Is there anything more satisfying after a long day than a big ol’ skillet of creamy tortellini with chicken and broccoli? Just saying those words—creamy, cheesy, tortellini—makes my shoulders relax a little. And if your days are anything like mine—tackling dinner between soccer practice pickups and finding your sanity under a mountain of laundry—you’ll love this recipe as much as I do.
Creamy Tortellini with Chicken and Broccoli is my kind of meal: comforting, quick, one-skillet (bless!), and full of flavors the whole family actually agrees on. The best part? It’s ready in about 30 minutes, but tastes like something you fussed over for hours.
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Why You’ll Love This Creamy Tortellini with Chicken and Broccoli
- One skillet = fewer dishes. Yes, please.
- Ready in 30 minutes. From chopping board to table.
- Kid-friendly but grown-up good. Even my picky middle child (hi, Olivia!) goes back for seconds.
- Creamy Parmesan garlic sauce. That’s really all I need to say.
And because I can’t help myself, this has become my go-to when I want something comforting without dragging out the slow cooker (even though I love that magic pot!). If you’re a fan of meals like Good Gravy Crock Pot Chicken Noodles or Crockpot Baked Ziti, this skillet dish will fit right into your rotation.
What Does Creamy Tortellini with Chicken and Broccoli Taste Like?
Imagine your favorite fettuccine Alfredo, but better. This dish wraps you up in the richness of a velvety Parmesan sauce with hints of garlic and herbs. The chicken is tender and juicy, the broccoli adds that fresh, green bite (plus fiber!), and the tortellini? Well, it’s pillowy, cheesy heaven.
It’s not just dinner—it’s a hug in a bowl.
What You’ll Need to Make This Creamy Chicken Tortellini Skillet
When it comes to making creamy tortellini with chicken and broccoli, the beauty lies in how simple and satisfying the ingredients are. These are everyday kitchen staples that, when brought together, create something that tastes restaurant-worthy—with none of the fuss.
Let’s walk through each component and why it matters (plus a few tips to make this dish even more delicious).
Cheese Tortellini – 12 oz: This is the heart of the dish. Cheese tortellini brings a rich, indulgent bite that holds up beautifully to the creamy sauce. You can use fresh tortellini from the refrigerated section (cooks fast and has a soft bite) or frozen tortellini for convenience and a longer shelf life. Just adjust cooking times slightly—fresh takes about 3–5 minutes, while frozen needs closer to 8–10.
Chicken Breast – 2 Boneless, Skinless: For that hearty, satisfying element, boneless, skinless chicken breasts are perfect. Cut them into bite-sized pieces for even cooking and easy eating. If you’re short on time, you can also use pre-cooked or rotisserie chicken—just be sure to add it at the end to avoid overcooking.
Broccoli Florets – 2 Cups, Steamed or Cooked: Adding broccoli not only boosts the nutrition (fiber, vitamins, antioxidants—you name it), but it also provides a beautiful pop of color and texture. I like to steam mine until just tender-crisp so it holds its shape and adds a bit of bite, but you can cook it a little longer if your family prefers softer veggies. Fun fact: Broccoli is one of those vegetables that somehow even picky eaters tend to accept when it’s coated in creamy garlic-Parmesan sauce.
Garlic – 4 Cloves, Minced: Garlic is the secret weapon here. It lays the flavor foundation for the entire dish. Don’t rush this step—sauté it gently in olive oil just until it’s fragrant (not brown!) to bring out its sweet, mellow richness. Feel free to add a fifth clove if you’re a garlic lover. Honestly, I often do.
Olive Oil – 2 Tablespoons: You’ll use this for sautéing the chicken and garlic. A good-quality olive oil helps everything brown beautifully and adds a subtle fruitiness to the base of the sauce.
Heavy Cream – 1 Cup: Now we’re getting to the good stuff. Heavy cream is what makes this dish creamy, comforting, and oh-so-satisfying. It creates that luxurious sauce that hugs every bite of tortellini. For the creamiest result, don’t substitute with milk—but if you need a lighter option, half-and-half will work in a pinch (just expect a thinner sauce).
Chicken Broth – 1/2 Cup: This cuts the richness of the cream just enough and adds depth. I recommend using low-sodium chicken broth so you can control the saltiness. You could also use vegetable broth if you’re adapting the recipe for a vegetarian twist.
Grated Parmesan Cheese – 1 Cup: Freshly grated Parmesan is a must for both flavor and texture. It melts into the sauce and adds that irresistible cheesy, nutty note that ties the whole dish together. Pre-grated works too, but freshly grated from a block will give you the smoothest, silkiest finish.
Salt, Pepper, & Italian Seasoning – To Taste: Seasoning is key. A little salt and pepper bring out the natural flavors of the chicken and broccoli. Italian seasoning adds warmth from herbs like basil, oregano, and thyme—it’s a pantry shortcut that gives this dish that classic Italian-American comfort.
Fresh Parsley – Optional, for Garnish: A sprinkle of fresh chopped parsley at the end brightens everything up and adds a hint of freshness. It’s not essential, but it does make the final dish look like it came straight from your favorite bistro.
Want to keep the cozy pasta party going? Try pairing this dish with Crockpot Angel Chicken or Mac & Cheese Crockpot Magic.
How to Make Creamy Tortellini with Chicken and Broccoli
This creamy tortellini with chicken and broccoli recipe may sound indulgent—and it is!—but the process is actually super approachable. We’re talking about a rich, savory, satisfying one-skillet meal that comes together in under 30 minutes. If you can stir, sauté, and boil water, you’ve got this in the bag.
Here’s the step-by-step breakdown so you feel totally confident (and maybe even a little excited!) to make it tonight:
Step 1: Boil the Tortellini
Start by bringing a large pot of well-salted water to a boil. I always say: “Salt your water like the sea”—it’s your first chance to season the pasta.
- Fresh tortellini: Cook for 3–5 minutes.
- Frozen tortellini: Cook for 8–10 minutes, or until just tender.
Once it’s done, drain it and set aside, but don’t forget to reserve about ½ cup of pasta water. That starchy water can be a total lifesaver if your sauce gets too thick later.
Step 2: Cook the Chicken
While your tortellini is cooking, let’s move on to the protein.
- In a large skillet (I love a cast iron for this), heat 2 tablespoons of olive oil over medium heat.
- Add your bite-sized chicken breast pieces to the pan.
- Season immediately with salt, pepper, and Italian seasoning.
Cook the chicken for 5–7 minutes, stirring occasionally, until it’s golden on the outside and fully cooked through. You’ll know it’s ready when there are no pink spots left, and the outside is beautifully seared.
🔄 Don’t overcrowd the skillet. Work in batches if needed—this helps the chicken brown instead of steam.
Once cooked, remove the chicken from the skillet and set it aside. Leave those flavorful browned bits in the pan—they’re gold for the sauce!
Step 3: Sauté the Garlic
Using the same skillet (because we’re all about fewer dishes), turn the heat down to medium-low and add your minced garlic.
- Sauté for about 1 minute, just until fragrant.
- Be careful not to let it burn—it can turn bitter quickly.
That rich, garlicky aroma? That’s the start of something special.
Step 4: Make the Creamy Sauce
Time to get saucy!
- Pour in 1 cup of heavy cream and ½ cup of chicken broth, stirring gently to combine.
- Let it come to a gentle simmer—don’t boil. A low, steady bubble is what you’re after.
- After 2–3 minutes, stir in your grated Parmesan cheese.
As the cheese melts, the sauce will thicken and become creamy, luscious, and absolutely dreamy. If it looks too thick, this is where your reserved pasta water comes in. Add it a tablespoon at a time until you get that silky, pourable consistency.
Pro Tip: This step is where all the flavor comes together, so don’t rush it. Let that cheese fully melt before moving on.
Step 5: Bring It All Together
Now comes the fun part—building the final dish!
