Creamy Chicken Tortellini Alfredo
Tender chicken and cheesy tortellini come together in a creamy homemade Alfredo sauce for a quick, protein-packed, and comforting weeknight dinner. Ready in just 30 minutes, this dish is perfect for busy nights or meal prep.
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.
