Chicken Tortellini Alfredo: Creamy and Delicious Comfort Food
Equipment
- Large pot
- Large skillet or saucepan
- Tongs or spatula
- Measuring cups and spoons
- Whisk
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp salt
- ½ tbsp black pepper
- ½ tbsp garlic powder
- ½ tbsp Italian seasoning
- 1 tbsp tablespoon olive oil
For the Tortellini:
- 1 (20 oz) package refrigerated cheese tortellini
For the Alfredo Sauce:
- 2 tbsp tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ tbsp salt
- ¼ tbsp black pepper
- ¼ tbsp nutmeg (optional)
- ½ tbsp Italian seasoning
- ½ cup whole milk (or more for thinner sauce)
For Garnish:
- Fresh parsley, chopped
- Extra grated Parmesan cheese
Instructions
Cook the Chicken:
- Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning.Heat olive oil in a large skillet over medium heat.Cook chicken for 5-6 minutes per side or until golden brown and fully cooked.Remove from the pan and let rest for 5 minutes before slicing.
Cook the Tortellini:
- Bring a large pot of salted water to a boil. Cook tortellini according to package instructions (usually 3-5 minutes).Drain and set aside.
Make the Alfredo Sauce:
- In the same skillet, melt butter over medium heat.Add minced garlic and sauté for 30 seconds until fragrant.Pour in heavy cream and whisk to combine.Stir in grated Parmesan cheese, salt, black pepper, nutmeg, and Italian seasoning.Simmer for 3-4 minutes, stirring occasionally.Add whole milk to adjust thickness if needed.
Combine Everything:
- Add cooked tortellini to the Alfredo sauce, stirring gently to coat.Slice the cooked chicken and place it on top.
Garnish & Serve:
- Sprinkle with fresh parsley and extra Parmesan cheese.Serve warm and enjoy!
Notes
- For extra flavor, add mushrooms or spinach to the sauce.
- Substitute grilled shrimp for the chicken for a seafood twist!
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat with a splash of milk to keep the sauce creamy.