Ingredients
Scale
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1 1/2 cups low-sodium chicken broth
- 1 cup milk
- 1 (20 ounce) package cheese tortellini
- 3 cups fresh broccoli, roughly chopped
- 1 (8 ounce) package cream cheese, at room temperature
- 1/2 cup grated Parmesan cheese
- 2 cups cooked chicken, diced
- Salt and black pepper, to taste
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Sauté the minced garlic for 30–60 seconds until fragrant.
- Pour in the chicken broth and milk, and bring to a gentle simmer.
- Stir in the cream cheese until smooth and well combined.
- Add the tortellini and chopped broccoli to the skillet; cook according to tortellini package directions (usually 7–9 minutes) until tender.
- Fold in the diced cooked chicken and grated Parmesan; stir until heated through and creamy.
- Season with salt and black pepper to taste.
- Serve hot, garnished with extra Parmesan or a pinch of black pepper if desired.
Notes
Use full-fat cream cheese for the creamiest sauce. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None