Creamy Chicken Tortellini with Broccoli in One Skillet Tips, FAQ & printable recipe

Tips for success

To elevate the flavor of your cream sauce, consider reserving about half a cup of the pasta cooking water before draining the tortellini and broccoli. This starchy water is a secret weapon in Italian cooking.

If your sauce becomes too thick after adding the parmesan cheese, adding a splash of this reserved water will help loosen the sauce while maintaining a smooth, emulsified texture. It binds the cream and cheese together, ensuring a glossy finish that sticks perfectly to the pasta rather than sliding off.

If you want to add an extra layer of flavor to the chicken, season it generously with freshly cracked black pepper before searing. This creates a flavorful crust that complements the creamy garlic sauce beautifully. Always sear the chicken in a hot skillet without overcrowding the pan; if the pan is too full, the chicken will steam in its own juices instead of developing that delicious, golden-brown crust that adds so much depth to the final dish.

Variations

• Spicy Cajun Tortellini: Add a teaspoon of Cajun seasoning to the chicken while searing and toss in a pinch of red pepper flakes with the garlic for a spicy kick.
• Spinach and Mushroom: Sauté sliced cremini mushrooms with the chicken and fold in two cups of fresh baby spinach at the very end until just wilted.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as the cream sauce will separate and become grainy upon thawing.

Reheat

Reheat gently on the stovetop over low heat, adding a splash of milk or broth to restore the creamy texture.

Proper storage is essential for maintaining the quality of your leftovers. Allow the pasta to cool down to room temperature for no more than two hours to prevent any bacterial growth.

Transfer the cooled tortellini, chicken, and broccoli into an airtight container and store it in the refrigerator. Cream-based sauces can separate slightly when stored, but keeping the container tightly sealed will help preserve the moisture and flavor for up to three days.

While this dish is best enjoyed fresh, you can prep several components ahead of time to make weeknight assembly even faster. Cut the chicken breasts into bite-sized pieces and store them in a sealed container in the fridge for up to twenty-four hours.

Wash and chop the broccoli into florets ahead of time. You can also grate the parmesan cheese and store it in a jar. Having these steps completed beforehand reduces the active cooking and prep time to less than fifteen minutes when you are ready to eat.

Serving ideas

Serve this creamy chicken tortellini hot, straight from the skillet, in warm shallow pasta bowls. Warming the bowls beforehand is a professional touch that keeps the cream sauce from cooling down and thickening too quickly at the table.

Garnish each portion with an extra sprinkle of freshly grated parmesan cheese and a generous grind of coarse black pepper. A few fresh basil leaves torn over the top can add a beautiful pop of color and a sweet, aromatic contrast to the rich garlic cream.

To round out the meal, pair this rich dish with a light, crisp side salad tossed in a simple lemon vinaigrette. The acidity of the vinaigrette cuts through the richness of the heavy cream sauce beautifully, cleansing the palate between bites. Warm, crusty garlic bread or a freshly baked baguette is also a wonderful accompaniment, perfect for scooping up any of the delicious parmesan cream sauce left at the bottom of the bowl.

Frequently asked questions

Recipe card

Creamy Chicken Tortellini with Broccoli in One Skillet

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

• 9 oz refrigerated cheese tortellini
• 2 cups fresh broccoli florets
• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 3 cloves garlic, minced
• 1 cup heavy whipping cream
• 1/2 cup grated parmesan cheese
• 1/2 tsp freshly cracked black pepper

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

38.5 g

Carbohydrates

34.2 g

Fat

36.8 g

Fiber

2.5 g

Sugar

3.1 g

Sodium

980 mg

Automatic estimate from the ingredient list, not laboratory-verified.