Description
A delicious garlic parmesan chicken tortellini recipe that’s simple yet gourmet, perfect for busy weeknights and family gatherings.
Ingredients
- 1 package cheese tortellini
- 2 chicken breasts, cubed
- 2 cups fresh broccoli florets
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 4 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
Instructions
- Begin by bringing a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Reserve 1 cup of pasta water before draining the tortellini, then set it aside.
- In the meantime, steam fresh broccoli florets for 3-4 minutes until they turn bright green and crisp-tender. Immediately plunge the broccoli into ice water to stop the cooking process, then drain and set aside.
- Season the cubed chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden brown on all sides and cooked through, around 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned. Slowly pour in the heavy cream, whisking constantly to integrate well.
- Remove the skillet from heat and gradually whisk in the parmesan cheese until the sauce is smooth and creamy. Adjust the seasoning with salt and pepper to your taste. If the sauce is too thick, add reserved pasta water gradually.
- Return the cooked chicken to the skillet, along with the drained tortellini and steamed broccoli. Gently toss everything together in the sauce until fully coated and heated through. Serve immediately with extra parmesan cheese on top.
Notes
Experiment with the amount of garlic and parmesan according to your preference. Adding lemon zest can brighten the dish.
