Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 teaspoon dried Italian seasoning (optional)
For the Tortellini and Broccoli:
1 (9 oz) package refrigerated cheese tortellini
1 small head of broccoli, cut into florets (or 1 cup frozen broccoli florets)
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup chicken broth (or vegetable broth)
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper
Red pepper flakes (optional, for a little heat)
Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with garlic powder, onion powder, salt, pepper, and Italian seasoning.
Add the chicken to the skillet and cook for 5-6 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and set aside. Once cooled slightly, slice the chicken into strips or bite-sized pieces.
2. Cook the Tortellini and Broccoli:
While the chicken cooks, bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions (usually about 3-4 minutes for fresh tortellini).
In the last 2 minutes of cooking, add the broccoli florets to the boiling water with the tortellini. Drain both the tortellini and broccoli and set them aside.
3. Make the Garlic Parmesan Sauce:
In the same skillet used to cook the chicken, heat 2 tablespoons of olive oil over medium heat.
Add the minced garlic and sauté for about 1 minute, until fragrant, being careful not to burn it.
Pour in the chicken broth, scraping any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
Stir in the heavy cream and bring to a simmer. Let it cook for another 2-3 minutes to thicken slightly.
Add the Parmesan cheese, salt, and pepper, and stir until the cheese is melted and the sauce becomes creamy. Adjust seasoning as needed, and add red pepper flakes if desired.
4. Combine Everything:
Add the cooked tortellini and broccoli to the skillet with the garlic Parmesan sauce, tossing gently to coat them in the sauce.
Add the sliced chicken on top and stir everything together until well combined and heated through.
5. Serve:
Garnish with fresh chopped parsley and extra Parmesan cheese if desired.
Serve immediately and enjoy the creamy, cheesy goodness with juicy chicken and tender broccoli!
This Garlic Parmesan Tortellini with Juicy Chicken and Crisp Broccoli is a hearty, flavorful meal that’s easy to prepare and perfect for a weeknight dinner. It’s sure to become a family favorite!