Chicken Tortellini Alfredo
Chicken Tortellini Alfredo is cheesy, creamy, and delicious, with a taste that may make you think you just sat down in your favorite Italian restaurant! Comfort food doesn’t get better than this, yet it’s easy to make from scratch in about 25 minutes.
Quick Comfort Food From Scratch
There is something so satisfying about making dinner completely from scratch, especially, in my opinion, when it’s something you could pour out of a jar, but the reality is that making it from scratch is barely more work and light years better tasting and better for you. I adore this chicken tortellini Alfredo because it’s a prime example of that!
- Quick and easy to make. This is real food that can be on the table in 25 minutes flat.
- Simple ingredients. A few spice rack staples go a long way to creating a dish with lots of flavor and minimal fuss.
- Cheesy, creamy, and delicious. I mean, the sauce is primarily composed of butter, cream, and Parmesan. 🙂 Your family is going to gobble it up.
This recipe is a twist on one of our old favorites, creamy tortellini Alfredo with peas. It’s really one of the most adaptable base recipes you’ll find, and I love it to keep my family well-fed on a busy weeknight.
Ingredient Notes
Here are a few notes and shopping tips about the ingredients you’ll need. Find full amounts in the print-friendly recipe card below.
- Tortellini – I like to use the refrigerated kind, which is typically sold near fresh pasta, cheese, pesto, and the like.
- Butter and flour – to make a quick roux as the base of a rich, flavorful sauce.
- Chicken broth or stock – preferably low-sodium, so you can salt the finished dish to taste.
- Cream – heavy cream yields the most reliably rich, creamy sauce. If you want to reduce the indulgence factor, you can substitute light cream or half and half, but be prepared for a thinner sauce.
- Lemon juice – a little does a lot to brighten up the sauce and add dimension.
- Garlic powder, ground nutmeg, salt & black pepper – these dissolve rapidly in the sauce but add lots of extra flavor. Nutmeg, in particular, adds that little je ne sais quoi.
- Parmesan cheese – although freshly-grated is ideal, I sometimes “cheat” and use Parmesan that was finely-grated in the store. I do not recommend pre-shredded Parmesan from a bag, as this will definitely not melt as smoothly.
- Shredded cooked chicken – use leftovers or grab this from a rotisserie chicken to keep it super quick and easy.
What kind of tortellini?
Cheese tortellini is a crowd-pleasing choice, but feel free to spice it up with any others that you like: spinach and ricotta, mushroom, prosciutto or Italian sausage, you get the idea.
Can I freeze tortellini?
Yes! Fresh tortellini can be stored in the freezer for 2-3 months, or until you start to see white freezer burn marks on the edges of the pasta. Just place the unopened package directly in the freezer. And, they need not be defrosted prior to cooking. Add frozen tortellini directly to boiling water and add 2-3 minutes to the cook time stated on the package. This makes refrigerated tortellini a great option for back-pocket emergency meals!
What if I don’t have cooked chicken?
Easy! Grab a few thin-sliced chicken breasts or chicken tenders, season them quickly with a sprinkle of salt and pepper, then pan-fry in a drizzle of olive oil plus a small pat of butter over medium-high heat until browned on the outside and cooked through to an internal temperature of 165 degrees F. Shred with two forks or chop into bite-sized pieces, and you’re ready to go.
How To Make Chicken Alfredo Tortellini
This is a simple overview. Find full ingredients & instructions in the screen- and print-friendly recipe card below.
- Cook tortellini in well-salted water.
- Make a quick roux to begin the sauce. Don’t be intimidated: it’s just a fancy word for melting butter, then whisking in flour, and it is a great way to start a creamy sauce!
- Finish the sauce. First add broth and lemon juice, whisk until that is smooth, then add the cream and seasonings. Simmer briefly at this stage to let the sauce thicken.
- Stir in Parmesan, followed by cooked tortellini and chicken.
- Serve and enjoy!
Our favorite garnishes for this are dried or fresh Italian parsley and extra lemon wedges. And of course a sprinkle of extra Parmesan, and red pepper flakes for those who want a little extra punch!
