Chicken: Creamy Tortellini with Chicken & Broccoli

COOK TORTELLINI:

1. Bring a large pot of salted water to a boil.

Add the cheese tortellini and cook according to package instructions:

1. 3–5 minutes for fresh tortellini.
2. 8–10 minutes for frozen tortellini.
3. Once cooked, drain and set aside.

COOK CHICKEN:

1. While the tortellini cooks, heat olive oil in a large skillet over medium heat.
2. Add the chicken pieces and cook for 5–7 minutes, or until golden brown and cooked through.
3. Season with salt, pepper, and Italian seasoning.
4. Remove the chicken from the skillet and set aside.

SAUTE GARLIC:

1. In the same skillet, add the minced garlic.
2. Sauté for about 1 minute, stirring constantly, until fragrant. Avoid burning the garlic.
3. MAKE SAUCE"
4. Add the heavy cream and chicken broth to the skillet with the garlic, stirring to combine.
5. Bring the mixture to a simmer and cook for 2–3 minutes to thicken slightly.
6. Stir in the grated Parmesan cheese and cook, stirring occasionally, until the cheese melts and the sauce becomes creamy.

COMBINE:

1. Return the cooked chicken and steamed broccoli to the skillet with the sauce.
2. Add the cooked tortellini and toss gently to coat all ingredients evenly.
3. If the sauce is too thick, add a bit more chicken broth or reserved pasta water until you reach your desired consistency.
4. Taste and adjust seasoning with salt, pepper, or additional Italian seasoning, if needed.

GARNISH:

1. Plate the creamy tortellini mixture and garnish with freshly chopped parsley for added color and flavor.