Feastical

Your New Favorite One-Pan Wonder is Here!

Hey, friends! Beau here from Feastical, coming at you from my kitchen, which currently smells like a cozy Italian grandmother’s dream. We all have those nights, right? The ones where you’re craving something that tastes like a million bucks, something rich and comforting that makes you close your eyes and sigh with happiness after the first bite, but you absolutely do not have the energy for a million steps and a mountain of dishes.

Well, my foodie friend, I’m about to hand you the keys to your new go-to dinner. This Creamy Garlic Parmesan Tortellini with Chicken & Broccoli is the culinary equivalent of your favorite cozy sweater. It’s a hug in a bowl. We’re talking juicy, seasoned chicken, tender cheese-filled tortellini, and bright green broccoli florets, all swimming in a luxuriously velvety sauce that’s bursting with garlic and nutty Parmesan cheese. The best part? You can make the entire glorious thing in basically one pan. Seriously. We keep the cleanup minimal and the flavor maximum. So, tie on your apron, grab your favorite wooden spoon, and let’s create some magic that will have everyone at the table asking for seconds.

Where the Magic Began: A Happy Accident

This recipe, like so many of the best ones, was born from a little bit of chaos and a whole lot of “what’s in the fridge?” It was a rainy Tuesday a few years back. I had friends coming over last-minute, my fridge was looking a little sparse, and I had zero plans for dinner. Sound familiar? I had a package of tortellini I was saving for… something, a lonely head of broccoli, and some chicken breasts. The classic “clean out the fridge” scenario.

I started browning the chicken, my mind racing. A jarred sauce felt like a cop-out. Then I remembered the block of real Parmigiano-Reggiano I had stashed away. I started making a simple pan sauce with butter, a truly irresponsible amount of garlic, and cream. I tossed in the cheese, let it melt into something silky and spectacular, and then threw in the cooked tortellini, chicken, and broccoli. I held my breath as my friends took their first bites. The silence that followed was broken by a chorus of “Oh, WOW.” It was an instant hit. That happy accident is now a certified Feastical classic, and it all started with a little kitchen improvisation.

Gathering Your Flavor All-Stars

Here’s your shopping list for comfort food greatness. Don’t be intimidated by the ingredients list; it’s mostly pantry staples that come together to create something truly special.

• 4 boneless, skinless chicken breasts, cut into bite-sized pieces – This is our protein powerhouse! I like to cut them into uniform, bite-sized pieces so they cook evenly and get a nice sear. Chef’s Tip: For super tender chicken, you can use chicken thighs instead. They have a bit more fat and stay incredibly juicy.
• 2 tablespoons olive oil – Our trusty cooking fat for getting that beautiful golden color on the chicken.
• Salt and pepper, to taste – The foundation of all good seasoning! Don’t be shy here.
• 2 teaspoons garlic powder & 2 teaspoons Italian seasoning – We’re giving the chicken a flavor boost from the inside out. The garlic powder adds a deep, savory base note.

For the Show-Stopping Sauce:

• 8 tablespoons (1 stick) butter – This is the rich, velvety base of our sauce. It’s comfort food, folks, we’re going for it!
• 8 cloves garlic, minced – Yes, eight! We’re not vampires here. This is a garlic Parmesan sauce, and we mean it. Fresh is best for that bright, aromatic punch.
• 2 cups heavy cream – This is what gives the sauce its luxurious, silky texture. Substitution Tip: For a slightly lighter version, half-and-half will work in a pinch, but the sauce won’t be quite as thick.
• 1 cup chicken broth – This adds a savory depth and thins the cream just enough to create a perfect sauce consistency.
• 2 cups grated Parmesan cheese – Use the good stuff! Freshly grated Parmigiano-Reggiano from a wedge will melt smoother and taste infinitely better than the pre-shredded kind, which often contains anti-caking agents. Chef’s Insight: The nutty, salty flavor of real Parmesan is the soul of this dish.
• 2 teaspoons Italian seasoning & Salt/Black Pepper – Bringing it all together.
• Pinch of red pepper flakes (Optional) – My secret weapon! A little heat balances the richness beautifully.
• 1/4 cup white wine (Optional) – If you have a bottle open, deglaze the pan with a splash of dry white wine (like a Sauvignon Blanc) after sautéing the garlic. It adds a wonderful layer of complexity.

For the Pasta & Veggies:

• 40 oz cheese tortellini – The star of the show! You can use fresh or frozen—both work perfectly. The little pockets of cheese are a delightful surprise in every bite.
• 4 cups broccoli florets, lightly steamed or blanched – Our green veggie hero! It adds color, texture, and makes you feel a little virtuous. Chef’s Hack: No need to dirty another pot! You can quickly microwave the florets with a tablespoon of water for 2-3 minutes until bright green and tender-crisp.
• 1 cup baby spinach (Optional) – I love stirring in a handful of spinach at the very end. It wilts down instantly and adds another pop of color and nutrients.
• 2 tablespoons fresh parsley, chopped (for garnish) – A fresh, green finish that makes the dish look restaurant-worthy.

Let’s Get Cooking: Your Step-by-Step Guide to Deliciousness

Alright, team, fire up the stove! This is where the magic happens. Follow these steps, and you’ll have a flawless dinner on the table in no time.

1. Season and Sear the Chicken. In a large bowl, toss your bite-sized chicken pieces with the olive oil, salt, pepper, garlic powder, and Italian seasoning. Get in there with your hands and make sure every piece is nicely coated. Heat a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer (you might need to do this in two batches to avoid steaming) and cook for 5-7 minutes, turning occasionally, until it’s beautifully golden brown and cooked through. Chef’s Hack: Don’t crowd the pan! Giving the chicken space is the secret to getting a good sear instead of steaming it. Remove the chicken from the pan and set it aside on a plate. All those tasty brown bits left in the pan? That’s liquid gold—don’t you dare wash it out!
2. Create the Aromatic Base. Reduce the heat to medium. In the same pan, melt the stick of butter. Once it’s foaming slightly, add all of that glorious minced garlic. Sauté it for just 1-2 minutes until it becomes incredibly fragrant. Watch it closely! We want it golden and sweet, not bitter and burnt. (If you’re using the optional white wine, pour it in now and let it simmer for a minute, scraping up all those browned bits from the chicken with your spoon.)
3. Build Your Velvety Sauce. Slowly pour in the heavy cream and chicken broth. Give it a good stir to combine everything. Bring the mixture to a gentle simmer—you’ll see little bubbles around the edges. Now, reduce the heat to low. Gradually sprinkle in the grated Parmesan cheese, stirring constantly. Chef’s Tip: Adding the cheese off the heat or on very low heat prevents it from clumping and seizing. Patience is key for a smooth sauce! Keep stirring until the cheese is fully melted and the sauce has thickened slightly. Stir in the Italian seasoning, a pinch of salt and pepper, and your optional red pepper flakes. Give it a taste and adjust the seasoning—this is your moment to make it perfect for you.
4. Cook the Tortellini & Broccoli. While you’re building the sauce, cook your tortellini according to the package directions in a separate pot of salted water. In the last 2 minutes of the tortellini’s cooking time, add your broccoli florets to the boiling water to blanch them. This way, you cook both the pasta and the veggie in one pot! Drain them both together.
5. The Grand Finale: Bring It All Together! Add the drained tortellini and broccoli directly into the simmering garlic Parmesan sauce. Then, gently fold in the cooked chicken and any accumulated juices from the plate. If you’re using the optional spinach, toss it in now—it will wilt in seconds. Let everything simmer together for 2-3 minutes, just so the flavors can marry and the ingredients heat through.
6. Garnish and Serve Immediately. Turn off the heat. Sprinkle the entire dish with the fresh chopped parsley for a burst of color and freshness. Grab your bowls and dig in while it’s hot and bubbling!

How to Serve This Masterpiece

This dish is a complete meal in a bowl, but a little presentation goes a long way! I love serving it family-style, right out of the skillet in the middle of the table—it feels so welcoming and celebratory. For individual plates, use a shallow pasta bowl and make sure you get a little bit of everything in each serving: chicken, tortellini, broccoli, and lots of that incredible sauce.

If you want to round out the meal, here are a few of my favorite pairings:

• A Simple Green Salad: A crisp salad with a sharp, lemony vinaigrette cuts through the richness of the pasta perfectly.
• Garlic Bread: Is it even a question? You’re going to want something to scoop up every last drop of that sauce. Crusty, buttery garlic bread is non-negotiable in my house.
• A Glass of Dry White Wine: A crisp Pinot Grigio or Sauvignon Blanc complements the garlic and Parmesan flavors beautifully.

Make It Your Own: Delicious Twists & Swaps

One of the best things about this recipe is its flexibility. Don’t be afraid to play with it and make it suit your tastes or what you have on hand!

• Seafood Lover’s Delight: Swap the chicken for large shrimp or even scallops. Sauté them just like the chicken until pink and cooked through.
• Vegetarian Powerhouse: Easy! Simply omit the chicken. You can add in other veggies like sautéed mushrooms, sun-dried tomatoes, or roasted red peppers for extra heartiness.
• Different Pasta, Different Vibe: No tortellini? Use a short pasta like penne or rigatoni. Ravioli would also be a fantastic substitute.
• Sun-Dried Tomato & Spinach: Add ½ cup of chopped sun-dried tomatoes (the oil-packed kind, drained) along with the spinach for a sweet, tangy twist.
• Gluten-Free Friendly: Look for gluten-free cheese tortellini (many brands now make them!) and ensure your chicken broth is certified GF.

Beau’s Kitchen Notes & Stories

This recipe has seen a lot of iterations in my kitchen over the years. I once, in a sleep-deprived haze, accidentally used a whole cup of grated Pecorino Romano instead of Parmesan. It was MUCH saltier and sharper, but you know what? My brother loved it and now requests it that way. So don’t fear the mistakes—they might lead to your new favorite version!

The biggest evolution has been in the technique. I used to cook the tortellini directly in the sauce to make it a true one-pot meal, but I found it made the sauce too starchy and the tortellini could get mushy. Boiling them separately is one extra pot, but it guarantees a perfect texture for both the pasta and the sauce. Trust me on this one.

Your Questions, Answered!

I’ve made this dish a zillion times and have heard all your questions. Here are the most common ones.

• My sauce is too thin! How can I thicken it? No worries! Let it simmer for a few more minutes off the heat—it will continue to thicken as it sits. If it’s still too runny, create a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering sauce and it should thicken up in a minute or two.
• My sauce broke/got grainy. What happened? This usually happens if the heat is too high when you add the cheese, causing the fats to separate. Always add the Parmesan on low heat and stir constantly. If it does break, you can sometimes save it by removing it from the heat and vigorously whisking in a tablespoon of cold cream.
• Can I make this ahead of time? You can! Assemble the entire dish, let it cool completely, and store it in an airtight container in the fridge for up to 2 days. Reheat it gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce back up.
• Can I freeze this creamy tortellini? I don’t recommend freezing this one, unfortunately. Cream-based sauces tend to separate and become watery when thawed, and the tortellini can get mushy.

Creamy Garlic Parmesan Tortellini with Chicken & Broccoli : One-Pan Comfort Dinner

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• Author: BeauCollier

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Description

This one-pan (well, almost—see my tip!) comfort meal is everything you want after a long day: tender chicken, cheesy tortellini, vibrant broccoli, and a luscious garlic-Parmesan sauce. Rich, creamy, and loaded with flavor, it’s perfect for weeknight dinners, casual entertaining, or when you just want a hug in a bowl.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 4 boneless, skinless chicken breasts, cut into bite-sized pieces

• 2 tablespoons olive oil

• Salt and black pepper, to taste

• 2 teaspoons garlic powder

• 2 teaspoons Italian seasoning

For the Sauce:

• 8 tablespoons (1 stick) unsalted butter

• 8 cloves garlic, minced

• 2 cups heavy cream (or half-and-half for a lighter version)

• 1 cup chicken broth

• 2 cups grated Parmesan cheese (freshly grated is best!)

