Chicken Tortellini Alfredo
A creamy, comforting Chicken Tortellini Alfredo with tender chicken, cheesy tortellini, and a homemade garlic-parmesan sauce. Ready in just 30 minutes, this protein-rich, fiber-friendly dish is perfect for quick weeknight dinners or meal prep.
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.
