Chicken Tortellini Alfredo

This creamy Chicken Tortellini Alfredo is going to be everyone's new favorite dinner! It's a succulent blend of tender chicken, cheesy tortellini, and rich alfredo sauce that only takes 30 minutes to make.

Don't let making homemade Alfredo sauce intimidate you! It's a simple blend of heavy cream, butter, and fresh Parmesan cheese. When paired with juicy Italian-seasoned chicken and tortellini pasta, it makes for the ultimate cozy dinner. Whether you need a quick meal on a rainy evening or you want to celebrate a great day, this needs to be your new go-to dinner!

If you like tortellini recipes with chicken, you will love our Marry Me Chicken Tortellini and Creamy Tortellini Soup!

Ingredients

• Cheese Tortellini: These small ring-shaped pasta pockets are filled with cheese and taste delicious in your favorite pasta dishes. You can use fresh or frozen tortellini for this recipe.
• Chicken Breast: Boneless, skinless chicken breast is best for this recipe. You could also use chicken breast tenderloins, which are just thin strips of chicken breast.
• Butter: Use butter for its rich flavor and velvety texture when it's melted. It also acts as an emulsifier and helps bind the ingredients of the Alfredo sauce together.
• Heavy Cream: You can't make an Alfredo sauce without heavy cream. Don't substitute it for milk or half-and-half; you want heavy cream to ensure a thick and creamy consistency.
• Whole Milk: Add a splash of whole milk to help thin the Alfredo sauce just a smidge.
• Parmesan Cheese: Freshly grated parmesan is key for this recipe! It melts more evenly than pre-shredded cheese for a better texture. Asiago or Pecorino Romano cheeses also provide a similar salty and rich flavor for Alfredo sauce.
• Seasonings: The key to a flavorful pasta dish is the Italian seasonings! This recipe uses onion powder, paprika, garlic powder, dried Italian seasonings, salt, black pepper, and fresh parsley. You can use fresh or jarred garlic instead of garlic powder if you like, cook it in the pan with the chicken for a few minutes to let the flavors bloom.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Try It with Seafood: This creamy chicken tortellini Alfredo also tastes amazing when served with shrimp or salmon instead of chicken.
• Add Veggies: Creamy pasta dishes taste amazing when mixed with vegetables like broccoli, spinach, peas, mushrooms, and sundried tomatoes. Cook the vegetables separately, then stir them in when you add the pasta and chicken to the Alfredo sauce.
• Mix in a Little Pesto: Elevate the flavor of this cheesy chicken tortellini with a tablespoon or two of pesto. The flavorful green sauce tastes amazing mixed with creamy Alfredo.
• Top It with Bacon: Give this dish an added crunch and punch of flavor by crumbling bacon over the top when you serve it.

How to Make Chicken Tortellini Alfredo

This chicken tortellini alfredo recipe is decadent and flavorful, and it's ready in 30 minutes! This easy dish is sure to be a regular dinner item on the menu Before you start cooking, shred the fresh Parmesan cheese so it is ready to be added to the Alfredo sauce.

1. Step 1: Prepare Your Pasta. Cook your tortellini according to the directions on the package until it's al dente. Then, strain and set the pasta aside.
2. Step 2: Cook the Chicken. Cut the chicken breasts into bite-sized pieces and season with salt, pepper, Italian seasonings, and paprika. Cook the chicken pieces in a large skillet with butter over medium-high heat. It will take the chicken 6-8 minutes to cook through and turn golden brown. When it's cooked through, remove the chicken from the skillet and set it aside.
3. Step 3: Make the Alfredo Sauce. Lower the heat of the stove to low and melt the butter in the same skillet you cooked the chicken in. Slowly whisk in the heavy cream, milk, garlic powder, onion powder, and pepper. Whisk continuously so the sauce thickens and doesn't curdle.
4. Step 4: Add the Cheese. After the Alfredo sauce starts to bubble, whisk in the Parmesan cheese. Continue to whisk until the sauce is smooth and velvety. 
5. Step 5: Combine the Components. Add the cooked chicken and tortellini to the Alfredo sauce. Stir to combine the elements and ensure every piece of chicken and pasta is well coated.
6. Step 6: Garnish. Serve the chicken tortellini in bowls and top with a little more shredded parmesan and a bit of fresh parsley.

Storage Directions 

• Storing: Store leftovers in an airtight container in the refrigerator for 3-4 days. You can also freeze leftovers for up to 2 months, but keep in mind the sauce may separate, and the tortellini may be soft when you reheat it.
• Reheating: Reheat this chicken Alfredo tortellini over medium heat in a saucepan on the stove. Add a little milk when you reheat it to keep the sauce creamy and prevent it from separating.
• Make Ahead: Save yourself a little work for actual dinner time and make the chicken and tortellini in advance. Cook the chicken and pasta, then store them in the refrigerator. When it's time to make dinner, make your Alfredo sauce and then add the chicken and pasta. You will need to cook the pasta and chicken in the sauce for several minutes until it is heated through. You could also heat them in the microwave before stirring them into the sauce.

Serving Suggestions

Our family loves it when we make chicken tortellini Alfredo for dinner! It's creamy, cozy, and so delicious, and ready in just 30 minutes. This Italian-American dish goes great with bread and salad, plus it's an excellent base for a casserole.

• Pasta and garlic bread are the perfect pairing. Try our delicious garlic knots or quick and easy sheet pan breadsticks to go with your creamy tortellini chicken alfredo.
• Whip up a simple salad with Italian dressing to go with your chicken tortellini, or try our cucumber tomato salad. This strawberry pecan salad also pairs well with pasta.
• Don't forget dessert! Try our peanut butter pretzel pie, Hostess cupcake cookies, or Crumbl New York Cheesecake cookies with this recipe.

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