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Chicken Alfredo Tortellini

A close-up of creamy Chicken Alfredo Tortellini garnished with fresh parsley and grated Parmesan cheese.
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A quick and comforting one-pan pasta dish featuring cheese tortellini, chicken, and a creamy Parmesan sauce, perfect for busy weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (19 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken, salt, and pepper. Cook until browned on all sides, about 5-7 minutes.
  2. Add minced garlic to the skillet and cook for 1 minute until fragrant.
  3. Pour in chicken broth and bring to a simmer. Add the refrigerated tortellini.
  4. Reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until tortellini is tender.
  5. Stir in heavy cream and grated Parmesan cheese. Cook, stirring, until the sauce is thickened and heated through, about 2-3 minutes.
  6. Garnish with fresh parsley before serving.

Notes

  • For a vegetarian option, omit the chicken and use vegetable broth.
  • You can substitute rotisserie chicken for cooked chicken.
  • Add a handful of spinach or peas in the last few minutes of cooking for extra vegetables.
  • Serve with a side salad or crusty bread.

Nutrition

Find it online: https://cutcooktaste.com/chicken-alfredo-tortellini-recipe/