Chicken Tortellini Alfredo – Cozy, comforting, and cheesy, this creamy chicken tortellini smothered in an Alfredo sauce is a dream. Make it for a fancy date night or midweek supper. Minimal effort and ingredients deliver an insane flavor payout! 🤯
Cheese tortellini is always a good idea. It tastes pretty darn good on its own, but spruce it up with a creamy Alfredo sauce and freshly cooked chicken breast and mamma mia! You’ve got a swoon-worthy dinner.
Best of all, it’s super easy. Cook your chicken, make the sauce in the same pan, and toss everything together. Simple, elegant, and delicious! 🤩
Content…Homemade Is Better |
Homemade Chicken Tortellini Alfredo
For the sake of time, I usually buy ready-made cheese tortellini. But the rest is always better from scratch. Freshly seared chicken and a homemade Alfredo sauce make it amazing.
That’s not to say you can’t use leftover chicken and jarred Alfredo sauce. But making everything you can fresh is best. And Alfredo sauce is just as easy as cooking chicken breast.
Recipe Ingredients
- Chicken – I used boneless, skinless chicken breasts. But any chicken cut works. Or skip the chicken for a vegetarian version.
- Tortelloni – Cheese tortelloni takes center stage here (fresh or frozen). While most use the terms interchangeably, tortelloni has a cheese filling, and tortellini has a meat and cheese filling. Feel free to use either one.
- Peas – This optional ingredient brightens the taste and adds a pop of color.
- Alfredo Sauce – Butter, garlic, flour, heavy cream, chicken stock, and freshly grated Parmesan make a sauce that will knock your socks off. 💥
How to Make Chicken Tortellini Alfredo
Prep the Parts
- Cook the tortelloni until al dente according to package instructions. (Photo 1)
- Drain the pasta, reserve 2 cups of water, and set aside.
- Season Chicken – Season chicken in a medium bowl with salt and pepper. Add Italian seasoning for extra flavor if desired. (Photo 2)
- Cook Chicken – Heat olive oil over medium. Add sliced chicken and saute until browned and cooked through, 5-7 minutes per side. Remove from skillet and set aside. (Photo 3)
Make Alfredo Sauce
- Saute – In the same skillet, melt the butter over medium heat, then add flour and cook for about a minute. Add the minced garlic and continue cooking for another minute. (Photos 4-6)
- Alfredo Sauce – Gradually pour in the chicken stock, followed by heavy cream, stirring continuously until it thickens slightly. (Photo 7)
- Cheese – Lower the heat, and add grated Parmesan cheese. Stir until the Parmesan melts and the sauce thickens. Adjust seasonings to taste with Italian seasoning, salt, and pepper. (Photo 8)
Assembly
- Assemble – Add the tortellini and chicken to the sauce and toss to combine. Adjust the sauce’s consistency with more liquid if desired. (Photo 9)
- Optionally, add the peas and heat through. (Photo 10)
- Serve hot and garnish with fresh parsley.
Recipe Variations
- Protein swap. You could swap out the chicken for shrimp, tofu, or any other protein you’d like.
- More veggies. Mushrooms, carrots, asparagus, broccoli, spinach, and sun-dried tomatoes add extra nutrition and flavor.
- Sause swap. A red sauce also works well with this recipe. Try it with any tomato-based sauce you like, but I usually go with my homemade pizza sauce. 😋
- Tortellini swap. Tortellinis and tortellonis have a variety of fillings. Some come with mushrooms, prosciutto, spinach, etc., and all go well with chicken and Alfredo sauce.
- Olive Garden chicken tortellini Alfredo. Asiago-cheese-filled tortelloni and a combination of four cheeses make a good Olive Garden copy. Then top it with toasted breadcrumbs and chicken, and you have a great dinner.
Tips and Tricks
- Add a little pasta water to thin the Alfredo sauce if it’s too thick.
- Freshly grated Parmesan works best because the pre-grated stuff has additives.
- Add the Parmesan before salting your Alfredo sauce. Cheese can be salty, so don’t overdo it.
Make-Ahead Instructions
Feel free to make the chicken and tortellini ahead. You can freeze both in an airtight container for up to 3 months and thaw the night before you’re ready to use. While you can freeze Alfredo sauce, the texture and looks are better if you make it the day of.
Alternatively, make it the day before and reheat it gently on the stovetop the next day. Add a splash of milk or cream to refresh the sauce as you do. 🥛
Serving and Storage Instructions
Serve chicken tortellini Alfredo hot off the stove for optimal tastiness.
Refrigerate leftover tortellini and sauce in an airtight container for up to three days. Then reheat gently either on the stovetop or in the microwave.
What Goes With Chicken Tortellini Alfredo
Plenty of homemade garlic bread and a fresh wedge salad is super easy. But parmesan-crusted asparagus and grilled Caesar salad also work.
Wine Pairing: A buttery chardonnay or a light Pinot Grigio is the perfect match. 🍷
More Perfect Pasta Recipes to Try
Chicken Tortellini Alfredo
Ingredients
Tortellini
- 1-1½ pounds cheese tortellini, fresh or frozen
The Chicken
- 1 pound boneless, skinless chicken breasts, sliced
- Salt and pepper to taste
- 1-2 teaspoons Italian seasoning
- 1-2 tablespoons olive oil
Alfredo Sauce
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 2 tablespoons flour
- 1 cup heavy cream
- 1½ cups chicken stock or pasta water
- ½-1 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon Italian seasoning (optional)
- 1 cup frozen peas, thawed (optional)
- Fresh parsley for garnish
Instructions
- Cook the tortelloni according to package instructions until al dente. Drain, reserving about two cups of water. Set pasta aside.
- Place the chicken in a medium bowl. Season with salt and pepper (add Italian seasoning for more flavor if desired).
- Heat olive oil over medium heat. Add the sliced chicken and cook until browned and cooked through, 5-7 minutes per side. Remove from skillet and set aside.
- Melt butter in the same skillet over medium heat, then add flour and cook for another minute. Add the minced garlic, and continue cooking for a minute more.
- Gradually pour in the chicken stock, followed by heavy cream, stirring continuously until it thickens lightly. Lower the heat, and add the cheese. Stir until the Parmesan melts and the sauce thickens. Season to taste with Italian seasonings, salt, and pepper.
- Add the tortellini and chicken to the sauce and toss to combine. Adjust the sauce's consistency with more liquid if desired. Add the optional peas. Cook until heated through.
- Serve hot and garnish with fresh parsley.
Tips & Notes:
- Add a little pasta water to thin the Alfredo sauce if it’s too thick.
- Freshly grated Parmesan works best because the pre-grated stuff has additives.
- Add the Parmesan before salting your Alfredo sauce. Cheese can be salty, so don’t overdo it.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Leave a Review