Creamy Garlic Parmesan Tortellini with Chicken & Broccoli

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I stumbled upon this recipe during what I can only describe as a desperate moment of dinner inspiration bankruptcy. You know those evenings—it’s 5:30 PM, you’re staring blankly into your refrigerator, and somehow you need to transform random ingredients into something your family will actually eat.

That particular Tuesday, I had cheese tortellini that needed using, some chicken breasts I’d forgotten to freeze, and broccoli that was one day away from becoming a science experiment. My kids were getting hangry, my partner was due home any minute, and I just needed a win.

Creamy Garlic Parmesan Tortellini with Chicken & Broccoli

I remembered a creamy pasta dish my grandmother used to make, so I started improvising. A little garlic here, some cream there, a generous handful of parmesan because, let’s be honest, cheese makes everything better. The kitchen filled with the most incredible aroma—garlicky, cheesy, comforting.

When I called everyone to the table, I held my breath. My 8-year-old, the self-appointed family food critic, took her first bite and her eyes widened. “Mom, this is AMAZING!” she declared. My 5-year-old, who normally considers broccoli a personal affront, was actually eating it. My partner had seconds, then thirds.

That night, this Creamy Garlic Parmesan Tortellini with Chicken & Broccoli earned a permanent spot in our family cookbook. I’ve since made it for dinner parties, taken it to potlucks, and prepared it as comfort food when someone in the family is having a rough day. Something about this combination of tender tortellini, juicy chicken, and broccoli all wrapped in that velvety garlic parmesan sauce just feels like a warm hug on a plate.

So here’s my happy accident turned family favorite. I hope it brings as much joy to your table as it has to ours!

Creamy Garlic Parmesan Tortellini Ingredients

20 oz fresh cheese tortellini
2 large chicken breasts (about 1 pound), cut into bite-sized pieces
4 cups fresh broccoli florets
3 tablespoons olive oil, divided
4 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups half-and-half (or 1 cup each of heavy cream and milk)
1 cup chicken broth
1 cup freshly grated Parmesan cheese, plus more for serving
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions, adding the broccoli florets during the last 3 minutes of cooking time. Drain and set aside.
Meanwhile, in a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add to the hot skillet. Cook until golden brown and cooked through, about 6-7 minutes. Transfer to a plate and set aside.
In the same skillet, add the remaining tablespoon of olive oil and the butter. Once the butter has melted, add the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
Sprinkle the flour over the garlic and butter, whisking constantly for about 1 minute to create a roux.
Slowly pour in the half-and-half and chicken broth, whisking continuously to prevent lumps from forming. Bring the mixture to a simmer.
Reduce heat to medium-low and add the grated Parmesan cheese, dried basil, dried oregano, and red pepper flakes (if using). Stir until the cheese has melted and the sauce is smooth.
Continue to simmer the sauce, stirring occasionally, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
Return the cooked chicken to the skillet, stirring to coat with the sauce. Taste and adjust seasoning with salt and pepper as needed.
Add the drained tortellini and broccoli to the skillet, gently folding everything together until well coated with the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta cooking water to loosen it up.
Remove from heat and let stand for 5 minutes to allow the pasta to absorb some of the sauce.
Serve hot, garnished with fresh parsley and additional grated Parmesan cheese.

Variations

Seafood Swap: Replace the chicken with 1 pound of large shrimp or scallops for an elegant twist.
Vegetarian Version: Omit the chicken and use vegetable broth instead of chicken broth. Add sautéed mushrooms for extra umami flavor.
Spinach Substitute: Replace broccoli with 6 cups of fresh spinach, adding it directly to the sauce just before adding the pasta (no need to boil it separately).
Bacon Bonus: Add 6 slices of crispy, crumbled bacon as a garnish for an extra layer of flavor.

Servings

This recipe serves 6 generous portions. It reheats beautifully for lunch the next day, though you may need to add a splash of milk when reheating to revive the creamy texture of the sauce.

Can I use frozen broccoli instead of fresh?

Yes! Just thaw it first and add it to the sauce in step 8 instead of boiling it with the pasta. This prevents it from becoming too soft.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when cold, so add a bit of milk when reheating.

Can I make this ahead of time for a dinner party?

You can prepare the components (cook the pasta and broccoli, make the sauce with chicken) separately up to a day ahead, then combine and heat through just before serving. Add a little extra broth or cream when reheating to refresh the sauce.

What if I can’t find cheese tortellini?

Any filled pasta works well—try spinach tortellini, mushroom ravioli, or even cheese-stuffed shells. Just adjust cooking times according to package instructions.

Is there a lower-calorie version of the sauce?

Yes! You can substitute the half-and-half with evaporated milk or a combination of milk and Greek yogurt (added off-heat). You can also reduce the amount of Parmesan, though this will affect the flavor and thickness of the sauce.