Description
This comforting Chicken Tortellini Alfredo is a dreamy blend of tender chicken, cheese-filled tortellini, and a rich, velvety Alfredo sauce. Perfect for busy weeknights or special occasions, this dish comes together quickly and satisfies every creamy pasta craving.
Ingredients
Scale
- 1 pound cheese-filled tortellini (fresh or frozen)
- 2 boneless, skinless chicken breasts, sliced into bite-sized pieces
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese (plus extra for serving)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini according to package instructions and cook until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Prepare the Chicken: In a large skillet over medium-high heat, melt 1 tablespoon of butter with the olive oil. Add the chicken pieces and season with salt, pepper, basil, and oregano. Cook for 5–7 minutes, stirring occasionally, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, sauté the minced garlic for about 30 seconds, being careful not to burn it. Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese until smooth and creamy. If the sauce is too thick, gradually whisk in reserved pasta water until desired consistency is reached.
- Combine Everything: Return the cooked chicken to the skillet with the Alfredo sauce. Toss in the drained tortellini and stir everything together until well coated. Season with additional salt, pepper, or herbs as needed.
- Serve Warm: Divide the creamy Chicken Tortellini Alfredo among plates, garnish with fresh parsley, and sprinkle with extra Parmesan cheese if desired. Enjoy immediately!
Notes
- For a lighter version, substitute half of the heavy cream with whole milk or half-and-half to reduce richness without sacrificing flavor.
- To ensure the sauce stays creamy, avoid boiling it once the Parmesan is added—simmer gently and stir continuously.
- If using frozen tortellini, there’s no need to defrost; simply increase the cooking time by 1-2 minutes in boiling water to ensure they’re cooked through.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 120 mg
Keywords: chicken tortellini alfredo, creamy pasta, weeknight dinner, comfort food