- Return the cooked chicken to the skillet.
- Gently fold in your steamed broccoli florets. I recommend keeping them bright green and slightly firm for best texture.
- Finally, add your cooked tortellini.
Use a big spoon or tongs to toss everything together until the pasta is coated, the broccoli is nestled in, and the chicken is bathing in that creamy garlic-Parmesan sauce.
Taste your sauce and adjust if needed: a pinch of salt, a crack of black pepper, or even a sprinkle of red pepper flakes if you like a little kick.
Step 6: Garnish and Serve
Turn off the heat and garnish with freshly chopped parsley for a pop of color and brightness.
Then, plate it up hot—preferably in bowls that hug the pasta and catch every drop of that creamy sauce.
This is the kind of dish that just begs for a glass of white wine or a side of garlic bread. You’ve been warned.
Tips & Tricks for Creamy Tortellini Success
- Use fresh tortellini if you’re short on time—it cooks in minutes.
- Don’t overcook the broccoli—steam it until just tender to keep that lovely green color and slight crunch.
- Keep extra broth or pasta water on hand to loosen the sauce if it thickens too much.
- Work in batches when cooking chicken for better browning.
- Add a sprinkle of red pepper flakes if you like a little heat.
Oh! And if you’re out of broccoli? Spinach, peas, or even asparagus work like a charm.
Storing Leftovers (If You Have Any…)
Got leftovers? Lucky you.
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Gently warm on the stovetop with a splash of cream or broth to bring the sauce back to life.
- Freezer: Not recommended. Cream sauces tend to break when thawed, and tortellini can get mushy.
FAQs
Can I use rotisserie chicken?
Absolutely! Just skip the sauté step and add it in when you combine everything.
Can I make this vegetarian?
Yes—just swap the chicken for sautéed mushrooms or another veggie protein.
Can I use milk instead of cream?
Technically yes, but it won’t be nearly as luscious. If you must, go with whole milk and increase the cheese slightly.
Final Thoughts
Creamy Tortellini with Chicken and Broccoli is the kind of dish that turns a regular Tuesday into something worth gathering around. It’s not fancy or fussy—it’s just plain delicious. And isn’t that what we really need most nights?
So if you’re craving something cozy but don’t want to stand over the stove for hours, this skillet dinner is your new best friend.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Creamy Tortellini with Chicken and Broccoli
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
A rich, comforting one-skillet pasta dish combining tender cheese tortellini, juicy chicken, and crisp broccoli in a creamy garlic Parmesan sauce.
Ingredients
12 oz cheese tortellini (fresh or frozen)
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 cup Parmesan cheese, grated
2 cups broccoli florets (steamed or cooked)
Salt and pepper, to taste
1 teaspoon Italian seasoning
Fresh parsley, chopped (for garnish)
Instructions
1. Bring a large pot of salted water to a boil. Cook tortellini according to package instructions—3-5 minutes for fresh, 8-10 minutes for frozen. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook for 5-7 minutes until golden and cooked through. Season with salt, pepper, and Italian seasoning. Remove from skillet and set aside.
3. In the same skillet, add minced garlic. Sauté for about 1 minute until fragrant but not browned.
4. Pour in heavy cream and chicken broth. Stir and bring to a simmer. Let simmer for 2-3 minutes until slightly thickened. Stir in grated Parmesan and cook until melted and creamy.
5. Return chicken and add steamed broccoli to the skillet. Add the cooked tortellini and toss to combine. Adjust sauce consistency with extra broth or pasta water if needed. Taste and adjust seasoning.
6. Transfer to serving plates. Garnish with freshly chopped parsley. Serve hot and enjoy!
Notes
Don’t overcrowd the pan when cooking chicken—work in batches for better browning.
If the sauce thickens too much, add reserved pasta water or broth to loosen it up.
Steam broccoli just until tender-crisp to maintain color and texture. Cook longer if you prefer it softer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 810mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
Keywords: tortellini, chicken, broccoli, creamy pasta, easy dinner
