Pulled This Recipe Out After a Long Week (or, Why My Family Doesn't Mind Leftovers)
Ever taken a look at your fridge at 7:13 PM after a long workday and thought, 'Well, that's not going to cook itself'? Yeah, same here. That's when Easy Creamy Tortellini with Chicken and Broccoli swoops in. The first time I made this, the cat tried to swipe a piece of chicken from the counter and I nearly dropped my only clean spoon in the sink. Despite the chaos, everyone cleaned their plates (including the culprit cat). Trust me, it's forgiving. And creamy. And full of those "wait, what’s in this?" flavors. Plus, with just enough veggies to feel sorta virtuous.
Why I Keep Making This (and Why You'll Probably Want To)
I pull this out when comfort food is required—like when the weatherman was completely wrong (again) and it decided to rain sideways. My kids go wild for the cheesy sauce; my partner claims to not like broccoli but always eats extra. It’s the recipe I turn to when I only want to dirty up one pan (bonus: minimal dishes). Sometimes the tortellini sticks a little if you walk away at the wrong moment... but that crunchy bit feels like a tiny victory snack for the cook. And if you ever get overzealous with the garlic (oops), somehow, it still works.
What You'll Need (and What I Swap When I'm Out of Something)
- Fresh cheese tortellini (about 500g/18oz or two big handfuls - I've used chicken tortellini when that's what I grabbed accidently and honestly, it was fine)
- Cooked chicken, shredded or chopped (just over 2 cups or an average store rotisserie - leftover grilled chicken? Go for it. I even used some frozen chicken tenders once)
- Broccoli florets (around 2 cups, chopped up small; fresh is best, but frozen totally works if you zap it in the microwave first)
- 1 medium onion, diced (optional, for flavor depth, or skip if you're in a hurry)
- 2-3 cloves of garlic, minced (confession: I rarely measure, just toss in what feels right)
- 1 cup chicken broth (I sometimes use veggie broth or honestly just water + a bouillon cube)
- 1 cup heavy cream or half-and-half (I've thinned whole milk with a bit of butter in a pinch; works, but not quite as rich)
- ¾ cup grated parmesan (plus extra for topping) (my gran swore only by Parmigiano-Reggiano but the pre-grated supermarket stuff does the trick too)
- 2 tablespoons butter (or olive oil if you must)
- Salt & pepper (to taste; don't forget the taste part!)
- Pinch of nutmeg (optional, but it makes the sauce taste kinda fancy)
- Chili flakes, Italian herbs (as you like)
How To Throw It Together (and When I Usually Sneak a Bite)
- Heat butter in a roomy pan (I use my battered old sauté pan—nonstick, if you’ve got one). When it looks foamy, add the onion. Give it a few minutes so it’s soft and not brown; if you forgot the onion, just move on.
- Stir in the garlic (let it get just fragrant, about a minute; if it gets a bit too toasty that's more flavor, right?)
- Pour in the broth and bring it up to a gentle simmer. Then tumble in the tortellini. These only need about 3-5 minutes—seriously, stand close by and give a gentle stir so nothing glues itself to the bottom. At this stage, it can look gloopy; that's totally normal.
- Toss in the broccoli (if it's fresh, 2-3 minutes is enough to get it bright and just fork tender. For frozen, I zap it for a minute in the microwave first, or just add it a minute earlier).
- Add the chicken and pour in the cream. Stir everything around gently (try not to nudge too much filling out of the tortellini, though I've done this and nobody noticed except me).
- Sprinkle in the parmesan a bit at a time, stirring to melt. It’ll thicken up fast. If it looks too gloppy, add a splash more broth (or, if you’re me last Tuesday, a glug of milk).
- Season it—salt, pepper, a whisper of nutmeg, a pinch of chili flakes if you want a spark. Taste it now (the chef's treat). Adjust anything that needs adjusting.
- Scoop into bowls and shower with more parmesan. Maybe even a squeeze of lemon if you want to liven things up.