Pro Tip
Resist the temptation to crank up the heat! You want to let the sauce thicken slowly over gentle, medium heat. Simmering a cream sauce too rapidly over high heat introduces a risk that it will separate, which is just not an appealing scene.
Substitutions & Variations
- Add some green. Want to add baby spinach or another leafy green? Stir a few handfuls into the sauce along with the chicken and let it wilt. Want to add peas? Super easy — boil them right alongside the tortellini, during the last 1-2 minutes of the pasta’s cooking time. Drain and add to the sauce right with the tortellini.
- Take it up a notch. Crumble some crisped bacon, prosciutto, or pancetta on top.
- Make it meat-free. Of course you can omit the chicken and still have a truly delicious meal.
What To Serve with Tortellini Alfredo
Creamy and cheesy, chicken tortellini Alfredo is pure comfort food, which in my book means you can take it one of two directions. Go all in on the indulgence and serve with some buttery garlic bread or Texas toast, and round things out with a small side salad or steamed vegetable.
Alternatively, balance out plates with smaller portions of tortellini and larger portions of greens: I love this alongside a peppery arugula salad, steamed green beans, or roasted broccolini.
As for yield, this recipe delivers about 6 portions for us if we take the latter approach (lots of greens), and about 4 portions if taking the former (lots of pasta). If that’s more than you need, you can easily cut the recipe in half, or never fear — extras keep well for lunch throughout the week.
Storage & Reheating
- Storage: Leftovers keep well for 3-4 days. Store in an airtight container in the refrigerator. These are our favorite prep boxes — they seal tightly and are just the right size.
- Reheating: Warm portions in the microwave or over medium-low heat in a small saucepan. If you find that the Alfredo sauce is beginning to separate, don’t panic! Keep the heat low and stir frequently. Add a small splash of broth if needed and keep stirring or whisking it in. The sauce will stay or come back together as long as it’s not overheated.
I don’t recommend freezing this, however. The tortellini and Alfredo sauce are prone to take on an odd texture when fully cooked, frozen, and rewarmed.
Related Recipes
If you enjoy this recipe, you’ll also love my creamy tortellini Alfredo with peas, creamy Tuscan tortellini, lemon chicken pasta, and chicken tortellini soup. All quick and easy for busy weeknights.
Craving a different protein? Blackened shrimp Alfredo is always a treat, as is sausage tortellini Alfredo with kale. So many ways to get that comfort food fix!
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Chicken Tortellini Alfredo
Ingredients
- 1 18-20 ounce package refrigerated tortellini any flavor
- 3 Tablespoons butter
- 1 Tablespoon flour
- 3/4 cup chicken broth low-sodium
- 1 teaspoon lemon juice
- 1 cup heavy cream see note
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 8-10 cranks freshly-ground black pepper
- 3/4 cup freshly-grated Parmesan cheese
- 1-2 cups shredded cooked chicken
Instructions
- Bring a large pot of salted water to a boil. Cook tortellini just to al dente according to package directions. When done, drain and set aside.1 18-20 ounce package refrigerated tortellini
- While the tortellini cooks, make the sauce. Melt butter in a large skillet over medium-high heat, then whisk in the flour and cook for 60 seconds.3 Tablespoons butter, 1 Tablespoon flour
- Reduce heat to medium and whisk in the broth and lemon juice.3/4 cup chicken broth, 1 teaspoon lemon juice
- Add cream, garlic powder, salt, nutmeg, and pepper. Whisk until smooth, then let the sauce simmer for 1-2 minutes to thicken slightly.1 cup heavy cream, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 8-10 cranks freshly-ground black pepper, 1/8 teaspoon ground nutmeg
- Stir in the Parmesan and let it melt until the sauce smooths out once again. If the sauce is too thick for your liking, add a bit more broth or cream. Taste and add more salt or pepper as desired. Stir in the chicken and let it warm through for 1-2 minutes, then stir in the cooked tortellini. Serve right away!3/4 cup freshly-grated Parmesan cheese, 1-2 cups shredded cooked chicken
Notes
- Heavy cream yields the most reliably rich, creamy sauce. If you want to reduce the indulgence factor, you can substitute light cream or half and half, but be prepared for a thinner sauce.
