Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken breast, cubed
  • 2 cups (150g) broccoli florets, chopped small
  • 2 tbsp (28g) olive oil
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 4 tbsp (56g) unsalted butter
  • 3 cloves (15g) garlic, minced
  • 2 cups (480ml) half-and-half
  • 1 cup (100g) Parmesan cheese, freshly grated
  • ¼ tsp (1g) ground nutmeg
  • 1 tbsp (15g) fresh parsley, chopped
  • 20 oz (567g) refrigerated cheese tortellini
  • ½ cup (120ml) reserved pasta water

Instructions:

  1. Heat olive oil in a large non-stick skillet over medium-high heat. Season chicken cubes with salt and pepper, then sear until golden-brown on all sides (about 5-7 minutes). Add broccoli florets for the last 3 minutes of cooking until bright green and slightly tender. Remove chicken and broccoli from the pan and set aside.
  2. Lower heat to medium. Melt butter in the same skillet, scraping up the brown bits from the pan. Add minced garlic and sauté for 1 minute until fragrant.
  3. Pour in the half-and-half and bring to a gentle simmer. Whisk in ground nutmeg and freshly grated Parmesan, stirring constantly until the cheese is melted and the sauce is smooth.
  4. Boil the refrigerated cheese tortellini according to package directions, draining them 1 minute early for al dente texture. Reserve ½ cup of the starchy pasta water before draining.
  5. Fold the cooked tortellini, seared chicken, and broccoli into the sauce. Stir in reserved pasta water as needed to reach a glossy consistency and garnish with chopped fresh parsley.