Ingredients:

  • 1 pound (450g) cooked chicken breast, diced
  • 1 pound (450g) fresh or frozen cheese tortellini
  • 1 head of broccoli, cut into florets
  • 2 tablespoons (30ml) olive oil
  • 4 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • ½ cup (120ml) chicken broth
  • ½ cup (50g) grated Parmesan cheese, plus more for serving
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup (240ml) milk
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions. Drain and set aside.
  2. While the tortellini is cooking, steam or blanch the broccoli florets until tender-crisp (about 5-7 minutes). Drain well.
  3. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute), being careful not to burn it.
  4. Melt the butter in the same skillet, and whisk in the flour to form a roux. Cook for 1 minute. Gradually whisk in the milk and bring to a simmer. Reduce heat and simmer until the sauce has thickened. Stir in the chicken broth and heavy cream. Season with salt, pepper, and red pepper flakes (if using).
  5. Add the cooked tortellini, broccoli, and diced chicken to the skillet with the sauce. Toss gently to coat everything evenly.
  6. Stir in the Parmesan cheese until melted and the sauce is smooth.
  7. Serve immediately, garnished with fresh parsley (if desired) and extra Parmesan cheese.