Creamy Chicken Tortellini in Garlic Parmesan Sauce Step-by-step instructions

Before you start

Before starting the cooking process, organize all ingredients and equipment on the counter. Chop the raw chicken breast into even, bite-sized cubes and store them in the refrigerator until the exact moment of cooking to maintain food safety.

Cut the broccoli into small florets, mince the garlic cloves, and measure out the heavy cream and freshly grated parmesan cheese. Having everything prepped and ready to go ensures a smooth, stress-free cooking flow as the sauce comes together very rapidly once the skillet is hot.

Instructions

Boiling and Searing

1. 1Boil Tortellini and Broccoli
   Bring a large pot of water to a boil. Add 9 oz refrigerated cheese tortellini and 2 cups broccoli florets. Cook for 3 minutes until the pasta is almost al dente and the broccoli is bright green. Drain well and set aside.
   Look for The tortellini should float to the top and the broccoli should turn a vibrant green.
   Tip Do not overcook the pasta here, as it will continue cooking in the warm skillet sauce later.
2. 2Sear the Chicken
   Heat a large skillet over medium-high heat. Add 1 lb cubed chicken breast. Sear the chicken for 5 to 7 minutes, stirring occasionally, until golden brown on all sides and the internal temperature reaches 165°F (74°C).
   Look for The chicken cubes should have a deep golden crust and be completely cooked through.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid crowding the skillet so the chicken sears beautifully instead of steaming in its own juices.

At the end of this first phase, the cheese tortellini and broccoli florets are parboiled to a tender-crisp texture and drained. The chicken cubes are beautifully seared in the skillet, displaying a rich, golden-brown crust on all sides.

When tested with a digital thermometer, the chicken reads a safe internal temperature of 165°F (74°C). The kitchen will smell incredibly savory from the browning meat, and the bottom of the pan will have a wonderful layer of caramelized drippings ready for the sauce.

Building the Cream Sauce

3. 3Sauté the Garlic
   Reduce the skillet heat to medium. Add 3 minced garlic cloves to the pan with the chicken and cook for 1 minute, stirring constantly, until highly aromatic but not browned.
   Look for The garlic should smell fragrant and soften without turning dark brown or burning.
   Tip Stir continuously because garlic burns very quickly and can leave a bitter taste in the sauce.
4. 4Simmer the Cream Sauce
   Pour 1 cup heavy cream into the skillet, scraping up the browned bits from the bottom of the pan. Bring to a gentle simmer, then stir in 1/2 cup grated parmesan cheese until completely melted and smooth.
   Look for The sauce should simmer gently and thicken slightly as the cheese melts completely.
   Tip Keep the heat low to prevent the heavy cream from boiling over or separating into oil.

At the end of this second phase, the minced garlic has softened and released its warm aroma without browning or burning. The heavy cream has been simmered gently, scraping up all the delicious browned bits from the bottom of the pan. The freshly grated parmesan cheese has melted completely into the warm cream, transforming the liquid into a thick, smooth, and velvety garlic-parmesan sauce that bubbles gently around the edges of the skillet.

Combining and Coating

5. 5Combine and Serve
   Add the cooked tortellini and broccoli back into the skillet. Gently fold all ingredients together for 1 to 2 minutes until the sauce is thick, bubbling, and coats the pasta and broccoli completely.
   Look for Every piece of pasta and broccoli should be thoroughly coated in a thick, velvety cream sauce.
   Tip If the sauce gets too thick, stir in a splash of reserved pasta water to loosen it up.

At the end of this final phase, the cooked tortellini, vibrant broccoli, and seared chicken are fully folded into the warm skillet. Every single piece of pasta, chicken, and broccoli is completely drenched and coated in the glossy, rich parmesan cream sauce. The dish is steaming hot, the sauce has reached a luxurious, clinging consistency, and the entire skillet looks beautifully cohesive, ready to be portioned out and served immediately.

Common mistakes

One of the most common mistakes is crowding the pan when searing the chicken, which causes the meat to steam in its own juices rather than developing a beautiful golden-brown crust. To avoid this, cook the chicken in a single layer with ample space between the pieces.

Another frequent error is boiling the cream sauce on high heat, which can cause the dairy to split and become greasy. Keep the heat on a gentle simmer, and stir constantly once the parmesan is added to ensure a perfectly smooth emulsification.

How to tell it’s done

The chicken is fully cooked and safe to consume when it reaches an internal temperature of 165°F (74°C) on an instant-read digital thermometer. The tortellini should be cooked to al dente, meaning they are tender but still retain a slight bite in the center.

The broccoli should be a vibrant, bright green and tender-crisp, not mushy or dull. Finally, the parmesan cream sauce is done when it has thickened enough to coat the back of a spoon, clinging beautifully to the tortellini.

• Poultry: 165°F (74°C) in the thickest part