There are creamy pasta dishes that require endless stirring and multiple pots. This is not one of them. This creamy chicken tortellini with broccoli comes together in a single skillet in about 30 minutes, making it the perfect weeknight dinner when you want something comforting, satisfying, and just a little bit special. Tender cheese-filled tortellini, juicy chicken, bright green broccoli, and a velvety Parmesan cream sauce all cook together in perfect harmony.
This creamy chicken tortellini with broccoli is a complete meal in one pan. The chicken is seared until golden, then simmered with broth and cream to create a rich sauce. The tortellini cooks right in the sauce, absorbing all the savory flavors while the broccoli steams to tender-crisp perfection. A generous sprinkle of Parmesan and fresh parsley finishes the dish. Serve it with a side salad or crusty bread, and you have a dinner that will earn rave reviews.
Why You Will Love This Recipe
· Ready in 30 Minutes: Faster than takeout.
· One Pan, Minimal Cleanup.
· Creamy, Cheesy, and Satisfying.
· Packed with Protein and Vegetables.
· No Need to Boil Pasta Separately: The tortellini cooks right in the sauce.
· Great for Using Up Leftover Chicken.
· Kid-Approved and Crowd-Pleasing.
· Easily Customizable.
Ingredients List
For the Chicken:
· 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
· 1 teaspoon kosher salt
· ½ teaspoon black pepper
· 1 teaspoon garlic powder
· 1 tablespoon olive oil
For the Sauce and Pasta:
· 2 tablespoons unsalted butter
· 3 cloves garlic, minced
· 1 cup low-sodium chicken broth
· 1 ½ cups heavy cream (or half-and-half)
· 1 cup freshly grated Parmesan cheese
· 9 oz fresh or frozen cheese tortellini (about 3 cups)
· 2 cups fresh broccoli florets, cut into small pieces
For Garnish:
· 2 tablespoons fresh parsley, chopped
· Extra Parmesan cheese
Step-by-Step Instructions
Step 1: Season the Chicken
Pat the chicken pieces completely dry with paper towels. In a small bowl, combine the salt, pepper, and garlic powder. Toss the chicken pieces in the seasoning mixture until evenly coated.
Step 2: Sear the Chicken
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer (work in batches if needed). Sear for 3-4 minutes, stirring occasionally, until golden brown and cooked through (internal temperature of 165°F). Transfer the chicken to a plate and set aside.
Step 3: Sauté the Garlic
Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for 60 seconds until fragrant, scraping up any browned bits from the bottom of the pan.
Step 4: Make the Cream Sauce
Pour in the chicken broth and bring to a simmer, stirring to loosen any remaining browned bits. Reduce the heat to low and stir in the heavy cream. Simmer gently for 2-3 minutes until the sauce begins to thicken slightly.
Step 5: Cook the Tortellini and Broccoli
Add the tortellini and broccoli florets to the skillet. Stir to coat in the sauce. Cover and simmer for 5-7 minutes (8-10 minutes if using frozen tortellini), stirring occasionally, until the tortellini is tender and the broccoli is bright green and tender-crisp.
Step 6: Add the Cheese and Chicken
Reduce the heat to low. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Return the seared chicken to the skillet and stir to combine. Simmer for 1-2 minutes until everything is heated through.
Step 7: Garnish and Serve
Sprinkle with fresh parsley and additional Parmesan cheese. Serve immediately.
Cooking Tips and Pro Tips for Best Results
· Use fresh tortellini for the best texture: Fresh tortellini cooks quickly and has a tender, delicate texture. Frozen tortellini works well too; just add a few extra minutes to the cooking time.
· Cut broccoli into small, uniform florets: Small pieces cook quickly and evenly. Large florets may remain undercooked.
· Use freshly grated Parmesan: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Grate your own from a block for a silky, lump-free sauce.
· Do not overcook the tortellini: Tortellini cooks very quickly. Check for doneness at the lower end of the time range. Overcooked tortellini can become mushy and fall apart.
· Make it a one-pan meal from start to finish: Everything cooks in the same skillet—no need to boil pasta separately.
· For a thicker sauce: Let the sauce simmer uncovered for an extra 3-4 minutes before adding the tortellini. For a thinner sauce, add an extra ¼ cup of chicken broth.
Variations and Substitutions
Creamy Sausage Tortellini with Broccoli:
Substitute the chicken with 1 lb of Italian sausage (casings removed). Brown the sausage in the skillet, breaking it up into small pieces. Proceed with the recipe. The sausage adds a spicy, savory flavor.
