Creamy Garlic Parmesan Tortellini with Chicken & Broccoli
👩🍳 Step-by-Step Instructions
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Season your cubed chicken breasts with salt, pepper, and Italian seasoning. Add them to the hot skillet and sauté for 5 to 6 minutes until beautifully golden brown and cooked through. Transfer the chicken to a plate and set aside.
- Toast the Garlic: Lower the skillet heat to medium. Add the remaining 1 tablespoon of olive oil along with the finely minced garlic. Sauté for just 1 minute until highly fragrant, making sure it doesn’t brown or burn!
- Build the Creamy Liquid Base: Slowly pour the chicken broth and heavy cream into the skillet, scraping up any delicious browned chicken bits stuck to the bottom of the pan. Bring the liquid to a gentle simmer.
- Simmer the Tortellini & Broccoli: Add the 12 oz of cheese tortellini and the fresh broccoli florets directly into the simmering sauce. Stir well, cover the skillet with a lid, and let it cook for 4 to 5 minutes (or 6-7 minutes if using frozen pasta) until the tortellini are tender and the broccoli is bright green.
- Thicken with Cheese: Remove the lid and turn the heat to low. Stir the cooked chicken chunks back into the skillet. Sprinkle the freshly grated Parmesan cheese evenly over the top, stirring gently until it melts completely into a velvety, glossy sauce that perfectly coats every noodle.
- Garnish and Serve: Season with an extra turn of cracked black pepper and a scatter of chopped fresh parsley as seen in Serve hot straight from the skillet! 🍽️✨
