Hey there, friend! So, let me tell you about this creamy garlic Parmesan tortellini with chicken and broccoli. It’s one of those delightful dishes that brings a bit of comfort into your kitchen. I remember the first time I cooked this; my kitchen smelled like an Italian bistro (not that I’ve ever been to one, but I like to think so!). Anyway, my family was drooling before I even served it up. It was a hit then, and it still is now!
Why You’ll Love This
I make this dish when I want everyone to gather around the table with smiles. It’s like magic, really. My family goes bonkers over it because it’s creamy, cheesy, and has that perfect garlicky kick (and let’s be real, who doesn’t love a bit of cheese?). Sometimes, I do get frustrated when I realize I’m out of one ingredient, but that’s what makes cooking fun, right? Improvisation!
Ingredients
- 500g cheese tortellini (fresh is my go-to, but frozen works if you’re in a pinch)
- 2 cups cooked chicken, shredded or cubed (I sometimes grab a rotisserie chicken—easy peasy!)
- 2 cups broccoli florets (my grandma swears by steaming them first, but I like them a bit crunchy)
- 2 tbsp olive oil or butter (depends on how indulgent you’re feeling!)
- 4 cloves garlic, minced (more if you’re a garlic fan like me)
- 1 cup heavy cream (half-and-half works if you’re cutting calories—though why would you?)
- 1 cup Parmesan cheese, grated (the real deal, or any pre-grated brand works fine)
- Salt and pepper, to taste
Directions
- First, cook the tortellini according to the package instructions. Make sure to save a bit of that pasta water—trust me, you’ll thank me later!
- While that’s going, heat up the olive oil (or butter) in a large pan over medium heat. Toss in the garlic and let it sizzle until fragrant. This is where I usually sneak a taste—whoops!
- Add the chicken and broccoli, stirring it all together. Don’t worry if it looks a bit weird at this stage—it always does.
- Pour in the cream, and as it starts to bubble, throw in the Parmesan cheese. Stir until it’s all melted and creamy, adjusting salt and pepper to your liking.
- Toss in the cooked tortellini, adding a splash of that reserved pasta water if needed to loosen things up. Mix everything until well combined.
Notes
Through trial and error, I’ve learned that if you simmer the cream too long, it can thicken up a bit too much. So, keep an eye on it—learned that the hard way!
Variations
I’ve tried swapping the chicken for shrimp—yummy! But once, I tried using zucchini instead of broccoli, and it was… let’s just say it wasn’t my finest hour.
Equipment
If you don’t have a steamer for the broccoli, just microwave them with a bit of water. Works like a charm!
Storage Information
This dish can be stored in an airtight container in the fridge for up to 3 days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving this with a side of garlic bread and a simple green salad. My partner insists on a sprinkle of red pepper flakes for a bit of heat.
Pro Tips
Once, I tried rushing the simmering step and regretted it because the sauce wasn’t as creamy. Take your time here; it’s worth it!
FAQ
Can I use a different type of cheese? Absolutely! Cheddar can work, though it changes the flavor profile a bit—no harm trying!
Can I make this dish vegetarian? Sure thing! Just skip the chicken and maybe add some mushrooms or extra broccoli.
Is there a non-dairy option? Yes, you can use coconut cream, but it might taste a tad different. A friend of mine swears by it!