This creamy chicken tortellini Alfredo is a quick, weeknight-friendly dinner packed with flavor and protein.
Tender chicken breasts pair perfectly with cheese-filled tortellini and a rich, homemade Alfredo sauce, making it satisfying and comforting.
High in protein, with a touch of healthy fats from cream and butter, it’s an easy, fiber-friendly dish everyone will love.
Creamy Chicken Tortellini Alfredo
Equipment
- 12-inch non-stick skillet
- Box grater
- Meat mallet
- Spoon or spatula
- Strainer
Ingredients
For the Chicken:
- 3 medium boneless chicken breasts
- 1 teaspoon garlic powder
- Salt to taste
- Ground black pepper to taste
- 1-2 tablespoons olive oil
For the Pasta:
- 1 pound cheese tortellini or favorite variety
- Fresh chopped Italian parsley for garnish
For the Alfredo Sauce:
- 4 tablespoons unsalted butter
- 3 cloves garlic finely minced
- 2 cups heavy cream
- 1½ cups freshly grated Parmesan cheese
- Ground black pepper to taste
Instructions
- Prepare the Chicken: Begin by pounding the chicken breasts to an even thickness of about ½ inch using a meat mallet. This ensures the chicken cooks evenly and stays tender. Season both sides generously with salt, black pepper, and garlic powder. Drizzle a little olive oil over the chicken to help with searing. Let the chicken rest for a few minutes while preparing your skillet.
- Cook the Chicken: Heat a 12-inch non-stick skillet over medium heat and add a small amount of olive oil. Once the oil is hot, place the chicken breasts in the skillet. Cook undisturbed for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a plate and let it rest for 5 minutes. Resting locks in the juices and keeps the meat tender.
- Slice the Chicken: After resting, carefully slice the chicken into even strips or bite-sized pieces. This allows for easy serving and ensures that each bite has the perfect balance of chicken and pasta. Set the sliced chicken aside while you prepare the pasta and sauce.
- Cook the Tortellini: Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package directions until al dente. Drain the pasta in a colander and rinse briefly with cold water to stop the cooking process and prevent sticking. Set aside for later.
- Make the Alfredo Sauce: Wipe the skillet clean and return it to medium heat. Melt the butter, stirring gently to avoid browning. Add the minced garlic and sauté for about 1 minute, just until fragrant. Pour in the heavy cream slowly and stir to combine, bringing the mixture to a gentle simmer without boiling.
- Incorporate the Cheese: Gradually add the freshly grated Parmesan cheese to the simmering cream, stirring constantly. Continue stirring until the cheese melts completely and the sauce becomes thick, smooth, and creamy. Season with ground black pepper to taste. Avoid adding pre-shredded cheese, as it can make the sauce grainy.
- Combine Tortellini and Sauce: Add the cooked tortellini to the Alfredo sauce. Gently fold the pasta into the sauce until it is fully coated and evenly combined. Keep the heat low to prevent the sauce from separating.
- Add the Chicken: Place the sliced chicken on top of the sauced tortellini or gently fold it in. Ensure each serving has a generous amount of both chicken and pasta for a well-balanced and satisfying dish.
- Garnish and Serve: Sprinkle freshly chopped Italian parsley over the top for freshness and color. Optionally, add extra Parmesan cheese and freshly cracked black pepper. Serve immediately while warm to enjoy the creamy, comforting flavors at their best.
Notes
- Use freshly grated Parmesan cheese whenever possible. Pre-shredded varieties often contain anti-caking agents that can create a slightly gritty texture in the sauce.
- Heavy cream is essential for achieving the rich, creamy consistency of the Alfredo sauce. Avoid substituting with milk or half-and-half, which will make the sauce thinner and less luxurious.
- Pound the chicken evenly to ½ inch thickness for consistent cooking and juicy results. Uneven chicken can cook unevenly and dry out in some areas.
- Cook tortellini just until al dente. Overcooking will result in mushy pasta that doesn’t hold up well in the sauce.
- To save time, you can prep the chicken and pasta ahead of time and store them separately. Make the sauce fresh and combine everything just before serving.
Chef’s Secrets: Techniques For Perfect Results
The secret to an indulgent yet perfectly balanced Chicken Tortellini Alfredo lies in timing and layering flavors.
Start by seasoning the chicken well and letting it rest after cooking to preserve its juices.
Sauté the garlic gently—burning it can add bitterness.
Add the cream slowly and maintain a gentle simmer to prevent curdling.
Gradually incorporating Parmesan ensures a smooth, velvety sauce.
Using freshly grated cheese and high-quality tortellini elevates the dish from everyday to restaurant-level comfort.
Serving Suggestions: How To Enjoy Fully
This dish shines as a complete meal on its own, but adding fresh or lightly sautéed vegetables, such as broccoli, spinach, or asparagus, introduces texture, color, and nutrients.
Pair with a crisp green salad or roasted cherry tomatoes for a balanced plate.
For a touch of extra indulgence, drizzle a little truffle oil over the top or sprinkle freshly cracked black pepper and extra Parmesan just before serving.
It’s equally satisfying for casual family dinners or special weeknight entertaining.
Storage Tips: Keep Fresh And Flavorful
Chicken Tortellini Alfredo is best enjoyed immediately, as the creamy sauce thickens when cooled.
If you have leftovers, store the chicken and pasta separately in airtight containers in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of cream or milk to restore creaminess.
Avoid microwaving at high power, which can cause the sauce to break.
For meal prep, this method ensures the pasta maintains its texture and the sauce stays silky.
Frequently Asked Questions
1. Can I use pre-cooked or rotisserie chicken?
Yes! Using pre-cooked chicken is a convenient shortcut. Simply slice it and fold it into the sauce at the final stage, allowing it to warm without overcooking.
2. What type of tortellini works best?
Cheese tortellini is the classic choice, but you can also use spinach, mushroom, or meat-filled varieties depending on your preference. Fresh pasta cooks faster than dried and delivers a more delicate texture.
3. Can I make this recipe dairy-free or lighter?
For a lighter version, you could experiment with half-and-half or a plant-based cream alternative, though the sauce will be slightly thinner. Nutritional yeast or vegan Parmesan can provide a similar cheesy flavor.
4. How do I prevent the Alfredo sauce from becoming grainy?
Grate the Parmesan fresh and add it gradually while stirring constantly. Avoid boiling the sauce after adding the cheese, and use medium-low heat to maintain a smooth texture.
5. Can I freeze this dish?
Freezing is not recommended for the sauce, as cream-based sauces often separate when thawed.
If necessary, freeze only the cooked pasta and chicken separately, then prepare the Alfredo sauce fresh when ready to serve.
