Ingredients
Scale
- 1 pound (about 450g) of tortellini (cheese or meat-filled)
- 2 boneless, skinless chicken breasts, diced
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup chicken broth
- Salt and pepper to taste
- Red pepper flakes (optional for heat)
- Fresh parsley for garnish
Instructions
- Gather all ingredients: dice chicken, wash broccoli, mince garlic, measure liquids and cheeses.
- Heat olive oil in a large skillet over medium heat. Cook diced chicken until golden and cooked through. Remove and set aside.
- In the same pan, sauté garlic until fragrant, then add broccoli. Cook until tender yet crisp, about 3-4 minutes.
- Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer, then stir in Parmesan cheese until melted and creamy.
- Add tortellini to the pan, stirring to coat. Cover and simmer for 8-10 minutes until pasta is al dente, stirring occasionally.
- Return cooked chicken to the pan, stir to combine, and heat for another 2-3 minutes. Season with salt, pepper, and red pepper flakes if desired.
Notes
- Use fresh or frozen broccoli; adjust cooking time accordingly.
- For a lighter sauce, substitute heavy cream with half-and-half or evaporated milk.
- Garnish with additional Parmesan cheese or fresh herbs for extra flavor.
- Leftovers can be stored in an airtight container for up to 2 days in the fridge.
- Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 110mg