There’s nothing better than a cozy, creamy pasta dish that comes together in no time, and this Creamy Parmesan Tortellini with Chicken is exactly that. It’s packed with cheese-stuffed tortellini, tender chicken, and crisp broccoli, all tossed in a rich and garlicky Parmesan cream sauce.
The best part? It’s incredibly easy to make, requiring just a handful of ingredients and less than 30 minutes from start to finish. Whether you’re feeding a hungry family or just craving something indulgent after a long day, this dish is a perfect go-to.
Let’s dive in and get started on this simple yet irresistible meal!
COOKING THE PASTA AND PREPPING THE CHICKEN AND BROCCOLI
Before we get to the creamy sauce (which is truly the star of this dish), we need to start with the basics: cooking the tortellini, preparing the chicken, and lightly sautéing the broccoli.
STEP 1: COOK THE TORTELLINI
Tortellini is one of those pasta varieties that feels a little extra special. Each little pocket is stuffed with cheese, making every bite rich and satisfying.
Start by bringing a large pot of salted water to a boil. Add 12 ounces of cheese tortellini and cook according to the package instructions—typically 3-5 minutes, just until they float to the top. Drain and set aside.
Pro Tip: Toss the drained tortellini with a teaspoon of olive oil to prevent them from sticking together while you prepare the rest of the dish.
STEP 2: COOK THE CHICKEN
For this recipe, you’ll need 2 cups of cooked, diced chicken. If you have leftover grilled or rotisserie chicken, this is the perfect way to use it.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken and sauté for 3-4 minutes, stirring occasionally, until it’s lightly golden and heated through. Remove the chicken from the pan and set it aside.
Shortcut Option: If you’re short on time, pre-cooked rotisserie chicken is a great alternative. Just shred it and add it directly to the dish when combining everything later.
STEP 3: SAUTÉ THE BROCCOLI
In the same pan, add 2 cups of broccoli florets and cook for about 3-4 minutes until they become slightly tender but still have a bit of crunch. You want them to keep their vibrant color and texture without becoming mushy. Once done, remove the broccoli from the pan and set it aside with the chicken.
At this point, your kitchen should already smell amazing from the toasted chicken and sautéed broccoli. But just wait until we add in the garlic and Parmesan cream sauce—this is where the magic happens!
MAKING THE CREAMY PARMESAN SAUCE AND ASSEMBLING THE DISH
Now that the tortellini, chicken, and broccoli are ready, it’s time to bring everything together with a rich and flavorful Parmesan cream sauce. This is where the dish transforms from a simple pasta meal into something indulgent and restaurant-worthy.
The best part? This sauce comes together in just a few minutes, using basic ingredients you likely already have in your kitchen. Let’s get started!
STEP 4: SAUTÉ THE GARLIC
In the same pan used for the chicken and broccoli, melt 2 tablespoons of butter over medium heat. Once melted, add 4 cloves of minced garlic and sauté for about 1 minute until fragrant. Stir constantly to prevent the garlic from burning, as burnt garlic can turn bitter and affect the overall flavor of the sauce.
STEP 5: CREATE THE PARMESAN CREAM SAUCE
Once the garlic is softened and aromatic, pour in 1 ½ cups of heavy cream and bring it to a gentle simmer. Stir occasionally to ensure the cream heats evenly.
Next, add the following seasonings to infuse the sauce with bold, savory flavors:
- 1 cup grated Parmesan cheese – This is what gives the sauce its creamy, cheesy texture. Freshly grated Parmesan works best for a smooth consistency.
- ½ teaspoon salt – Enhances the flavors without overpowering the dish.
- ½ teaspoon black pepper – Adds a mild kick to balance the richness.
- ½ teaspoon Italian seasoning – A blend of herbs like oregano, basil, and thyme that complement the dish beautifully.
- ¼ teaspoon red pepper flakes (optional) – If you like a hint of heat, this will add a subtle spicy touch without being overwhelming.
Stir everything together and let the sauce cook for 2-3 minutes, allowing it to thicken slightly. The Parmesan cheese will melt into the cream, creating a smooth, velvety texture that coats the back of a spoon.
Pro Tip: If the sauce seems too thick, you can loosen it up by adding a splash of chicken broth or milk. If it’s too thin, let it simmer for another minute or two until it reaches the desired consistency.
STEP 6: COMBINE EVERYTHING
Now that the sauce is perfectly creamy, it’s time to add back all the delicious components we prepped earlier.
- Add the cooked tortellini to the pan, tossing it gently in the sauce to coat every piece.
- Return the sautéed chicken and broccoli to the pan, stirring everything together so the flavors meld.
- Let it cook for another 2-3 minutes, just until everything is heated through and fully coated in the sauce.
At this point, your kitchen will smell absolutely incredible, and the dish will look just as good as it tastes. The creamy sauce clings to every bite, the tortellini remains soft and cheesy, and the chicken and broccoli add the perfect balance of texture and heartiness.
STEP 7: SERVE AND GARNISH
Now it’s time to plate up this creamy, cheesy masterpiece. Spoon generous portions onto plates and, for the finishing touch, sprinkle extra grated Parmesan cheese on top. If you want to add a little freshness, a sprinkle of chopped parsley or a light squeeze of lemon juice can brighten up the dish.
And that’s it! A comforting, creamy tortellini dish that looks and tastes like something from your favorite Italian restaurant—all made in under 30 minutes.
