Description
A creamy and comforting Chicken Tortellini Alfredo recipe featuring tender pan-seared chicken breasts served over cheese tortellini tossed in a rich homemade Alfredo sauce made with butter, garlic, heavy cream, and freshly grated Parmesan cheese. Ready in 30 minutes, this Italian-inspired dish is perfect for a satisfying weeknight dinner.
Ingredients
Chicken
- 3 medium boneless chicken breasts
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Olive oil for the pan
Pasta
- 1 pound cheese tortellini pasta
Alfredo Sauce
- 4 tablespoons unsalted butter
- 3 cloves garlic, finely minced
- 2 cups heavy cream (plus more as needed)
- 1 ½ cups freshly grated Parmesan cheese
- Ground black pepper, to taste
Garnish
- Fresh chopped Italian parsley
- Extra grated Parmesan cheese
Instructions
- Prepare the chicken: Using a meat mallet, pound the chicken breasts to an even ½ inch thickness. Season both sides evenly with about ¼ teaspoon Kosher salt, ¼ teaspoon ground black pepper, and ¼ teaspoon garlic powder. Drizzle a few spoons of olive oil over the chicken to help with cooking.
- Cook the chicken: Heat a few drizzles of olive oil in a large skillet over medium heat. Cook the chicken for 6-7 minutes per side until golden brown and cooked through, aiming for an internal temperature of 165°F (74°C). Remove the chicken from the skillet, let it rest for a few minutes, then slice into smaller pieces.
- Cook the tortellini: While the chicken cooks, bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process. Set aside.
- Make the Alfredo sauce: Wipe the skillet clean and return it to medium heat. Melt the unsalted butter, then add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a low simmer, stirring frequently. Gradually add the freshly grated Parmesan cheese, stirring until the sauce is creamy, melted, and well combined. Adjust the thickness by adding a bit more cream if necessary. Season with ground black pepper to taste.
- Combine and serve: Add the cooked tortellini to the Alfredo sauce in the skillet and stir until the pasta is fully coated with sauce. Plate the tortellini topped with sliced chicken. Garnish with freshly chopped Italian parsley and additional Parmesan cheese on top. Serve immediately while warm and enjoy your delicious Chicken Tortellini Alfredo!
Notes
- Use freshly grated Parmesan cheese for the best flavor and smoothest sauce texture.
- Cheese tortellini pairs perfectly with the creamy Alfredo sauce, but you can substitute with spinach or meat-filled tortellini if preferred.
- Allow the cooked chicken to rest before slicing to keep it juicy.
- If the Alfredo sauce thickens too much, loosen it with a splash of cream or pasta water.
- For a lighter option, substitute half-and-half for heavy cream, though the sauce will be less rich.