30-Minute Creamy Chicken Tortellini Alfredo
A quick, creamy, and comforting Chicken Tortellini Alfredo made with tender chicken breasts, cheesy tortellini, and a rich homemade alfredo sauce. High in protein and fiber, this 30-minute meal is perfect for busy weeknights or easy meal prep, bringing restaurant-quality flavor straight to your dinner table.
Equipment
- 1 Box grater
- 1 12-inch non-stick skillet (preferred)
- 1 meat mallet (for pounding chicken)
Ingredients
For the Chicken:
- 3 medium boneless chicken breasts
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for cooking
For the Tortellini:
- 1 pound cheese tortellini or your favorite variety
- Fresh Italian parsley chopped (for garnish)
For the Alfredo Sauce:
- 4 tablespoons unsalted butter
- 3 cloves garlic finely minced
- 2 cups heavy cream more if needed
- 1½ cups freshly grated Parmesan cheese
- Ground black pepper to taste
Instructions
- Prepare the Chicken for Even Cooking: Start by laying your boneless chicken breasts on a clean cutting board. Using a meat mallet, gently pound each breast to about ½ inch thickness. This ensures the chicken cooks evenly and stays tender. Season both sides generously with kosher salt (about ¼ teaspoon per side), ground black pepper, and garlic powder (also about ¼ teaspoon per side). Drizzle a small amount of olive oil over the chicken to help it sear beautifully.
- Sear the Chicken to Golden Perfection: Heat a few tablespoons of olive oil in a 12-inch non-stick skillet over medium heat. Once the oil shimmers, carefully place the seasoned chicken breasts into the skillet. Cook the chicken undisturbed for about 6-7 minutes per side until each side is golden brown and the center reaches 165°F (use a meat thermometer for precision). Transfer the cooked chicken to a plate and let it rest for a few minutes before slicing; this locks in the juices and keeps the meat moist.
- Slice the Chicken for Serving: After resting, use a sharp knife to cut the chicken into even slices, about ½ inch thick. Slicing now allows the chicken to be evenly distributed over the tortellini later and makes it easier to serve. Set the sliced chicken aside while you prepare the pasta and sauce.
- Cook the Tortellini Until Al Dente: Bring a large pot of salted water to a rolling boil. Add 1 pound of your favorite tortellini (cheese tortellini works best). Cook according to the package directions, usually around 3-5 minutes, until the tortellini are tender but still have a slight bite (al dente). Immediately drain the tortellini and rinse briefly under cold water to stop the cooking process. Set aside in a colander.
- Melt the Butter for the Alfredo Base: Wipe your skillet clean with a paper towel to remove any leftover bits from the chicken. Place the skillet back over medium heat and add 4 tablespoons of unsalted butter. Allow the butter to melt completely, creating a rich, golden base for your sauce. Make sure the butter does not brown; it should remain a soft, creamy color.
- Infuse the Sauce with Garlic Flavor: Add 3 finely minced garlic cloves to the melted butter. Sauté for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it will turn bitter. This step ensures the alfredo sauce has a deep, savory flavor that perfectly complements the pasta and chicken.
- Combine Cream and Butter: Slowly pour 2 cups of heavy cream into the skillet with the garlic butter. Stir continuously as the cream heats to a gentle simmer. This creates a rich, velvety base for your alfredo sauce. Keep the heat low to prevent the cream from boiling, which could separate the sauce.
- Melt in the Parmesan Cheese Gradually: Gradually add 1½ cups of freshly grated Parmesan cheese to the simmering cream, stirring constantly. Continue until the cheese is fully melted and the sauce is smooth and creamy. Season with freshly ground black pepper to taste. If the sauce feels too thick, you can add a splash more cream to achieve your desired consistency.
- Toss Tortellini in the Sauce: Add the cooked and drained tortellini directly into the skillet with the Alfredo sauce. Gently fold the pasta into the sauce using a spatula or spoon, making sure each piece is fully coated in creamy goodness. This step ensures that every bite of tortellini is flavorful and luxurious.
- Plate and Serve with Chicken: Place the sliced chicken on top of the sauced tortellini. Sprinkle freshly chopped Italian parsley over the dish for a burst of color and freshness. Add extra grated Parmesan if desired. Serve immediately while warm to enjoy the creamy, comforting flavors at their best.
- Optional Add-Ins and Variations: For extra nutrition and texture, you can toss in cooked broccoli florets, spinach, or asparagus with the tortellini before serving. Shrimp or steak can replace chicken if desired. This recipe is flexible and perfect for customizing to your taste or available ingredients.
- Enjoy and Store Leftovers: Serve the Chicken Tortellini Alfredo right away for the best flavor. Store any leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of cream to bring back the sauce’s creamy consistency.
Notes
- Always use freshly grated Parmesan cheese for a creamy, smooth sauce; pre-shredded cheese often contains starches that can make the sauce grainy.
- Heavy cream is essential for the proper texture of Alfredo sauce—avoid substituting with milk or half-and-half.
- Pound chicken to an even thickness to ensure consistent cooking and juiciness.
- Cooking tortellini just until al dente helps it hold up well when tossed in the sauce.
- This recipe is flexible: you can add vegetables like spinach, asparagus, or bell peppers for extra nutrition.
