Why You’ll Love Chicken and Broccoli Tortellini Recipe
This recipe is perfect for those evenings when you want something warm, filling, and full of flavor without spending hours in the kitchen. The cheese tortellini makes it extra comforting, while the broccoli adds freshness and balance. The creamy sauce coats every bite, and the chicken makes it a complete meal all in one pan. It is also a great recipe for feeding a crowd since it makes plenty and comes together in about 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound four cheese tortellini
3 cups fresh broccoli florets, trimmed to bite-size pieces
2 tablespoons olive oil
1 pound boneless skinless chicken breast, cut into 1-inch pieces
4 tablespoons unsalted butter
½ cup yellow onion, small diced
1½ tablespoons fresh garlic, minced
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
¼ cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1½ cups shredded three-cheese blend, Parmesan, Romano, and Asiago, divided
Directions
Bring a large stock pot of water to a boil and cook the four cheese tortellini according to the package directions.
During the last 2 minutes of cooking, add the broccoli florets to the same pot. Once both are tender, drain well and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6 to 8 minutes, or until fully cooked and lightly golden. Transfer the chicken to a plate.
Reduce the heat to medium. In the same skillet, add the butter, diced onion, minced garlic, garlic powder, salt, and black pepper. Sauté for about 1 minute, until the onion softens and the mixture becomes fragrant.
Sprinkle in the flour and whisk until it is fully absorbed into the butter mixture.
Slowly pour in the chicken broth, whisking constantly so the sauce stays smooth and lump-free.
Add the heavy cream and continue whisking. Let the sauce simmer for 3 to 5 minutes, until it begins to thicken.
Whisk in 1 cup of the shredded three-cheese blend until melted and smooth.
Turn off the heat and return the cooked chicken to the skillet. Add the drained tortellini and broccoli, then stir gently until everything is coated in the creamy sauce.
Finish by sprinkling the remaining ½ cup of cheese over the top before serving.
Servings and timing
This recipe makes 8 servings.
Prep time is about 10 minutes, and cook time is about 20 minutes, for a total time of 30 minutes.
Variations
You can easily customize this dish to fit your taste or what you already have in the kitchen. Swap the chicken breast for rotisserie chicken to save time, or use chicken thighs for a richer flavor. For extra vegetables, add mushrooms, spinach, or peas. You can also use a different tortellini variety, such as spinach or chicken-filled tortellini, for a new twist. If you want a little heat, stir in a pinch of red pepper flakes. For a lighter version, use half-and-half instead of heavy cream, though the sauce will be a bit less rich.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Because of the cream-based sauce, this dish is best enjoyed fresh, but it still reheats well.
To reheat, place a portion in a skillet or saucepan over low heat and add a splash of chicken broth, milk, or cream to loosen the sauce as it warms. You can also microwave it in short intervals, stirring in between, until heated through.
Freezing is not ideal for this recipe since creamy sauces can separate after thawing, and the tortellini may become too soft.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Add it near the end of cooking so it does not become too soft.
Can I make this recipe ahead of time?
You can prepare it a few hours ahead, but it is best served freshly made for the creamiest texture.
What type of tortellini should I use?
Four cheese tortellini is ideal for this recipe, but other cheese-filled tortellini varieties also work well.
Can I use pre-cooked chicken?
Yes, pre-cooked or rotisserie chicken is a great shortcut. Just stir it into the sauce at the end until heated through.
How do I keep the sauce from getting too thick?
Add a splash of chicken broth, milk, or cream while reheating or stirring if the sauce thickens too much.
Can I make this without heavy cream?
Yes, you can use half-and-half or whole milk, but the sauce will be less rich and slightly thinner.
What other cheeses can I use?
Parmesan, Romano, Asiago, mozzarella, or even white cheddar can all be used depending on your flavor preference.
Is this recipe kid-friendly?
Yes, it is creamy, cheesy, and mild in flavor, which makes it a popular choice for many families.
Can I make it gluten-free?
You can, as long as you use gluten-free tortellini and substitute the flour with a gluten-free thickener.
What should I serve with Chicken and Broccoli Tortellini?
This dish pairs nicely with garlic bread, a simple green salad, or roasted vegetables for a complete meal.
Conclusion
Chicken and Broccoli Tortellini is a delicious all-in-one dinner that combines creamy sauce, tender chicken, cheesy pasta, and fresh broccoli in every bite. It is comforting, easy to make, and perfect for busy weeknights or casual family meals. Once you try it, this recipe is sure to become a regular part of your dinner rotation.
Chicken and Broccoli Tortellini
A creamy and comforting chicken and broccoli tortellini dish loaded with tender pasta, juicy chicken, and a rich cheese sauce. Perfect for a quick and satisfying family meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
- 1 pound four cheese tortellini
- 3 cups fresh broccoli florets, trimmed to bite-size pieces
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast, cut into 1-inch pieces
- 4 tablespoons unsalted butter
- 1/2 cup yellow onion, small diced
- 1 1/2 tablespoons fresh garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 1/2 cups shredded three-cheese blend (Parmesan, Romano, Asiago), divided
Instructions
- Boil the tortellini according to package directions in a large pot.
- During the last 2 minutes of cooking, add broccoli florets. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 6–8 minutes until fully cooked and lightly browned.
- Remove chicken and set aside.
- Reduce heat to medium. Add butter, onion, garlic, garlic powder, salt, and pepper. Saute for 1 minute until fragrant.
- Whisk in flour until fully absorbed.
- Slowly add chicken broth while whisking to avoid lumps.
- Whisk in heavy cream and simmer 3–5 minutes until thickened.
- Stir in 1 cup of shredded cheese until melted.
- Turn off heat and return chicken, tortellini, and broccoli to skillet.
- Mix until everything is coated in sauce.
- Top with remaining cheese and serve.
Notes
- Use rotisserie chicken for a quicker version.
- Frozen broccoli can be substituted; thaw before using.
- Add red pepper flakes for a bit of heat.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently with a splash of milk or broth to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
