Garlic Parmesan Tortellini with Chicken and Broccoli

Garlic Parmesan Tortellini with Chicken and Broccoli is the kind of comforting, soul-satisfying dish that brings together everything you crave in one skillet.

Tender cheese-filled tortellini, juicy bites of seasoned chicken, and crisp-tender broccoli all simmer in a velvety garlic-Parmesan cream sauce that feels both indulgent and effortlessly elegant. Every ingredient plays a role in creating layers of flavor — from the aromatic sautéed garlic to the richness of freshly grated Parmesan melting into a silky sauce.

This recipe embodies cozy Italian-inspired comfort, delivering a complete, hearty meal that tastes like something from your favorite trattoria but comes together easily at home. Perfect for weeknights, gatherings, or whenever you want a dish that feels warm, satisfying, and a little special.

Why People Will Love Garlic Parmesan Tortellini with Chicken and Broccoli Recipe

It delivers restaurant-quality comfort at home, combining rich garlic-Parmesan sauce with tender tortellini for a dish that feels both luxurious and satisfying without requiring advanced cooking skills.

The flavors are universally appealing, blending creamy, savory, and aromatic notes that please both picky eaters and food lovers who appreciate depth and balance.

It’s a complete, well-rounded meal in one skillet, offering protein-rich chicken, cheesy pasta, and nutrient-packed broccoli — making it as practical as it is delicious.

The texture contrast is irresistible, with pillowy tortellini, juicy chicken, and crisp-tender broccoli all coated in a velvety sauce that ties everything together beautifully.

It adapts effortlessly to different tastes, allowing you to customize the creaminess, spice level, or protein without losing the essence of the dish.

It feels comforting yet elevated, making it perfect for a cozy night in, a special family dinner, or even something impressive to serve guests.

Key Ingredients

Cheese Tortellini:

These tender, cheese-filled pasta pockets add a luxurious bite to the dish. Their rich, creamy centers melt slightly into the sauce, enhancing its body and making every forkful feel indulgent.

Chicken Breast:

Lean, protein-packed chicken provides structure and balance to the creamy sauce. When seared properly, it adds a savory golden crust that deepens the overall flavor profile.

Broccoli Florets:

Bright, crisp-tender broccoli offers a fresh contrast to the rich sauce. Its natural sweetness and subtle bitterness help cut through the creaminess, adding both color and nutritional depth.

Garlic:

Finely minced and lightly sautéed, garlic forms the aromatic backbone of the sauce. It infuses the dish with warmth and depth, amplifying the Parmesan’s savory notes.

Heavy Cream:

This creates the velvety, luscious base of the sauce. Its ability to reduce and thicken without curdling makes it essential for achieving the signature restaurant-style richness.

Fresh Parmesan Cheese:

Freshly grated Parmesan melts smoothly into the sauce, giving it a nutty, salty, umami-packed richness. It’s the key ingredient that transforms the sauce from simple cream to decadent Alfredo-like perfection.

Italian Seasoning:

A balanced blend of herbs (such as basil, oregano, and thyme) that elevates both the chicken and sauce, adding fragrance and subtle earthiness.

Chicken Broth:

This adds savory depth to the sauce and prevents it from feeling overly heavy. It acts as the foundation that carries all the flavors and ensures the sauce stays balanced.

Expert Tips

Build layered flavor by browning deeply—not quickly.

When searing the chicken, allow it to sit undisturbed for at least 2–3 minutes before stirring. This forms a golden crust that adds complexity to the entire sauce. Rushing this step leads to pale chicken and a less flavorful dish.

Infuse the garlic without burning it.

Garlic should turn fragrant but not brown. Browned garlic introduces bitterness that competes with the Parmesan. Keep the heat at medium-low during sautéing, especially after removing the chicken.

Use freshly grated Parmesan—not pre-shredded.

Fresh Parmesan melts smoothly and thickens the sauce naturally. Pre-shredded cheese contains anti-caking agents that prevent melting and cause graininess in cream sauces.

Thin the sauce gradually for ideal consistency.

If the sauce becomes too thick after adding Parmesan, use small splashes of pasta water or broth to loosen it. The starch helps silkiness without watering down the flavor.

Add broccoli at the right doneness stage.

Lightly steam the broccoli so it remains tender-crisp. Adding fully cooked or mushy broccoli to the hot sauce will break it down further, reducing texture contrast and visual appeal.

Let the tortellini rest briefly in the sauce.

After tossing everything together, give the dish 2–3 minutes off the heat. The pasta absorbs flavor, the sauce thickens naturally, and the cheese fully emulsifies—creating a cohesive, restaurant-quality finish.

Balance richness with acidity and herbs.

A small squeeze of lemon or a sprinkle of parsley at the end cuts through the heaviness of the cream and Parmesan, keeping the dish vibrant instead of overly rich.

Avoid overcooking the tortellini.

Tortellini continues to cook once added to the hot sauce. Undercook it slightly (al dente) so it stays firm and doesn’t burst or become soggy.

Use a large skillet for even sauce reduction.

A wide pan encourages quicker, more controlled thickening. A small pot traps moisture and prevents the sauce from developing the right texture.

