Name: Garlic Parmesan Chicken Tortellini and Broccoli (Creamy One-Pan Dinner)
Ingredients: 1 lb boneless, skinless chicken breast, cut into bite-sized pieces; 1 tablespoon olive oil; 3 cloves garlic, minced; 1 teaspoon Italian seasoning; ½ teaspoon salt; ½ teaspoon black pepper; 12 oz refrigerated cheese tortellini; 2 cups broccoli florets; 1 cup heavy cream; ¾ cup grated parmesan cheese; ½ cup chicken broth; Optional: red pepper flakes or fresh parsley for garnish

Ingredients

Scale

1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
12 oz refrigerated cheese tortellini
2 cups broccoli florets
1 cup heavy cream
¾ cup grated parmesan cheese
½ cup chicken broth
Optional: red pepper flakes or fresh parsley for garnish

Instructions

Step 1: Cook the Chicken

Heat olive oil in a large skillet over medium heat. Add chicken pieces and season with salt, pepper, and Italian seasoning. Cook for 5–7 minutes, stirring occasionally, until chicken is golden and cooked through. Remove chicken from skillet and set aside.

Step 2: Sauté the Garlic

In the same skillet, add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

Step 3: Make the Creamy Sauce

Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer, then reduce heat to low. Stir in grated parmesan cheese until melted and smooth.

Step 4: Add Tortellini and Broccoli

Add the tortellini and broccoli florets directly to the sauce. Cover and simmer for 5–7 minutes, or until tortellini is tender and broccoli is bright green and crisp-tender.

Step 5: Combine and Finish

Return the cooked chicken to the skillet and gently stir to coat everything in the sauce. Simmer uncovered for 2–3 minutes to thicken slightly. Taste and adjust seasoning as needed.

Notes

Use refrigerated tortellini for best texture.
Freshly grated parmesan melts smoother than pre-shredded.
Keep heat low to prevent sauce separation.

Sauce thickens as it cools—adjust with broth if needed.