Ingredients
Scale
- 1 pound cheese tortellini
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 head broccoli, cut into florets
- 4 cloves garlic, minced
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Cook the tortellini according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken, Italian seasoning, garlic powder, salt, and pepper. Cook until chicken is cooked through, about 5-7 minutes.
- Add broccoli florets to the skillet. Cook until broccoli is tender-crisp, about 5 minutes.
- Stir in minced garlic and cook for 1 minute more, until fragrant.
- Pour in chicken broth and bring to a simmer. Reduce heat to medium and simmer for 5 minutes, allowing the sauce to slightly thicken.
- Stir in heavy cream and Parmesan cheese. Cook until cheese is melted and sauce is smooth, about 2-3 minutes.
- Add cooked tortellini to the skillet and toss to coat in the sauce. Heat through.
- Garnish with fresh parsley and extra Parmesan cheese before serving.
Notes
For a spicier dish, add a pinch of red pepper flakes to the sauce. You can substitute spinach for the broccoli. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg