Garlic Parmesan Chicken Tortellini and Broccoli Recipe

Introduction

This Garlic Parmesan Chicken Tortellini and Broccoli is the perfect easy weeknight dinner that comes together in one pan. Tender tortellini, juicy chicken, and fresh broccoli are coated in a rich garlic parmesan sauce for a complete meal everyone loves. If you enjoy tortellini dishes, try this Easy Beef & Parmesan Tortellini in Creamy Sauce Ready in 30 Minutes for another quick option.

Ingredients

This Garlic Parmesan Chicken Tortellini and Broccoli comes together with simple ingredients that create a rich, creamy sauce coating tender pasta and vegetables.

• 20 oz refrigerated cheese tortellini
• 1 1/2 cups cooked chicken, diced
• 1 1/2 cups frozen broccoli florets (or fresh broccoli)
• 2/3 cup heavy cream
• 1 1/2 cups chicken broth
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Timing

Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes

Context: This Garlic Parmesan Chicken Tortellini and Broccoli recipe is about 20% faster than similar recipes, making it a great choice for busy weeknights.

Step-by-Step Instructions

Step 1 — Prepare Ingredients

Gather all ingredients: chicken breast, cheese tortellini, broccoli florets, garlic, grated Parmesan, olive oil, and seasonings. Cut chicken into bite-sized pieces and chop broccoli into uniform florets for even cooking.

Step 2 — Cook Chicken

Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden brown and internal temperature reaches 165°F (74°C), about 6–8 minutes. Remove chicken and set aside.

Step 3 — Steam Broccoli

Steam broccoli florets until bright green and tender-crisp, about 4–5 minutes. Alternatively, blanch in salted boiling water for 2–3 minutes. Drain well to avoid watering down the sauce.

Step 4 — Cook Tortellini

Bring a pot of salted water to a boil. Add cheese tortellini and cook according to package directions until al dente, usually 7–9 minutes. Drain, reserving ½ cup pasta water for the sauce.

Step 5 — Make Garlic Parmesan Sauce

In the same skillet used for chicken, sauté minced garlic until fragrant, about 30 seconds. Add reserved pasta water, grated Parmesan, and a splash of cream or olive oil. Stir until sauce thickens slightly.

Step 6 — Combine Everything

Return cooked chicken to the skillet. Add steamed broccoli and drained tortellini. Toss gently to coat everything in the garlic Parmesan sauce. Heat through for 2–3 minutes.

Step 7 — Adjust Seasoning

Taste and season with salt, black pepper, and red pepper flakes if desired. Add more Parmesan for extra cheesiness. For a creamier sauce, stir in a tablespoon of butter or additional cream.

Step 8 — Serve Immediately

Divide Garlic Parmesan Chicken Tortellini and Broccoli among plates. Garnish with fresh parsley and extra Parmesan. Serve hot for the best texture and flavor.

Nutritional Information

Calories	520
Protein	38g
Carbohydrates	45g
Fat	18g
Fiber	5g
Sodium	890mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey or Tofu — Swap chicken for lean ground turkey or cubed firm tofu to reduce fat while maintaining protein; both absorb the garlic parmesan flavors beautifully.
• Zucchini Noodles — Replace tortellini with spiralized zucchini for a low-carb, gluten-free alternative that keeps the dish light and fresh.
• Nutritional Yeast — Use nutritional yeast instead of parmesan for a dairy-free, cheesy flavor that complements the garlic sauce.
• Whole Wheat Tortellini — Opt for whole wheat or legume-based tortellini to add fiber and nutrients while keeping the classic pasta texture.
• Cauliflower Florets — Substitute broccoli with cauliflower for a different veggie profile; it soaks up the garlic parmesan sauce just as well.
• Low-Sodium Broth — Prepare the sauce with low-sodium chicken or vegetable broth to control salt without sacrificing depth of flavor.
• Shrimp or Chickpeas — Try shrimp for a seafood twist or chickpeas for a plant-based protein; both pair wonderfully with garlic and parmesan notes.
• Almond Milk Cream Sauce — Make the sauce creamy with unsweetened almond milk and a touch of cornstarch instead of heavy cream for a lighter, dairy-free version.

