Go Back
–+ servings
Large cast iron skillet full of creamy chicken tortellini Alfredo, with a blue kitchen towel and small bowls of lemon wedges and dried parsley scattered on the counter around it.
Print Recipe
No ratings yet

Chicken Tortellini Alfredo

Creamy, cheesy, and totally delicious, this is comfort food you can make completely from scratch in less than half an hour.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Mains
Cuisine: American, American-Italian
Keyword: chicken tortellini Alfredo, tortellini Alfredo
Servings: 6
Calories: 533kcal
Author: Monica Lensink

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.

Nutrition

Calories: 533kcal | Carbohydrates: 48g | Protein: 20g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 118mg | Sodium: 903mg | Potassium: 155mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1374IU | Vitamin C: 15mg | Calcium: 345mg | Iron: 2mg