Garlic Parmesan Tortellini with Chicken and Broccoli

Ingredients:

For the Main Dish

12 oz cheese tortellini — fresh or frozen, cooked until tender

2 boneless, skinless chicken breasts — cut into bite-sized cubes

2 tablespoons olive oil — for sautéing

2 cups broccoli florets — lightly steamed or cooked until crisp-tender

For the Creamy Garlic Parmesan Sauce

4 cloves garlic, finely minced

½ cup chicken broth — low-sodium preferred

1 cup heavy cream — or half-and-half for a lighter version

1 cup freshly grated Parmesan cheese — for a smooth, rich flavor

1 teaspoon Italian seasoning — or a mix of dried basil, oregano, and thyme

Salt and freshly ground black pepper, to taste

For Garnish

Fresh parsley, chopped

Extra Parmesan cheese, optional for serving

Instructions

Step 1 – Cook the Tortellini

Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until tender.

Drain well and set aside. Lightly drizzle with olive oil to prevent sticking, if desired.

Step 2 – Cook the Chicken
In a large skillet, heat olive oil over medium heat.

Season the chicken pieces with salt, pepper, and Italian seasoning.

Add them to the skillet and cook for 6–8 minutes, stirring occasionally, until golden brown and cooked through.

Transfer the chicken to a plate and set aside.

Step 3 – Make the Creamy Garlic Sauce

In the same skillet, add the minced garlic and sauté for about 1 minute, just until fragrant.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan for added flavor.

Simmer for 2–3 minutes to slightly reduce.

Stir in the heavy cream, bringing it to a gentle simmer. Let the sauce cook for 3–4 minutes, stirring occasionally, until it begins to thicken.

Step 4 – Add the Cheese and Vegetables

Reduce the heat to low and stir in the grated Parmesan cheese until fully melted and creamy.

Add the cooked chicken and broccoli florets to the skillet, stirring to coat them in the sauce.

Step 5 – Combine with Tortellini

Add the cooked tortellini to the skillet and toss gently until all the pasta is coated evenly in the rich garlic-Parmesan sauce.

Taste and adjust seasoning with salt and pepper as needed.

Step 6 – Garnish and Serve

Serve immediately, garnished with fresh chopped parsley and an extra sprinkle of Parmesan, if desired.

Enjoy this creamy, comforting dish — perfectly balanced with tender chicken, cheesy tortellini, and vibrant broccoli.

Important Notes When Making Garlic Parmesan Tortellini with Chicken and Broccoli

The sauce depends on emulsification, not just cream.

Colcannon Soup

Sopa De Fideos Con Queso

Entomatadas

Heavy cream, Parmesan, and the starch from the tortellini work together to form a cohesive, velvety sauce. If any component is cold or added too quickly, the sauce can split. Keep heat moderate and stir continuously when incorporating cheese.

Chicken breast requires gentle handling to stay tender.

Cutting it into evenly sized pieces ensures even cooking. Overcrowding the pan or cooking on excessively high heat dries the chicken before it browns properly.

Broccoli must stay vibrant, not mushy.

This dish relies on texture contrast—creamy sauce, chewy tortellini, tender chicken, crisp broccoli. Light steaming preserves structure and prevents the florets from dissolving into the sauce when stirred.

Tortellini absorbs liquid as it sits.

Expect the sauce to thicken more after cooking. If serving later, keep a little reserved pasta water or broth on hand to loosen the sauce back to a creamy consistency without diluting flavor.

Fresh Parmesan profoundly affects the final quality.

Powdered or pre-shredded cheese will not melt smoothly and creates grainy sauces. Freshly grated Parmigiano Reggiano melts into silky ribbons, delivering both richness and umami depth.

Garlic intensity changes based on how it’s cooked.

Quick sautéing gives a mild, aromatic garlic flavor. Browning slightly intensifies sweetness. Burning even a little turns the entire dish bitter. Watch closely—garlic cooks in seconds.

Do not rapidly boil the sauce after adding cream.

High heat causes separation and an oily surface. The sauce should simmer gently for controlled thickening and smooth texture.

Lemon zest and juice must be balanced.

Adding too early can cause curdling; adding at the end brightens the dish without interfering with cream. Zest provides aroma, while juice cuts richness—both must be measured.

Salt levels vary depending on Parmesan and broth.

Since both ingredients contain salt, season the dish only at the end to avoid oversalting.

This dish is at its peak when served immediately.

Cream-based sauces are most luscious freshly cooked. Reheating is possible but the tortellini will continue absorbing liquid, so expect a thicker consistency.

How to Enjoy Garlic Parmesan Tortellini with Chicken and Broccoli After Cooking

1. Let the sauce settle for a minute before serving

Right after cooking, the garlic Parmesan sauce is still actively bubbling and hasn’t fully thickened.
Allowing the dish to sit for 1–2 minutes helps the sauce bond with the tortellini, cling better to the chicken, and create that velvety finish the recipe is known for.

2. Serve it immediately while the tortellini is supple and creamy

This dish reaches its peak when enjoyed fresh off the stove.
Fresh tortellini stays beautifully tender and slightly bouncy, while the sauce remains glossy and pourable.
Delaying too long allows the pasta to continue absorbing the sauce, thickening everything more than intended.

