortellini
- 35g carbs – Balanced with that fiber-rich broccoli
Not bad for a comforting bowl of creamy goodness, right? I always say it’s about balance – and this dish delivers!
Print
Creamy Garlic Parmesan Chicken Tortellini That Soothes the Soul
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy garlic parmesan chicken tortellini dish with tender chicken, cheese-filled tortellini, and fresh broccoli.
Ingredients
- 12 ounces cheese tortellini
- 2 chicken breasts, bite-sized
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup Parmesan, freshly grated
- 2 cups broccoli florets
- 1 teaspoon Italian seasoning
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
- Cook tortellini according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through.
- Add minced garlic and sauté for 1 minute.
- Pour in heavy cream and chicken broth. Stir well.
- Add grated Parmesan and stir until melted and smooth.
- Add broccoli florets and Italian seasoning. Cook until broccoli is tender.
- Season with salt and pepper to taste.
- Add cooked tortellini to the skillet and toss to coat.
- Garnish with fresh parsley before serving.
Notes
- Use fresh Parmesan for best flavor.
- Adjust seasoning to your preference.
- Broccoli can be substituted with spinach or peas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: garlic parmesan chicken tortellini, creamy pasta, easy dinner
