Description
This Chicken Tortellini Alfredo combines tender chicken, cheese-stuffed tortellini, and a rich, creamy homemade Alfredo sauce. A comforting, satisfying meal ready in 35 minutes, perfect for busy weeknights or special occasions!
Ingredients
Scale
For the Alfredo Sauce:
- 2 cups heavy cream
- ½ cup unsalted butter
- 1½ cups freshly grated parmesan cheese
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning (optional)
- ¼ teaspoon red pepper flakes (optional)
For the Tortellini:
- 1 (20 oz.) package cheese tortellini (fresh or frozen)
- 1 teaspoon salt (for boiling water)
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 tablespoon olive oil
Optional Add-ins:
- 1 cup baby spinach
- ½ cup sun-dried tomatoes, chopped
- ½ teaspoon lemon zest
Instructions
1. Cook the Chicken:
- Pat the chicken dry and season both sides with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken for 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F).
- Transfer to a plate, let it rest for 5 minutes, then slice into strips.
2. Cook the Tortellini:
- Bring a large pot of salted water to a boil.
- Add tortellini and cook according to package instructions (typically 3-5 minutes for fresh, 8-10 minutes for frozen).
- Drain and set aside.
3. Make the Alfredo Sauce:
- In the same skillet used for the chicken, melt butter over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream, stirring constantly.
- Gradually whisk in grated parmesan cheese until fully melted and smooth.
- Add salt, black pepper, and Italian seasoning, then let simmer for 2-3 minutes to thicken.
4. Combine Everything:
- Add the cooked tortellini to the skillet and gently toss to coat in the Alfredo sauce.
- Stir in the sliced chicken, ensuring everything is evenly coated.
- If using, add baby spinach and sun-dried tomatoes, cooking for 1-2 minutes until spinach wilts.
- Taste and adjust seasoning as needed.
- Serve immediately, garnished with extra parmesan and red pepper flakes if desired.
Notes
- For a thicker sauce: Let the Alfredo simmer longer or add more parmesan.
- For a lighter version: Substitute half-and-half for heavy cream.
- To make it spicy: Add extra red pepper flakes or Cajun seasoning.
- Best cheese option: Always use freshly grated parmesan instead of pre-shredded cheese for a smoother sauce.
- Storage Tip: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American