Creamy Chicken Tortellini with Broccoli Recipe
Featured in Chicken.
This creamy chicken tortellini with broccoli is a rich, cheesy, and comforting one-pot dinner, perfect for busy weeknights and ready in 30 minutes.
Oh, this dish takes me back to so many cozy nights. Sometimes, it’s funny how the simplest meals hold the biggest memories. I remember trying to recreate a dish I had once at a quaint little Italian bistro, all creamy and comforting. It was one of those 'aha!' moments, realizing I could achieve that same warmth, that indulgent richness, right here in my own kitchen, but with my own little twist. The first time I made it, my kitchen was a delightful mess of flour, chicken, and cheese, but the aroma… wow. My kids, usually wary of anything green, actually asked for seconds of the broccoli! It's the kind of meal that wraps around you like your favorite cashmere throw, comforting you from the inside out. It's truly a labor of love, but one that feels effortless.
Why You'll Love It
- •**Cozy one-pot wonder** - Everything comes together in one skillet for minimal cleanup and maximum flavor.
- •**Weeknight savior** - Ready in about 30 minutes, perfect for those bustling evenings when time is short.
- •**Rich and cheesy comfort** - Indulgent creamy sauce with tender tortellini and chicken that feels like a warm embrace.
- •**Family-friendly** - Even picky eaters adore the cheesy pasta and tender chicken, making broccoli a sneaky success.
My best friend, Clara, came over one chaotic weeknight. She was convinced I'd been cooking all day, the way the house smelled. When I told her it was a 'thirty-minute magic act,' as she now calls it, her jaw practically dropped. She's tried it herself since then and says it’s become her go-to for busy evenings when she wants something incredibly comforting and delicious without any fuss. 'It's a game-changer,' she always says. 'Seriously, a game-changer.'
Essential Ingredient Guide
- Refrigerated tortellini: Fresh tortellini cooks quickly and absorbs the sauce beautifully, lending that authentic pasta shop texture.
- Boneless, skinless chicken breast: Cut into uniform bite-sized pieces for even cooking and to ensure every forkful is perfectly balanced.
- Heavy cream: This is the star of the show for that luscious, rich, and velvety sauce. Don't skimp here for the best results!
Complete Cooking Process
- •Use refrigerated tortellini; it cooks faster and has better texture.
- •Don't overcook the chicken; it will continue to cook slightly in the sauce.
- •Grating fresh Parmesan makes a huge difference in the sauce's texture and flavor.
- •Adjust sauce thickness with extra broth or cream as needed.
- •Fresh broccoli adds vibrant color and a nice bite; don't let it get mushy.
Start by cubing your chicken breast into bite-sized pieces. Season them well – a little salt, pepper, and maybe a pinch of garlic powder. Heat some olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once shimmering, add the chicken in a single layer. Let it get beautifully golden brown on each side, about 3-4 minutes per side. You want that lovely caramelization! Remove the chicken from the pan and set it aside.
In the same skillet (don't clean it, those browned bits add flavor!), melt a pat of butter. Add minced garlic and sauté for about a minute until fragrant – oh, that smell is just heavenly! Pour in some chicken broth, scraping up all those delicious bits from the bottom of the pan. Let it simmer for a few minutes to reduce slightly.
Now, for the magic! Stir in the heavy cream and bring the mixture to a gentle simmer. Add your refrigerated tortellini directly to the simmering sauce. Stir gently to ensure all the pasta is submerged. Cover the skillet and let it cook for about 5-7 minutes, or according to package directions, until the tortellini is tender. Give it a stir halfway through to prevent sticking.
Once the tortellini is almost done, stir in your fresh broccoli florets. They'll steam gently in the creamy sauce, becoming tender-crisp. Return the cooked chicken to the pan. Continue to cook for another 3-5 minutes, uncovered, until the broccoli is bright green and tender, and the sauce has thickened to your liking. If the sauce gets too thick, you can always add a splash more broth or cream.
Stir in a generous handful of freshly grated Parmesan cheese until it melts into the sauce, making it even more decadent. Taste and adjust seasonings – maybe a little more salt or pepper? Ladle this glorious, creamy chicken tortellini into bowls. A final sprinkle of fresh parsley or a little extra Parmesan is always a good idea. Serve immediately and watch everyone’s eyes light up!
This is where all the beautiful components come together! Once your chicken is perfectly golden and your sauce is simmering, the tortellini and broccoli just slide in. It's that moment of seeing everything unite into a harmonious, comforting dish. You'll stir, and the smells will fill your kitchen, a true testament to the simple joys of home cooking.
You Must Know
Honestly, this Creamy Chicken Tortellini with Broccoli is a hug in a bowl, truly. It’s comforting, satisfying, and just… easy. It’s those kind of meals that make you feel like a kitchen wizard without having to do a single magic trick. From the golden chicken to the silky sauce and tender bites of pasta, it all comes together so beautifully. Sometimes, the best dishes are the simplest ones, crafted with a little care and a lot of love.
The Art of the Cream Sauce
A perfect cream sauce, to me, is like a beautifully draped fabric—it has to flow, feel luxurious, and coat everything perfectly without being too heavy. For this tortellini, the secret is a good quality heavy cream and letting it gently simmer with the broth. It’s about building those layers of flavor, letting the garlic and chicken bits infuse the liquid before the cream even joins the party. Don't rush it; a little patience makes all the difference for that velvety finish.