FREQUENTLY ASKED QUESTIONS AND FINAL TIPS
By now, your Creamy Parmesan Tortellini with Chicken is ready to be devoured. But before you dig in, let’s go over some common questions and tips to make this dish even better.
1. CAN I USE FROZEN BROCCOLI INSTEAD OF FRESH?
Yes! If using frozen broccoli, let it thaw slightly before adding it to the pan. You can also steam it separately and mix it in at the end to prevent it from becoming too soft.
2. WHAT TYPE OF TORTELLINI WORKS BEST?
Cheese-filled tortellini is the best option for this recipe because it complements the creamy Parmesan sauce. However, you can also use spinach and ricotta, or even meat-filled tortellini for extra protein.
3. CAN I MAKE THIS DISH AHEAD OF TIME?
Yes! This dish stores well in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to revive the sauce and prevent it from drying out.
4. CAN I SUBSTITUTE THE HEAVY CREAM FOR A LIGHTER OPTION?
If you want a lighter version, you can use half-and-half or whole milk. However, the sauce may be thinner. To help thicken it, stir in 1 teaspoon of cornstarch mixed with a little water before adding the Parmesan cheese.
5. WHAT OTHER PROTEINS CAN I USE INSTEAD OF CHICKEN?
If you want to switch things up, try using shrimp, Italian sausage, or even crispy bacon. Each option brings a unique flavor that pairs beautifully with the creamy sauce.
6. HOW CAN I MAKE THIS RECIPE VEGETARIAN?
Skip the chicken and add more veggies like mushrooms, spinach, or sun-dried tomatoes. You can also toss in some toasted pine nuts for a little crunch.
7. CAN I FREEZE THIS DISH?
This dish is best enjoyed fresh, but if you need to freeze it, store it in an airtight container for up to 2 months. Let it thaw overnight in the refrigerator and reheat gently on the stove with a little extra cream or milk.
FINAL THOUGHTS
This Creamy Parmesan Tortellini with Chicken is the perfect combination of rich flavors and comforting textures. Whether you’re making it for a quick weeknight dinner or a cozy weekend meal, it’s guaranteed to be a hit.
The best part about this recipe is how versatile it is. You can swap out the protein, add extra veggies, or even spice it up with a pinch of red pepper flakes. No matter how you customize it, the creamy Parmesan sauce will tie everything together in the most delicious way.
Give this recipe a try, and don’t forget to share your experience. If you made any fun variations, let us Give this recipe a try, and don’t forget to share your experience. If you made any fun variations, let us know—we’d love to hear how you made it your own!
Description
Cheese-filled tortellini and tender chicken pieces bathe in a luxurious garlic-Parmesan cream sauce, studded with spinach and sun-dried tomatoes. Ready in 30 minutes, this one-pan meal is the epitome of cozy Italian-inspired comfort.
12 oz (340 g) refrigerated cheese tortellini
1 lb (450 g) boneless, skinless chicken breasts, cut into 1″ cubes
1 Tbsp olive oil
Salt & freshly ground black pepper, to taste
2 Tbsp unsalted butter
1 small shallot, finely diced
3 garlic cloves, minced
¼ cup (60 ml) dry white wine (or chicken broth)
1½ cups (360 ml) heavy cream
1 cup (100 g) freshly grated Parmesan cheese, plus extra for serving
½ tsp Italian seasoning
1 cup baby spinach
¼ cup sun-dried tomatoes, thinly sliced (oil-packed, drained)
2 Tbsp chopped fresh parsley, for garnish
1️⃣ Cook the tortellini:
Bring a large pot of salted water to a boil. Add tortellini and cook until just al dente (per package). Drain and set aside.
2️⃣ Sear the chicken:
Season chicken cubes with salt and pepper. In a large skillet over medium-high heat, warm olive oil. Add chicken and cook, stirring occasionally, until golden and cooked through, about 5–6 minutes. Transfer to a plate.
3️⃣ Sauté aromatics:
In the same skillet, melt butter over medium heat. Add shallot and cook 2–3 minutes until translucent. Stir in garlic and Italian seasoning; cook 30 seconds until fragrant.
4️⃣ Deglaze the pan:
Pour in white wine (or broth), scraping up any browned bits. Cook until reduced by half, about 1–2 minutes.
5️⃣ Build the sauce:
Stir in heavy cream and bring to a gentle simmer. Reduce heat to low and whisk in Parmesan cheese until smooth. Season with salt and pepper to taste.
6️⃣ Finish with veggies & pasta:
Add spinach and sun-dried tomatoes, cooking until spinach wilts, about 1–2 minutes. Return chicken to the skillet, then gently fold in cooked tortellini until everything is coated in the creamy sauce.
7️⃣ Garnish & serve:
Sprinkle with chopped parsley and extra Parmesan. Serve immediately.
Notes
Wine-Free: Substitute extra chicken broth for the wine.
Veggie Boost: Add sliced mushrooms or peas when sautéing shallots.
Lighter Version: Use half-and-half instead of heavy cream and reduce cheese to ¾ cup.
Protein Swap: Replace chicken with shrimp (cook 2–3 minutes per side) or omit for a vegetarian dish.
Gluten-Free: Use gluten-free tortellini and ensure broth/seasonings are GF.
- Prep Time: 10 min
- Cook Time: 20 min