Chicken Broccoli Tortellini (Creamy One-Pot Dinner)

I actually tested this recipe on a weeknight when I had about twenty other things to do, and it still came out delicious. The sauce is silky, the broccoli stays bright and a little crisp, and the tortellini catches every bit of creamy goodness. Pair it with a simple salad or something like my Simple Spinach Arugula Salad with Lemon Dressing.

Quick Answer

This chicken broccoli tortellini is a creamy one-pot pasta dinner that comes together in just 30 minutes. You'll sauté garlic and onion, simmer broccoli in a light milk-based sauce, then toss in cooked tortellini, chicken, and Parmesan for a cheesy, comforting meal the whole family will love.

Ingredients

Olive oil - just a splash to get that onion and garlic going.

Garlic & red onion - the base of flavor; don't skip this step.

Chicken broth + milk - these make a lighter creamy sauce (no heavy cream needed).

Cheese tortellini - I use refrigerated, but frozen works too.

Broccoli - cut into small florets so they cook quickly and evenly.

Cooked chicken - great for using up leftovers or rotisserie.

Parmesan cheese - melts into the sauce like magic.

Salt & black pepper - adjust at the end to taste.

Fresh parsley - adds a bright finish.

For quantities see recipe card below

How to make the Chicken and Broccoli Tortellini

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic. Sauté for 2-3 minutes until the onion turns translucent and your kitchen smells amazing.
2. Pour in the chicken broth and milk, and whisk gently to combine. Bring to a gentle simmer, not a boil - that's how the sauce stays smooth.
3. Toss in the broccoli. Cover and cook for 4-5 minutes, until the broccoli is tender but still a bit crisp.
4. While that cooks, boil the tortellini according to package directions.
5. Add the cooked chicken and tortellini to the skillet. Stir everything together so it's coated in the creamy sauce.
6. Sprinkle in the Parmesan cheese and stir until melted and creamy. Taste and season with salt and pepper.
7. Serve right away, topped with fresh parsley. A little drizzle of olive oil or extra cheese never hurts.

Sophie's Tips

• Don't skip sautéing the onion and garlic, that's your flavor foundation.
• Add a squeeze of lemon juice before serving to brighten the sauce.
• Want a bit more sauce? Add an extra splash of milk before serving.
• This dish reheats perfectly for lunch the next day, it's a keeper.
• If you prefer a thicker sauce, let it simmer uncovered for 2-3 extra minutes before adding the cheese.

Variations

• Swap broccoli for spinach, zucchini, or asparagus.
• Add red pepper flakes for a subtle kick.
• Use leftover turkey instead of chicken for a cozy post-holiday meal.

Serving Ideas

Serve with a crisp green salad or roasted veggies for balance. Garlic bread or focaccia on the side? Always a yes in my house. I also love pairing this with a simple arugula salad dressed with lemon and olive oil to cut through the creamy richness.

Storage Tips

Store leftovers in an airtight container for up to 4 days in the fridge. Reheat gently with a splash of milk to bring back that creamy texture.

FAQs