Chicken Broccoli Tortellini
Chicken broccoli tortellini is a quick, one-pot pasta dinner with chicken, cheese tortellini, and broccoli in a rich Parmesan sauce. Ready in 25 minutes.
Equipment
- Large pot or Dutch oven Use a heavy-bottomed pot for best results.
- Wooden spoon or silicone spatula A silicone spatula helps prevent sticking and burning.
- Sharp knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 teaspoon olive oil
- 2 cloves garlic minced
- 1 ½ cups low-sodium chicken broth
- 1 cup milk
- 1 20-ounce package cheese tortellini (fresh or frozen)
- 3 cups broccoli florets chopped
- 8 ounces cream cheese cubed
- ½ cup grated Parmesan cheese
- 2 cups cooked chicken diced
- Salt and black pepper to taste
Instructions
Cook Garlic:
- Heat olive oil in a large pot over medium-high heat. Add garlic and cook for 30 seconds, stirring until fragrant.
Add Liquids:
- Pour in the chicken broth and milk. Bring to a gentle boil.
Cook Tortellini:
- Add cheese tortellini. Cook for 2 minutes (add 1–2 extra minutes if using frozen tortellini).
Add Broccoli:
- Stir in broccoli and cook for about 3 minutes, until the tortellini is cooked and the broccoli is bright green.
Add Cheeses:
- Lower the heat. Stir in the cream cheese and Parmesan until melted and the sauce is smooth.
Finish & Serve:
- Add the cooked chicken. Season with salt and black pepper to taste. Serve hot with extra Parmesan if desired.
Notes
Use fresh or frozen tortellini; just adjust cooking time based on package instructions.
Rotisserie chicken makes this meal even quicker.
Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of milk or broth.