Chicken Tortellini Alfredo

5 from 1 vote

This 30-minute chicken tortellini alfredo is the perfect weeknight dinner! Made with juicy chicken breasts, your favorite cheese tortellini, and a creamy homemade alfredo sauce. It's very easy and a truly comforting dinner recipe!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Italian

Servings: people

Calories: 1149kcal

Author: Tania

Equipment

box grater
12-inch skillet non-stick preferred

Ingredients

3 medium boneless chicken breasts
1 teaspoon garlic powder
Salt and pepper
Olive oil for the pan
1 pound your favorite tortellini pasta I like cheese tortellini, see note below
Fresh chopped Italian parsley for garnish

For the Alfredo sauce

4 tablespoons unsalted butter
3 cloves garlic, finely minced
2 cups heavy cream plus more as needed
1 ½ cups FRESHLY grated parmesan cheese see note
Ground black pepper to taste

Instructions

Using a meat mallet, pound the chicken to an even ½ inch thick. Season both sides with Kosher salt (about ¼ teaspoon per side), ground black pepper, and garlic powder (also about ¼ teaspoon per side), and a few drizzles of olive oil.
Heat a few drizzles of oil in a large skillet over medium heat. Cook the chicken, about 6-7 minutes per side, until golden brown and fully cooked through in the center (165 degrees F in the center). Transfer to a plate and let it rest. Then, cut into smaller slices.
Meanwhile, cook the tortellini according to package directions until al dente. Drain and run through cold water to stop the cooking process. Set aside.
Make the alfredo sauce: Wipe the skillet clean. Then, melt the butter and add the minced garlic. Sauté for about 1 minute until fragrant. Stir in the heavy cream and bring to a low simmer. Then, gradually stir in the freshly grated cheese until melted, creamy, and fully incorporated.
To the sauce, add the cooked tortellini and stir until fully combined. Serve with the sliced chicken, freshly chopped parsley, and more parmesan cheese on top. Enjoy warm!

Notes

Freshly grated parmesan cheese is best here. Pre-shredded cheese usually contains starches that may turn your sauce gritty.
Use heavy cream. Do not use milk or half-and-half . You need the thickness of the cream to achieve a creamy sauce.
Prep ahead: While this dish is best served fresh, you can prepare the components ahead of time. Store the cooked chicken and cooked tortellini. When ready to eat, make the sauce and toss everything together (the sauce doesn’t store very well).
Store leftovers in containers and refrigerate for up to 3 days. Reheat in the microwave oven until warm.

Substitutions and variations:

Chicken: Swap with your favorite protein here. Shrimp or steak are great options.
Add-ins: Broccoli florets, spinach, asparagus, bell peppers, zucchini.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition