Description
A creamy comfort meal featuring tender chicken and cheesy tortellini in a rich Alfredo sauce.
Ingredients
Scale
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp Italian seasoning
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup milk (any kind)
- 3/4 cup grated Parmesan cheese
- 1/4 tsp salt (or to taste)
- 1/4 tsp black pepper
- Pinch of nutmeg (optional)
- 1 package (20 oz) refrigerated cheese tortellini
- 1 tbsp chopped fresh parsley (for garnish)
- Extra Parmesan (for serving)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces, seasoning them with salt, pepper, garlic powder, and Italian seasoning. Sauté until golden brown and fully cooked, about 6–8 minutes. Remove the chicken and set aside.
- Bring a medium pot of salted water to a boil. Cook the cheese tortellini according to package directions, about 3–5 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
- In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add minced garlic and sauté for about 1 minute. Gradually stir in heavy cream and milk, bringing to a gentle simmer, then whisk in Parmesan cheese until smooth.
- Add the cooked tortellini and sautéed chicken back to the skillet, gently stirring to coat. If the sauce is too thick, add reserved pasta water a splash at a time. Allow to cook together for 1–2 minutes.
- Remove from heat and serve with parsley and extra Parmesan on top.
Notes
Serve with garlic bread or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg