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.

Ingredients

Scale

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

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