Chicken Tortellini Alfredo combines succulent chicken and cheesy tortellini with a velvety homemade Alfredo sauce, creating a flavorful and comforting dish. This easy dinner option promises a satisfying meal with minimal effort.
You may also like our Marry Me Chicken Tortellini or Creamy Tortellini Soup.
Chicken Alfredo is an Italian-American comfort dish that combines cooked chicken slices with a smooth, velvety Alfredo sauce made from butter, cream, and Parmesan. Tortellini is a stuffed pasta from Italy, usually filled with cheese or meat. When combined, chicken tortellini alfredo creates a satisfying and flavorful meal that's both hearty and delicious!
The creamy alfredo sauce coats each cheese-filled tortellini, while the chicken brings a hearty and nutritious element to the meal. This pairing is not just delicious but offers a perfect blend of textures and flavors that makes the dish comforting and satisfying.
Whipping up homemade alfredo sauce for this easy tortellini dinner is much tastier than store-bought versions. You just need butter, heavy cream, milk, and Parmesan to create a rich and creamy sauce. The steps are simple: cook the tortellini, set it aside, then cook the seasoned chicken until golden. Next, mix butter, cream, milk, and Parmesan in the same pan until smooth. Combine the chicken and tortellini with the sauce, and you’re ready to serve.
Chicken tortellini alfredo is great with a simple green salad or steamed veggies for a fresh touch. Add garlic bread or sheet pan breadsticks to mop up the delicious sauce. This dish is perfect for any dinner, easy to make, and always a hit with everyone!
Creamy, Comforting, Homemade
- This recipe offers a homemade touch that elevates your meal with a creamy, rich flavor that's better than buying pre-made sauces.
- Utilizing frozen tortellini saves time and effort, making this dish an ideal choice for busy weeknights or last-minute dinners.
- The combination of tender chicken and cheese-filled tortellini, all smothered in a homemade Alfredo sauce, creates a comforting and satisfying meal.
- Making the sauce from scratch allows you to control the ingredients, ensuring a fresher, healthier meal without the preservatives found in jarred sauces.
- You can easily add your favorite vegetables or adjust the seasoning to suit your taste.
Ingredients You’ll Need
- Cheese Tortellini (fresh or frozen) - Acts as the hearty base of the dish, providing a delightful chew and a pop of cheese flavor that pairs wonderfully with the creamy sauce.
- Fresh Parsley - Adds a touch of freshness and color, giving a light, herby contrast to the rich flavors.
- Butter (for chicken and sauce) - Used to cook the chicken to a golden perfection and form the Alfredo sauce's foundation, adding richness and depth.
- Chicken Breast - Offers lean protein, making the dish more substantial and satisfying while absorbing the flavors of the seasonings.
- Seasonings (onion powder, black pepper, Italian seasoning, paprika) enhance the chicken and the sauce with warmth, depth, and a hint of spice.
- Whole Milk - Provides a lighter creaminess to the Alfredo sauce, balancing the richness of the heavy cream and butter.
- Heavy Cream - Adds a velvety, rich thickness to the sauce that coats the tortellini beautifully.
- Parmesan Cheese - Melts into the sauce, giving it a nutty, savory depth and a beautifully smooth consistency.
How To Make Chicken Tortellini Alfredo
Cook the tortellini: Whether fresh or frozen, cook the tortellini according to the package directions to al dente. Drain the water and set aside.
Prepare the chicken: Trim any excess fat off of the chicken breast, then cut into bite-sized pieces. Season the chicken pieces with salt, black pepper, Italian seasoning, and paprika.
Cook the chicken: Add the butter to a large skillet over medium-high heat until melted. Cook the chicken on all sides until golden brown. This should take about 6-8 minutes. Once cooked, remove and set aside.
Make the homemade alfredo: Lower the heat in the same skillet. Melt butter for the sauce. Slowly whisk in the heavy cream, milk, garlic powder, onion powder, and black pepper. Whisk continuously until the ingredients are well combined. Once the sauce starts to bubble, slowly whisk in the parmesan cheese. Whisk continuously until the sauce is smooth. Then reduce the heat to low and simmer the Alfredo sauce for 2-3 minutes or until the sauce begins to thicken.