Why Fresh Tortellini Matters
Honestly, I've tried this with dried tortellini, and it just isn't the same. Refrigerated tortellini cooks quickly, stays tender, and truly soaks up that rich, creamy sauce. It’s the difference between a rushed sketch and a fully realized design, you know? The pasta becomes part of the sauce, not just something floating in it. It’s a small detail, but it elevates the entire dish.
Embracing Broccoli (Seriously!)
Okay, so maybe not everyone is a broccoli superfan. But in this dish? The broccoli is a star. It adds that much-needed pop of color and a fresh, slightly crisp texture that cuts through the richness of the cream. The trick is not to overcook it. Tender-crisp is what we're aiming for. It’s about balance, darling. That little bit of green makes the whole plate sing, and my kids actually eat it without complaint—no way!
You Must Know
- •Resist the urge to overcook the tortellini, it becomes mushy.
- •Freshly grated Parmesan melts smoother than pre-shredded.
- •A heavy-bottomed skillet prevents sticking and ensures even heat.
This creamy chicken tortellini with broccoli truly embodies everything I love about home cooking. It's quick, yes, but it doesn't sacrifice flavor or comfort. It’s a reminder that even on the most hectic of days, a little time in the kitchen can create something truly beautiful and deeply satisfying. This dish is pure, unadulterated comfort. A masterpiece of weeknight ease, if you ask me.
Frequently Asked Questions
→Can I use other vegetables?
Absolutely! Spinach, peas, or even asparagus would be lovely additions. Just add them at a similar stage to the broccoli, adjusting cooking times as needed.
→How can I make the sauce thicker?
If your sauce isn't as thick as you like, you can let it simmer a bit longer, uncovered, or mix a teaspoon of cornstarch with a tablespoon of cold water, then stir it into the simmering sauce until thickened.
→Is this dish freezer-friendly?
While delicious fresh, creamy pasta dishes don't always freeze well as the sauce can separate. It's best enjoyed fresh or stored in the fridge for a few days.
→What kind of tortellini should I use?
I always recommend refrigerated, fresh tortellini (cheese or meat-filled work great!) as it cooks quickly and has the best texture for this dish.
Creamy Chicken Tortellini with Broccoli Recipe
Creamy chicken tortellini with broccoli is a cozy one-pot dinner! Rich, cheesy, and perfect for busy weeknights. Save this easy recipe!
Timing
Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
Recipe Details
Ingredients
For the Creamy Chicken Tortellini
- 011 tbsp olive oil
- 021 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 031/2 tsp salt, plus more to taste
- 041/4 tsp black pepper, plus more to taste
- 052 tbsp unsalted butter
- 064 cloves garlic, minced
- 072 cups low-sodium chicken broth
- 081 1/2 cups heavy cream
- 0920 oz refrigerated cheese tortellini
- 104 cups fresh broccoli florets (from about 1 large head)
- 111/2 cup freshly grated Parmesan cheese, plus more for serving
- 122 tbsp fresh parsley, chopped (for garnish)
Instructions
Season the cubed chicken with 1/2 tsp salt and 1/4 tsp pepper. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside.
Reduce the heat to medium. Add the butter to the same skillet and let it melt. Add the minced garlic and sauté for about 1 minute until fragrant. Oh, that smell is just heavenly, isn't it?
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon – those bits are pure flavor, trust me! Bring to a gentle simmer and let it reduce for 2-3 minutes.
Stir in the heavy cream and bring the sauce back to a gentle simmer. Add the refrigerated tortellini to the simmering sauce, stirring gently to ensure it's all submerged. Cover the skillet and cook for 5-7 minutes, or according to package directions, until the tortellini is tender, stirring once halfway through. We want that perfect al dente bite!
Stir in the fresh broccoli florets and return the cooked chicken to the pan. Continue to cook, uncovered, for another 3-5 minutes, or until the broccoli is bright green and tender-crisp, and the sauce has thickened to your desired consistency. If it's too thick, a splash more broth or cream will fix it right up.
Remove from heat and stir in the 1/2 cup of freshly grated Parmesan cheese until melted and smooth. Taste and adjust seasonings as needed – a little more salt or pepper can make all the difference. Serve immediately, garnished with fresh chopped parsley and a sprinkle of extra Parmesan. Every bite is pure, comforting perfection!
Notes & Tips
- 1For extra richness, use bone-in, skin-on chicken thighs, removing the skin after browning for flavor.
- 2If your sauce becomes too thick, a splash of milk or pasta water can thin it out nicely.
- 3To make this vegetarian, simply omit the chicken and use vegetable broth, perhaps adding cannellini beans for protein.
- 4Don't skip the fresh Parmesan; it truly elevates the flavor and texture of the sauce.
Tools You'll Need
- •**Don't overcrowd the chicken** - Cook in batches if necessary to ensure it browns properly and cooks evenly.
- •**Fresh tortellini is best** - Refrigerated tortellini cooks quickly and maintains a better texture in the sauce.
- •**Tender-crisp broccoli** - Avoid overcooking the broccoli to maintain its vibrant color and pleasant bite.
- •**Grate fresh Parmesan** - Pre-shredded cheese can sometimes make the sauce grainy, fresh melts smoothly.