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A white bowl filled with creamy Tortellini Chicken Alfredo, topped with fresh parsley and parmesan cheese.

Tortellini Chicken Alfredo

This dish elevates classic alfredo by pairing tender seasoned chicken and a velvety parmesan cream sauce with cheese-stuffed tortellini. It's a luxurious yet easy one-pan weeknight meal that tastes like it came from a high-end Italian restaurant, perfect for pleasing the whole family.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, sliced into cutlets or bite-sized pieces
  • 1 tbsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp salt, plus more for pasta water
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter, divided
  • 5 cloves garlic, freshly minced
  • 1/2 cup chicken broth
  • 2 cups heavy cream
  • 1.5 cups freshly grated Parmesan cheese
  • 20 oz refrigerated cheese tortellini
  • 1/4 cup fresh parsley, chopped

Equipment

  • Large skillet or Dutch oven
  • Large pot
  • Colander
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Whisk
  • Wooden spoon or spatula
  • Cheese grater
  • Plate

Method
 

  1. Pat the chicken breasts dry and season them generously on all sides with the Italian seasoning, garlic powder, salt, and pepper.
  2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once foaming, add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through. Transfer the cooked chicken to a plate and set aside.
  3. Lower the skillet heat to medium and add the remaining tablespoon of butter. Add the minced garlic and sauté for 30-60 seconds until fragrant, stirring constantly. Do not let it burn.
  4. Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom. Let it simmer for about a minute.
  5. Slowly pour in the heavy cream, stirring to combine. Bring the mixture to a gentle simmer and let it bubble for 3-4 minutes to thicken slightly.
  6. While the sauce simmers, bring a separate large pot of salted water to a boil. Cook the refrigerated tortellini according to package directions, typically for 3-5 minutes or until they float. Drain well.
  7. Turn the sauce heat down to low. Gradually sprinkle in the freshly grated Parmesan cheese, whisking constantly until the cheese is fully melted and the sauce is smooth. Season with additional salt and pepper to taste.
  8. Slice or dice the cooked chicken. Add the drained tortellini and the chicken to the skillet with the sauce. Gently stir to coat everything evenly and allow it to warm through for 1-2 minutes.
  9. Remove from the heat, stir in the fresh parsley, and serve immediately.

Notes

For the best results, use a block of Parmesan cheese and grate it yourself; pre-shredded cheese can result in a grainy sauce. Avoid boiling the cream sauce, as high heat can cause it to separate. You can substitute chicken thighs or use leftover rotisserie chicken. For variations, try adding a handful of fresh spinach at the end, or sautéing chopped sun-dried tomatoes with the garlic for extra flavor.