Adding a fun twist to a familiar favorite, this Chicken Tortellini Alfredo is ready in less than 30 minutes. Add some garlic bread or steamed veggies and you have a complete meal that’s ready to share.
We love finding new and tasty ways to cook chicken. If you are looking for more chicken recipes to make in our favorite kitchen appliance, try these Air Fryer Honey Garlic Marinated Chicken Thighs, delicious! Or Frozen Chicken Breast in the Air Fryer, made with pickle juice and a homemade Panko breading.
Easy Chicken Tortellini Alfredo
There is so much to love about this easy chicken pasta recipe. It all starts with the tender, pan-seared chicken.
Then, it gets even more perfect when the cheese-filled tortellini mixes with the rich, garlicky Alfredo sauce. It’s basically pure comfort food magic.
All you need is a handful of ingredients, a pan, and 30 minutes, and you’ll have a hearty, crowd-pleasing meal perfect for any night of the week. Whether you’re cooking for family, date night, or just craving something cozy, this easy Chicken Alfredo Tortellini recipe delivers restaurant-quality flavor with effortless home-cooked charm.
Chicken Tortellini Alfredo Ingredients
- Chicken: You only need two chicken breasts for the entire meal.
- Spices: Add your favorite Italian herbs for the chicken. I used garlic powder, onion powder, salt and pepper.
- Olive Oil: Use your favorite oil to cook the chicken in a skillet.
- Butter: You will need unsalted butter for the alfredo sauce.
- Garlic: For the best aroma, use real garlic cloves.
- Heavy Cream: This is the base of the alfredo sauce, so use full-fat heavy cream.
- Tortellini: Cheese-filled tastes best with the sauce, but you could also use sausage tortellini.
- Parmesan Cheese: This is what gives the sauce its iconic flavor.
- Fresh Parsley: Fresh instead of dried parsley will add lots of aroma and flavor to the dinner.
How to Make Chicken Tortellini Alfredo Recipe
Here are the basic instructions to make chicken tortellini alfredo. Check out the recipe card at the bottom of this blog post with full ingredients and instructions to make it.
Cut up the chicken and mix into the pan. Salt and pepper to taste.
Cooking Tips and Tricks
- Slice the chicken evenly so it cooks quickly and stays juicy. These thin cutlets will get golden on the outside and super tender inside.
- Don’t let the cream boil hard; a gentle simmer keeps your Alfredo sauce silky smooth and prevents it from breaking.
- Add the parmesan off the heat and stir slowly so it melts into the sauce instead of clumping. This is the secret to ultra-creamy, restaurant-style Alfredo!
Recipe Variations
- Swap the chicken for cooked Italian sausage or shrimp for a fun twist. Just remember to brown it first, then toss it into the creamy tortellini at the end.
- Stir in a big handful of spinach, peas, or steamed broccoli for a pop of color and extra veggies without any extra fuss.
- Personalize it with some red pepper flakes, a bit of fresh lemon juice, or a sprinkle of Italian seasoning to make the sauce your own.
Frequently Asked Questions
Can I use frozen tortellini instead of refrigerated? Yup! You sure can use either one. Just add a few extra minutes to the simmering time in the sauce until the tortellini is tender and cooked through.
How can I thicken my Alfredo sauce if it’s too runny? To make a runny sauce thicker, let it simmer a little longer. This will help it reduce, but stir it often! You can also add a small handful of extra Parmesan cheese to help it tighten up and get extra creamy.
How to Store & Reheat
How to store it? Store the cooked chicken tortellini alfredo in an airtight food storage container and keep it refrigerated for up to three days.
How to reheat it? Reheat your chicken and pasta in the microwave (stirring it often) or on the stove.
How to freeze it? Keep it in an airtight and freezer-safe food storage bag and keep it in the freezer for up to 6 months.
Try these other recipes!
- Taco Stuffed Shells
- Homemade Baked Macaroni and Cheese
- Trenette al Pesto
- Air Fryer Chicken Breast
- Stuffed Cheesy Garlic Bread
If you’ve tried this tortellini chicken alfredo recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes.
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Chicken Tortellini Alfredo
Ingredients
For the Chicken
- 2 large boneless skinless chicken breast about 1 1/2 lbs, sliced in half
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
For the Sauce
- 4 tablespoons unsalted butter
- 4 large garlic cloves minced
- 2 cups heavy cream
- 1/4 teaspoon salt
- 20 ounce package refrigerated cheese tortellini
- 1 cup fresh parmesan grated, plus more for topping
- 1/4 cup parsley chopped, optional for topping
Instructions
- Pat the chicken dry with a paper towel. Season both sides of the chicken with the garlic powder, salt, onion powder, and pepper.
- Heat stainless steel or cast iron pan over medium to medium high. Once hot add in 1 tablespoon oil.
- Add the four halved breasts to the hot oil. Cook for 3-5 minutes per side.
- Transfer the chicken to a plate and let it rest. Drain the oil from the pan.
- Set the pan over medium low heat. Melt the butter then add in the minced garlic, saute for 1 minute. Add in the heavy cream. Bring up to medium heat. Stirring frequently, bring to a simmer and let thicken slightly, about 3-5 minutes. Add the tortellini and simmer until cooked through, about 5 minutes.
- Turn off the heat and take the pan off the hot burner. Stir in the parmesan cheese gently.
- Cut the chicken into 1-inch chunks and mix into the pan. Salt and pepper to taste. Serve with more grated parmesan and chopped parsley, if desired.
Notes
- Swap the chicken for cooked Italian sausage or shrimp for a fun twist. Just remember to brown it first, then toss it into the creamy tortellini at the end.
- Stir in a big handful of spinach, peas, or steamed broccoli for a pop of color and extra veggies without any extra fuss.
- Personalize it with some red pepper flakes, a bit of fresh lemon juice, or a sprinkle of Italian seasoning to make the sauce your own.
- Leftovers will last about 3 days in the refrigerator in an airtight container.
Nutrition
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