Description
A simple recipe for creamy chicken and vegetable tortellini.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced carrots
- 1 cup broccoli florets
- 1 (9 ounce) package refrigerated cheese tortellini
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried Italian seasoning
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through. Remove chicken and set aside.
- Add onion to the skillet and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more.
- Add carrots and broccoli to the skillet. Cook for 5 minutes, stirring occasionally.
- Pour in chicken broth and bring to a simmer. Add tortellini and cook according to package directions, usually about 5-7 minutes.
- Stir in heavy cream, Parmesan cheese, and Italian seasoning. Cook until the sauce thickens slightly.
- Return the cooked chicken to the skillet. Season with salt and pepper. Heat through before serving.
Notes
- You can substitute frozen vegetables for fresh if needed.
- For a richer flavor, use half-and-half instead of heavy cream.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 650
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
- Cholesterol: 120
Keywords: creamy chicken tortellini, chicken pasta, vegetable tortellini, easy dinner, weeknight meal