Creamy Chicken Tortellini Alfredo
A quick and comforting creamy pasta dish with tender chicken and pillowy tortellini, perfect for weeknight dinners.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Ingredients
Scale
- 1 tbsp Butter
- 1 cup Heavy Cream
- 1 tsp Garlic Powder
- 1/4 tsp Nutmeg
- to taste Salt
- to taste Pepper
- 2 Chicken Breasts, cut into bite-sized pieces
- 12 oz Tortellini
- 1 cup Parmesan Cheese
Instructions
- Sauté the chicken: In a large skillet over medium heat, melt the butter. Add the bite-sized pieces of chicken breast and season with salt and pepper. Cook for about 6-8 minutes or until the chicken is golden brown and cooked through.
- Boil the tortellini: Bring a large pot of water to a boil. Add the tortellini and cook according to package instructions until they are al dente. Then, drain and set aside.
- Create the Alfredo sauce: To the cooked chicken in the skillet, add the heavy cream, garlic powder, and nutmeg. Stir well, allowing the sauce to come to a gentle simmer. Cook for 2-3 minutes until the sauce thickens slightly.
- Combine tortellini and sauce: Add the drained tortellini into the skillet with the creamy Alfredo sauce, stirring gently to coat the pasta evenly.
- Add Parmesan cheese: Sprinkle in the freshly grated Parmesan cheese and continue to mix until the cheese melts into the sauce, creating a luscious and creamy texture. Taste and adjust seasoning with more salt and pepper if needed.
- Serve and enjoy: Remove from heat and serve hot, garnished with extra cheese or freshly cracked pepper if you like.
Notes
Pairs well with a side salad or garlic bread. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg