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High Protein Chicken Broccoli Tortellini - A Satisfying, Weeknight-Friendly Meal

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 tablespoon olive oil (plus more if needed)
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
  • 1/2 teaspoon paprika (optional for color and warmth)
  • Salt and black pepper, to taste
  • 1 pound (450 g) refrigerated cheese tortellini
  • 3 cups small broccoli florets (about 1 medium head)
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup plain Greek yogurt (2% or 5%) or 1/2 cup light cream
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1 tablespoon lemon juice (plus zest if you like)
  • Red pepper flakes, optional
  • Fresh parsley, chopped, for garnish

Method
 

  1. Prep the ingredients: Cut the chicken into small, even pieces. Chop broccoli into small florets so they cook quickly. Mince the garlic and grate the Parmesan. Have your tortellini and broth ready.
  2. Season the chicken: Pat the chicken dry. Toss with salt, pepper, Italian seasoning, and paprika. This step locks in flavor and helps with browning.
  3. Sear the chicken: Heat olive oil in a large deep skillet or Dutch oven over medium-high. Add the chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until golden and cooked through. Remove to a plate.
  4. Sauté the aromatics: Lower heat to medium. If the pan looks dry, add a splash of oil. Add garlic and cook 30–60 seconds until fragrant. Don’t let it brown.
  5. Build the base: Pour in the chicken broth and scrape up any browned bits. Bring to a gentle simmer.
  6. Cook tortellini and broccoli: Add tortellini to the simmering broth. After 2 minutes, add broccoli. Cook 3–4 more minutes, stirring occasionally, until tortellini are just tender and broccoli is crisp-tender. Most of the liquid should be absorbed but not all.
  7. Make it creamy: Reduce heat to low. Stir in Greek yogurt (or light cream) until smooth. Add Parmesan and stir until melted and glossy. If using yogurt, remove the pan from direct heat before stirring to prevent curdling.
  8. Finish and balance: Return chicken and any juices to the pan. Add lemon juice and a pinch of red pepper flakes if you like. Toss gently until everything is coated and heated through. Adjust salt and pepper.
  9. Serve: Top with extra Parmesan and chopped parsley. Serve hot, with lemon wedges on the side for a bright finish.