Chicken Tortellini Alfredo
Creamy and comforting Chicken Tortellini Alfredo featuring tender chicken, cheese-filled tortellini, and a rich, velvety Alfredo sauce made with butter, cream, and Parmesan cheese.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound cheese tortellini (fresh or frozen)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1.5 cups freshly grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon nutmeg (optional)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
Preparation Steps
- Cook the tortellini according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- While the pasta cooks, season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6–8 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and milk, stirring to combine. Bring to a gentle simmer, stirring occasionally.
- Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt, pepper, and nutmeg (if using). Simmer for 3–5 minutes until slightly thickened.
- Add the cooked tortellini and chicken to the sauce. Toss gently to coat everything evenly in the Alfredo sauce. Cook for an additional 2–3 minutes to heat through.
- Serve hot, garnished with chopped fresh parsley.
Notes
For a lighter version, substitute half-and-half for heavy cream and use reduced-fat milk. Garnish with extra Parmesan if desired.