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
Scale
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.
