Name: Chicken Tortellini Alfredo Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 tablespoon olive oil; 1 pound boneless skinless chicken breast, cut into bite-sized pieces; Salt and black pepper to taste; 1 package (20 oz) refrigerated cheese tortellini; 2 tablespoons butter; 3 garlic cloves, minced; 1 1/2 cups heavy cream; 1/2 cup grated Parmesan cheese; 1/4 teaspoon nutmeg (optional); 1/2 teaspoon Italian seasoning; 2 tablespoons chopped fresh parsley; Extra Parmesan for garnish

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If you’re dreaming of a dinner that’s the perfect blend of comfort, creaminess, and pure Italian-American joy, Chicken Tortellini Alfredo is going to be your new weeknight hero. Silky cheese tortellini meets tender, seared chicken and a lush Parmesan-infused Alfredo sauce—all in under half an hour! This dish isn’t just easy to make, it’s show-stoppingly delicious and endlessly adaptable. Whether you’re cooking for picky eaters or friends who appreciate a great plate of pasta, everyone at your table is about to fall in love with this luscious, crowd-pleasing favorite.

Chicken Tortellini Alfredo Recipe - Recipe Image

Ingredients You’ll Need

This Chicken Tortellini Alfredo recipe is beautifully uncomplicated, featuring just a handful of ingredients that absolutely shine. Each one is carefully chosen: from the juicy chicken to the cheesy tortellini and the cozy cream sauce, these essentials work together for a truly decadent bite every time.

Olive oil: A splash of good olive oil gives your chicken a gorgeous golden sear and a subtle, rich flavor.
Chicken breast: Boneless, skinless, and cut bite-sized for easy, tender bites in every forkful.
Salt and black pepper: Don’t forget to season your chicken generously—they’re the key to unlocking all the savory flavors.
Refrigerated cheese tortellini: This shortcut brings instant cheesy goodness in every plump, pillowy bite—ready in minutes!
Butter: A little butter enriches the Alfredo sauce, adding depth and creaminess.
Garlic cloves: Freshly minced garlic releases a mouthwatering aroma and gives the sauce its signature warmth.
Heavy cream: The secret to a sauce that’s silk-smooth and luxuriously rich.
Parmesan cheese: Freshly grated is best for a sharp, nutty kick and that classic Alfredo finish.
Nutmeg (optional): Just a pinch adds an almost magical warmth and depth—don’t skip if you love authentic flavor!
Italian seasoning: This little blend brings herby balance and classic Italian flair to every bite.
Fresh parsley: Chopped parsley adds color, freshness, and a light herbal note to balance the creamy sauce.
Extra Parmesan: Never too much Parmesan—sprinkle over the top for an irresistible finish!

How to Make Chicken Tortellini Alfredo

Step 1: Cook the Cheese Tortellini

Start by bringing a big pot of salted water to a lively boil. Pop in the cheese tortellini and cook them according to the package directions. Don’t overthink it—these little bundles are quick! Drain well and set aside; you want them al dente and ready to soak up all that glorious sauce later.

Step 2: Sear the Chicken

In a wide, deep skillet, heat the olive oil over medium-high. Toss the chicken bites with salt and pepper, then cook them in a single layer. Let them become golden and slightly crisp on the outside while staying juicy inside—about 5 to 7 minutes. Transfer the cooked chicken to a plate, but keep all those tasty brown bits in the pan!

Step 3: Make the Garlic Alfredo Sauce

Turn the heat down to medium and add the butter to your skillet. Once melted, stir in that gorgeous, fragrant garlic and let it sizzle for about one minute. Pour in heavy cream, bring it just to a gentle simmer, then sprinkle in Parmesan, the optional pinch of nutmeg, and Italian seasoning. Let this bubble lazily, stirring regularly, until it’s thick enough to coat the back of a spoon.

Step 4: Bring It All Together

Add the cooked chicken and tortellini back into the skillet. With a big, happy stir, coat everything thoroughly in that dreamy Alfredo sauce. Heat through for a minute or two so every bite is piping hot and loaded with creamy, cheesy flavor.

Step 5: Finish and Serve

Just before serving, sprinkle over a shower of chopped fresh parsley and even more grated Parmesan. This brightens up the plate and gives the Chicken Tortellini Alfredo that restaurant-worthy look and taste that will get everyone excited for dinner!

