Chicken Alfredo Tortellini: Here to Make it at Home

One of my family’s favorite dishes that is easy to prepare and always turns out delicious is Chicken Alfredo Tortellini. As someone who loves Italian food but doesn’t want to spend a fortune eating out at Olive Garden every night, I was thrilled to discover this recipe that gives you all the flavors of that restaurant for a much less expensive price at home. The Alfredo sauce in this recipe is so creamy and wonderful, and it only takes about 30 minutes to throw it together for an easy weeknight meal.

This Chicken Alfredo Tortellini recipe has become a staple on my blog because it’s one of those simple 30-minute meals everyone will love. All you need to do is cook the tortellini according to the package instructions, then stir in cooked chicken breasts that have been cut into bite-sized pieces along with my homemade Alfredo sauce. I like to serve it with a simple garden salad and a light Italian vinaigrette for contrast. A basket of warm French bread slathered with sweet cream butter makes the perfect accompaniment to soak up every last bite of the sauce.

Making your own Alfredo sauce for this tortellini dish is surprisingly easy compared to buying a jarred one at the store. My version uses fresh Parmesan cheese, heavy cream, butter and plenty of minced garlic for robust flavor. It comes together quickly on the stove top and results in a rich and creamy coating for the tortellini that is so tasty and comforting. You’ll want to double the recipe so you have extra to toss with cheese garlic bread on the side!

Easy Chicken Alfredo Tortellini

This Chicken Alfredo Tortellini is one of those simple recipes that comes together fast but tastes like you spent all day in the kitchen. With minimum effort, you can serve up a hearty meal for your family, that is sure to become a new favorite. I have a few variations of this recipe I’d like to share as well to keep things interesting. One option is adding spinach or roasted red peppers to the tortellini mixture for extra flavor and nutrients. Another is using Italian sausage instead of chicken for a meatier twist. Let me know if any of those appeal to you, and I can provide the adjusted recipes. 

Why This Recipe is Awesome?

This Chicken Alfredo recipe is perfect to add some new variety to your regular dinner rotation. When you need a quick, tasty weeknight pasta recipe but don’t have a lot of time, this dish is your solution. Many nights I make this with leftover chicken so it comes together even faster. It’s a go-to in my arsenal of 30-minute meals.

Pre-packaged refrigerated tortellini make this effort minimal. All you need are a handful of basic ingredients like cream, butter, cheese and garlic. With just a few ingredients, you can liven up the classic Alfredo sauce to a whole new level. A squeeze of fresh lemon juice brings some brightness and depth of flavor that takes it above store-bought noodles in cream sauce. It comes together quickly on the stove top without much effort required in the kitchen.

Chicken Alfredo Tortellini Recipe

Recipe by Carmen FoodieCourse: PastaCuisine: American

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

550

kcal

Total time

35

minutes

This classic comfort food casserole combines savory chicken breast with cheesy tortellini pasta and loads of veggies in a rich and creamy alfredo sauce. The whole family is sure to love this satisfying one-dish meal packed with protein, carbs and vegetables.

