Description
Chicken Tortellini Alfredo is a rich and comforting Italian-American dish featuring tender pan-seared chicken breasts served over cheesy tortellini pasta, all enveloped in a creamy homemade Alfredo sauce made with butter, garlic, heavy cream, and freshly grated Parmesan cheese. Garnished with fresh Italian parsley for a pop of color and freshness, this recipe is perfect for a satisfying weeknight dinner or special occasion meal.
Ingredients
Units
Scale
Chicken
- 3 medium boneless chicken breasts
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for the pan
Pasta
- 1 pound tortellini pasta (cheese tortellini recommended)
Alfredo Sauce
- 4 tablespoons unsalted butter
- 3 cloves garlic, finely minced
- 2 cups heavy cream (plus more as needed)
- 1 1/2 cups freshly grated Parmesan cheese
- Ground black pepper to taste
Garnish
- Fresh chopped Italian parsley
- Additional Parmesan cheese, for serving
Instructions
- Prepare the Chicken: Using a meat mallet, pound each chicken breast to an even ½ inch thickness to ensure uniform cooking. Season both sides generously with kosher salt (approximately ¼ teaspoon per side), ground black pepper, garlic powder (about ¼ teaspoon per side), and drizzle a small amount of olive oil over them.
- Pan-Sear the Chicken: Heat olive oil in a large skillet over medium heat. Place the chicken breasts in the skillet and cook for about 6-7 minutes per side, or until golden brown and the internal temperature reaches 165°F. Remove the chicken and transfer it to a plate to rest, then slice into smaller pieces once cooled slightly.
- Cook the Tortellini: While the chicken cooks, prepare the tortellini according to the package instructions until al dente. Drain the pasta and rinse briefly under cold water to halt the cooking process. Set aside.
- Make the Alfredo Sauce: Wipe the skillet clean from cooking the chicken. Melt the unsalted butter over medium heat. Add the finely minced garlic and sauté for about 1 minute until fragrant but not browned. Stir in the heavy cream and bring the mixture to a low simmer. Gradually add the freshly grated Parmesan cheese, stirring constantly until the sauce is creamy, smooth, and fully combined. Season with ground black pepper to taste.
- Combine Pasta and Sauce: Add the cooked tortellini to the Alfredo sauce in the skillet, gently stirring until all the pasta is coated evenly with the creamy sauce.
- Serve: Plate the creamy tortellini Alfredo, top with sliced chicken breasts, garnish with freshly chopped Italian parsley and additional Parmesan cheese if desired. Serve warm and enjoy!
Notes
- Use freshly grated Parmesan cheese for the best sauce texture; pre-shredded cheeses contain starches that can make the sauce gritty.
- Use heavy cream rather than milk or half-and-half to achieve the desired rich and creamy Alfredo sauce consistency.
- You can prep the chicken and tortellini ahead of time and store separately. When ready to serve, make the Alfredo sauce fresh and combine all components.
- Store leftovers in airtight containers and refrigerate for up to 3 days. Reheat in the microwave until warmed through.
- Substitutions: Replace chicken with shrimp or steak to vary the protein.
- Additional vegetables like broccoli florets, spinach, asparagus, bell peppers, or zucchini can be added for extra nutrition and color.
