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I whipped up this Smooth Garlic Cheese Tortellini with Chicken & Broccoli on a night when I wanted something impressive but quick. The mix of stuffed pasta, juicy chicken bits and green broccoli swimming in that rich garlic cheese sauce has turned into our top pick for cozy dinners. The best part? My little ones actually eat their greens without a fuss.
Comfort Food at its Finest
The smell that fills my kitchen when I cook this dish is out of this world - all that garlic and cheese goodness. The creamy sauce wraps around each tortellini while the chicken and broccoli turn it into a full meal in just one skillet. It's now my trusty standby when I need to please everyone but don't want to spend forever cooking.
Ingredients List
- Cheese Tortellini: Grab 12 oz - the refrigerated kind works best but don't worry if you only have frozen.
- Chicken: Take 2 breasts and chop them into small chunks.
- Olive Oil: You'll need 2 tablespoons to get that chicken nice and brown.
- Garlic: Mince up 4 cloves for that amazing flavor kick.
- Heavy Cream: 1 cup gives you that dreamy texture.
- Chicken Broth: Pour in ½ cup for extra taste depth.
- Parmesan Cheese: Get 1 cup and grate it fresh.
- Broccoli: Cut up 2 cups into small florets.
- Seasonings: Just some salt, pepper and Italian herbs to taste.
- Fresh Parsley: Chop up a small bunch for a pop of color.
Step-by-Step Instructions
- Prepare Your Pasta:
- Get a pot of well-salted water bubbling and toss in the tortellini until they bob to the top.
- Brown The Chicken:
- Heat your olive oil in a pan and toss in those chicken chunks until they're nicely cooked through.
- Add Some Flavor:
- Toss in the minced garlic and stir it around just until you can smell it - just a minute or so.
- Create The Sauce:
- Add your cream and broth, let it start to bubble a bit, then mix in all that Parmesan until everything looks velvety.
- Mix It All Up:
- Drop your chicken, broccoli and cooked tortellini into the sauce and stir so everything gets a nice coating.
- Add The Final Touch:
- Throw on that chopped parsley and you're ready to eat.
Insider Tips
Don't let your tortellini get mushy - they should stay a bit firm. Just lightly steam your broccoli until it's bright green since it'll keep cooking in the hot sauce. Save a cup of pasta water nearby to thin things out if needed. Always buy a block of Parmesan and grate it yourself - the pre-shredded stuff just doesn't melt right.
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The Magic Behind It
This meal checks all my boxes for family dinner night - smooth sauce, soft pasta, juicy chicken bits and fresh veggies. Everything cooks in one pan so cleanup's a breeze, and if you're lucky enough to have leftovers, they taste even better warmed up the next day.
Tasty Twists
- Veggie Version: Leave out the chicken and throw in some mushrooms and spinach instead.
- No Gluten Option: Hunt down some gluten-free tortellini at specialty stores.
- Dairy-Free Take: Swap in some coconut cream and a sprinkle of nutritional yeast.
- Extra Greens: Mix in a handful of frozen peas or some chopped sun-dried tomatoes.
Serve It With
Nothing beats having some hot garlic bread on the side to mop up that extra sauce. Add a basic green salad and dinner's done. When I'm feeling extra healthy, I'll throw some extra veggies in the oven to roast while everything else cooks.
Storing Leftovers
Any extra portions will keep in your fridge for about 3 days. Just warm it up slowly with a tiny splash of cream when you want to eat it again. If you need to freeze it, leave out the pasta and broccoli until serving day - trust me, it'll taste way better that way.
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Wrap-Up
This easy one-skillet dish brings together cheesy tortellini, perfectly cooked chicken, and broccoli in a luscious garlic parmesan sauce. A quick and satisfying dinner packed with flavor.
Recipe FAQs
- → What if I only have frozen broccoli?
It's totally fine! Let it thaw and steam it before using to keep the texture just right.
- → Can I use dry tortellini?
Sure! Fresh or frozen work best, but if you’ve got dry, boil it longer as per package instructions.
- → Why does my sauce feel too thick?
No worries. Set aside some pasta water before draining, then stir it in a bit at a time till it’s perfect.
- → Can I cook this in advance?
It tastes best fresh, but leftovers hold up well for 2 days. Gently warm it, stirring in a splash of cream as needed for the sauce.
- → Is pre-grated Parmesan okay?
Fresh-grated melts more smoothly for creamy results, while pre-grated may give the sauce a gritty feel.