Last Saturday, I spent the afternoon at my daughter’s house, helping her get ready for a cozy family dinner. The kids were running in and out of the kitchen, the dog kept circling underfoot hoping for scraps, and the house was filled with that lively weekend chaos that somehow makes cooking even more enjoyable. My daughter had picked up fresh tortellini at the market earlier that morning, and we both agreed it deserved something more exciting than just butter and salt.
As we looked through the fridge, we spotted leftover roast chicken, a head of broccoli, and a wedge of Parmesan that was begging to be used. Instantly, an idea came together—creamy garlic Parmesan tortellini with chicken and broccoli. It was the kind of dish that promised comfort and nourishment without being fussy.
Cooking side by side with her, I remembered how my own mother used to pull together meals from whatever she had on hand, never wasting and always creating something delicious. By the time the sauce was simmering, the smell of garlic and cheese filled the kitchen, drawing everyone in. Plates were set, laughter bubbled around the table, and by the end, not a single bite was left.
Short Description
A creamy, cheesy tortellini dish tossed with tender chicken and fresh broccoli in a garlic Parmesan sauce. Comforting, quick, and perfect for weeknights or family dinners.
Key Ingredients
- 1 package (9 oz) cheese tortellini
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cooked chicken, diced
- ½ cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Tools Needed
- Large pot for boiling pasta
- Colander
- Large skillet or sauté pan
- Wooden spoon or spatula
- Sharp knife and cutting board
Cooking Instructions
Step 1: Cook the Tortellini and Broccoli
Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions. In the last 2 minutes, toss in the broccoli florets. Drain well and set aside.
Step 2: Sauté the Garlic
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Be careful not to burn it, as garlic can turn bitter quickly.
Step 3: Build the Sauce
Stir in diced chicken and cook for 1–2 minutes to warm through. Pour in heavy cream, stirring until it begins to thicken slightly.
Step 4: Add Parmesan
Lower the heat and stir in grated Parmesan. Continue stirring until the sauce is smooth and creamy. If it feels too thick, add a splash of pasta water.
Step 5: Combine Everything
Add the drained tortellini and broccoli to the skillet. Gently toss until everything is well coated in the sauce. Season with salt and pepper.
Step 6: Garnish and Serve
Transfer to serving bowls, sprinkle with parsley, and serve warm.
Why You’ll Love This Recipe
Comfort in a Bowl: Creamy, cheesy, and packed with flavor.
Quick and Easy: Ready in about 25 minutes with minimal prep.
Balanced Meal: Protein, veggies, and pasta all in one dish.
Family Friendly: Loved by kids and adults alike.
Adaptable: Easily customizable with different proteins or vegetables.
Mistakes to Avoid & Solutions
Overcooking Tortellini: Cook until just tender, as it will continue cooking when tossed in sauce.
Burning Garlic: Keep heat moderate and stir constantly—burnt garlic can overpower the dish.
Too Thick Sauce: Save pasta water to thin it out if needed.
Watery Sauce: Let the cream simmer long enough to thicken before adding cheese.
Using Pre-shredded Parmesan: It doesn’t melt as smoothly. Grate fresh Parmesan for best results.
Serving and Pairing Suggestions
Serve with a side of garlic bread or crusty rolls.
Pair with a crisp green salad to balance the richness.
A glass of chilled white wine, like Pinot Grigio, complements the flavors beautifully.
Serve family-style at the table for a cozy feel.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove with a splash of cream or milk to loosen the sauce.
Avoid microwaving for too long, as it can dry out the pasta.
Not ideal for freezing, as cream sauces can separate.
FAQs
1. Can I use frozen tortellini instead of fresh?
Yes, just adjust cooking time according to package directions.
2. What can I substitute for heavy cream?
Half-and-half works, but the sauce will be lighter. You can also use whole milk with a bit of flour to thicken.
3. Can I make this vegetarian?
Yes, omit the chicken or swap with sautéed mushrooms for a meaty texture.
4. How do I keep broccoli bright green?
Blanching it in the pasta water for just 2 minutes keeps it tender-crisp and vibrant.
5. Can I prepare it ahead of time?
You can cook the components separately, then reheat and assemble just before serving for best texture.
Tips & Tricks
Always reserve a cup of pasta water before draining—it’s liquid gold for adjusting sauce consistency.
Use a block of Parmesan and grate it yourself for the smoothest, richest sauce.
Cut chicken into small, bite-sized pieces so every forkful has a bit of protein.
Toast garlic bread while the pasta cooks to round out the meal effortlessly.
Recipe Variations
Spicy Kick: Add red pepper flakes to the garlic while sautéing.
Lighter Version: Use half-and-half or Greek yogurt instead of heavy cream.
Veggie Boost: Add mushrooms, spinach, or zucchini along with the broccoli.
Seafood Twist: Replace chicken with shrimp and cook them in the garlic oil before adding cream.
Herb Lovers: Stir in fresh basil or thyme for extra fragrance.
Final Thoughts
When I think back to that evening at my daughter’s home, I remember not just the flavors but the laughter and warmth that surrounded the table. This dish may look simple, but it carries the kind of comfort that lingers long after the plates are cleared. The creaminess of the sauce, the bite of the broccoli, and the richness of Parmesan all worked together in a way that felt satisfying without being heavy.
It’s the kind of recipe you can trust when time is short yet you want something special. I’ll be keeping it close, not only for weeknights when I want to spoil my husband with a homemade dinner but also for those weekends when the family gathers and I need a dish that pleases everyone. Sometimes the best meals are not the fanciest ones, but the ones that turn into lasting memories.

Garlic Parmesan Tortellini With Chicken And Broccoli
Ingredients
- 1 package 9 oz cheese tortellini
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 cup cooked chicken diced
- ½ cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions. In the last 2 minutes, add broccoli florets. Drain well and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds, taking care not to burn.
- Stir in diced chicken and cook for 1–2 minutes to warm through. Pour in heavy cream, stirring until it thickens slightly.
- Reduce heat and mix in Parmesan until the sauce is smooth and creamy. If too thick, add a splash of pasta water.
- Toss tortellini and broccoli into the skillet, coating well with the sauce. Season with salt and pepper.
- Transfer to bowls, sprinkle with parsley, and serve warm.