This creamy Chicken Tortellini Alfredo is the ultimate weeknight comfort meal, blending tender chicken with cheesy tortellini in a rich, homemade alfredo sauce.
High in protein and fiber, it provides a satisfying balance of nutrients while remaining quick and easy to prepare.
Perfect for a cozy dinner or meal prep, it’s indulgent yet nourishing.
Chicken Tortellini Alfredo
Equipment
- 1 Box grater
- 1 12-inch non-stick skillet
Ingredients
For the Chicken:
- 3 medium boneless chicken breasts
- 1 tsp garlic powder
- Salt and pepper to taste
- Olive oil for cooking
For the Pasta:
- 1 lb cheese tortellini
For the Alfredo Sauce:
- 4 tbsp unsalted butter
- 3 cloves garlic finely minced
- 2 cups heavy cream
- 1½ cups freshly grated parmesan cheese
- Ground black pepper to taste
For Garnish:
- Fresh chopped Italian parsley
- Additional parmesan cheese optional
Instructions
- Prepare the Chicken Evenly: Start by placing the chicken breasts on a cutting board. Using a meat mallet, gently pound each piece until it’s about ½ inch thick. This ensures the chicken cooks evenly and stays juicy. Season both sides generously with kosher salt (about ¼ teaspoon per side), freshly ground black pepper, and garlic powder (about ¼ teaspoon per side). Drizzle lightly with olive oil to prevent sticking during cooking.
- Sear the Chicken to Perfection: Heat a 12-inch non-stick skillet over medium heat and add a few tablespoons of olive oil, swirling to coat the bottom. Carefully place the chicken breasts in the hot pan. Cook for 6–7 minutes on the first side without moving them to allow a golden-brown crust to form. Flip and cook the other side for another 6–7 minutes, or until the internal temperature reaches 165°F (74°C). Once cooked, transfer the chicken to a plate and let it rest for 5 minutes—this helps lock in the juices. Slice the chicken into bite-sized pieces just before serving.
- Cook the Tortellini Al Dente: While the chicken is resting, bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until tender yet firm to the bite (al dente). Once done, drain the pasta in a colander and immediately rinse under cold water to stop the cooking process. Set aside, making sure the pasta does not clump together.
- Melt the Butter and Sauté Garlic: Return your cleaned skillet to medium heat. Add 4 tablespoons of unsalted butter and let it melt slowly. Once melted, add the finely minced garlic and sauté for 1–2 minutes, stirring constantly. Be careful not to let the garlic brown—it should be fragrant and soft, releasing its flavor into the butter.
- Create the Creamy Alfredo Sauce: Lower the heat to medium-low and pour in 2 cups of heavy cream. Stir continuously and bring the mixture to a gentle simmer. Gradually add 1½ cups of freshly grated parmesan cheese, stirring constantly until fully melted and incorporated. The sauce should become thick, glossy, and velvety. Taste and adjust with freshly ground black pepper as needed. If the sauce is too thick, add a splash more cream to reach your desired consistency.
- Combine Tortellini with the Sauce: Add the cooked tortellini directly into the skillet with the alfredo sauce. Using a spatula or large spoon, gently fold the pasta into the sauce until each piece is evenly coated. Allow the pasta to simmer in the sauce for 1–2 minutes so it absorbs the flavors fully, but avoid overcooking to keep it al dente.
- Assemble the Dish with Chicken: Arrange the sliced chicken over the creamy tortellini in the skillet or serve the pasta first and layer the chicken on top. Ensure each plate receives a generous portion of both chicken and sauce.
- Garnish and Serve: Sprinkle freshly chopped Italian parsley over the top for a pop of color and freshness. Add extra grated parmesan if desired for a cheesier finish. Serve immediately while hot, so the sauce stays creamy and the chicken tender. Pair with a light salad or garlic bread for a complete meal.
Notes
- Cheese Matters: Use freshly grated parmesan cheese for the smoothest, creamiest sauce. Pre-shredded cheese often contains starch, which can make the sauce slightly gritty.
- Cream Choice: Heavy cream is essential for achieving the signature velvety texture. Milk or half-and-half won’t provide the same richness or thickness.
- Pasta Timing: Cook the tortellini just until al dente to prevent it from becoming mushy when combined with the sauce.
- Chicken Resting: Allow the chicken to rest after cooking to retain its juices, ensuring tender, flavorful bites.
- Adjusting Sauce: If the sauce becomes too thick, stir in a splash of cream or reserved pasta water to loosen it.
Chef’s Secrets for Perfect Alfredo
The key to a restaurant-quality alfredo is layering flavors carefully.
Start with a gentle sauté of garlic in butter—this forms the flavor base.
Incorporating the cream gradually while simmering ensures a smooth consistency.
Freshly grated parmesan melts uniformly, giving the sauce a luscious texture.
For perfectly cooked chicken, pound it evenly before seasoning; this prevents overcooking and guarantees juicy slices.
Finally, fold the pasta into the sauce just before serving to coat every piece without losing its firmness.
Serving Suggestions to Impress Guests
This Chicken Tortellini Alfredo pairs beautifully with a crisp, green salad dressed lightly in lemon vinaigrette or balsamic glaze to cut through the richness.
Garlic bread or a warm baguette is ideal for mopping up the sauce.
For a more indulgent presentation, sprinkle extra parmesan and a few red pepper flakes on top.
Pair with a chilled glass of white wine, such as Chardonnay or Pinot Grigio, to complement the creamy flavors.
Storage Tips for Leftovers
Store cooked chicken and tortellini separately from the sauce to maintain texture.
Refrigerate in airtight containers for up to 3 days.
Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of cream if necessary to restore creaminess.
Avoid reheating in the microwave for long periods, as it can cause the sauce to separate.
This recipe is best enjoyed fresh, but careful storage can make it convenient for quick weekday meals.
Frequently Asked Questions
1. Can I use pre-cooked or rotisserie chicken?
Yes! Pre-cooked chicken can save time. Simply slice it and fold it into the sauce at the final step.
Make sure it is heated through without overcooking.
2. Can I substitute tortellini with other pasta?
Absolutely. Cheese ravioli, fettuccine, or penne work well. Just adjust cooking times according to the pasta type to maintain an al dente texture.
3. How can I make the sauce lighter?
Swap half the cream for whole milk or use a combination of milk and Greek yogurt.
Note that the sauce will be slightly thinner and less rich but still flavorful.
4. Can I freeze this dish?
Freezing is not recommended once combined with the sauce, as cream-based sauces separate upon freezing.
You can freeze the cooked chicken and pasta separately and prepare the sauce fresh when ready.
5. How can I add vegetables to this dish?
Toss in lightly steamed broccoli, spinach, zucchini, or asparagus when combining the pasta and sauce.
These additions boost fiber, nutrients, and color without altering the creamy texture.
