👩🍳 Instructions
1
Bring a large pot of salted water to a boil for the tortellini. Measure out and set aside 1/2–1 cup of pasta water.
2
Pat chicken dry and season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 3–4 minutes until golden and cooked through. Transfer to a plate and tent with foil.
3
Cook tortellini according to package instructions. With 2 minutes remaining, add broccoli florets to the pasta pot to steam. Reserve 1/2–1 cup pasta water, then drain both tortellini and broccoli.
4
In the skillet used for chicken, melt butter over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant. Pour in chicken broth and scrape up browned bits from the pan.
5
Stir in heavy cream and simmer gently for 2–3 minutes to thicken slightly. Reduce heat to low and whisk in grated Parmesan a handful at a time until smooth. Add a splash of reserved pasta water if the sauce is too thick.
6
Return chicken to the skillet, then add tortellini and broccoli. Toss gently to coat and warm through for about 1 minute.
7
Finish with lemon zest, chopped herbs, and additional Parmesan. Serve immediately with extra cheese at the table.