• 2 teaspoons Italian seasoning

• Salt and black pepper, to taste

• Pinch of red pepper flakes (optional)

• 1/4 cup dry white wine (optional, for deglazing)

Pasta & Veggies:

• 40 oz cheese tortellini (fresh or frozen)

• 4 cups broccoli florets (lightly steamed or blanched)

• 1 cup baby spinach (optional)

Garnish:

• 2 tablespoons fresh parsley, chopped

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Instructions

1. Season & Sear the Chicken

• Toss chicken with olive oil, salt, pepper, garlic powder, and Italian seasoning.

• Heat a large skillet or Dutch oven over medium-high heat.

• Cook chicken in a single layer 5–7 minutes, turning occasionally, until golden and cooked through. Remove and set aside.

2. Create the Aromatic Base

• Reduce heat to medium. Melt butter in the same pan.

• Add minced garlic and sauté 1–2 minutes until fragrant (not browned).

• Optional: Add white wine and scrape up browned bits.

3. Build the Sauce

• Pour in heavy cream and chicken broth, bring to a gentle simmer.

• Reduce heat to low, then gradually stir in Parmesan cheese until smooth.

• Stir in Italian seasoning, red pepper flakes (if using), salt, and pepper. Taste and adjust seasoning.

4. Cook Tortellini & Broccoli

• Boil tortellini according to package directions. In the last 2 minutes, add broccoli to blanch. Drain both together.

5. Combine Everything

• Add cooked tortellini, broccoli, and chicken (with any juices) to the sauce.

• Stir in spinach, if using, and simmer 2–3 minutes to heat through.

6. Garnish & Serve

• Sprinkle with fresh parsley. Serve immediately while hot.

Notes

• Seafood Option: Swap chicken for shrimp or scallops.

• Vegetarian: Omit chicken and add mushrooms, sun-dried tomatoes, or roasted red peppers.

• Different Pasta: Penne, rigatoni, or ravioli work beautifully.

• Sun-Dried Tomato & Spinach: Add ½ cup sun-dried tomatoes for a sweet-tangy twist.

• Gluten-Free: Use GF tortellini and certified GF chicken broth.

• Thicker Sauce: Simmer longer or use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

Nutrition

• Calories: 560 Cal Per Serving
• Fat: 30g
• Carbohydrates: 34g
• Protein: 36g

A Quick Look at the Good Stuff

Now, let’s be real—this is a hearty, comforting dish. It’s not a salad, and it’s not meant to be! It’s a balanced, satisfying meal that’s packed with protein from the chicken and cheese, carbs from the tortellini for energy, and great vitamins from the broccoli. The estimated nutritional info below is for one generous serving (based on 6 servings). Remember, these are estimates and can vary based on your specific ingredients.

• Calories: ~560
• Protein: 36g (Great for muscle repair and keeping you full!)
• Carbohydrates: 34g (Your body’s primary fuel source.)
• Fat: 30g (Provides energy and helps absorb vitamins.)
• Fiber: 3g (Thanks, broccoli!)

Final Thoughts from My Kitchen to Yours

And there you have it! Your new secret weapon for a ridiculously delicious, impressively easy weeknight dinner. This Creamy Garlic Parmesan Tortellini is more than just a recipe; it’s a reminder that the best meals don’t have to be complicated. They just have to be made with a little bit of love (and a good amount of garlic and Parmesan).

I truly hope this recipe becomes a regular in your home, creating its own happy memories around your table. If you make it—and I really hope you do—I’d love to see it! Tag me @Feastical on social media so I can share in your culinary victory. Now go forth, cook with confidence, and enjoy every single bite.

Until next time, keep your spatula close and your passion for food closer,

Beau