If you’re craving something creamy, comforting, and simply delightful, this Chicken Tortellini Alfredo Recipe is going to be your new weeknight superstar. It blends tender cheese tortellini with shredded chicken in a luscious homemade Alfredo sauce that’s velvety and rich without being overwhelming. Every bite is packed with flavor and just the right balance of savory goodness that makes you want to savor every forkful. Whether you’re cooking for family or friends, this dish feels like a warm, inviting hug on a plate—super easy to make but extraordinarily impressive.
Ingredients You’ll Need
Getting this dish right is all about using simple, quality ingredients that come together beautifully. Each item plays a crucial role: from the silky tortellini pasta providing a tender bite, to the Parmesan cheese offering depth and sharpness, and the cream creating that iconic Alfredo smoothness.
- Refrigerated cheese tortellini: This pasta not only cooks quickly but also holds the creamy sauce perfectly.
- Butter: Adds richness and helps to form the base of the Alfredo sauce.
- Flour: Used to thicken the sauce gently, giving it the perfect texture.
- Chicken broth: Adds savory depth and balances the creaminess.
- Lemon juice: Just a splash brightens the sauce and elevates the overall flavor.
- Heavy/whipping cream: Makes the sauce luxuriously creamy and smooth.
- Garlic powder: A subtle kick that enhances the savory notes without overpowering.
- Freshly grated Parmesan cheese: Essential for that signature Alfredo flavor and slight nuttiness.
- Cooked chicken: Rotisserie works wonderfully for easy shredding and flavor.
- Salt & pepper: To taste, bringing all the flavors into perfect harmony.
How to Make Chicken Tortellini Alfredo Recipe
Step 1: Cook the tortellini
Bring a large pot of salted water to a boil and cook the refrigerated cheese tortellini according to the package directions. The tortellini should be tender but still have a little bite so they don’t turn mushy when mixed with the sauce.
Step 2: Start the sauce with butter and flour
While the tortellini is nearing completion, melt the butter in a skillet over medium-high heat. Once bubbling hot, whisk in the flour and cook it for about a minute. This step cooks out the raw flour taste and helps create a smooth base for the Alfredo sauce.
Step 3: Add chicken broth and lemon juice
Turn the heat down to medium and slowly whisk in the chicken broth and lemon juice. Keep whisking for about 30 seconds so the mixture starts thickening evenly and all lumps disappear. The lemon juice adds a subtle freshness that brightens the sauce beautifully.
Step 4: Pour in cream and season
Stir in the heavy cream along with the garlic powder, whisking continuously to keep the sauce silky and smooth. Let it simmer for a minute or two until it thickens to your liking. If it feels too thick, don’t hesitate to add a splash more cream or broth to get that perfect Alfredo consistency.
Step 5: Stir in Parmesan cheese
Remove the pan from heat and fold in the freshly grated Parmesan. This cheese melts into the sauce, giving it an irresistible cheesy depth and that classic Alfredo richness you crave.
Step 6: Combine chicken and tortellini
Add the shredded cooked chicken and drained tortellini to the sauce, tossing everything together so the pasta and meat soak up all that delicious creaminess. Season with salt and pepper to taste, then serve while warm and enjoy the magic of your homemade Chicken Tortellini Alfredo Recipe.
How to Serve Chicken Tortellini Alfredo Recipe
Garnishes
A sprinkle of fresh chopped parsley adds a pop of color and fresh flavor, while a little extra Parmesan on top invites one last cheesy finish. For those who love a bit of spice, a pinch of crushed red pepper flakes can bring a gentle heat that contrasts beautifully with the creamy sauce.
Side Dishes
This dish pairs wonderfully with a crisp green salad dressed with a light vinaigrette, which cuts through the richness and adds a refreshing crunch. Garlic bread or warm focaccia are perfect for soaking up any leftover sauce, making the whole meal feel indulgent yet balanced.
Creative Ways to Present
Serve the Chicken Tortellini Alfredo Recipe in individual shallow bowls for a restaurant-style feel or plate it family-style on a large platter garnished with fresh herbs and lemon zest for a festive look. You can also layer it in baking dishes, top with mozzarella, and broil for a bubbly, golden finish that’s pure comfort food royalty.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Tortellini Alfredo in an airtight container in the refrigerator for up to 3 days. The sauce may thicken overnight, so give it a gentle stir or thin it out with a splash of milk or broth when reheating.
