Description
This creamy Chicken Alfredo Tortellini is a delicious and comforting Italian-American dish featuring tender chicken pieces and cheese-filled tortellini pasta simmered in a rich, homemade Alfredo sauce made with heavy cream, Parmesan cheese, and Italian seasoning. Enhanced with garlic, optional vegetables like peas or broccoli, and fresh parsley, it’s a hearty meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Pasta
- 1 pound cheese tortellini
Protein
- 1 pound boneless, skinless chicken breasts, cut into small pieces
Sauce and Seasoning
- 2 tablespoons olive oil
- 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
- 2 tablespoons fresh parsley, chopped
Optional Vegetables
- 1/2 cup frozen peas or broccoli florets, thawed
Instructions
- Cook 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 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 Garlic: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Prepare 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 Sauce: Add the Italian seasoning and any additional salt and pepper if necessary. Stir well to combine all flavors.
- 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 with Parsley: Remove the skillet from heat and stir in the chopped parsley for a fresh burst of flavor.
- Serve: Serve warm, garnishing with additional Parmesan cheese if desired.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- You can add your choice of vegetables like spinach or mushrooms as optional add-ins.
- Use freshly grated Parmesan cheese for best flavor and smoother sauce.
- Cook tortellini just until al dente to avoid overcooking when combined with the sauce.
- Leftovers can be refrigerated and reheated gently on the stovetop with a splash of cream or broth.
