Chicken Tortellini Alfredo

Prep Time 10 minutes
Total Time 30 minutes
Servings 4 servings

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Chicken Tortellini Alfredo is a one pan, 30 minute chicken dinner! Cheese tortellini and tender bites of chicken breasts are tossed together in the most mouthwatering homemade alfredo sauce.

Check out more of my favorite creamy alfredo recipes like Chicken Fettuccine Alfredo, Chicken Broccoli Alfredo and Chicken Alfredo Bake.

chicken tortellini alfredo in pan with wooden ladle.

Chicken Tortellini Alfredo might just be my new favorite tortellini pasta recipe, and that’s really saying something!

This quick and easy cheese tortellini recipe checks all the right boxes. It’s creamy, garlicky, loaded with chicken and has just the right amount of tender tortellini in each bite.

Oh, and the best part? It’s ready in just half an hour! On those crazy busy weeknights with the family, it’s great to have dinner on the table nice and fast.

And while this chicken and tortellini dinner may be super quick and easy, have no fear – it cuts no corners with flavor. Garlic and parmesan? Yes, please! (Just don’t forget the crusty No Knead Bread to scoop up all that sauce!)

Why we love this Chicken Tortellini Alfredo Recipe:

  • Homemade Alfredo Sauce: It’s so much better than the jars of alfredo sauce from the store!
  • Filling: The protein-packed chicken and bites of tortellini keep you nice and full.
  • 30 Minute Meal: Yes! This alfredo tortellini recipe takes no time to toss together.
  • One Pan: One pan recipes are the BEST. They’re always to easy to make and clean up is a real breeze.
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Chicken Tortellini Alfredo Ingredients Needed:

ingredients needed for chicken tortellini alfredo in bowls and plate.
  • Chicken: Chicken breasts are my favorite to use but thighs also work well! Just make sure they’re also boneless and skinless. If you have leftover Slow Cooker Shredded Chicken or Roast Chicken, you can use that as well! Just stir it in with the pasta.
  • Cheese Tortellini: They can be fresh or frozen.
  • Parmesan: If possible, grate it fresh off the block for the best flavor and consistency.
  • Garlic: Fresh garlic gives this dish the very best flavor! Measure with your heart.
  • Oil: Canola oil or olive oil are what I typically reach for.
  • Cream: Heavy cream gives the alfredo sauce the most amazing thick and rich consistency.
  • Chicken Broth: I always recommend using low sodium broth. That way, you can control the level of salt in your recipe.
  • Parsley: Fresh parsley adds a vibrant pop of color and delightful herby flavor!
  • Seasonings: Salt and pepper, seasoning salt and garlic powder make this one pan pasta recipe really sing.

How to make Chicken Tortellini Alfredo

Take a look at how simple this recipe is to make in just one pan! For more information about ingredients and step by step instructions, scroll to the bottom of this page to find the recipe card.

  • Cube the chicken.
  • Add it to the pan. Season with seasoning salt and garlic powder.
  • Cook the chicken until browned, stirring once or twice. Add the garlic and cook for just 1 minute.
  • Stir in the broth, cream, salt and pepper. Bring to a simmer.
  • Add the tortellini. Bring back up to a simmer, cover, and leave a little gap for steam to escape. Reduce heat to medium-low and cook until the tortellini is tender and sauce has thickened.
  • Sprinkle in parmesan and parsley as desired. Note that the sauce will thicken considerably after the cheese is added as it sits.

Variations and Substitutions

  • Make it vegetarian: Omit the chicken and swap the chicken broth for vegetable broth. Choose a vegetarian Parmesan or another vegetarian cheese.
  • Use precooked chicken: This is a great recipe for using up leftover Shredded Chicken! Skip the browning and add it straight to the simmering broth and cream. Perfect if you’ve got leftover Instant Pot Chicken Breast or some Baked Chicken Breasts! Rotisserie chicken from the grocery store is also nifty.
  • Add vegetables: You can add some veggies to this dish! Keep in mind that firmer vegetables should be added with the chicken (onion, mushrooms, peppers, etc.) and softer ones should be stirred in at the end (broccoli and leafy greens).