Freezing
Freezing is possible but not ideal due to the cream sauce, which can separate after freezing. If you want to freeze it, place portions in airtight, freezer-safe containers and use within 1 month for best quality. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftover Chicken Tortellini Alfredo gently on the stovetop over low heat, stirring frequently and adding a bit of cream or broth to loosen the sauce if it has thickened. Microwave reheating works too, but be sure to cover and heat in short bursts to avoid drying out the pasta and chicken.
FAQs
Can I use frozen tortellini for this recipe?
Absolutely! Just cook the frozen tortellini until heated through and al dente before mixing it with the sauce.
Is rotisserie chicken necessary for the Chicken Tortellini Alfredo Recipe?
Not at all. Rotisserie chicken is convenient and flavorful, but you can use any cooked chicken, like grilled or baked, shredded to your preference.
Can I make this dish dairy-free?
You can substitute dairy ingredients with plant-based alternatives like coconut cream for the heavy cream and vegan butter, but keep in mind the flavor and texture will differ from the traditional Alfredo sauce.
How do I prevent the Alfredo sauce from separating?
Be sure to cook the sauce gently over medium to low heat and add ingredients slowly while whisking constantly to keep it smooth and creamy.
What can I add to make the dish more colorful?
Try tossing in steamed broccoli florets, sun-dried tomatoes, or sautéed spinach to add both color and extra nutrition to the plate.
Final Thoughts
Making this Chicken Tortellini Alfredo Recipe is like treating yourself to a cozy Italian dinner without any fuss. Its simple yet irresistible ingredients blend perfectly to create a dish that feels special every time. I hope you have just as much fun making and savoring it as I do sharing it with friends and family. Don’t hesitate — your new favorite comfort food is only a few steps away!
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Chicken Tortellini Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Chicken Tortellini Alfredo is a creamy, comforting pasta dish featuring tender cheese tortellini and shredded chicken bathed in a rich Alfredo sauce made from butter, cream, parmesan, and a hint of lemon for brightness. This quick and easy recipe is perfect for a satisfying weeknight dinner.
Ingredients
Pasta
- 1 (9 ounce) package refrigerated cheese tortellini
Sauce
- 2 tablespoons butter
- 1 tablespoon flour
- 1/2 cup chicken broth
- 1/2 teaspoon lemon juice
- 3/4 cup heavy/whipping cream
- 1/4 teaspoon garlic powder
- 1/2 cup freshly grated parmesan cheese
Protein
- 1.5 cups cooked chicken (rotisserie preferred), shredded
Seasoning
- Salt & pepper, to taste
Instructions
- Cook the Tortellini: Boil a large pot of salted water. Add the refrigerated cheese tortellini and cook according to package instructions until al dente. Drain and set aside.
- Start the Sauce: While the pasta cooks, heat 2 tablespoons of butter in a skillet over medium-high heat. Once melted and hot, whisk in 1 tablespoon of flour and cook for about one minute to form a roux, which will thicken the sauce.
- Add Liquids: Reduce the heat to medium. Slowly whisk in 1/2 cup chicken broth and 1/2 teaspoon lemon juice, stirring constantly to dissolve the roux and prevent lumps. Continue whisking for about 30 seconds.
- Incorporate Cream and Seasoning: Pour in 3/4 cup heavy cream and add 1/4 teaspoon garlic powder. Whisk continuously until the sauce is smooth and begins to thicken, about 1 to 2 minutes. If it thickens too much, loosen it with additional cream or chicken broth.
- Add Cheese: Stir in 1/2 cup freshly grated parmesan cheese until melted and fully combined into the sauce.
- Combine Chicken and Pasta: Add the shredded cooked chicken and drained tortellini into the sauce. Toss gently to heat through and coat everything evenly. Season with salt and pepper to taste before serving.
Notes
- Use rotisserie chicken for convenience and extra flavor, but any cooked chicken will work.
- To reduce calories, you can substitute half-and-half for heavy cream, though the sauce will be less rich.
- If parmesan cheese is not available, Pecorino Romano can be used as an alternative.
- The lemon juice adds brightness—do not omit as it balances the richness of the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
