Creamy Chicken Tortellini with Broccoli

A restaurant-quality Italian-American comfort dish featuring pillowy cheese-filled tortellini, tender chicken, and vibrant broccoli in a luscious cream sauce. Ready in under 40 minutes, this skillet meal allows for controlled seasoning and quality ingredients, with leftovers that taste even better the next day.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 pound fresh or frozen cheese tortellini
• 3 cups broccoli florets, cut into bite-sized pieces
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• Salt and black pepper to taste
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped, plus more for garnish
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan cheese, plus extra for serving
• 2 tablespoons butter
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon nutmeg (optional)

Instructions

1. Cut chicken into 1-inch cubes, mince garlic, chop parsley, and cut broccoli into florets matching the size of the tortellini.
2. Boil salted water and cook tortellini according to package directions (3-4 minutes for fresh, 7-9 for frozen). Reserve 1 cup of pasta water before draining.
3. Steam broccoli florets for 4-5 minutes until bright green and tender-crisp.
4. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sear in a single layer for 5-6 minutes until cooked through (165°F). Remove and set aside.
5. In the same skillet over medium heat, melt butter. Sauté garlic and red pepper flakes for 30 seconds until fragrant.
6. Pour in heavy cream, Italian seasoning, and nutmeg. Simmer for 2-3 minutes until slightly thickened.
7. Reduce heat to low and whisk in grated Parmesan cheese until smooth. Adjust consistency with reserved pasta water if needed.
8. Add tortellini, chicken, broccoli, and chopped parsley to the sauce. Toss gently over low heat for 2 minutes to warm through and marry flavors. Season to taste.
9. Serve immediately, garnished with extra Parmesan and fresh parsley.

Notes

Prep time: 15 minutes; Cooking time: 25 minutes; Total time: 40 minutes. Serves 4. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of milk or cream. Avoid overcooking broccoli to maintain texture and color. Grate your own Parmesan for smoother melting. Do not boil the cream sauce to prevent separation.