Name: Skillet Chicken Tortellini Alfredo Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 1/2 cups heavy cream; 4 tablespoons (1/2 stick) butter; 2 to 3 garlic cloves, minced; 1 teaspoon nutmeg; 8 ounces cream cheese; 1 cup grated Parmesan cheese, divided; 1/2 cup shredded Mozzarella cheese; 1 teaspoon salt, or to taste; 18 ounces frozen or dry cheese tortellini; Shredded rotisserie chicken (about 2 cups); 1/4 cup chopped fresh flat-leaf parsley

If you’re craving a cozy, rich, and downright comforting dinner, then you’ve got to try this Skillet Chicken Tortellini Alfredo Recipe. It’s the kind of dish that feels indulgent without being intimidating — creamy sauce, cheesy tortellini, and tender chicken all baked together to perfection. Trust me, once you whip this up, it’ll quickly become one of your weeknight or weekend favorites.

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Why You’ll Love This Recipe

One-Pan Magic: Everything cooks together in a skillet, cutting down on cleanup and making it super easy.
Comfort Food Classic: The creamy Alfredo sauce with gooey cheese and tender chicken hits all the cozy notes.
Quick & Impressive: It feels like a special meal but comes together in under an hour, even faster if you use rotisserie chicken.
Family Friendly: My kids and guests always ask for seconds—this one’s a crowd-pleaser for sure.

This image shows a white plate with a light blue rim holding a creamy pasta dish. The pasta looks like small folded shells with a pale yellow color, covered with a thick white sauce. Mixed in are small bits of light-colored chicken and finely chopped green parsley sprinkled on top. The sauce glistens slightly, making the dish look rich and smooth, while the parsley adds a fresh green contrast. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Skillet Chicken Tortellini Alfredo Recipe is in its simple but rich ingredients that play so well together. Using fresh Parmesan and a mix of cheeses really takes the sauce to the next level. And yes, grabbing pre-cooked rotisserie chicken is a game-changer for saving time without losing flavor.

Heavy cream: Creates that classic, silky Alfredo base—don’t skimp on the fat content for best results.
Butter: Adds richness and helps bring the sauce together smoothly.
Garlic cloves: Minced garlic infuses the sauce with aromatic flavor—fresh is best.
Nutmeg: Just a pinch amps up the sauce, making it taste more complex and comforting.
Parmesan cheese: Freshly grated Parmesan melts beautifully and offers sharp umami notes.
Mozzarella cheese: For that melty, stretchy texture everyone loves in comfort dishes.
Cream cheese: Surprising addition that adds extra creaminess and tang to the Alfredo sauce.
Salt: Essential for balancing the flavors—season carefully as cheese can be salty.
Cheese tortellini: Frozen or dry both work; just adjust cooking times accordingly.
Rotisserie chicken: Already cooked and shredded, it makes the recipe quick and effortless.
Fresh flat-leaf parsley: Brightens up the dish and adds a lovely fresh contrast to the creamy sauce.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Skillet Chicken Tortellini Alfredo Recipe is. I’ve messed around with a few tweaks depending on what I have in the fridge or what mood I’m in, and each version still feels fabulous. Feel free to make it your own!

Vegetarian Variation: Swap the chicken for sautéed mushrooms or roasted veggies like broccoli and bell peppers—I’ve done this, and it’s just as satisfying.
Spice it Up: A pinch of red pepper flakes or freshly cracked black pepper can brighten the dish and add a little kick.
Cheese Swap: Try gouda or fontina instead of mozzarella for a deeper, nuttier flavor profile.
Helathy-ish: Use half-and-half instead of heavy cream and whole wheat tortellini to lighten things up without losing comfort vibes.

How to Make Skillet Chicken Tortellini Alfredo Recipe

Step 1: Warm Up Your Creamy Sauce Base

Start by heating the heavy cream, butter, garlic, cream cheese, a pinch of nutmeg, half of your Parmesan, mozzarella, and salt in a large ovenproof skillet over medium-high heat. Whisk regularly to help everything melt and blend smoothly—about 3 to 4 minutes. You’re aiming for a rich, thick sauce that’s just starting to bubble around the edges. This is where the magic starts, so keep an eye on the heat to avoid scorching.

Step 2: Cook the Tortellini Right in the Sauce

Once your sauce is luscious and smooth, gently stir in the tortellini. If you’re using frozen, add 4-5 minutes; dry tortellini might need a minute or two longer. The pasta will soak up some of that gorgeous sauce as it cooks, so it comes out tender and flavorful. Be sure to simmer gently—too high heat can toughen the pasta.