Add ingredients: Add the chicken and tortellini to the thickened sauce. Mix until well combined and coated in the Alfredo sauce. Garnish with shredded Parmesan cheese and parsley before serving, and enjoy!
- Pre-cook the tortellini just until al dente to prevent it from becoming mushy when mixed with the sauce.
- Cut the chicken breast into even, bite-sized pieces to ensure they are all cooked evenly.
- Sauté the chicken in butter over medium-high heat until just cooked to retain its juiciness and flavor without drying out.
- Use fresh Parmesan cheese and grate it yourself for the best melt and flavor in the Alfredo sauce.
- Carefully whisk the Alfredo sauce to prevent the dairy from separating and to achieve a smooth texture.
- Keep the cooked tortellini and chicken warm while preparing the sauce to ensure everything is hot when served.
- Simmer the Alfredo sauce on low heat to thicken it without risking burning or curdling.
- Gently fold the tortellini and chicken into the sauce to evenly coat them without breaking the pasta.
- Garnish the dish with freshly chopped parsley for a burst of color and a hint of fresh flavor right before serving.
Flavor Variations and Substitutions
- Substitute the chicken breast with shrimp or salmon for a seafood twist on the classic recipe.
- Add sautéed mushrooms or spinach to the sauce for an extra layer of earthy or green flavor and added nutrition.
- Replace the heavy cream with a lighter cream or half-and-half for a less rich but still creamy sauce.
- Incorporate sun-dried tomatoes into the sauce for a tangy, sweet contrast to the creamy Alfredo.
- Swap Parmesan cheese with Asiago or Pecorino Romano for a different cheesy profile in the sauce.
- Infuse the Alfredo sauce with a dash of white wine for an elevated, aromatic flavor.
- Mix in roasted garlic or garlic confit instead of garlic powder for a deeper garlic taste.
- Stir in a spoonful of pesto into the sauce for a herby, vibrant twist on the traditional Alfredo.
Storing & Freezing
Storing: Place any leftover chicken tortellini alfredo in an airtight container and refrigerate within two hours of cooking. It will last in the fridge for 4-5 days.
Freezing: Cool the dish completely and transfer it into freezer-safe containers or bags. It can be frozen for up to 2 months. Note that the sauce may separate slightly when thawed.
Reheating: To reheat, thaw overnight in the refrigerator if frozen, then warm gently in a saucepan over low heat, adding a splash of milk or cream to loosen the sauce if necessary. Avoid high heat to prevent the sauce from separating.
Yes, you can use pre-cooked chicken, such as rotisserie chicken. Add it to the sauce towards the end of cooking to warm it without overcooking.
You can substitute heavy cream with a mixture of whole milk and a thickening agent like flour or cornstarch. The sauce won't be as rich, but it will still be creamy and delicious.
Continuously whisk the sauce while cooking on low heat, and add the Parmesan cheese gradually to prevent clumping. If the sauce thickens too much, thin it with a bit of milk.
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Chicken Tortellini Alfredo
- 20 oz package cheese tortellini (fresh or frozen)
- 3 tbsp fresh parsley (chopped)
- Cook the pasta according to the directions on the package until al dente. Drain and set aside.
- Cut chicken into bite-sized pieces. Then, season the chicken pieces with salt, black pepper, Italian seasoning, and paprika.
- Heat butter in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through. About 6-8 minutes. Removed cooked chicken and set aside.
- Lower heat to medium and melt butter. Slowly start to whisk in heavy cream, milk, garlic powder, onion powder, and black pepper. Whisk continuously until the sauce is well combined.
- When the sauce starts to bubble, slowly whisk in the parmesan cheese. Whisk continuously until the sauce is smooth. Then reduce the heat to low and simmer the Alfredo sauce for 2-3 minutes or until the sauce begins to thicken.
- Add cooked chicken and cooked tortellini into the Alfredo sauce. Mix until well combined and coated in the Alfredo sauce.
- Garnish with shredded Parmesan cheese and parsley before serving, and enjoy!
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.