Description
A creamy and comforting Chicken Tortellini Alfredo recipe featuring tender chicken breasts, cheese tortellini, and a rich homemade Alfredo sauce made from butter, garlic, heavy cream, and freshly grated Parmesan cheese. Perfect for a satisfying dinner, garnished with fresh Italian parsley.
Ingredients
Units
Scale
Chicken
- 3 medium boneless chicken breasts
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Olive oil for the pan
Pasta
- 1 pound your favorite tortellini pasta (cheese tortellini recommended)
Alfredo Sauce
- 4 tablespoons unsalted butter
- 3 cloves garlic, finely minced
- 2 cups heavy cream, plus more as needed
- 1 1/2 cups freshly grated Parmesan cheese
- Ground black pepper to taste
Garnish
- Fresh chopped Italian parsley
- Additional Parmesan cheese (optional)
Instructions
- Prepare the chicken: Using a meat mallet, pound the chicken breasts to an even ½ inch thickness. Season both sides evenly with about ¼ teaspoon Kosher salt per side, ground black pepper, and garlic powder. Drizzle a few drops of olive oil on the chicken for extra moisture and flavor.
- Cook the chicken: Heat several drizzles of olive oil in a large skillet over medium heat. Place the chicken breasts in the pan and cook for 6 to 7 minutes on each side, or until the chicken reaches an internal temperature of 165°F and is golden brown. Transfer the cooked chicken to a plate and let it rest for a few minutes before slicing into smaller pieces.
- Cook the tortellini: While the chicken cooks, bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente, usually about 3-5 minutes. Drain the pasta and rinse quickly under cold water to stop further cooking. Set aside.
- Make the Alfredo sauce: Wipe the skillet clean and melt the butter over medium heat. Add the finely minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic. Slowly stir in the heavy cream and bring the mixture to a gentle simmer. Gradually add the freshly grated Parmesan cheese, stirring continuously until the sauce is smooth, creamy, and fully combined. Season with ground black pepper to taste.
- Combine pasta and sauce: Add the cooked tortellini to the Alfredo sauce in the skillet. Stir gently until the pasta is fully coated and heated through. If the sauce is too thick, add a splash of heavy cream to loosen it.
- Serve: Plate the sauced tortellini and top with the sliced chicken breasts. Garnish generously with freshly chopped Italian parsley and additional Parmesan cheese if desired. Serve immediately and enjoy warm.
Notes
- Use freshly grated Parmesan cheese rather than pre-shredded, as the latter often contains starches that can make the sauce gritty.
- Heavy cream is essential to achieve the rich texture of the Alfredo sauce. Avoid substituting with milk or half-and-half.
- For meal prep, cooked chicken and cooked tortellini can be stored separately and combined with freshly made sauce at serving time, since the sauce does not store well.
- Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave until warm.
- Protein substitutions: Shrimp or steak work well instead of chicken.
- Add vegetables such as broccoli florets, spinach, asparagus, bell peppers, or zucchini to increase nutrition and variety.