30 Min Cheesy Chicken Broccoli Tortellini One Pot Joy

If you are drowning in weeknight dinner decisions, stop right there! I’m Anna, a passionate food lover, and I’m here to share simple and flavorful chicken recipes to make your everyday cooking easier and more joyful. Today, we are tackling the ultimate comfort meal: the Cheesy Chicken Broccoli Tortellini One Pot. Seriously, this creamy skillet dish is ready in about 30 minutes flat, meaning you get that luxurious, restaurant-quality flavor without spending hours in the kitchen. I developed this recipe because I believe dinner should be easy, fun, and always delicious. You won’t believe how rich this sauce gets with just a few pantry staples!

Gathering What You Need for Cheesy Chicken Broccoli Tortellini One Pot

Before we dive into the one-pot magic, we need to make sure our ingredients are lined up and ready to go. I always tell people that the secret to fast cooking is organization—having everything measured out means you can focus on the cooking, not scurrying around looking for the salt shaker! For this recipe, which feeds about six hungry people, precision matters, especially with liquids, so measure those carefully.

We are using refrigerated cheese tortellini because it cooks perfectly right in the sauce, which is a huge time saver! Also, please make sure your chicken is already cooked and diced—this recipe is designed for speed, and cooking raw chicken in this liquid base adds way too much time. Trust me, having that cooked breast ready makes this a true 30-minute meal.

I’ll be putting the final list in a neat table below so you can print it out or check it off easily in the kitchen. Just make sure you have everything ready before you turn on the stove!

Essential Ingredients for This One Pot Wonder

You’ll need just a handful of items, but remember, we are making enough for six generous servings here. The key is getting the ratios right so that the broth and milk perfectly hydrate the tortellini while creating that thick, luscious sauce.

• One teaspoon of good quality olive oil—just enough to wake up the garlic.
• Two cloves of garlic, minced fine. You can use about half a teaspoon of jarred minced garlic if you’re in a huge rush, but fresh is always better here!
• One and a half cups of low sodium chicken broth. Using low sodium gives us control over the final saltiness.
• One cup of milk. Whole milk gives the best creaminess, but 2% works just fine too.
• Twenty ounces of refrigerated cheese tortellini. Don’t accidentally grab the dry pasta kind!
• Three cups of broccoli florets, cut into bite-sized pieces. We want them tender but still holding their shape.
• Four ounces of cream cheese, cut into cubes. This is the backbone of our creamy texture—leave it out for about 10 minutes to soften slightly if you can.
• Half a cup of grated Parmesan cheese. Freshly grated melts smoother, but pre-grated is okay in a pinch for this quick sauce.
• Two cups of cooked chicken breast, diced into nice little cubes. Remember, this needs to be cooked already!
• Salt and pepper, just for seasoning at the very end.

Setting Up Your Kitchen for Success

Since this is a true one-pot wonder, you don’t need a mountain of dishes, which is my favorite part! You absolutely need a large, deep skillet or a Dutch oven. I prefer a skillet because it has a wider surface area, which helps the liquid boil down faster, but a deep pot works too as long as it holds about six quarts.

Beyond the main cooking vessel, grab a good cutting board and a sharp knife for chopping your broccoli and dicing that cooked chicken. Oh, and don’t forget your measuring cups and spoons—especially for the broth and milk. A sturdy wooden spoon or silicone spatula for stirring is essential to keep everything moving smoothly!

Step-by-Step Guide to Making Cheesy Chicken Broccoli Tortellini One Pot

Okay, deep breath! We are moving fast now, but remember, this is designed to be easy. We aren’t doing complicated layering or waiting for things to cool down. Everything happens right there in that big skillet. I always like to have my measuring spoons ready because the first few steps move quickly. Don’t worry about preheating anything—the stove does the work for us!

