Creamy Garlic Parmesan Tortellini with Chicken and Broccoli

Ingredients

1 lb cheese tortellini (fresh or refrigerated)

2 boneless, skinless chicken breasts, cut

into bite-sized pieces

2 cups broccoli florets

2 tablespoons olive oil

3 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

3/4 cup freshly grated Parmesan cheese

1 tablespoon butter

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika (optional, for color)

Fresh parsley, chopped (for garnish)

Directions

Bring a large pot of salted water to a boil. Cook tortellini according package directions, then drain and set aside.

Steam or blanch the broccoli until bright green and slightly tender drain and set aside.

Heat olive oil in a large skillet over medium heat. Add chicken, season with salt, pepper, and paprika, and sauté until golden and cooked through, set aside.

In the same skillet, melt the butter and add garlic. Sauté until fragrant, about 1 minute.

Stir in chicken broth and heavy cream. Simmer for 3- 4 minutes.

Whisk in Parmesan cheese until melted and smooth.

Return chicken, tortellini, and broccoli to the skillet. Stir to coat evenly in the sauce.

Simmer for 2 more minutes, garnish with fresh parsley, and serve hot.