Can I freeze this dish?

Yes, you can freeze Creamy Garlic Parmesan Tortellini with Chicken & Broccoli , but with care. Because it contains a cream-based sauce, freezing may cause slight separation. To minimize this, let the dish cool completely before portioning it into airtight freezer-safe containers. Freeze for up to 2 months . Thaw overnight in the refrigerator and reheat gently with added cream or broth to restore texture.

How do I keep the tortellini from becoming soggy?

Soggy tortellini usually means it’s been overcooked or sat too long in the sauce. To prevent this: Cook tortellini just until al dente , then drain immediately. Add it to the sauce only when you’re ready to combine and serve. If making ahead, store pasta separately from the sauce and mix right before reheating.

Can I use frozen broccoli?

Absolutely. Frozen broccoli works well if that’s what you have on hand. For best results: Don’t thaw it fully before cooking—add directly to boiling water or steam briefly. Drain thoroughly to remove excess moisture before adding to the sauce. Avoid overcooking—frozen broccoli softens faster than fresh.

Can I make this dish ahead of time?

Yes, this dish is meal-prep friendly. For best texture and flavor: Prepare the sauce, pasta, chicken, and broccoli separately . Store each component in the fridge in separate containers. Combine everything in a skillet when ready to eat and reheat gently over medium heat with a splash of broth or cream. This helps keep the pasta from absorbing too much sauce and prevents the broccoli from getting mushy.

Easy Creamy Garlic Parmesan Tortellini with Chicken & Broccoli

Description

A rich, comforting one-skillet pasta dish combining tender cheese tortellini, juicy chicken, and crisp broccoli in a creamy garlic Parmesan sauce.

Ingredients

Scale

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

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.
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.
In the same skillet, add minced garlic. Sauté for about 1 minute until fragrant but not browned.
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.
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.
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.

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

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