Creamy pasta sounds great on a busy night, until the recipe you’re making turns out to be mostly sauce and not much else. This cheesy chicken and broccoli tortellini is different. It’s a complete meal. The tortellini adds richness, the chicken makes it satisfying, and the broccoli is cooked right in so every bowl is a balance of pasta, protein, and vegetables.

It isn’t an Alfredo-style dish with broccoli added at the end. The sauce stays creamy without turning heavy, and the broccoli holds its place instead of sinking. It’s straightforward to make and just as good the next day.

If you’re looking for another easy weeknight pasta, this Marry Me Chicken Pasta is a good option.

Why This Cheesy Chicken Broccoli Tortellini Works

Adding the broccoli during the final minutes of boiling prevents it from overcooking or releasing excess water into the sauce.
The tortellini already contains cheese, so the sauce doesn’t need to be reduced heavily to feel substantial.
Cooking the chicken separately allows it to brown properly and stay juicy. It’s added back only once the sauce is ready, so it doesn’t dry out.

Ingredients You’ll Need

Chicken Tortellini raw ingredients that are labeled

Cheese-filled tortellini – Fresh or refrigerated tortellini works best because it cooks quickly aand holds its shape once tossed with the sauce.

Broccoli – Cut into small, even florets so it cooks at the same rate as the pasta. Fresh works best. Frozen broccoli can be used, though it will be softer.

Boneless, skinless chicken – Cut into evenly sized pieces so it cooks quickly and browns properly before returning to the pan. For busy nights, cooked rotisserie chicken can be used to speed things up.

The sauce comes together with a combination of broth, cream, and cheese. Use a good-quality Parmesan for smooth melting.

How It Comes Together

Cook the tortellini and broccoli together. Add the broccoli during the final minutes of boiling so it turns tender and bright without going mushy.
Brown the chicken. While the pasta cooks, season and cook the chicken just until golden, then set it aside to stay juicy.
Make the sauce. Aromatics, broth, and cream are simmered briefly, then cheese is stirred in off the heat for a smooth finish. The sauce will thicken as it cools, so don’t let it reduce too far.
Combine and serve. Once the heat is turned off, toss the chicken, tortellini, and broccoli through the sauce. The final addition of cheese brings everything together.

Serving Suggestions

This dish is designed to stand on its own, but simple sides work well alongside it. A crisp green salad with a light vinaigrette balances the creaminess without adding extra work.

Garlic bread or breadsticks are easy options if you want something for scooping up the sauce. If you’d like another vegetable, our simple glazed carrots keep the meal light and uncomplicated.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to three days. The sauce will thicken as it sits, which is normal.

Reheat gently on the stovetop or in the microwave, adding a small splash of milk or cream to loosen the sauce as needed. Stir well while reheating to keep everything evenly coated.

This dish can be made a few hours ahead and reheated gently, though it’s best served fresh. If making ahead, slightly undercook the pasta and add a splash of liquid when reheating to loosen the sauce.