Chicken Tortellini Alfredo

Cozy, comforting, and cheesy, this creamy chicken tortellini smothered in an Alfredo sauce is a dream. Make it for a fancy date night or midweek supper. Minimal effort and ingredients deliver an insane flavor payout!

Course dinner, Main

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 1074kcal

Author Imma

Ingredients

Tortellini

1-1½ pounds cheese tortellini, fresh or frozen

The Chicken

1 pound boneless, skinless chicken breasts, sliced
Salt and pepper to taste
1-2 teaspoons Italian seasoning
1-2 tablespoons olive oil

Alfredo Sauce

2 tablespoons butter
1 teaspoon minced garlic
2 tablespoons flour
1 cup heavy cream
1½ cups chicken stock or pasta water
½-1 cup grated Parmesan cheese
Salt and pepper to taste
1 teaspoon Italian seasoning (optional)
1 cup frozen peas, thawed (optional)
Fresh parsley for garnish

Instructions

Cook the tortelloni according to package instructions until al dente. Drain, reserving about two cups of water. Set pasta aside.
Place the chicken in a medium bowl. Season with salt and pepper (add Italian seasoning for more flavor if desired).
Heat olive oil over medium heat. Add the sliced chicken and cook until browned and cooked through, 5-7 minutes per side. Remove from skillet and set aside.
Melt butter in the same skillet over medium heat, then add flour and cook for another minute. Add the minced garlic, and continue cooking for a minute more.
Gradually pour in the chicken stock, followed by heavy cream, stirring continuously until it thickens lightly. Lower the heat, and add the cheese. Stir until the Parmesan melts and the sauce thickens. Season to taste with Italian seasonings, salt, and pepper.
Add the tortellini and chicken to the sauce and toss to combine. Adjust the sauce's consistency with more liquid if desired. Add the optional peas. Cook until heated through.
Serve hot and garnish with fresh parsley.

Notes

Add a little pasta water to thin the Alfredo sauce if it's too thick.
Freshly grated Parmesan works best because the pre-grated stuff has additives.
Add the Parmesan before salting your Alfredo sauce. Cheese can be salty, so don't overdo it.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition