Ingredients
Scale
- 1 lb cheese tortellini
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1 tablespoon butter
- Fresh parsley, chopped (for garnish)
Instructions
- Cook tortellini in salted water until al dente, then drain.
- Steam or blanch broccoli until tender-crisp; set aside.
- Heat olive oil in a skillet and cook chicken with salt and pepper until golden; remove.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Add heavy cream and simmer for 3–4 minutes.
- Stir in Parmesan cheese until melted and smooth.
- Return chicken, tortellini, and broccoli to the skillet; mix well.
- Simmer for 2 minutes, garnish with parsley, and serve.
Notes
- Use fresh or refrigerated tortellini for best texture.
- Add a splash of pasta water if sauce is too thick.
- Substitute half-and-half for a lighter version.
- Great with extra Parmesan on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-Pan
- Cuisine: Italian