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A plate of creamy chicken Alfredo tortellini garnished with parsley.

Chicken Alfredo Tortellini

A creamy, indulgent pasta dish made with tender chicken, cheese-filled tortellini, and a rich Alfredo sauce. Perfect for weeknight dinners or special occasions, this recipe balances flavor, comfort, and elegance.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 plates
Course: Main Course, Pasta
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken Alfredo Tortellini
  • 2 pieces chicken breasts boneless, skinless
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 clove garlic minced
  • 2 cups cheese tortellini fresh or frozen
  • 2 tbsp butter
  • 1 cup heavy cream
  • 1 cup Parmesan cheese grated
  • 1/4 tsp nutmeg optional
  • salt & black pepper to taste
Optional Additions
  • 1/2 cup spinach sautéed
  • 1/4 cup sun-dried tomatoes chopped

Equipment

  • Large Skillet
  • Pot
  • Strainer

Method
 

  1. Season chicken breasts with Italian seasoning, garlic powder, salt, and pepper. Heat olive oil in a skillet and sear chicken 5–6 minutes per side until golden and cooked through (165°F). Remove, rest, and slice.
  2. In a large pot, bring salted water to a boil. Cook tortellini according to package directions (3–5 minutes for fresh, longer if frozen). Drain well.
  3. In the same skillet used for the chicken, melt butter. Add garlic and sauté 1 minute. Stir in heavy cream and simmer gently.
  4. Whisk in Parmesan cheese until smooth. Season with salt, black pepper, and nutmeg (optional).
  5. Add cooked tortellini to the sauce, tossing to coat. Layer sliced chicken on top or mix in. Simmer for 1–2 minutes to meld flavors.
  6. Optional: Transfer to a casserole dish, sprinkle with mozzarella, and bake at 375°F for 10 minutes for a baked version.

Notes

Enhance with sautéed spinach, sun-dried tomatoes, or crispy bacon. Serve with garlic bread or a fresh salad. Garnish with parsley and extra Parmesan.