Creamy Garlic Parmesan Tortellini with Chicken & Broccoli
Ingredients:
1 lb cheese tortellini (fresh or frozen)
2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
1 1/2 cups broccoli florets (steamed or blanched)
3 tbsp olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth (low-sodium)
1 1/2 cups shredded Parmesan cheese
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Instructions:
Cook the Tortellini:
Cook the tortellini according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
Prepare the Sauce:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the sauce to a simmer and cook for 3-5 minutes until it slightly thickens.
Add Cheese and Seasonings:
Stir in the shredded Parmesan cheese, garlic powder, onion powder, salt, and pepper. Continue stirring until the cheese is fully melted and the sauce becomes creamy.
Combine with Chicken and Broccoli:
Add the shredded or diced chicken and steamed broccoli to the skillet, stirring to coat in the creamy sauce. Let it cook for 2-3 minutes until everything is heated through.
Combine with Tortellini:
Add the cooked tortellini to the skillet, tossing everything together to coat the pasta in the creamy garlic Parmesan sauce. If the sauce is too thick, add a little of the reserved pasta water to thin it out to your desired consistency.
Serve:
Serve the creamy garlic Parmesan tortellini with chicken and broccoli hot, garnished with freshly chopped parsley if desired.