Chicken Tortellini Alfredo is a creamy, dreamy dish that combines tender chicken and cheesy tortellini in a rich Alfredo sauce. It’s like a warm hug in a bowl!
You can have this ready in no time, making it perfect for busy weeknights. I love serving it with a sprinkle of parsley on top—fancy, right? 😄
Key Ingredients & Substitutions
Tortellini: Cheese tortellini adds great flavor and texture. If you can’t find cheese-filled ones, look for spinach or even meat tortellini for a twist.
Chicken: I love using boneless, skinless chicken breasts for their tenderness. Thighs are a tasty alternative, offering richer flavor, and they won’t dry out as easily during cooking.
Heavy Cream: This is what makes the sauce rich and creamy. If you want a lighter option, use half-and-half or even a low-fat cream. Just know it will affect the thickness of the sauce.
Parmesan Cheese: Freshly grated is always best for flavor! If you’re in a pinch, pre-grated Parmesan will do, but it might not melt as smoothly. Nutritional yeast makes a great dairy-free option for flavor.
Spinach: This adds nice color and nutrients. You can swap it for other greens like kale or Swiss chard, or even leave it out if you’re not a fan.
How Do I Make Sure My Alfredo Sauce is Creamy and Delicious?
Getting the Alfredo sauce just right is key for this dish! The sauce can be creamy or a bit thick, so let’s break it down.
- First, cook your garlic until fragrant but don’t let it brown—it can become bitter!
- When adding your heavy cream, stir gently and let it simmer for a few minutes to thicken. The heat should be medium; too high can make it curdle.
- Add the Parmesan a little at a time, stirring continuously until it’s melted and the sauce is smooth. This gradual incorporation helps create that dreamy consistency.
- Adjust the thickness with a splash of pasta water if it gets too thick! It’s starchy and will help it stick.
Remember, practice makes perfect! If it doesn’t turn out the first time, tweak a bit here and there, and you’ll get the hang of it!
How to Make Chicken Tortellini Alfredo
Ingredients You’ll Need:
For the Main Dish:
- 1 lb (450g) cheese tortellini (fresh or frozen)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning or dried basil
- 2 cups fresh baby spinach (optional)
- Fresh parsley, chopped (for garnish)
- Additional Parmesan cheese for garnish
How Much Time Will You Need?
This delicious Chicken Tortellini Alfredo recipe takes about 30 minutes to prepare from start to finish. You’ll spend around 10 minutes cooking the tortellini and chicken, and then about 15-20 minutes whipping up that creamy Alfredo sauce. Perfect for a lovely weeknight dinner!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the tortellini and cook according to the package instructions, usually around 3-5 minutes until al dente. When it’s done, drain the tortellini and set it aside.
2. Prepare the Chicken:
While your tortellini is cooking, heat the olive oil or butter in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and black pepper, then add them to the skillet. Sauté for about 5-7 minutes, or until the chicken is golden brown and fully cooked. Once cooked, remove the chicken from the skillet and set it aside on a plate.
3. Make the Alfredo Sauce:
In the same skillet, reduce the heat to medium and add the minced garlic. Cook for about 30 seconds, just until it smells fragrant—be careful not to let it brown! Next, pour in the heavy cream, stirring constantly. Allow this to simmer for about 3-4 minutes, letting it thicken.
4. Add Cheese and Seasoning:
Now it’s time to add some flavor! Stir in the grated Parmesan cheese and Italian seasoning (or dried basil). Keep stirring until the cheese melts and the sauce becomes smooth and creamy. Don’t forget to taste it and adjust the seasoning with salt and pepper as needed.
5. Add Spinach and Combine:
If you’re using spinach, toss it into the sauce now and let it wilt for 1-2 minutes. Once the spinach has softened, add the cooked tortellini and chicken back into the skillet. Gently toss everything together, ensuring the tortellini and chicken are well coated in that luscious Alfredo sauce.
6. Serve and Enjoy:
Finally, remove the skillet from heat and transfer your Chicken Tortellini Alfredo to serving plates. Garnish with freshly chopped parsley and a sprinkle of extra Parmesan cheese. Serve immediately and get ready to enjoy this creamy, cheesy comfort food!
Can I Use Store-Bought Tortellini?
Absolutely! Store-bought tortellini is a great time-saver, and you can find it fresh in the refrigerated section or frozen. Just follow the cooking instructions on the package for the best results.
What Can I Substitute for Heavy Cream?
If you’re looking to lighten things up, half-and-half works well, although it may not thicken as much. Alternatively, you can use a dairy-free cream substitute like coconut cream for a different flavor profile.
Can I Freeze Leftovers?
Yes, you can freeze the Chicken Tortellini Alfredo! Just make sure to cool it completely before transferring it to an airtight container. It will keep well in the freezer for about 2-3 months. Reheat gently on the stove, adding a splash of cream or milk to restore the sauce’s consistency.
Can I Add Other Vegetables?
Definitely! Feel free to add other veggies like broccoli, bell peppers, or mushrooms for added nutrition and flavor. Simply sauté them along with the garlic before adding the cream for a delicious twist!