Creamy Chicken Tortellini with Broccoli in One Skillet Step-by-step instructions

Before you start

Before turning on the stove, ensure all ingredients are fully prepped and measured. Cut the chicken breasts into uniform bite-sized pieces so they cook at the same rate. Mince the garlic cloves finely and grate the parmesan cheese from a fresh block.

Chop the broccoli into small, bite-sized florets, removing any tough stems. Having everything ready to go, a culinary practice known as mise en place, is essential for this fast-moving recipe, as cream sauces can reduce quickly and require your full attention once cooking begins.

Instructions

Preparation and Searing

1. 1Boil the Tortellini and Broccoli
   Bring a large pot of water to a boil. Add the refrigerated cheese tortellini and cook according to the package directions. During the last 2 minutes of cooking, add the fresh broccoli florets to the pot. Drain the tortellini and broccoli together, then set aside.
   Look for The tortellini should float to the top and the broccoli should be bright green.
   Tip Do not overcook the pasta, as it will continue to cook slightly when tossed in the warm sauce.
2. 2Sear the Chicken
   Heat a large skillet over medium-high heat. Add the bite-sized chicken breast pieces to the skillet. Sear the chicken, stirring occasionally, for 6 to 8 minutes until golden brown on all sides and fully cooked to an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
   Look for The chicken should have a golden-brown crust and no pink remaining inside.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid crowding the skillet so the chicken sears beautifully instead of steaming.

At the end of this phase, the tortellini and broccoli should be drained and tender, while the chicken pieces are beautifully browned on all sides. The chicken must be cooked through to an internal temperature of 165°F (74°C), and the bottom of the skillet should have a layer of golden-brown caramelized chicken bits.

Building the Cream Sauce

3. 3Sauté the Garlic
   Reduce the skillet heat to medium. Add the minced garlic to the skillet. Cook, stirring constantly, for about 1 minute until the garlic is soft and highly fragrant, being careful not to let it brown or burn.
   Look for The garlic will release a strong, sweet aroma and turn slightly translucent.
   Tip If the skillet is too hot, remove it from the heat briefly to prevent the garlic from burning.
4. 4Simmer the Cream Sauce
   Pour the heavy cream into the skillet, stirring to scrape up any browned bits stuck to the bottom of the pan. Bring the cream to a gentle simmer and let it cook for 3 to 4 minutes until it has reduced slightly and thickened.
   Look for The cream should bubble gently and coat the back of a spoon.
   Tip Scraping up the browned bits from the chicken adds incredible savory depth to the sauce.

The sauce is ready when the heavy cream has simmered gently and reduced slightly, turning into a rich, velvety liquid that coats the back of a spoon. The garlic should be fragrant and soft, without any dark brown or burnt edges, which would make the sauce bitter.

Tossing and Finishing

5. 5Combine the Ingredients
   Add the cooked cheese tortellini, bright green broccoli florets, and seared chicken back into the skillet with the simmering cream sauce. Toss gently to combine and heat all the ingredients through for about 2 minutes.
   Look for The pasta, chicken, and broccoli should be hot and evenly distributed in the sauce.
   Tip Use a rubber spatula to toss gently so you do not break the delicate tortellini.
6. 6Finish with Parmesan
   Remove the skillet from the heat. Stir in the grated parmesan cheese and freshly cracked black pepper. Toss continuously until the cheese melts completely into the sauce, creating a thick, glossy, and velvety coating over the tortellini and chicken.
   Look for The sauce should become completely smooth, glossy, and cling beautifully to the pasta.
   Tip Off-the-heat stirring prevents the cheese from clumping or separating.

The final dish should be a cohesive, steaming skillet of pasta. The cheese tortellini, golden chicken, and bright green broccoli must be thoroughly coated in a glossy, thick parmesan cream sauce that clings to the ingredients rather than pooling at the bottom. Freshly cracked black pepper should be visible throughout.

Common mistakes

One of the most common mistakes when preparing this dish is burning the garlic. Garlic burns easily and becomes bitter, which can ruin the delicate cream sauce; always add it to the pan after searing the chicken and cook it for no more than one minute before pouring in the liquid.

Another mistake is overcooking the broccoli and tortellini during the boiling phase. Because they will simmer briefly in the hot cream sauce later, they should be cooked just to al dente, or they will turn mushy and break apart in the skillet.

How to tell it’s done

Knowing when each component is perfectly cooked is key to a successful dish. The cheese tortellini is done when it floats to the surface of the boiling water and is tender yet firm to the bite.

For safety and texture, the chicken must be cooked until it reaches an internal temperature of 165°F (74°C) on a digital meat thermometer.

The cream sauce is perfectly done when it reduces to a velvety consistency that clings to the pasta, which happens when the cheese melts completely and emulsifies with the warm heavy cream.

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