Creamy Garlic Parmesan Tortellini with Chicken & Broccoli Recipe – Cozy, quick comfort in one skillet

Introduction

The kitchen smelled like browned butter and roasted garlic the first time I made this, and the steam hit my face like a warm hug. Right away, I knew this blend of cheese, cream, and bright broccoli would be a family staple—my Creamy Garlic Parmesan Tortellini with Chicken & Broccoli always takes me back to Sunday dinners. Also, if you love creamy pasta dinners, try a looser weeknight version like my creamy rotisserie chicken broccoli pasta for a faster spin.

Why You’ll Love This

• Quick: ready in about 30 minutes for busy evenings.
• Cozy: rich, garlicky sauce that feels indulgent but simple.
• Balanced: bright broccoli cuts through the cream.
• Kid-friendly: cheesy and mild, yet adults can spice it up.

Quick Recipe Snapshot

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Skill level: Easy
• Taste: savory + buttery, with a hint of garlic and tangy Parmesan

Warm confidence: follow times and you’ll get a silky sauce every time, I promise.

Ingredients You’ll Need

• 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
• 2 cups broccoli florets
• 1 tbsp olive oil
• Salt & black pepper, to taste
• 12 oz cheese tortellini (fresh or frozen)
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 oz cream cheese, softened
• 1/2 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional, for a hint of spice)
• Fresh parsley or basil (for garnish)
• Extra Parmesan (for garnish)

Chef notes:

• Fresh garlic = bigger flavor.
• Unsalted butter helps control salt.
• Use good Parmesan, not pre-grated.
• Fresh tortellini cooks faster than frozen.
• Olive oil for searing chicken gives a nice crust.

Also, if you want grilled chicken instead, see my grilled chicken bites with creamy garlic sauce for a similar flavor.

How to Make It

1. First, bring a large pot of salted water to a boil. Cook tortellini per package directions. Meanwhile, add broccoli in the last 2–3 minutes. Drain and set aside. You want the broccoli bright green and tender-crisp.
2. Next, heat olive oil in a large skillet over medium-high. Season chicken with salt and pepper. Lay pieces down and let them sizzle. Cook until golden with no pink inside, about 5–7 minutes. Remove the chicken; keep the fond in the pan.
3. Then, lower heat to medium and melt butter in the same skillet. Add minced garlic and sauté 30–60 seconds until fragrant—don’t let it brown.
4. After that, pour in heavy cream and chicken broth, and stir to combine. Whisk in softened cream cheese until smooth and silky. Add Parmesan, Italian seasoning, and red pepper flakes. Simmer 2–3 minutes until the sauce thickens and coats a spoon. For a twist, you can follow the flavor idea from my creamy Cajun chicken linguine (swap spices).
5. Now, return chicken to the pan. Add cooked tortellini and broccoli. Toss gently so every piece gets sauced. Look for a glossy coating and bubbling at the edges.
6. Finally, taste and adjust salt and pepper. Serve warm, garnished with chopped parsley and extra Parmesan.

This method keeps the chicken juicy and the sauce smooth.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use pre-cut broccoli or frozen florets to cut prep time.
2. Common mistake + fix: If sauce splits, remove from heat and whisk in a splash of broth; then return to low heat.
3. Simple variation: Add a squeeze of lemon or chopped sun-dried tomatoes for brightness.

Also, for a bolder meat choice, consider the flavors in this Cajun garlic butter steak with cheesy Alfredo tortellini and adapt spices.

Serving Ideas

• Weeknight family dinner with a simple green salad.
• Cozy date night: pair with a crisp white wine and garlic bread.
• Brunch twist: serve smaller portions with poached eggs on top.
• Holiday side: scale up and keep warm in a low oven for guests.
  Garnish with extra Parmesan and toasted pine nuts for crunch.

Storing & Leftovers

• Fridge: store in an airtight container for 3–4 days.
• Freezer: sauce can separate; freeze only if necessary, up to 1 month.
• Reheat: gently warm in a skillet with a splash of broth to loosen sauce.
  Leftover idea: toss cold pasta into a warm skillet, add an egg, and make a creamy pasta skillet breakfast.

FAQs

Q: Can I make this ahead?
A: Yes. Cook everything, then cool and refrigerate. Reheat slowly with a little broth so the sauce loosens.

Q: What can I substitute for heavy cream?
A: Use half-and-half plus a tablespoon of butter, but expect a thinner sauce. Cream keeps it silky.

Q: How do I know the chicken is done?
A: Cut a piece; it should be white inside and juices run clear. Or use an instant-read thermometer—165°F (74°C).

Q: Can I freeze Creamy Garlic Parmesan Tortellini with Chicken & Broccoli?
A: I recommend freezing only the chicken and tortellini separately; the full dish can separate when frozen and thawed.

Final Thoughts

I love how the garlic and Parmesan wrap around every tortellini, and how the broccoli keeps things bright. Also, this recipe adapts well, so tweak the spice or herbs to your taste and make it yours. Give it a try this week and tell me how it turned out—Chef Serge would be proud of your kitchen win with Creamy Garlic Parmesan Tortellini with Chicken & Broccoli.

Conclusion

For extra inspiration and similar recipes, check out this hearty take on Creamy Garlic Chicken and Broccoli Tortellini – No Plate Like Home, and this cheesy, family-friendly version at Cheesy Chicken Broccoli Tortellini – The Best Easy Dinner Recipes.

Creamy Garlic Parmesan Tortellini with Chicken & Broccoli

A cozy and quick dinner made with rich garlic sauce, cheese tortellini, chicken, and fresh broccoli.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
• 2 cups broccoli florets
• 1 tbsp olive oil
• Salt & black pepper to taste Salt & black pepper, to taste
• 12 oz cheese tortellini (fresh or frozen)
• 3 tbsp butter Use unsalted butter for better control of salt.
• 4 cloves garlic, minced Fresh garlic gives a bigger flavor.
• 1 cup heavy cream For a silkier sauce.
• 1/2 cup chicken broth Use to adjust sauce consistency.
• 1/2 cup grated Parmesan cheese Use good quality, not pre-grated.
• 2 oz cream cheese, softened
• 1/2 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional) For a hint of spice.
• Fresh parsley or basil (for garnish)
• Extra Parmesan (for garnish)

Method

 

Preparation

1. Bring a large pot of salted water to a boil. Cook tortellini per package directions. Add broccoli in the last 2–3 minutes. Drain and set aside.

Cooking Chicken

1. Heat olive oil in a large skillet over medium-high. Season chicken with salt and pepper. Cook until golden and no pink inside, about 5–7 minutes. Remove chicken and keep the fond in the pan.

Making the Sauce

1. Lower heat to medium and melt butter in the same skillet. Add minced garlic and sauté for 30–60 seconds until fragrant.
2. Pour in heavy cream and chicken broth, stirring to combine. Whisk in softened cream cheese until smooth and silky.
3. Add Parmesan, Italian seasoning, and red pepper flakes. Simmer for 2–3 minutes until the sauce thickens.

Combining Ingredients

1. Return chicken to the pan and add cooked tortellini and broccoli, tossing gently to coat with sauce.

Serving

1. Taste and adjust salt and pepper, then serve warm, garnished with chopped parsley and extra Parmesan.

Notes

Time-saver: Use pre-cut broccoli or frozen. Common mistake: if sauce splits, whisk in a splash of broth. Variation: Add a squeeze of lemon for brightness.