There's nothing quite like the comforting embrace of a warm, creamy Chicken Tortellini Alfredo on a chilly evening. With tender, cheese-stuffed tortellini and succulent pieces of chicken smothered in a luscious Alfredo sauce, this dish is a surefire crowd-pleaser.
I first tried this recipe when I wanted to elevate a weeknight dinner without spending hours in the kitchen. The result? A quick, family-friendly favorite that feels fancy enough for a special occasion. Let me show you how easy and delicious this recipe is to make.
Why You'll Love This Chicken Tortellini Alfredo
Get ready to add this creamy, dreamy dinner to your rotation! Here’s why this Chicken Tortellini Alfredo is destined to become a household favorite.
First, it’s incredibly quick and simple to make. Despite its rich and indulgent taste, this recipe comes together in under 30 minutes, making it ideal for busy weeknights or last-minute dinner plans.
Second, the combination of flavors is perfection. The tender chicken, pillowy tortellini, and velvety Alfredo sauce create a symphony of creamy, savory goodness that’s hard to resist.
This recipe is also super versatile. Whether you want to add a handful of spinach, sneak in some mushrooms, or use leftover rotisserie chicken, the options are endless.
Finally, it’s the kind of dish that makes everyone happy. Adults love its gourmet feel, while kids go crazy for the cheesy tortellini and creamy sauce. No more dinnertime battles!
Ingredients Notes

The beauty of this recipe lies in its simplicity. With just a handful of ingredients, you can create a dish that tastes like it came from a fancy Italian restaurant.
- Chicken: Boneless, skinless chicken breasts work perfectly here. Cut them into bite-sized pieces for even cooking, or use pre-cooked rotisserie chicken for a faster option.
- Tortellini: Refrigerated cheese tortellini is my go-to for this dish. It cooks quickly and adds a delightful cheesy filling to every bite. Frozen tortellini will work as well—just adjust the cooking time.
- Alfredo Sauce: This recipe uses a homemade sauce made with heavy cream, butter, garlic, and Parmesan cheese. It’s incredibly rich and flavorful, but you can substitute store-bought Alfredo sauce if you're short on time.
- Parmesan Cheese: Freshly grated Parmesan is a must! It melts beautifully into the sauce, adding a nutty, savory depth you just can’t get from pre-shredded cheese.
- Seasonings: A touch of Italian seasoning, salt, and pepper is all you need to elevate the dish. Fresh parsley or basil makes a great garnish for an extra pop of flavor.
You’ll also need a large skillet and a pot for boiling the tortellini.
How To Make This Chicken Tortellini Alfredo

Creating this restaurant-worthy Chicken Tortellini Alfredo is simpler than you might think. Follow these steps for a foolproof dinner.
Start by bringing a large pot of salted water to a boil. Add your cheese tortellini and cook according to the package instructions. Drain and set aside.
Meanwhile, heat a large skillet over medium-high heat and add a drizzle of olive oil. Add the chicken pieces, seasoning them with a pinch of salt, pepper, and Italian seasoning. Sauté until golden brown and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set it aside.
In the same skillet, lower the heat and melt the butter. Add minced garlic and cook for 1-2 minutes until fragrant. Slowly pour in the heavy cream, whisking continuously, and bring the mixture to a gentle simmer.
Stir in the freshly grated Parmesan cheese, whisking until the sauce is smooth and creamy. Taste and adjust the seasoning as needed.
Return the cooked chicken to the skillet, followed by the drained tortellini. Toss everything together until the pasta and chicken are coated in the Alfredo sauce.
Serve immediately, garnished with fresh parsley and extra Parmesan for a perfect finishing touch. Total time? Just 25 minutes!
Storage Options
If you’re lucky enough to have leftovers, this Chicken Tortellini Alfredo stores beautifully.
- Refrigerator: Transfer the leftovers to an airtight container and refrigerate for up to 3 days. The sauce will thicken slightly, but it’s easy to loosen with a splash of milk or cream when reheating.
- Freezer: While tortellini and cream-based sauces don’t always freeze well, you can freeze this dish if needed. Let it cool completely before transferring to a freezer-safe container. Freeze for up to 2 months.
- Reheating: Reheat gently on the stovetop or in the microwave, stirring frequently to prevent the sauce from separating. Add a little extra cream or milk to restore its creamy consistency.
Variations and Substitutions
This recipe is endlessly adaptable. Here are a few ideas to make it your own:
- Add Vegetables: Stir in fresh spinach, sautéed mushrooms, or steamed broccoli for a boost of color and nutrients.
- Swap the Protein: Not a fan of chicken? Try shrimp, sausage, or even grilled tofu for a delicious twist.
- Use Whole Wheat or Gluten-Free Tortellini: To suit dietary preferences, substitute the tortellini with a whole-grain or gluten-free option.
- Lighten It Up: Replace the heavy cream with half-and-half, and use grilled chicken breast for a lighter version of this dish.
- Spice It Up: Sprinkle red pepper flakes or add a dash of Cajun seasoning to give the Alfredo sauce a little kick.
Experimentation is the best part of cooking, so don’t be afraid to try new combinations. This Chicken Tortellini Alfredo is a blank canvas for all your culinary creativity.
Enjoy this comforting, creamy dish with a side of garlic bread or a crisp Caesar salad for the ultimate Italian-inspired meal.
PrintChicken Tortellini Alfredo Recipe
This Chicken Tortellini Alfredo recipe combines tender chicken, cheese-filled tortellini, and a rich, creamy Alfredo sauce. Perfect for a satisfying family dinner or an indulgent comfort meal, this dish is easy to make and bursting with flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
- 1 lb chicken breast, diced
- 1 package (10 oz) cheese tortellini
- 2 tbsp olive oil
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 3 garlic cloves, minced
- 2 tbsp unsalted butter
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the cheese tortellini according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced chicken, season with salt, pepper, and Italian seasoning, and cook until golden brown. Remove from skillet and set aside.
- In the same skillet, melt butter and sauté minced garlic until fragrant.
- Add heavy cream to the skillet, stirring constantly. Simmer for 2-3 minutes.
- Gradually stir in grated Parmesan cheese until the sauce thickens.
- Return the cooked chicken and tortellini to the skillet, tossing to coat in the Alfredo sauce.
- Garnish with fresh parsley, if desired, and serve warm.
Notes
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Add vegetables like spinach or peas for a nutrient boost.
- Adjust the sauce thickness by adding a splash of milk or broth if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 2g
- Sodium: 740mg
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