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Chicken Tortellini Alfredo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 136 reviews
  • Author: Jaden
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.