Description
This Chicken Alfredo Tortellini recipe features tender pieces of chicken and cheese-filled tortellini tossed together in a creamy, flavorful Alfredo sauce made with garlic, Parmesan cheese, and Italian seasoning. Enhanced with optional peas or broccoli for a touch of green, this comforting pasta dish is perfect for a hearty weeknight dinner.
Ingredients
Scale
Protein & Pasta
- 1 pound cheese tortellini
- 1 pound boneless, skinless chicken breasts, cut into small pieces
Sauce & 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 the 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 the 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 the Garlic: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Add Cream and Broth: 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 the Sauce: Add the Italian seasoning and any additional salt and pepper if necessary. Stir well.
- Combine All 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 to Meld Flavors: 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.
- Serve: Serve warm, garnishing with additional Parmesan cheese if desired.
Notes
- Cooking the tortellini al dente prevents it from becoming mushy when mixed with the sauce.
- You can substitute chicken broth with vegetable broth for a slightly different flavor.
- The optional peas or broccoli add a nice color and nutritional boost but can be omitted if preferred.
- Use freshly grated Parmesan for the best flavor and smoothest sauce texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