Building the Flavor Base

First things first, get that large skillet over medium heat. You only need one teaspoon of olive oil. Let that warm up for just a minute. Once it shimmers faintly, toss in your two minced cloves of garlic. This part is crucial: you only cook the garlic for about 30 seconds until you can smell it—that wonderful, sharp aroma. If you let it go even a minute longer, it can turn bitter, and we don’t want that! As soon as you smell it, immediately pour in the one and a half cups of chicken broth and the full cup of milk. This stops the garlic from burning and starts our sauce base. Bring this liquid mixture up to a gentle boil; you’ll see little bubbles forming around the edges.

Cooking the Tortellini and Broccoli in the Cheesy Chicken Broccoli Tortellini One Pot

Once we have that gentle boil going, it’s time for the pasta! Dump in all 20 ounces of your refrigerated cheese tortellini. Give it a good stir right away so nothing sticks to the bottom of the pan. Let those cook for about three minutes, stirring occasionally. After those three minutes, toss in your three cups of bite-sized broccoli florets. Keep stirring and cooking for another three to four minutes. You are looking for two things here: the tortellini should be tender—taste one to check!—and the broccoli should be bright green and tender-crisp, not mushy. If the liquid seems to have evaporated too much, just stir faster!

Creating the Creamy Sauce and Finishing the Cheesy Chicken Broccoli Tortellini One Pot

Now for the payoff! Turn that heat way down to low—we don’t want to scramble the cheese. Add your cubed cream cheese and that half cup of Parmesan cheese. Stir gently but consistently until both cheeses have completely melted into a smooth, velvety sauce. This should only take a minute or two. Once it looks glorious, fold in your two cups of already cooked, diced chicken. We are just warming it through here—make sure it hits 165 degrees Fahrenheit internally, which it should if you’re using warm leftovers. Finally, taste it! Add salt and pepper as needed. Serve this amazing Cheesy Chicken Broccoli Tortellini One Pot immediately while it’s super creamy!

Tips for Perfect Cheesy Chicken Broccoli Tortellini One Pot Results

Even though this is designed to be foolproof, I have a few tricks I always use to make sure this creamy tortellini dish comes out absolutely perfect every time. Listen closely, because these little details make a huge difference!

First, about the sauce consistency: if you find that your sauce has thickened up too much while you were stirring or waiting for the chicken to warm, don’t panic! Just grab a splash of warm milk—not cold milk, because that can shock the sauce—and stir it in gently off the heat. This loosens it right back up to that perfect flowing texture we love.

Second, chicken safety is non-negotiable. Since we are adding pre-cooked chicken, we are just reheating it. Always use a quick-read thermometer to ensure that chicken reaches 165 degrees Fahrenheit before you serve it. This takes just a minute or two on low heat, so don’t rush that check!

Finally, watch your pasta texture. Refrigerated tortellini cooks fast! If you overcook it in the liquid, it can get a little gummy when it cools. Test a piece after the initial three minutes, and if it’s still too firm, just keep stirring until it’s tender but still has a tiny bit of bite—al dente, as the fancy folks say. That way, it will be perfect when you scoop it into your bowl.

Ingredient Notes and Simple Swaps

Let’s talk substitutions, because I know we all cook from what we have on hand! If you don’t have fresh garlic, don’t fret; half a teaspoon of jarred minced garlic works just fine in that initial flavor base. Remember, we want fragrance, not a heavy garlic punch.

For the herbs, the recipe calls for nothing fresh, but if you wanted to add a little brightness, half a teaspoon of dried Italian seasoning stirred in with the Parmesan would be lovely. If you use dried parsley, use about one teaspoon alongside the final salt and pepper.

If you’re out of cream cheese, you can substitute it with an equal amount of mascarpone cheese for an even richer, slightly sweeter sauce, or even a half cup of softened Velveeta if you just need that melting quality for your creamy tortellini. Just remember that these swaps might slightly alter the final sodium and fat content!

Frequently Asked Questions About Cheesy Chicken Broccoli Tortellini One Pot

I get so many questions about making this dinner perfect, especially since we’re aiming for speed! Here are the top three things people always ask me when they try this creamy tortellini dish for the first time.

