My Weeknight Wonder: That Creamy Tortellini Dish!
Right then, let me tell you about this recipe. It’s honestly become my little lifesaver on busy weeknights. You know those days when you walk in the door, absolutely knackered, and the idea of making anything complex feels like climbing Everest? Yeah, that’s when this Creamy Garlic Parmesan Tortellini with Chicken and Broccoli swoops in to save the day. It started as a bit of a fridge raid experiment years ago, throwing things together, and somehow it just *worked*. Now, it’s a proper family favourite – even my picky nephew asks for it, which is saying something!
Why You’ll Be Making This Again (and Again!)
Honestly, why wouldn’t you?
- It’s FAST: Seriously, form start to finish, you’re looking at maybe 30 minutes, tops. Perfect when you’re starving.
- Proper Comfort Food: It’s creamy, it’s cheesy, it’s got pasta… need I say more? It just hits the spot, you know?
- One (ish) Pan Meal: Okay, you need a pot for the tortellini, but the main action happens in one big skillet or pan. Fewer dishes? Yes please! (I *hate* washing up).
- Adaptable: Don’t have chicken? Leave it out! Got different veg? Throw it in! It’s pretty forgiving.
- That Sauce!: Oh my goodness, the creamy garlic parmesan sauce is just divine. Simple, but so, so good. My husband practically licks the plate clean every time. It’s a bit embarrassing, actually.
What You’ll Need (Give or Take)
This isn’t set in stone, feel free to play around!
- Tortellini: About 500g (or a 1lb package). Cheese filled is classic, but spinach and ricotta is lovely too. Fresh or dried works; fresh cooks quicker, obviously.
- Chicken Breast: Two medium ones, maybe around 300-400g? Boneless, skinless. Sometimes I use chicken thighs if that’s what I have, they’re arguably tastier but need a bit longer cooking. Leftover cooked chicken works brilliantly too, just shred it and add near the end.
- Broccoli: One medium head, chopped into bite sized florets. You could probably use frozen if you had to, just chuck it in near the end to heat through.
- Garlic: Loads! Okay, maybe like 4-5 cloves, minced. Or more if you’re a garlic fiend like me. I sometimes use the pre minced stuff in a jar when I’m feeling particularly lazy, don’t tell anyone.
- Heavy Cream: About 1 1/2 cups (around 350ml). You *could* try half and half or even milk, but it won’t be quite as rich or thicken as well. Go on, treat yourself.
- Chicken Broth: 1/2 cup (120ml). Helps thin the sauce just enough. Vegetable broth is fine too.
- Parmesan Cheese: At least 1 cup, grated. Please, please, please grate your own if you can! That green shaker stuff just isn’t the same and can make the sauce grainy. My Nonna always swore by Parmigiano Reggiano, but a decent Pecorino Romano works too for a saltier kick.
- Olive Oil: A couple of tablespoons.
- Butter: About 1 tablespoon (optional, but adds richness).
- Salt & Black Pepper: To taste. Go easy on the salt initially, the Parmesan adds quite a bit.
- Red Pepper Flakes (Optional): A pinch, if you like a tiny bit of heat.
Okay, Let’s Get Cooking!
- Prep Time: Get your pasta water on to boil in a big pot. Salt it well – like the sea! While that’s heating up, chop your chicken into bite sized chunks and cut up your broccoli florets. Mince that garlic. Have everything ready to go, mise en place and all that fancy stuff. It makes life easier, trust me.
- Cook the Chicken: Heat the olive oil (and butter, if using) in a large skillet or pan over medium high heat. Add the chicken pieces – don’t crowd the pan, cook in batches if needed! Let them get some nice golden brown colour on them. Takes maybe 5-7 minutes? Season with a bit of salt and pepper. Once cooked, scoop the chicken out onto a plate and set aside.
- Broccoli Time: Add the broccoli florets to the same pan (add a splash more oil if it looks dry). Sauté for about 3-4 minutes until they turn bright green and just start to get tender crisp. I like mine with a bit of bite still.
- Garlic Magic: Push the broccoli to one side of the pan and add the minced garlic to the empty space. Cook for about 30 seconds to a minute until it smells amazing – don’t let it burn! Burnt garlic is horrid. Then stir it all together with the broccoli.
- Sauce Base: Pour in the chicken broth, scraping up any tasty brown bits stuck to the bottom of the pan. Let it bubble for a minute.
- Get Creamy: Lower the heat to medium low and pour in the heavy cream. Let it warm through gently; you don’t really want it to boil vigorously. This is usually where I sneak a taste of the broccoli… quality control, you know?
- Tortellini Drop: By now your pasta water should be boiling like mad. Drop in the tortellini and cook according to package directions. Remember fresh pasta cooks super quick, usually just 3-5 minutes! Dried takes longer.
- Cheese Glorious Cheese: While the tortellini cooks, stir the grated Parmesan cheese into the sauce in the skillet. Keep stirring until it melts and the sauce starts to thicken up nicely. If it looks a bit *too* thick, you can add a splash of the pasta water (that starchy water is liquid gold!). Taste it now – does it need more salt? Pepper? Maybe those red pepper flakes?
- Bring It All Together: Once the tortellini is cooked (it usually floats to the top when done), use a slotted spoon to transfer it directly into the skillet with the sauce. Don’t worry about draining it perfectly; a little pasta water is good for the sauce. Add the cooked chicken back into the pan too.
- Final Stir: Gently stir everything together until the tortellini and chicken are coated in that luscious creamy garlic parmesan sauce. Let it bubble gently for just a minute or two for the flavours to meld. Don’t worry if it looks a bit loose initially, it thickens as it stands.
- Serve!: Dish it up immediately! Maybe add an extra sprinkle of Parmesan on top? Why not.
My Little Notes & Discoveries
- Don’t overcook the tortellini! Mushy pasta is just sad. Keep an eye on it.
- If the sauce gets too thick (maybe you went a bit wild with the Parmesan, happens to the best of us!), thin it out with a splash of the hot pasta water before you drain the tortellini completely. Or a bit more broth or cream.
- Seriously, grate your own Parmesan. It makes such a difference to the texture. I use a Microplane grater, best kitchen gadget I own, probably. Microplane makes amazing ones.
- Sometimes I add a squeeze of lemon juice right at the end, it brightens things up nicely but it’s totally optional.
Fancy Trying Something Different? (Variations I’ve Attempted)
I like messing around with recipes, sometimes it works, sometimes… not so much.
- Add Mushrooms: Sauté some sliced mushrooms after the chicken and before the broccoli. Works nicely!
- Sun Dried Tomatoes: Throw in some chopped sun dried tomatoes (the oil packed kind, drained) along with the garlic for extra flavour. Delish.
- Spinach Power: Wilt in a few big handfuls of fresh spinach right at the end until it collapses into the sauce.
- Spicy Kick: Add more red pepper flakes or even a pinch of cayenne pepper if you like things properly spicy.
- The Pea Incident: Okay, I tried adding frozen peas once. My daughter looked at me like I’d committed a crime against pasta. It wasn’t *bad*, just… maybe not right for this dish? Felt a bit school canteen. Never again!
What Gear Do You Need?
Nothing too crazy:
- A **big pot** for the tortellini.
- A **large skillet** or frying pan. Honestly, the bigger the better so you’re not splashing sauce everywhere. If you only have a smaller one, just be careful when stirring everything together at the end, no dramas.
- A **knife** and **cutting board**.
- A **colander** or **slotted spoon** for the pasta.
- A **grater** for the Parmesan (unless you buy pre grated, but see my note above!).
Storing the Leftovers (If Any!)
Pop any leftovers in an airtight container in the fridge. It’ll keep for 2-3 days. Though honestly, in my house it rarely lasts more than a day! It reheats pretty well in the microwave, maybe add a tiny splash of milk or water if the sauce has thickened up too much. I actually think this creamy garlic parmesan tortellini tastes amazing cold the next day too, but maybe that’s just me?
How We Like to Eat It
This is pretty much a meal in itself, but sometimes if I’m feeling fancy or want to stretch it further, I’ll serve it with a simple green salad with a vinaigrette dressing, or maybe some crusty bread to mop up that glorious sauce. My dad always insists on garlic bread alongside – talk about carb loading!
Stuff I Learned the Hard Way (Pro Tips!)
- **Don’t boil the cream sauce:** I once let the cream sauce boil vigorously while I was distracted by the phone (probably scrolling Instagram, let’s be honest). It can sometimes split or get a weird texture. Gentle heat is your friend here. Keep it at a simmer.
- **Taste and season at the end:** Parmesan is salty! Chicken broth can be salty! Don’t go adding loads of salt right at the beginning. Wait until the Parmesan is melted in, *then* taste and adjust. I learned this after making it way too salty once and having to add extra cream to fix it.
- **Prep everything first:** I know I mentioned it earlier, but seriously. Trying to chop broccoli while your garlic is burning is just stressful. Get everything ready before you start cooking the chicken. Makes the whole process much more chill. You can find great tips on basic knife skills online, like here on BBC Good Food – knowing how to chop quickly helps!
- **Use room temp cream if possible:** Okay this is probably overkill, but sometimes *really* cold cream hitting a hot pan can do funny things. Letting it sit out for 15 mins while you prep helps, maybe? Or just add it slowly off the heat first. On second thought, just add it slowly, that’s easier.
Got Questions? Let’s See…
People sometimes ask me things about this dish, so here goes:
Can I make this vegetarian?
Totally! Just leave out the chicken. You could add more veggies like mushrooms, bell peppers, or zucchini instead. Use vegetable broth too, obviously.
Is it okay to use frozen broccoli?
Yeah, it’s fine. I’d probably add it straight from frozen into the sauce towards the end, just let it cook for a few minutes until heated through. It might release a bit more water, so keep an eye on the sauce consistency.
Help! My sauce is too thin!
No worries! Let it simmer gently for a few more minutes, it should thicken up. Or, you can mix a teaspoon of cornflour (cornstarch) with a tablespoon of cold water to make a slurry, then stir that into the simmering sauce until it thickens. Works a treat!
Can I freeze this?
Hmm, I haven’t had great results freezing creamy pasta dishes, to be honest. Cream sauces can sometimes split or become watery when thawed and reheated. It’s definitely best fresh, or eaten within a few days from the fridge. If you *do* try freezing, maybe reheat it gently on the stove rather than the microwave?
What kind of chicken is best?
Boneless, skinless chicken breast is easiest because it cooks quickly. Thighs have more flavour but take a bit longer. Even leftover roast chicken shredded up is brilliant in this! Just make sure it’s cooked properly – a meat thermometer is handy for checking chicken temps are safe (check safe temps here).
Right, I think that’s everything! Hope you give this Creamy Garlic Parmesan Tortellini with Chicken and Broccoli a go. Let me know how it turns out! Happy cooking!
simo
Med