How to Serve Chicken Tortellini Alfredo

Garnishes

A generous sprinkle of fresh chopped parsley and a dusting of extra Parmesan are absolute musts for Chicken Tortellini Alfredo. If you want to turn it up another notch, a hint of cracked black pepper or a drizzle of good olive oil adds a final gourmet flourish.

Side Dishes

This creamy pasta loves the company of a crisp Caesar salad, garlicky sautéed green beans, or simple roasted broccoli. And let’s not forget a basket of warm, crusty Italian bread—just right for swiping up any extra Alfredo sauce left on the plate.

Creative Ways to Present

Serve Chicken Tortellini Alfredo in big, shallow bowls for that cozy, trattoria vibe, or try twisting the tortellini and chicken into a tall mound for dramatic flair. For gatherings, you could even serve it family-style in a big platter, scattered with parsley and cheese for everyone to help themselves.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Tortellini Alfredo keeps well in an airtight container in the fridge for up to three days. The creamy sauce will thicken a bit, but the flavors only get cozier as they mingle. If you’re packing up extra, let the pasta cool before sealing the container to preserve the best texture.

Freezing

You can freeze Chicken Tortellini Alfredo, though cream-based sauces may separate a little upon thawing. For best results, transfer cooled portions into freezer-safe containers or bags, and freeze for up to two months. When you’re ready to enjoy, thaw in the fridge overnight for the smoothest texture.

Reheating

Warm up your Alfredo gently in a saucepan over low heat, adding a splash of milk or cream to bring back its silkiness. Stir frequently and heat just until everything is hot—if you’re microwaving, use short bursts and stir in between. This will help prevent the sauce from breaking or drying out.

FAQs

Can I use frozen tortellini instead of refrigerated?

Absolutely! Just cook frozen tortellini a bit longer according to package directions. The end result will still be a delicious Chicken Tortellini Alfredo with all the same creamy, cheesy goodness.

Is there a lighter version of this dish?

You can lighten it up by using half-and-half instead of heavy cream, or by swapping in grilled chicken breast for extra lean protein. The sauce will be a little less rich, but still flavorful and satisfying!

Can I add vegetables?

Definitely—spinach, peas, or even broccoli florets are delicious in Chicken Tortellini Alfredo. Just stir them in during the last few minutes of cooking so they stay vibrant and fresh.

What’s the best way to reheat without drying it out?

For the creamiest leftovers, reheat slowly in a saucepan with a splash of cream or milk, stirring constantly. Avoid high heat or long microwave sessions, which can cause the sauce to separate or the pasta to become mushy.

Can I make Chicken Tortellini Alfredo ahead of time?

You can prep everything a day ahead and refrigerate; just wait to mix the chicken, pasta, and sauce until you’re ready to serve. This helps the tortellini stay perfectly tender and the sauce ultra-creamy.

Final Thoughts

If you’re ready for a bowlful of Italian-American comfort that’ll make your weeknight (or weekend!) feel extra special, gather these simple ingredients and give Chicken Tortellini Alfredo a try. One taste, and you’ll want it on your dinner rotation again and again—this recipe is pure pasta happiness!

Chicken Tortellini Alfredo Recipe

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4.7 from 22 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy decadence of Chicken Tortellini Alfredo, a satisfying Italian-American dish that combines tender chicken, cheese-filled tortellini, and a rich Parmesan cream sauce.

Ingredients

Scale

For the Chicken:

1 tablespoon olive oil
1 pound boneless skinless chicken breast, cut into bite-sized pieces
Salt and black pepper to taste

For the Alfredo Sauce:

1 package (20 oz) refrigerated cheese tortellini
2 tablespoons butter
3 garlic cloves, minced
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon nutmeg (optional)
1/2 teaspoon Italian seasoning
2 tablespoons chopped fresh parsley
Extra Parmesan for garnish

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Instructions

Cook the Tortellini: Boil water, cook tortellini, drain, and set aside.
Cook the Chicken: Season and cook chicken until golden. Remove from skillet.
Prepare the Alfredo Sauce: Sauté garlic in butter, add cream, Parmesan, nutmeg, and Italian seasoning. Simmer until thickened.
Combine and Serve: Return chicken and tortellini to the skillet. Toss in sauce, sprinkle with parsley and Parmesan.