Description
A creamy and comforting Chicken Alfredo Tortellini recipe that combines tender chicken, cheese-filled tortellini, and a rich homemade Alfredo sauce with Parmesan and Italian seasoning. This dish is quick to prepare and perfect for a satisfying weeknight dinner, featuring optional vegetables like peas or broccoli for added nutrition and color.
Ingredients
Scale
Pasta
- 1 pound cheese tortellini
Chicken and Sauce
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 tablespoon butter
Optional Vegetables and Garnish
- 1/2 cup frozen peas or broccoli florets, thawed (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Tortellini: Begin by boiling a large pot of salted water. Add the cheese tortellini and cook according to package instructions until al dente. Drain and set aside.
- Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Garlic: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Make the Alfredo Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer, then add the grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
- Season the Sauce: Add the Italian seasoning and any additional salt and pepper if necessary. Stir well.
- Combine Ingredients: Return the cooked chicken to the skillet, along with the tortellini and butter. If using, toss in the peas or broccoli. Stir everything together until the pasta and chicken are fully coated in the sauce.
- Simmer: Let the mixture simmer for another 3-5 minutes to allow the flavors to meld.
- Finish and Garnish: Remove the skillet from heat and stir in the chopped parsley.
- Serve: Serve warm, garnishing with additional Parmesan cheese if desired.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Adding peas or broccoli adds a nice pop of color and nutrition.
- Make sure not to overcook the tortellini; it should be al dente for the best texture.
- Use freshly grated Parmesan for the best sauce flavor and texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to avoid sauce separation.