Can I use raw chicken instead of cooked chicken in this Cheesy Chicken Broccoli Tortellini One Pot recipe?

That’s a great question, and the short answer is yes, you *can*, but it changes the entire timing! This recipe is built around using pre-cooked chicken so it only needs to be warmed through in the final step. If you use raw, diced chicken breast, you’ll need to cook it first in the skillet with the garlic until it hits 165°F internally. This adds about 5 to 7 minutes *before* you add the broth and milk. If you don’t cook it first, the tortellini will be mushy by the time the raw chicken is safe to eat!

How do I prevent the sauce from becoming too thick when making this creamy tortellini dish?

This usually happens if the heat is too high during the cheese melting stage or if you let it sit off the heat too long. The best fix is right there in the notes! If your sauce looks like thick paste instead of a smooth sauce, just take the pot off the burner and stir in a splash—maybe a tablespoon or two—of warm milk. Using warm milk prevents the sauce from seizing up. Keep stirring gently until it loosens back up to that perfect velvety texture for your Cheesy Chicken Broccoli Tortellini One Pot.

What is the best type of tortellini to use for a Cheesy Chicken Broccoli Tortellini One Pot?

I specified refrigerated cheese tortellini because it cooks incredibly fast and absorbs the sauce beautifully in about 6 or 7 minutes total. You can certainly use frozen tortellini, but you’ll need to add them right along with the broccoli (Step 4) and increase the cooking time by about 2 to 3 minutes until they are tender. Just avoid the dry, shelf-stable kind entirely; those need to be boiled separately in a huge pot of water!

Storing and Reheating Your Leftover Cheesy Chicken Broccoli Tortellini One Pot

I know this Cheesy Chicken Broccoli Tortellini One Pot is so good that you probably won’t have leftovers, but just in case you managed to save some, we need to store it right! Pasta dishes with creamy sauces don’t always reheat perfectly, but I have the trick to keep yours tasting almost as good as fresh.

The biggest issue with leftovers is that the sauce soaks up all the liquid as it sits in the fridge. So, when you reheat it, you have to give it moisture back! Make sure you store it in a shallow, airtight container in the refrigerator. It should be good for about three days, max.

When you are ready for round two, don’t microwave it dry! You absolutely need to add a splash of milk or broth into the container before heating. Stir it up while it warms gently on the stove or in short bursts in the microwave. Here’s how I organize the storage details:

Storage Action	Method/Time
Refrigeration Time	Up to 3 days
Container Type	Airtight, shallow container
Reheating Tip	Add a splash of warm milk or broth
Best Reheat Method	Stovetop over low heat

Understanding the Estimated Nutrition for Your Cheesy Chicken Broccoli Tortellini One Pot

I always like to check the nutrition facts, even though I believe wholeheartedly that food made with love tastes better than any label can prove! Remember, these numbers are just estimates based on the ingredients listed, and they assume you are using standard grocery store items like 2% milk and average-sized chicken breasts. Since we are using low-sodium broth and measuring carefully, you have a lot of control over the final product.

This Cheesy Chicken Broccoli Tortellini One Pot is actually a really balanced meal! It’s packed with protein from the chicken and cheese, and you get some good carbs from the tortellini. It’s a fantastic way to feed a family a complete dinner without relying on takeout. I always use a thermometer for the chicken temperature, but for calories, we rely on averages!

Here’s a quick look at what you can generally expect per serving (this recipe makes six servings):

Nutrient	Estimated Amount
Calories	420
Total Fat	20g
Carbohydrates	34g
Protein	28g

Keep in mind that these are just estimates, but they show you’re getting a hearty, satisfying meal!

Share Your Experience Making This Easy Chicken Dish

I truly hope this Cheesy Chicken Broccoli Tortellini One Pot has saved your dinner plans this week! It’s my favorite go-to for a reason. Did it work out perfectly for your family? I’d absolutely love to hear about it. Please drop a comment below, tell me how quickly you got it on the table, and let me know if you tried any fun little twists! You can also check out more of my favorite quick meals on Pinterest.

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