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Creamy Tortellini Chicken Alfredo with parsley garnish in a white bowl.

Tortellini Chicken Alfredo

This one-pan wonder combines tender chicken, cheesy tortellini, and a luxuriously smooth homemade Alfredo sauce for a comforting and deeply satisfying meal. It's deceptively simple to make, perfect for busy weeknights, and guaranteed to be a hit with the whole family.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 ½ cups heavy cream
  • 1 cup finely grated Parmesan cheese, plus more for serving
  • ½ tsp freshly grated nutmeg
  • Fresh parsley, chopped, for garnish

Equipment

  • Large deep skillet or Dutch oven
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Box grater
  • Wooden spoon or spatula
  • Paper towels
  • Plate for holding chicken

Method
 

  1. Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken in a single layer and cook until golden brown and cooked through, about 5-7 minutes. Remove to a plate and set aside.
  3. Reduce heat to medium. Add butter to the same pan and let it melt, scraping up the browned bits from the chicken.
  4. Add the minced garlic and cook for about 60 seconds until fragrant but not browned.
  5. Pour in the heavy cream and add the nutmeg. Bring the mixture to a gentle simmer.
  6. Stir in the entire package of refrigerated cheese tortellini. Cook in the simmering sauce for the time indicated on the package (usually 4-6 minutes), stirring frequently. The sauce will thicken.
  7. Turn off the heat. Stir in the grated Parmesan cheese until completely melted and the sauce is smooth.
  8. Add the cooked chicken and any accumulated juices back to the pan. Stir gently to coat and warm through. Taste and adjust seasoning with more salt or pepper if needed.
  9. Let the dish rest off the heat for 2-3 minutes to allow the sauce to thicken further.
  10. Serve immediately, garnished with chopped fresh parsley and extra Parmesan cheese.

Notes

For best results, grate your own Parmesan cheese from a block to ensure a smooth, non-grainy sauce. Keep the heat at a gentle simmer after adding the cream to prevent separation. Cook the tortellini just until al dente in the sauce, as they will continue to soften. If the sauce breaks or is too thin, whisk in a tablespoon of cold butter or a splash of hot water off the heat. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of cream or milk. Variations: Add a cup of baby spinach or chopped sun-dried tomatoes with the garlic, or stir in a tablespoon of tomato paste after browning the chicken. For a shortcut, use leftover rotisserie chicken.