Ingredients
Method
- {'@type': 'HowToStep', 'text': 'Season chicken breasts with salt and pepper. Cook tortellini according to package directions, reserving 1/2 cup pasta water before draining.'}
- {'@type': 'HowToStep', 'text': 'Heat olive oil in a skillet over medium-high heat. Sear chicken until cooked through, then remove and set aside.'}
- {'@type': 'HowToStep', 'text': 'Reduce heat to medium, add minced garlic to the skillet and sauté until fragrant. Add broccoli florets and cook until bright green and tender-crisp.'}
- {'@type': 'HowToStep', 'text': 'Pour in heavy cream and chicken broth. Simmer for 2-3 minutes until slightly thickened. Gradually stir in Parmesan cheese until smooth and creamy. Add reserved pasta water if needed.'}
- {'@type': 'HowToStep', 'text': 'Stir in Italian seasoning and season with salt and pepper to taste. Return cooked chicken to the skillet and stir to coat.'}
- {'@type': 'HowToStep', 'text': 'Add the drained tortellini to the skillet and toss gently to combine and heat through. Serve immediately, garnished with fresh parsley.'}
Notes
Ingredient Swap: I love using frozen broccoli florets when fresh isn't available, just thaw them first and pat dry so they don't water down the sauce.
Storage Instructions: This dish keeps beautifully in an airtight container in the fridge for up to three days, but I find the tortellini soaks up some sauce overnight, so add a splash of chicken broth when reheating to bring back that creamy texture.
Make-
Ahead Tip: You can prep the chicken and broccoli ahead of time, then assemble everything fresh when you're ready to eat, which makes weeknight dinners feel so much easier.
Common Mistake: Don't skip the reserved pasta water, I've learned the hard way that it's a lifesaver for loosening the sauce if it gets too thick, especially when reheating leftovers.
Serving Suggestion: I love serving this with a simple green salad and a crusty piece of garlic bread to soak up every last drop of that creamy garlic sauce.
Equipment Alternative: If you don't have a large skillet, a Dutch oven works just as well for this whole one-pan meal, and it keeps everything warm while you finish up.
Personal Discovery: I've found that freshly grated Parmesan from a block truly makes a difference here, the pre-shredded stuff doesn't melt as smoothly and can leave the sauce grainy.
