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Tuesday 30 June 2026 21:03:50 GMT

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2026-07-21 11:02:39

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2026-07-01 01:32:22

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Provolone Chicken Tortellini with Broccoli Ingredients: 1½ pounds boneless, skinless chicken breasts, cut into thick bite-sized pieces 20 ounces refrigerated cheese tortellini 3 cups small broccoli florets 1 tablespoon olive oil 5 tablespoons unsalted butter, divided 6 garlic cloves, minced and divided 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon Italian seasoning, divided ½ teaspoon salt ½ teaspoon black pepper 2 tablespoons all-purpose flour 1 cup low-sodium chicken broth 1¼ cups heavy cream 8 ounces provolone cheese, freshly shredded or finely chopped ½ cup reserved pasta water, as needed 3 tablespoons chopped fresh parsley, divided ¼ teaspoon red pepper flakes, optional Directions: Bring a large pot of salted water to a gentle boil. Add the tortellini and cook according to the package instructions. Add the broccoli during the final 2 minutes. Reserve ½ cup of pasta water, then drain the tortellini and broccoli carefully. Avoid overcooking them because they will finish warming in the sauce. Pat the chicken dry and season it with smoked paprika, garlic powder, ½ teaspoon Italian seasoning, salt, and black pepper. Heat the olive oil in a large skillet over medium-high heat. Arrange the chicken in one layer and cook for 4 to 5 minutes per side until golden with crisp edges and an internal temperature of 165°F. Transfer the chicken to a plate. Reduce the heat to medium-low and melt 3 tablespoons of butter in the skillet. Add half of the garlic, 1 tablespoon parsley, and the optional red pepper flakes. Cook for 30 seconds, then spoon the garlic butter over the chicken. Cover loosely and keep separate from the pasta. Melt the remaining 2 tablespoons of butter in a clean large skillet. Add the remaining garlic and cook for 30 seconds. Sprinkle in the flour and stir continuously for 1 minute. Slowly whisk in the chicken broth, followed by the heavy cream and remaining Italian seasoning. Simmer gently for 3 to 4 minutes until the sauce begins to thicken. Reduce the heat to low and add the provolone in small handfuls, stirring after each addition until melted. Do not allow the sauce to boil. Add the tortellini and broccoli. Fold gently until the thick provolone sauce clings to every piece. Add reserved pasta water, 1 tablespoon at a time, only if needed. Arrange the creamy tortellini and broccoli on one side of each plate and the golden chicken on the other. Finish with the remaining parsley. Cooking Time: 15 minutes preparation | 30 minutes cooking | 45 minutes total | Servings: 6 #ProvoloneChickenTortelliniwithBroccoli #fyp #recipelady1111 #saveforlater #followmeformore

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