Description
This Skillet Chicken Tortellini Alfredo is a rich and creamy one-pan pasta dish combining tender tortellini, shredded rotisserie chicken, and a luscious Alfredo sauce with heavy cream, cheeses, and a touch of nutmeg. Baked to golden perfection and finished with fresh parsley, this comforting meal is perfect for a simple yet indulgent dinner.
Ingredients
Scale
Alfredo Sauce
- 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
Main Ingredients
- 18 ounces frozen or dry cheese tortellini
- Shredded rotisserie chicken (about 2 cups)
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for the final baking step that will meld the flavors and brown the top.
- Prepare Alfredo Sauce: In a large ovenproof skillet over medium-high heat, combine the heavy cream, butter, minced garlic, cream cheese, nutmeg, half of the grated Parmesan (1/2 cup), shredded Mozzarella, and salt. Whisk occasionally until the butter and cheeses melt together into a smooth sauce, about 3 to 4 minutes.
- Cook Tortellini: Add the tortellini directly into the skillet with the sauce. Simmer gently, stirring occasionally until the tortellini are cooked through, approximately 4 to 5 minutes. This softens the pasta and integrates it with the sauce.
- Add Chicken and Cheese: Stir in the shredded rotisserie chicken to warm through. Sprinkle the remaining 1/2 cup Parmesan cheese over the top evenly to create a nice cheese crust during baking.
- Bake the Dish: Transfer the skillet to the preheated oven. Bake uncovered for 10 to 12 minutes, or until the sauce thickens, the chicken is heated completely, and the top starts to turn golden brown and bubbly.
- Rest and Garnish: Remove from the oven and let the dish stand for 10 minutes to thicken further and allow flavors to settle. Before serving, sprinkle with fresh chopped parsley for brightness and a pop of color.
Notes
- You can use frozen tortellini directly; no need to thaw before cooking.
- If you don’t have rotisserie chicken, cooked shredded chicken breast works perfectly.
- Use an oven-safe skillet like cast iron or stainless steel to bake the dish directly.
- Nutmeg enhances the depth of the creamy Alfredo sauce but can be omitted if desired.
- Leftovers can be refrigerated and gently reheated on the stovetop or microwave.
Nutrition
- Serving Size: 1/4 of recipe (about 1.5 cups)
- Calories: 580
- Sugar: 2g
- Sodium: 790mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg
