One of the first “grown-up” meals I cooked for myself after moving into my first apartment was a pan of tortellini with whatever vegetables I could find in the fridge. I had no plan, no recipe—just a craving for something comforting but not fussy.

I remember standing in my tiny kitchen, juggling a wobbly cutting board and a single skillet, tossing broccoli with butter like I was hosting a cooking show. The dish wasn’t perfect (I might have forgotten the salt), but it was the first time I felt like I could create something that was mine.

Years later, that experiment has evolved into this recipe: garlic parmesan tortellini tossed with juicy chicken and tender broccoli. It’s creamy but not heavy, cozy but still bright, and it feels like the kind of dinner that makes you pause mid-bite to appreciate how simple ingredients can come together so beautifully.

This dish is one of my weeknight heroes. The tortellini cooks quickly, the broccoli brightens everything, and the sauce comes together in one pan with that dreamy mix of cream and parmesan. And the best part? It looks and tastes like a restaurant dish, but you can make it in less than 30 minutes.

Wholesome Garlic Parmesan Tortellini With Chicken And Broccoli - PP28 Thumb Wholesome Garlic Parmesan Tortellini With Chicken And Broccoli

Short Description

A creamy, flavor-packed pasta dish featuring cheese-filled tortellini, tender chicken, and fresh broccoli in a rich garlic parmesan sauce—easy enough for a weeknight but elegant enough for guests.

Key Ingredients

1 package (9 oz) cheese tortellini
2 cups broccoli florets
1 tablespoon olive oil
2 cloves garlic, minced
1 cup cooked chicken, diced
½ cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Optional: chopped parsley for garnish

Tools Needed

Large pot for boiling pasta
Colander for draining
Large skillet or sauté pan
Wooden spoon or spatula
Chef’s knife and cutting board
Measuring cups and spoons

Cooking Instructions

Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions (usually about 3–5 minutes). During the last 2 minutes of cooking, toss in the broccoli florets so they cook until bright green and just tender. Drain and set aside.

Step 2: Build the Garlic Base
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.

Step 3: Add the Chicken
Stir in the diced cooked chicken, letting it warm through in the garlic oil for 2–3 minutes. Season lightly with salt and pepper.

Step 4: Make It Creamy
Lower the heat to medium-low. Pour in the heavy cream and stir gently. Let it simmer for 2–3 minutes until it slightly thickens. Add the grated Parmesan cheese and stir until it melts into a velvety sauce. If it feels too thick, splash in a little reserved pasta water until smooth.

Step 5: Combine Everything
Add the drained tortellini and broccoli to the skillet. Toss everything together so the pasta and vegetables are coated in the creamy garlic sauce. Taste and adjust with more salt or pepper if needed.

Step 6: Finish and Serve
Remove from heat and sprinkle with extra Parmesan and chopped parsley if desired. Serve hot and enjoy immediately.

Why You’ll Love This Recipe

Flavorful and comforting without being heavy

Ready in under 30 minutes—perfect for busy nights

A complete meal with protein, veggies, and pasta all in one pan

Customizable with your favorite vegetables or different proteins

Kid-friendly and picky-eater approved

Mistakes to Avoid & Solutions

Overcooking tortellini: Tortellini cooks quickly; check it a minute early. Overcooked tortellini will burst open.

Burning garlic: Garlic goes from golden to bitter fast. Keep the heat medium and stir constantly.

Sauce too thick: Add a splash of reserved pasta water to loosen it.

Broccoli too mushy: Cook it only in the last 2 minutes of pasta boiling.

Cheese clumping: Always lower the heat before adding Parmesan so it melts smoothly.

Serving and Pairing Suggestions

This dish works beautifully as a main course, served family-style straight from the skillet. Pair it with:

A crisp green salad with lemon vinaigrette

Garlic bread or crusty baguette

A glass of chilled white wine like Pinot Grigio or Sauvignon Blanc

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently on the stovetop with a splash of milk or cream to revive the sauce.

Avoid microwaving for too long—short bursts with stirring work best to prevent drying out.

FAQs

1. Can I use frozen broccoli instead of fresh?
Yes! Add frozen broccoli directly to the boiling pasta during the last 3 minutes of cooking.

2. Can I swap the chicken for another protein?
Absolutely. Shrimp, Italian sausage, or even leftover rotisserie chicken all work well.

3. What if I don’t have heavy cream?
You can use half-and-half or even whole milk, but the sauce will be slightly less rich.

4. How do I make this dish vegetarian?
Leave out the chicken or replace it with mushrooms or roasted chickpeas.

5. Can I make this ahead of time?
This dish is best enjoyed fresh, but you can prep the chicken and broccoli earlier in the day and toss everything together just before serving.

Tips & Tricks

Warm your serving bowls before plating—this keeps the pasta hot longer.

Use freshly grated Parmesan instead of pre-shredded for the best melt.

Don’t skip salting the pasta water—it seasons the tortellini from the inside.

Recipe Variations

Lemon Garlic Twist: Add the zest of 1 lemon and a squeeze of juice for a fresh, tangy kick.

Spicy Kick: Sprinkle in red pepper flakes with the garlic for gentle heat.

Veggie Packed: Toss in sautéed mushrooms, bell peppers, or spinach for extra nutrition.

Pesto Cream: Stir 2 tablespoons of basil pesto into the cream sauce for a herby upgrade.

Bacon Lovers: Add crispy bacon crumbles on top before serving.

Final Thoughts

This garlic parmesan tortellini with chicken and broccoli is quick and indulgent, but it still sneaks in some green. Every bite balances the tender pasta, creamy sauce, and hearty chicken with just enough broccoli to keep it bright. I love how it feels comforting without being overcomplicated—like a hug in pasta form.

If you’ve been craving a new weeknight favorite that feels special but doesn’t keep you chained to the stove, this is it. It’s a dish that proves simple ingredients can still deliver restaurant-level satisfaction, and I honestly can’t wait for you to try it.