Description
Creamy chicken tortellini alfredo made with cheese filled pasta, tender chicken, and a rich homemade parmesan cream sauce that comes together quickly for a comforting and satisfying meal.
Ingredients
Scale
- 500 g cheese tortellini
- 450 g cooked chicken thigh meat, sliced
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1.5 cups heavy cream
- 1 cup freshly grated parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to package instructions, then drain and set aside.
- In a wide skillet over medium heat, melt the butter and add the minced garlic, cooking until fragrant.
- Pour in the heavy cream and warm gently, stirring often to keep it smooth.
- Add the grated parmesan cheese, salt, and black pepper, stirring until the sauce thickens slightly.
- Add the cooked tortellini and sliced chicken to the skillet and toss gently until everything is well coated and heated through.
- Remove from heat, sprinkle with fresh parsley, and serve immediately.
Notes
- Use freshly grated parmesan for the smoothest sauce texture.
- If the sauce becomes too thick, add a small splash of pasta water or cream.
- Reheat leftovers gently to avoid separating the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 145 mg
Keywords: chicken tortellini alfredo, creamy tortellini pasta, easy chicken pasta, alfredo tortellini recipe