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 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Step 1: Cook the tortellini according to package directions. Drain and set aside.
- Step 2: While the tortellini is cooking, heat olive oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt, pepper, and garlic powder.
- Step 3: Add the broccoli florets to the skillet with the chicken. Cook until the broccoli is tender-crisp, about 5 minutes. You may need to add a tablespoon or two of water to help steam the broccoli.
- Step 4: Reduce heat to low. Stir in the heavy cream and Parmesan cheese. Heat gently until the sauce is heated through and slightly thickened, about 2 minutes. Do not boil.
- Step 5: Add the cooked tortellini to the skillet with the chicken, broccoli, and cream sauce. Toss to coat everything evenly.
- Step 6: Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of milk or cream if needed to loosen the sauce.
- Garnish with a sprinkle of red pepper flakes for a touch of heat and extra flavor.
- For extra creamy sauce, reserve about 1/4 cup of the pasta water before draining and add it to the skillet with the cream and Parmesan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American