3. Plate thoughtfully for the best eating experience

Spoon the creamy tortellini into shallow bowls so the sauce spreads evenly across each bite.
Make sure every serving has:

chicken pieces
broccoli florets
plenty of sauce
shaved Parmesan on top

This ensures balanced flavor in every forkful.

4. Add fresh toppings to brighten the richness

Just before eating, finish each bowl with:

extra Parmesan for more umami
fresh parsley for color and freshness
a crack of black pepper for aroma
a squeeze of lemon (optional) to cut through the cream

These simple additions elevate the dish from comforting to restaurant-caliber.

5. Pair it with the right textures

Creamy pasta benefits from contrast.
Serve alongside:

warm garlic bread
crisp green salad
roasted vegetables

This balances the richness and cleanses the palate between bites.

6. Enjoy the sauce mindfully—it’s the heart of the dish

Take a moment to appreciate the layers:

buttery garlic
savory Parmesan
Italian herbs
lemon brightness
peppery warmth

This sauce is meant to be savored slowly, not rushed.

7. If the sauce thickens while you eat, gently loosen it

Creamy dishes naturally thicken as they cool.
If needed, stir in:

a splash of warm broth
a bit of reserved pasta water

This restores the silky texture without diluting the flavor.

8. Save leftovers properly—and reheat with care

If you’re not finishing it all:

Store in an airtight container for up to 3 days.
Reheat over low heat with a splash of cream, milk, or broth.

Avoid microwaving on high heat as it may cause the sauce to separate.

9. Customize each bowl based on who is eating

This dish is flexible. You can easily adjust servings by adding:

crushed red pepper for spice lovers
extra broccoli for veggie lovers
more chicken for protein lovers
more Parmesan for cheese lovers

Each bowl becomes a personalized experience.

10. Eat slowly—this is comfort food meant to warm you from the inside out

Creamy, garlicky, cheesy, cozy, perfectly balanced with chicken and tender broccoli…
This is a dish designed for slow, comforting enjoyment.
Let each bite melt into the next.

Nutrition Information

For Garlic Parmesan Tortellini with Chicken and Broccoli
(Values are estimated per 1 serving, based on 6 servings.)

Frequently Asked Questions:

Can I use frozen tortellini instead of fresh?

Yes. Frozen tortellini works perfectly—just boil it for 1–2 minutes longer than the fresh version. Be sure to drain it well so excess water doesn’t thin the creamy sauce.

How do I prevent the garlic-Parmesan sauce from becoming grainy?

A grainy sauce usually happens when Parmesan is added over high heat.
Solution:

Reduce the heat to low before adding the cheese.
Use freshly grated Parmesan, which melts much smoother than pre-shredded varieties.
Add the cheese gradually, stirring continuously.

Can I substitute the heavy cream with a lighter option?

Yes—you can use:

Half-and-half, or
A mixture of 1 cup milk + 1 tablespoon cornstarch

These options create a lighter sauce, though it will be slightly less rich than using heavy cream.

Can this dish be made ahead of time?

Partially, yes. You can:

Cook the chicken ahead of time.
Prepare the sauce in advance.
Steam the broccoli earlier.

Important: Cook the tortellini right before serving. Pasta continues absorbing sauce and may become mushy if stored mixed together.

How can I thicken the sauce if it turns out too thin?

Try one of these methods:

Simmer the sauce for an additional 2–3 minutes to reduce it.
Add extra Parmesan cheese for natural thickening.
Stir in 1–2 teaspoons of cornstarch mixed with cold broth.

This brings the sauce back to a silky, luxurious consistency.

How do I keep the chicken tender while cooking?

Cook the chicken over medium heat, not high heat. Browning too quickly can dry it out before the inside is cooked. Cutting the chicken into evenly sized cubes also ensures even cooking. Remove it from the pan as soon as it’s done to prevent overcooking.

Why does my sauce separate or look oily, and how can I fix it?

A separated sauce usually happens when the cream is heated too quickly or when cheese is added over high heat.
To prevent this:

Lower the heat to a gentle simmer before adding cream.

Add Parmesan gradually, stirring constantly.
If separation happens, whisk in 1 tablespoon cold cream or a splash of pasta water to help re-emulsify it.

My sauce became too thick—what should I do?

Add a little chicken broth, milk, or reserved pasta water (1–2 tablespoons at a time).
These will loosen the sauce without diluting the flavor. Heavy cream thickens quickly, especially as it cools, so adding liquid is normal.

How can I prevent the tortellini from sticking together after cooking?

Drain the tortellini and toss it with ½–1 teaspoon of olive oil to coat the pasta lightly.
This keeps the pieces separate until they are added to the sauce. Also, add them to the sauce right before serving to maintain texture.

What is the best way to ensure the broccoli stays bright and crisp-tender?

Steam or cook the broccoli only until it is just fork-tender, not soft.
Adding it to the sauce later allows it to warm through without overcooking. If using frozen broccoli, thaw first and pat dry to avoid watering down the sauce.