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Alfredo Tortellini Chicken

The Best Creamy Chicken Tortellini Alfredo Recipe

Welcome back to TheNextRecipes.com! Sophia Harper here with an absolute comfort-food favorite that brings restaurant-quality richness straight to your weeknight dinner table. If you love tender pasta stuffed with cheese, juicy pan-seared chicken, and a velvety, garlic-infused parmesan cream sauce, this chicken tortellini Alfredo is a dream come true. By combining store-bought or fresh cheese tortellini with a homemade cream sauce made from real butter, garlic, heavy cream, and freshly grated parmesan, you create a hearty, decadent meal that comes together in under thirty minutes. It is guaranteed to become an instant family favorite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh or frozen cheese tortellini
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil divided
  • 1 tablespoon unsalted butter
  • 3 cloves fresh garlic minced
  • 1 1/2 cups heavy whipping cream
  • 1 cup chicken broth
  • 1 1/2 cups freshly grated parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley finely chopped (for garnish)

Equipment

  • Large pot for boiling the tortellini
  • Large skillet or Dutch oven (for searing chicken and making the sauce)
  • Whisk and wooden spatula
  • Measuring cups and spoons
  • Colander

Method
 

  1. Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions (usually 3 to 4 minutes for fresh). Drain thoroughly and set aside.
  2. Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning. Add them to the hot skillet and cook for 5 to 6 minutes until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
  3. Sauté the Garlic: Turn the heat down to medium, add the remaining olive oil and the unsalted butter to the same skillet. Add the minced garlic and sauté for about 30 to 60 seconds until fragrant, taking care not to let it burn.
  4. Build the Cream Sauce: Pour the heavy whipping cream and chicken broth into the skillet. Bring the mixture to a gentle simmer, stirring frequently for 3 to 4 minutes to let it thicken slightly.
  5. Melt the Parmesan: Reduce the heat to low. Gradually whisk in the freshly grated parmesan cheese and garlic powder until the cheese melts completely into a smooth, velvety sauce. Season with salt and pepper to taste.
  6. Combine and Coat: Add the cooked cheese tortellini and the seared chicken back into the skillet with the creamy Alfredo sauce. Toss gently until every piece is coated in the warm, rich sauce.
  7. Garnish and Serve: Remove from heat, garnish with freshly chopped parsley and an extra dusting of parmesan cheese, and serve immediately.

Notes

Grate Your Own Parmesan: For the silkiest sauce, use freshly grated block parmesan cheese rather than pre-bagged shredded cheese, which contains anti-caking agents that can make the sauce grainy.
Tortellini Cooking Time: Fresh tortellini cooks very quickly. Watch it closely so it does not overcook and fall apart before it hits the Alfredo sauce.
Adjusting Sauce Consistency: If the Alfredo sauce thickens up too much while sitting, stir in a splash of warm chicken broth or pasta cooking water to restore its creamy texture instantly.