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Alfredo Tortellini Chicken
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Alfredo Tortellini Chicken

A creamy, indulgent one-pan meal featuring tender chicken, cheesy tortellini, and a rich Alfredo sauce. Perfect for weeknight dinners or cozy gatherings, this recipe brings Italian comfort food to your table with minimal fuss.
Course Main Course
Cuisine Italian
Keyword Alfredo Tortellini Chicken, Creamy Pasta, Family-friendly, One-Pot
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings 4 servings
Calories 520kcal
Cost $15–20

Equipment

  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Cutting board and knife
  • Measuring cups and spoons
  • Ladle

Ingredients

  • 2 tbsp Olive oil For searing chicken
  • 2 Chicken breasts Boneless, skinless, sliced thin
  • 1 tsp Salt Adjust to taste
  • 1 tsp Black pepper Freshly ground preferred
  • 2 tbsp Butter Unsalted
  • 4 cloves Garlic Minced
  • 2 cups Heavy cream Substitute half-and-half if needed
  • 1 cup Parmesan cheese Freshly grated
  • 1/2 tsp Italian seasoning Optional but recommended
  • 1 cup Chicken broth Low-sodium preferred
  • 12 oz Cheese tortellini Fresh or refrigerated
  • 1/2 cup Mozzarella cheese Shredded, for extra creaminess
  • 1/4 cup Parsley Chopped, for garnish

Instructions

1. Prep and Sear the Chicken:

  • Heat the olive oil in a large skillet over medium heat.
  • Season the chicken breasts with salt and pepper on both sides.
  • Add the chicken to the skillet and sear for 4–5 minutes per side until golden brown and cooked through. Remove and set aside to rest.

2. Make the Alfredo Sauce:

  • In the same skillet, reduce heat to medium-low and melt the butter.
  • Add the minced garlic and sauté for 30 seconds until fragrant.
  • Slowly stir in the heavy cream, allowing it to warm through for 2 minutes.
  • Add the Parmesan cheese gradually, stirring constantly to create a smooth, creamy sauce.

3. Incorporate the Broth and Tortellini:

  • Pour in the chicken broth and sprinkle in the Italian seasoning. Stir to combine.
  • Add the cheese tortellini to the sauce. Simmer for 8–10 minutes, stirring occasionally, until the pasta is tender and the sauce thickens.

4. Combine Chicken and Cheese:

  • Slice the rested chicken into thin strips or bite-sized pieces.
  • Add the chicken back into the skillet, stirring gently to coat with the sauce.
  • Sprinkle mozzarella cheese on top and cover with a lid for 2–3 minutes until melted.

5. Garnish and Serve:

  • Remove the skillet from heat. Sprinkle chopped parsley over the dish for a pop of color and freshness.
  • Serve warm, and enjoy!

Notes

  • Substitutions: Swap heavy cream with half-and-half for a lighter option. For a gluten-free version, use gluten-free pasta.
  • Add-ins: Enhance the dish with sautéed spinach, sun-dried tomatoes, or mushrooms.
  • Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stove with a splash of milk or broth to restore creaminess.

Tips for Success:

  • Always use freshly grated Parmesan for the best flavor and smooth texture.
  • Avoid overcooking the tortellini; it should be tender but not mushy.
  • Searing the chicken locks in juices, ensuring a moist, flavorful bite in every forkful.
Enjoy a restaurant-quality Alfredo Tortellini Chicken at home with this easy, versatile recipe!