Ingredients

• 1 lb chicken breast

• 2 tbsp butter

• 1/2 tsp salt and pepper

• 1 tsp onion powder, paprika, and Italian seasoning

• 1 tbsp minced garlic

• 19 oz bag frozen tortellini

• 1 1/2 cups shredded mozzarella cheese

• 6 pieces of bacon

• 1/2 cup chicken broth

• 1 tablespoon flour

• 3/4 cup heavy/whipping cream

• 1/4 teaspoon garlic powder

• dried parsley

Directions

• Baking Method:
• First, if using bacon, preheat your oven to 400 degrees F and line a baking sheet with parchment paper. Lay the bacon slices on the sheet and cook for around 25 minutes, until crispy. Remove and set aside on a paper towel-lined plate to drain the excess grease. Once cooled, rough chop the bacon and set aside.
• For the chicken, cut into small cubes and set aside. In a pot, bring a generous amount of water to a boil. Cook the tortellini according to the directions on the package until nice and tender. Drain and set aside.
• In a large skillet, heat some butter over medium-high heat until melted. Add the chicken and season generously with salt, pepper, onion powder, and Italian seasoning. Cook until the chicken is no longer pink and starting to turn golden brown. Add some minced garlic and stir well for 30 seconds until fragrant. Remove from heat.
• Once the water is boiled, add the frozen tortellini and cook according to the directions on the package until they are nice and tender. Drain the water and set aside the cooked tortellini. Add the cooked tortellini and cooked chicken to the skillet.
• To make the Alfredo sauce, have the tortellini and chicken aside. In the same skillet over medium-high heat, melt a few tablespoons of butter until hot. When hot, whisk in a tablespoon of flour and let it cook for about 1 minute, stirring constantly, until golden brown.
• Reduce the heat to medium and gradually whisk in chicken broth and a squeeze of fresh lemon juice, whisking constantly to dissolve the flour. Let this simmer for about 30 seconds to cook out the raw flour taste. Whisk in 1 cup of heavy cream and garlic powder until smooth. Reduce heat to medium and simmer for 1–2 minutes until sauce thickens to the desired thickness. If it becomes too thick, you can add a bit more cream or chicken broth, 1 tablespoon at a time, until it reaches your desired consistency.
• Stir in 1 cup of freshly grated Parmesan cheese, the drained pasta and chicken. Toss well until everything is evenly coated. Season with salt and pepper to taste. Top with shredded mozzarella cheese and chopped bacon. You can pop it under the broiler for a couple of minutes to melt and brown the cheese, or if not using an oven safe skillet, cover with a lid and keep over low heat until the cheese melts. This chicken Alfredo tortellini bake is a creamy, cheesy casserole made with tortellini, chicken, and a homemade Alfredo sauce.
• CrockPot Method:
• Make the Alfredo sauce and add it to the crockpot along with minced garlic and black pepper. Stir to combine. Add boneless skinless chicken breasts and slices of cooked and chopped bacon.
• Cover and cook on high heat for 3–4 hours, until the chicken is fully cooked and shreds easily with two forks. Use two forks to shred the chicken directly in the crockpot, or remove the chicken and bacon from the crockpot, cut or shred into bite sized pieces and return it to the sauce.
• Add one 12-ounce package of three-cheese tortellini. Cover and cook on high heat for 15 more minutes, until the pasta is tender and heated through.
• Serve and garnish with shredded Parmesan cheese, chopped fresh parsley, and an additional grind or sprinkle of black pepper to taste.

Serve Chicken Alfredo Tortellini

This dish is ready to serve and enjoy once the cheese is fully melted, and it’s had some time to sit, so the flavors have time to soak in. You can top individual portions of the finished dish with a sprinkle of dried parsley.

It makes a great, easy one-dish pasta meal that’s ready in about 30 minutes. Serve it with a fresh side salad to help balance it out. Roasted or steamed vegetables would also pair nicely if you want an extra healthy addition. This tortellini recipe is served – now it’s time to eat!

If you like this recipe, try some of my other easy pasta recipes like Grilled Cajun Chicken Pasta, CrockPot Garlic Parmesan Chicken Pasta, Lemon Boursin Pasta, and Smoked Sausage Alfredo Pasta.

Tips and Tricks

1. This recipe uses 19 oz bag of frozen tortellini. Cook refrigerated tortellini for 2–3 minutes, frozen tortellini for 3–5 minutes, and dried tortellini for 10–11 minutes until tender. Be sure to drain well.
2. For a creamier texture, use shredded blocks of mozzarella cheese rather than preshredded.
3. Feel free to use your favorite store-bought Alfredo sauce in place of homemade, but it won’t have the same rich flavor.
4. Use high quality butter for the best flavor in the Alfredo sauce. Jarred minced garlic works, but freshly minced is preferable.
5. When making creamy pasta sauces, grate Parmesan cheese from a block which melts seamlessly, unlike pre-grated stuff in a bag that can clump.
6. Save some of the pasta water to thin out the sauce if needed. Store leftovers in an airtight container for up to 3 days, reheating on the stove or in the oven.
7. You can use different tortellini fillings like sun-dried tomato, pesto or spinach as alternatives to the cheese-filled.
8. You can substitute cooked shrimp for the chicken if desired. Use 1 tablespoon dried parsley for 1 teaspoon fresh.

