Chicken Broccoli Tortellini
A creamy pasta dish combining tender chicken, fresh broccoli, and four cheese tortellini in a rich, flavorful sauce perfect for a satisfying dinner.
Equipment
- 1 large stock pot for boiling pasta and broccoli
- 1 large skillet for cooking chicken and sauce
- 1 whisk for sauce preparation
Ingredients
- 1 pound four cheese tortellini
- 3 cups fresh broccoli florets trimmed to bite-size pieces
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast cut into 1-inch pieces (about 2 large breasts)
- 4 tablespoons unsalted butter
- ½ cup yellow onion small diced
- 1½ tablespoons fresh garlic minced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1½ cups shredded three-cheese blend Parmesan, Romano, and Asiago, divided
Instructions
- Boil tortellini according to package instructions in a large stock pot.
- Add broccoli florets to the boiling pasta during the last 2 minutes, then drain both and set aside.
- Heat olive oil in a large skillet over medium-high heat, then cook chicken pieces for 6 to 8 minutes until cooked through and browned.
- Remove chicken from skillet and set aside on a plate.
- Lower heat to medium and add butter, diced onion, minced garlic, garlic powder, salt, and pepper to the skillet. Sauté for 1 minute until fragrant and soft.
- Whisk in flour until fully incorporated with butter and spices.
- Slowly pour in chicken broth while whisking constantly to prevent lumps.
- Whisk in heavy cream and simmer the sauce for 3 to 5 minutes until thickened.
- Stir in 1 cup of the shredded three-cheese blend until melted into the sauce.
- Turn off heat and return the chicken, cooked tortellini, and broccoli to the skillet.
- Gently stir to coat everything in the creamy sauce.
- Garnish with the remaining ½ cup of shredded cheese before serving hot.
Notes
- Salt the pasta water well for better flavor.
- Stir gently when combining ingredients to avoid breaking tortellini pockets.
- Serve immediately, as the sauce thickens on cooling.