Notes I Wish I'd Known Ages Ago
- If you dump in all the parmesan at once, it can clump, so go slow even if you’re in a rush
- Forgot to cook the broccoli? Chuck it in with the tortellini and it'll catch up
- I’ve tried with frozen tortellini; it gets softer, but still comforting
- Do not use light cream—tried it, sauce was disappointingly thin
Tested Twists (Yep, Even The Failures)
- Spinach swap: Sometimes I toss in a handful of fresh spinach with the broccoli. Works beautifully, just wilts right in.
- Sun-dried tomato experiment: Chopped a few in last week, good earthy bite.
- Mushroom misstep: Added too many, made it a bit too earthy for me. Prob fine if you love mushrooms, but I’ll skip it.
- Gluten-free tortellini: Honestly, it turned out stickier than usual but tasted fine. Maybe not the prettiest, though...
My Real Equipment Lineup (and What To Do If You’re Missing Stuff)
- Large skillet or sauté pan: If you don’t have one big enough, split the recipe over two saucepans and just combine before serving (done this more than once...)
- Wooden spoon or spatula: Or whatever you fish out first in your drawer
- Sharp knife and chopping board: For tackling broccoli; I've honestly just snapped the florets apart by hand some nights
Will It Keep? (Anecdote Edition)
Yes, in the fridge, up to 3 days—but if your house is like mine, I doubt it'll see sunrise the next day. Pop leftovers in any lidded container you can scare up. It reheats best on the stovetop with a splash of milk or broth. Freezer? Eh, I tried and it separated. Wouldn't bother again, personally.
How We Serve It (And the Odd Family Tradition)
I keep it simple—big bowls, straight to the table, extra parmesan on the side. But my partner always insists on a slice of crusty bread (any will do, even that slightly stale chunk from last week). On special occasions, we do a quick green salad and pretend we’re eating light. It’s the kind of meal that makes you want to kick back, loosen your belt (or joggers), and chat for a while after.
Lessons From My Kitchen
- If you rush the parmesan, it clumps, so go slow—learned that one the goopy way
- Tortellini will stick if you wander off to answer the door. I always forget this and still risk it
- One time I didn't taste as I went. Ended up way too salty. So now I always sneak a bite (for quality control, obviously)
People Ask Me This Stuff (So Here Goes!)
- Can you make this ahead? I mean, yes, but I think it tastes better the next day—probably because the flavors have time to mingle. Just don’t overcook the pasta at the start.
- What’s the best tortellini to use? Whatever looks good on offer! I like the plain cheese, but if there’s a fun flavor, go for it. I once used mushroom by accident and it was fine (just not my favorite)
- Can I use milk instead of cream? You can, sorta, but the sauce will be thinner. Add a bit more cheese if you do. Or try this technique from Serious Eats for thicker sauce ideas.
- How spicy should I make it? Up to you! I keep chili flakes at the table since the kids are spice-wimps. You could check out a list of spice blends over at Bon Appétit for ideas.
- Can I make it vegetarian? Sure, just skip the chicken (or use one of the fake options—I tried one once, worked a treat in the sauce). Use veggie broth, too.
And oh, if you want a new wooden spoon (mine looks like it's seen a decade of battles), I’ve eyed these simple ones Epicurious tested—might actually upgrade at some point!
Ingredients
- 2 cups cheese tortellini (fresh or refrigerated)
- 2 boneless skinless chicken breasts, diced
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- Salt and black pepper to taste
Instructions
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1Bring a large pot of salted water to a boil. Add tortellini and broccoli, cooking according to tortellini package instructions until both are just tender. Drain and set aside.
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2While tortellini cooks, heat olive oil in a large skillet over medium-high heat. Add diced chicken breasts, season with salt and pepper, and cook until golden and cooked through, about 5-6 minutes.
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3Add minced garlic to the skillet and sauté for 1 minute until fragrant.
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4Reduce heat to medium, pour in heavy cream, and stir in parmesan cheese. Simmer for 2-3 minutes until the sauce is smooth and slightly thickened.
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5Add cooked tortellini and broccoli to the skillet. Toss everything together until well coated with the creamy sauce. Adjust seasoning with additional salt and pepper if needed.
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6Serve hot, garnished with extra parmesan if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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