Substitutions and Variations

1. I do not recommend substituting heavy cream with something else like milk or half-and-half, as they may not have the ability to thicken up the sauce properly without other adjustments needed to taste good. Feel confident using heavy cream.
2. While garlic powder is chosen for convenience in dissolving nicely, feel free to use a fresh garlic clove if you do not want an overpowering garlic flavor.
3. For extra veggies, you could also toss in a handful of frozen peas, broccoli, corn or fresh baby spinach towards the very end to warm through for nutrition.

Leftovers and Storage

Leftover creamy chicken tortellini can be stored in the fridge in an airtight container for 3–4 days. Keep in mind that the pasta may dry out over longer storage as it soaks up the sauce over time.

To reheat leftovers, add a splash of the reserved pasta water and heat slowly in a saucepan over low heat. This helps prevent the chicken tortellini sauce from separating from the pasta. It’s the excellent time to use the reserved pasta water stored in the airtight container to use for thinning out the leftover sauce.

Theoretically you could freeze the entire dish, but it’s not highly recommended as freezing can result in unwanted changes to the texture and consistency upon reheating. Enjoy any leftovers within 3 days in the fridge for best quality.

Final Thoughts

The Chicken Alfredo Tortellini Recipe brings together tender tortellini, savory chicken and vegetables in a creamy sauce for a comforting one-dish meal. Baking the pasta until hot and bubbling ensures the flavors are fully blended throughout. Whether enjoying it as a satisfying weeknight dinner or freezing individual portions for easy reheating, this recipe proves to be a crowd-pleasing classic time and again.

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Frequently Asked Questions (FAQs)

What to eat with tortellini alfredo? 

The creamy tortellini makes a perfect companion to a fresh green salad or garlic bread to soak up the sauce.

What is the best way to serve tortellini?

Tortellini is often topped with parmesan and served at room temperature or chilled for a light meal, or baked with cream sauces for a heartier dinner.

What can I add to Alfredo pasta to make it better? 

Adding chicken, broccoli, spinach or sun dried tomatoes adds nutrition and texture to the rich Alfredo sauce for a well-rounded pasta dish.

What is chicken tortellini made of? 

This recipe combines cheese-filled tortellini pasta with grilled chicken, mushrooms and a homemade parmesan alfredo sauce for an indulgent one-pot meal.

How long will it take to cook?

The total cook time is about 45 minutes, between boiling the tortellini, sauteing the vegetables and baking it all together until hot and bubbling.

Can I use frozen or dried cheese tortellini instead?

Frozen or dried cheese tortellini can be used, you may just need to adjust the boil time for frozen or reconstitute dried according to package instructions.

What kind of alfredo sauce should I use?

 A homemade sauce made with heavy cream, parmesan and butter provides the richest flavor, but jarred sauces can also stand in for this casserole if you’re short on time.

Can I use frozen chicken breasts? 

Yes, frozen chicken breasts can be used if thawed and diced prior to adding it to the Alfredo tortellini bake.

How do you store chicken alfredo pasta?

Leftovers can be covered and stored for 3–4 days in the refrigerator, or individual portions can be frozen for reheating later.

How many calories are in chicken tortellini alfredo?

One serving of this rich yet filling casserole provides around 500 calories, with protein, carbs and healthy fats to keep you satisfied.

What makes Alfredo pasta taste better?

Using fresh parsley, pepper and nutritional yeast can enhance the cheesy flavor of an Alfredo pasta dish without additional calories from extra cream or cheese.