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Garlic Parmesan Chicken Tortellini and Broccoli Recipe

  • Author: Imili Johnson
  • Total Time: 35 minutes

Ingredients

Scale

Ingredients:

  • 1 lb (450g) chicken breast, boneless and skinless, cut into bite-sized pieces

  • 1 package (9 oz) refrigerated cheese tortellini (you can also use frozen tortellini)

  • 2 cups broccoli florets (fresh or frozen)

  • 2 tbsp olive oil

  • 4 cloves garlic, minced

  • 1 cup heavy cream

  • 1 cup chicken broth (low-sodium preferred)

  • 1 cup freshly grated Parmesan cheese

  • 1 tsp dried Italian seasoning

  • 1/2 tsp red pepper flakes (optional, for heat)

  • Salt and pepper, to taste

  • 1 tbsp butter

  • Fresh parsley, chopped, for garnish

Instructions

Preparation: Step 1: Cook the Tortellini

Start by boiling a large pot of salted water. Once the water is at a rolling boil, add the tortellini and cook according to package instructions (typically 2-3 minutes for refrigerated tortellini, or 5-7 minutes for frozen). Once done, drain and set aside, reserving about 1/4 cup of pasta water to use in the sauce later if needed.

Step 2: Cook the Chicken

While the tortellini cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they are golden brown on all sides and fully cooked through, about 7-8 minutes. Season with salt, pepper, and Italian seasoning as they cook. Once the chicken is cooked, remove it from the skillet and set it aside.

Step 3: Sauté the Garlic and Broccoli

In the same skillet, add a tablespoon of butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Add the broccoli florets and sauté for another 3-4 minutes, stirring occasionally, until the broccoli is bright green and slightly tender. If using fresh broccoli, you may need to add a splash of water to help it steam and cook through.

Step 4: Make the Garlic Parmesan Sauce

Reduce the heat to medium and add the heavy cream to the skillet. Stir well, scraping up any bits left from cooking the chicken and garlic. Add the chicken broth and bring the mixture to a simmer. Allow it to reduce slightly, about 2-3 minutes. Stir in the grated Parmesan cheese and continue to cook, stirring until the sauce thickens and becomes creamy, about 2-3 more minutes. Taste and adjust seasoning with salt, pepper, and red pepper flakes (if using).

Step 5: Combine the Ingredients

Add the cooked tortellini and chicken back into the skillet with the sauce. Stir everything together gently until the tortellini is coated with the creamy garlic Parmesan sauce, and the chicken and broccoli are evenly distributed throughout. If the sauce is too thick, add a little bit of the reserved pasta water until you reach your desired consistency.

Notes

  • Chicken: Ensure the chicken is fully cooked before adding it back to the sauce to avoid any risk of undercooking. The internal temperature of the chicken should reach 165°F (74°C) for safe consumption.

  • Sauce Consistency: If your sauce becomes too thick, you can thin it with a little more chicken broth or pasta water. If it’s too thin, let it simmer longer to reduce and thicken.

  • Broccoli Cooking: If you prefer softer broccoli, you can blanch it in boiling water for 2-3 minutes before sautéing, or steam it for a few minutes before adding it to the pan.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Nutrition

  • Calories: 450-500 kcal
  • Sodium: 800-900mg
  • Fat: 28g
  • Fiber: 3g
  • Protein: 28g

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Find it online: https://cookefast.com/garlic-parmesan-chicken-tortellini-and-broccoli-recipe/