Creamy Chicken Tortellini with Spinach:
Substitute the broccoli with 4 cups of fresh spinach. Add the spinach during the last 2 minutes of cooking, stirring until wilted. The spinach adds color and nutrients.
Sun-Dried Tomato Chicken Tortellini:
Add ½ cup of chopped sun-dried tomatoes (oil-packed, drained) along with the garlic. The sun-dried tomatoes add a sweet, tangy, umami flavor.
Mushroom and Chicken Tortellini:
Add 8 oz of sliced cremini mushrooms to the skillet after searing the chicken. Sauté until golden, then add the garlic and proceed. The mushrooms add an earthy depth.
Lighter Creamy Tortellini:
Replace the heavy cream with half-and-half or whole milk. Use 2 tablespoons of flour to thicken (make a roux with the butter before adding the broth). The sauce will be lighter but still delicious.
Vegetarian Creamy Tortellini:
Omit the chicken. Add 8 oz of sliced mushrooms and 1 cup of cherry tomatoes (halved). Use vegetable broth instead of chicken broth. The mushrooms and tomatoes provide umami and brightness.
Serving Suggestions
This creamy chicken tortellini with broccoli is a complete meal. Serve it:
· As Is: In a bowl with a sprinkle of fresh parsley and extra Parmesan.
· With a Simple Green Salad: A light, tangy salad with vinaigrette balances the richness.
· With Crusty Bread: For sopping up every last drop of the creamy sauce.
· With Roasted Asparagus or Green Beans: Adds color and freshness.
Pair with:
· A glass of white wine (Pinot Grigio or Sauvignon Blanc)
· Garlic bread or breadsticks
· Steamed peas or carrots
Storage and Reheating Instructions
Refrigerator:
Store leftovers in an airtight container for up to 4 days. The sauce will thicken as it sits. Add a splash of milk or broth when reheating.
Freezer:
Freezing is not recommended for this dish. The cream sauce can separate, and the tortellini can become mushy. If you must freeze, freeze without the cream and add fresh cream when reheating.
Reheating:
· Stovetop (Best): Transfer to a saucepan and reheat over medium-low heat for 8-10 minutes, stirring frequently. Add a splash of milk or broth to restore creaminess.
· Microwave: Heat individual portions covered for 90 seconds, stir, then heat for another 45 seconds. Add a tablespoon of milk before microwaving.
Nutritional Information (Approximate, per serving – serves 4)
· Calories: 680
· Protein: 48g
· Fat: 38g
· Saturated Fat: 20g
· Carbohydrates: 42g
· Fiber: 4g
· Sugar: 6g
· Sodium: 1080mg (varies by cheese and broth)
· Calcium: 35% Daily Value
· Iron: 15% Daily Value
Frequently Asked Questions (FAQ)
1. Can I use frozen tortellini instead of fresh?
Yes. Frozen tortellini works well. Do not thaw it first; add it frozen to the sauce. Increase the covered simmering time to 8-10 minutes. Check for doneness by tasting a piece.
2. Can I use pre-cooked chicken or rotisserie chicken?
Yes. Add 3 cups of shredded rotisserie chicken during the last 2-3 minutes of cooking, just to warm through. Reduce the searing step and add the chicken at the end to prevent overcooking.
3. Why is my sauce grainy or separated?
A grainy sauce usually comes from overheating the dairy or using pre-shredded cheese. Use freshly grated Parmesan. Keep the heat at low once you add the cream and cheese. Do not let the sauce boil. If the sauce separates, whisk in 1-2 tablespoons of warm water or broth vigorously to help re-emulsify.
4. Can I add other vegetables to this dish?
Absolutely. Sun-dried tomatoes, mushrooms, peas, asparagus, or bell peppers are all excellent additions. Add mushrooms after searing the chicken. Add sun-dried tomatoes with the garlic. Add peas or asparagus during the last 3-4 minutes of cooking.
5. Can I make this dish dairy-free?
Yes. Use dairy-free butter, full-fat coconut milk instead of heavy cream, and nutritional yeast (¼ cup) instead of Parmesan. The coconut milk will add a subtle coconut flavor that pairs well with the garlic and chicken.
6. How do I prevent the broccoli from becoming mushy?
Cut the broccoli into small, uniform florets. Add them at the same time as the tortellini, not earlier. Cook just until tender-crisp (bright green and easily pierced with a fork). Overcooked broccoli becomes mushy and dull green. For extra-crisp broccoli, blanch it in boiling water for 1 minute before adding to the sauce.