Ingredients
Method
- Fill a large pot with generously salted water and bring it to a rolling boil. Add the tortellini and cook according to the package directions, about 3 to 5 minutes for fresh or 8 to 10 minutes for frozen. Drain well and set aside.
- Warm the olive oil in a spacious skillet over medium heat. Add the chicken cubes and cook for 5 to 7 minutes, turning occasionally, until golden and cooked through. Season with salt, pepper, and the Italian herb blend, then move the chicken to a plate.
- Place the minced garlic in the same skillet and sauté for about 1 minute, just until it smells fragrant. Take care not to let it brown.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer and let it bubble for 2 to 3 minutes, until it thickens slightly. Whisk in the grated Parmesan until fully melted and the sauce is smooth and creamy.
- Return the cooked chicken to the skillet along with the steamed broccoli. Add the drained tortellini and toss everything together until evenly coated. If the sauce seems too thick, splash in a little extra broth or reserved pasta water. Taste and adjust salt and pepper as needed.
- Divide among serving plates or bowls. Scatter the chopped parsley over the top and serve while hot.
Nutrition
Notes
For a lighter sauce, swap half the heavy cream for half-and-half, but keep the heat low so it does not curdle.
Rotisserie chicken works well in place of raw chicken breasts; add it in step 5 just to warm through.
Cook tortellini until just al dente, as it will continue to soften when tossed with the hot sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave with a splash of broth to loosen the sauce.
Freshly grated Parmesan melts more smoothly than pre-shredded cheese and gives the best flavor.
Serve with garlic bread, a crisp green salad, or roasted California artichokes for a complete meal.
