Ingredients
Scale
- 1 pound (450g) of refrigerated or frozen cheese tortellini
- 2 cups (150g) of fresh broccoli florets
- 1 pound (450g) of boneless, skinless chicken breasts, diced
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 cup (240ml) of heavy cream
- 1/2 cup (50g) of grated Parmesan cheese
- 1 teaspoon of Italian seasoning
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add diced chicken, season with salt, pepper, and Italian seasoning. Cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Stir in heavy cream and bring to a simmer.
- Add tortellini and broccoli to the skillet. Stir to combine and cook until tortellini is tender and broccoli is crisp-tender, about 3-5 minutes.
- Gradually stir in grated Parmesan cheese until melted and sauce is creamy.
- Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with extra Parmesan if desired.
Notes
- Feel free to substitute fresh broccoli with frozen if fresh is unavailable.
- You can add red pepper flakes for a spicy kick.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Creamy, Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 130mg