Easy Creamy Garlic Parmesan Tortellini with Chicken and Broccoli

Instructions:

1. Season chicken cubes generously with salt and pepper.
2. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Sear chicken until golden brown and cooked through (internal temp 165°F/74°C). Remove chicken and set aside, leaving any fond (brown bits) in the pan.
3. While the chicken sears, boil the tortellini according to package instructions. Add the broccoli florets into the boiling water for the last 2 minutes of cooking time. Drain both pasta and broccoli, reserving about 1 cup of the starchy pasta water.
4. Reduce heat to medium. Melt the butter in the same skillet. Add minced garlic and sauté for 60 seconds until fragrant—do not let it brown.
5. Sprinkle the flour over the garlic butter mixture and whisk constantly for 1 minute to cook out the raw flour taste.
6. Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan. Let it reduce by half (about 2 minutes).
7. Slowly whisk in the chicken broth, followed by the heavy cream. Bring the mixture to a gentle simmer and cook until it thickens slightly (about 3–5 minutes).
8. Reduce heat to low. Stir in the grated Parmesan cheese until fully melted and smooth. If the sauce is too thick, thin it with a splash of the reserved pasta water. Taste and adjust seasoning.
9. Gently fold the cooked chicken, drained tortellini, and broccoli into the creamy sauce. Toss gently to coat everything thoroughly.
10. Garnish immediately with fresh parsley and extra grated Parmesan. Serve hot.