Serving Suggestions

• Pair with a crisp Caesar salad and warm garlic bread for a complete Italian-inspired meal.
• Serve alongside roasted asparagus or a fresh arugula salad with lemon vinaigrette.
• Perfect for weeknight family dinners or casual weekend entertaining.
• Elegant enough for date nights—plate with fresh parsley and extra Parmesan.
• Bring to potlucks in a large serving dish; it travels and reheats well.
• For a lighter option, add extra broccoli and serve with a side of marinara for dipping.

This Garlic Parmesan Chicken Tortellini and Broccoli is versatile—adjust sides and presentation to suit any occasion, from quick meals to special gatherings.

Common Mistakes to Avoid

• Mistake: Overcooking the chicken, making it dry and tough. Fix: Use a meat thermometer and remove chicken from heat at 165°F (74°C).
• Mistake: Boiling tortellini until mushy. Fix: Cook tortellini al dente; it will continue cooking in the sauce.
• Mistake: Adding raw garlic late, leaving a harsh, bitter taste. Fix: Sauté minced garlic gently in oil or butter until fragrant but not browned.
• Mistake: Using pre-shredded Parmesan that doesn’t melt smoothly. Fix: Freshly grate a block of Parmesan cheese for a creamier sauce.
• Mistake: Crowding the pan when searing chicken, causing steam instead of browning. Fix: Cook chicken in batches in a single layer for a golden crust.
• Mistake: Overcooking broccoli until it’s soggy and loses vibrant color. Fix: Blanch broccoli briefly or add it late to retain crisp-tender texture.
• Mistake: Creating a greasy sauce by adding too much oil or butter. Fix: Balance fat with a splash of pasta water to emulsify the sauce.
• Mistake: Seasoning only at the end, resulting in bland Garlic Parmesan Chicken Tortellini and Broccoli. Fix: Season each component—chicken, sauce, and vegetables—as you cook.
• Mistake: Letting the finished dish sit too long before serving, causing tortellini to absorb sauce and swell. Fix: Serve immediately after combining all ingredients for ideal texture.

Storing Tips

• Fridge: Store leftover Garlic Parmesan Chicken Tortellini and Broccoli in an airtight container in the refrigerator for up to 3–4 days.
• Freezer: Freeze in a freezer-safe container or heavy-duty freezer bag for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently on the stovetop with a splash of broth or water, or in the microwave until the internal temperature reaches 165°F for food safety.

Always use shallow containers for quicker cooling and to maintain the best quality of your Garlic Parmesan Chicken Tortellini and Broccoli.

Conclusion

This Garlic Parmesan Chicken Tortellini and Broccoli is a complete, satisfying meal that comes together quickly. If you love tortellini, try our Crockpot Creamy Tortellini Soup next. We hope you love this recipe—please leave a comment with your review and subscribe for more easy dinners!

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FAQs

Can I use a different type of pasta for this recipe?

Yes, you can substitute the tortellini with another short pasta like penne or rotini. The cooking time may vary slightly, so adjust accordingly. The creamy garlic parmesan sauce will still pair wonderfully with the chicken and broccoli.

How do I prevent the chicken from drying out?

Sear the chicken over medium-high heat until golden brown, then finish cooking it in the sauce. This method helps lock in moisture. The result is perfectly tender chicken for your Garlic Parmesan Chicken Tortellini and Broccoli.

Can I make this dish ahead of time?

You can prepare the components ahead, but we recommend combining them just before serving. The tortellini may absorb the sauce and become soft if stored together. Reheat gently to maintain the best texture for your Garlic Parmesan Chicken Tortellini and Broccoli.