Step 3: Add Chicken and Finish Baking

Stir in your shredded rotisserie chicken, then sprinkle the remaining Parmesan evenly over the top. Pop the skillet into your preheated 425°F oven for about 10 to 12 minutes. The goal here is to finish cooking the chicken’s juices into the dish, let the sauce thicken, and create a lightly golden, bubbling top. Once out of the oven, give it a good 10 minutes to rest. This step is key to the sauce setting up perfectly and making serving a breeze.

Pro Tips for Making Skillet Chicken Tortellini Alfredo Recipe

Use Ovenproof Skillet: I always use a cast-iron or oven-safe pan so I can go straight from stovetop to oven—less mess, less fuss.
Don’t Skip the Nutmeg: I discovered that pinch of nutmeg really lifts the Alfredo sauce—don’t leave it out, even though it’s subtle.
Fresh Cheese Makes a Difference: Grated Parmesan fresh from a block melts better and tastes so much more vibrant than pre-grated.
Let It Rest: Waiting those 10 minutes before serving keeps the sauce thick and luscious, so don’t dig in too soon.

How to Serve Skillet Chicken Tortellini Alfredo Recipe

A black cast iron pan filled with creamy tortellini pasta in a white sauce mixed with pieces of light-colored chicken and sprinkled with small green parsley leaves on top, sitting on a white marbled surface covered by a striped cloth. To the left of the pan, there are two stacked white plates with a scalloped edge, and two forks crossed on the top plate. A bunch of green parsley and uncooked tortellini pieces are placed near the top edge, while to the right is a wooden spoon resting on a blue cloth with small colorful flowers. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this dish with a sprinkle of fresh flat-leaf parsley. It adds the perfect pop of green and a fresh, slightly peppery note that cuts through all the creaminess. Sometimes, I like to add a little extra freshly cracked black pepper or a dusting of extra Parmesan for that cheesy wow factor.

Side Dishes

Since this skillet meal is rich and filling, I keep sides light and simple. You can’t go wrong with a crisp Caesar salad or some steamed green beans tossed with a touch of lemon and olive oil. Garlic bread or a warm baguette is also a great option if you want to soak up every bit of that creamy Alfredo sauce.

Creative Ways to Present

For special dinners, I’ve plated individual servings in shallow bowls, garnishing with a sprig of parsley and a lemon wedge on the side for a bright finish. You could also serve this straight from the skillet on the table for a cozy family-style meal that invites everyone to dig in and share.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and the flavors actually deepen after a day. Just be sure to eat within 3 days for the best texture and taste.

Freezing

If you want to freeze portions, I recommend scooping the dish into freezer-safe containers before baking. Freeze for up to 2 months. Reheat gently from frozen to avoid drying out the sauce.

Reheating

When reheating, I add a splash of milk or cream to loosen the sauce and warm it over low heat on the stove or in the microwave in short bursts. This keeps the sauce creamy and prevents the tortellini from getting rubbery.

FAQs

Can I use fresh tortellini instead of frozen or dry?

Absolutely! Fresh tortellini cooks quickly, so just add it to the sauce and simmer for 2-3 minutes until tender. Be careful not to overcook or it might get mushy.
Is there a way to make this recipe dairy-free?

Great question! You can try substituting dairy-free cream, vegan cream cheese, and plant-based mozzarella alternatives. The sauce won’t be quite the same, but it will still be creamy and delicious. Using a dairy-free butter substitute also helps keep the texture right.
How do I avoid the sauce breaking or separating?

Keep your heat moderate when melting the cheese and cream together, and whisk constantly to maintain a smooth texture. Adding the cream cheese slowly helps as well. Also, don’t rush the baking step — letting it rest afterward lets the sauce settle beautifully.
Can I make this recipe in advance and reheat?

Yes! Prepare it as directed, then cool and store leftovers in the fridge. Reheat gently with a splash of milk. For best texture, it’s not recommended to fully assemble and bake more than a day ahead.

Final Thoughts

I absolutely love how this Skillet Chicken Tortellini Alfredo Recipe comes together — it’s both fancy enough to impress and simple enough to make on a busy night. When I first tried it, I was amazed at how the creamy sauce perfectly coated every tender bite of tortellini and chicken. It’s become my go-to comfort meal, especially when I want something warm, cheesy, and satisfying in less than an hour. I truly hope you enjoy making and eating this as much as my family and I do—don’t forget to sprinkle on that fresh parsley before serving for the best flavor and a beautiful presentation!