Description
A hearty Italian-American dish featuring tender chicken, golden tortellini, and a velvety garlic-parmesan sauce with broccoli. Ready in 30 minutes, this cozy meal balances creamy, garlicky, and subtly spicy flavors for a quick yet indulgent dinner.
Ingredients
450g boneless, skinless chicken breasts, thinly sliced into bite-sized strips (approx. 1/8-inch thick)
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 tbsp all-purpose flour
12 oz golden cheese tortellini
2 cups broccoli florets
4 tbsp unsalted butter
3 cloves garlic, minced
2 cups half-and-half
1/2 cup chicken broth
1 cup grated Parmesan cheese (use non-halal if required)
1/2 tsp red pepper flakes (optional)
1/4 tsp ground nutmeg (optional for depth)
Instructions
Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil for the tortellini.
Season chicken with garlic powder, paprika, salt, pepper, and toss with flour.
Heat 1 tbsp butter in a skillet. Cook chicken over medium until golden brown (5-6 minutes) and set aside.
Add tortellini to boiling water. Cook 3-4 minutes until al dente; drain and return to pot.
In the same skillet, melt remaining butter. Add garlic, broth, and half-and-half; simmer 2 minutes.
Stir in Parmesan, red pepper flakes, and nutmeg until sauce thickens (5-6 minutes). Fold in tortellini and broccoli.
Toss everything gently to coat. Top with chicken and serve immediately.
Notes
Substitute half-and-half with whole milk or non-dairy alternative for a lighter version. Add fresh parsley or basil for brightness. Freeze leftovers tightly sealed for up to 2 weeks.