Ingredients
Scale
- 1 pound cheese tortellini
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 head broccoli, cut into florets
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Step 1: Cook tortellini according to package directions. While tortellini is cooking, steam or boil the broccoli florets until tender-crisp (about 5-7 minutes). Drain both and set aside.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through (about 6-8 minutes). Season with garlic powder and Italian seasoning.
- Step 3: Reduce heat to medium-low. Stir in the heavy cream and Parmesan cheese into the skillet with the chicken. Heat through until the cheese is melted and the sauce is smooth.
- Step 4: Add the cooked tortellini and broccoli to the skillet. Toss to coat everything evenly with the creamy sauce.
- Step 5: Heat everything through for 2-3 minutes, stirring occasionally. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but the sauce may thicken.
- Reheat gently over low heat on the stovetop, adding a splash of milk or cream if the sauce becomes too thick.
- Garnish with a sprinkle of red pepper flakes or fresh parsley for a pop of color and a little heat.
- Don't overcook the chicken or broccoli; tender-crisp textures work best in this creamy dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American