How to store Chicken Tortellini Alfredo

Store your leftovers in an airtight container in the refrigerator for 2-3 days. To reheat, add a splash of water or broth and pop an individual portion in the microwave and reheat for 30 seconds at a time (or less) and stir each time it stops. Be very careful not to overheat and scald the cream sauce!

You can also reheat the entire dish in a skillet on the stove top. Add a splash of broth or water, cover and heat on low until heated through.

Can I freeze Chicken Tortellini Alfredo?

You can, but you should note that once tortellini is cooked it’s best eaten soon. The consistency of it will change once it’s been frozen, thawed, and reheated.

You can freeze chicken tortellini alfredo for up to 3 months. Let it thaw in the fridge prior to reheating.

blue plate filled with chicken tortellini alfredo topped with parmesan.

Serving suggestions:

Plate this hearty chicken tortellini recipe next to something on the lighter side! Air Fryer Broccoli, Roasted Carrots and Cheesy Baked Asparagus are some of my favorite veggie side dishes.

Of course, you can never go wrong with some Garlic Bread or one of my Mom’s Homemade Buns!

More Tortellini Recipes You’ll Love!

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Chicken Tortellini Alfredo recipe

5 from 4 votes
Chicken Tortellini Alfredo is a one pan, 30 minute chicken dinner! Cheese tortellini and tender bites of chicken breasts are tossed together in the most mouthwatering homemade alfredo sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American
Course Main Course
Servings 4 servings
Calories 611cal

Ingredients

  • 1 tablespoon oil
  • 2 boneless skinless chicken breasts (about 1 lb)
  • 1 teaspoon seasoning salt
  • ¼ teaspoon garlic powder
  • 3 cloves garlic (finely minced)
  • 1 cup low sodium chicken broth
  • 1 cup heavy cream
  • ¼ teaspoon salt
  • teaspoon freshly cracked black pepper
  • 3 cups cheese tortellini (fresh or frozen – 330 grams)
  • ½ cup grated Parmesan cheese
  • fresh parsley

Instructions

  • Heat a large skillet over medium high heat and add the oil.
  • Cube the chicken and add to the pan. Season with seasoning salt and garlic powder. Cook just until beginning to brown, about 3-4 minutes, stirring once or twice.
  • Add the garlic and cook 1 minute.
  • Stir in the broth, cream, salt and pepper and bring to a simmer.
  • Add the tortellini and bring back up to a simmer, cover but leave a gap for steam to evaporate. Reduce heat to medium low and cook until tender and sauce has thickened slightly (about 5-6 minutes).
  • Stir in Parmesan and fresh parsley as desired — sauce will thicken considerably after the cheese is added as it sits. (If sauce is not as thick as you would like, whisk together 1 teaspoon water and 1 teaspoon corn starch and stir into the pasta while it is simmering)/
  • Taste and adjust seasonings before serving.

Notes

Ingredients and Substitutions:
  • Make it meatless: you can omit the chicken and make it a meatless meal if you prefer. No changes to the recipe are needed.
  • Use precooked chicken: got leftover Shredded Chicken? That’s a great addition! Skip the browning and add it straight to the simmering broth and cream. Perfect if you’ve made a Perfect Roast Chicken or some Baked Chicken Breast!
  • Add vegetables: you can definitely add some veggies here! Just remember that firmer vegetables should be added with the chicken (onion, mushrooms, peppers, etc.) and softer ones should be stirred in at the end (broccoli and leafy greens).
  • Can I swap the cream? using heavy cream is what thickens the sauce, so if you want to use milk or a lighter cream, you’ll need to add corn starch to compensate. 
  • Low sodium broth: if you only have regular salted broth, you will need to reduce the amount of added salt and season just before serving.
 

Nutrition Information

Serving: 272grams | Calories: 611cal | Carbohydrates: 39g | Protein: 31g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 144mg | Sodium: 1390mg | Potassium: 352mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 2mg | Calcium: 272mg | Iron: 3mg
Keywords chicken tortellini alfredo

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Sarah says

    Made this tonight for dinner and my husband loved it! Said it was one of the best Alfredo sauce he’s ever tasted

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