Chicken Tortellini Alfredo recipe

large black pan filled with chicken tortellini alfredo and wooden ladle.

Chicken Tortellini Alfredo recipe

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 611cal

Author: Ashley Fehr

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.

Print Recipe

US Customary - Metric

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
⅛ 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.

Video

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