This chicken Alfredo tortellini pairs tender cheese-filled pasta with a rich, velvety sauce and tender chicken. It’s comforting, family-friendly, and ready in 30 minutes!
I looove this chicken Alfredo tortellini. Whenever I need something cozy and easy, this dish always comes in clutch. The creamy sauce makes my mouth water just thinking about it… I highly recommend using homemade Alfredo sauce to take it to the next level (it’s so easy to make, trust me!). If you already have grilled chicken on hand, you can also skip the chicken cooking step to cut down on time — but in my humble opinion, freshly cooked chicken adds an extra layer of flavor that makes all the difference. This dish is forgiving and versatile, so you can do whatever your heart desires with it… it will still turn out so darn yummy!
Chicken Alfredo Tortellini Video
How To Make Chicken Alfredo Tortellini
This chicken Alfredo tortellini is truly a “Momsdish”. On busy days, I’m so grateful to have a dinner recipe that only involves throwing a few simple ingredients together.
- Cook the chicken: Season the chicken with the garlic powder and Italian seasoning. In a large oiled skillet (my absolute favorite) over medium-high heat, cook the chicken breasts for 5–7 minutes per side until they are fully cooked. Transfer the chicken to a plate.
- Boil the tortellini: Bring a large pot of salted water to a boil, then add the tortellini and cook for two minutes less than the package instructions. Reserve 1/2 cup of pasta water, then drain.
- Warm the sauce: Add the Alfredo sauce to the same skillet and warm it up over medium heat.
- Toss everything together: Add the tortellini, Parmesan cheese, and sliced chicken to the sauce. Toss everything together and cook for another 2–3 minutes, then garnish with fresh parsley and serve.
Hot tip: To balance the richness of the sauce, serve a crisp garden salad or roasted asparagus on the side.
Tips From the Kitchen
My top tip for all my fellow busy mamas is to have everything prepped ahead of time — cook the chicken, make the sauce, and grate the cheese. It’ll be such a lifesaver when everyone is home and hungry!
- Make the Alfredo sauce yourself. This recipe is so easy (it’s literally ready in five minutes), and I love making it fresh every time a recipe requires Alfredo sauce.
- Opt for refrigerated tortellini. I love the fresh flavor and speedy cook time of refrigerated tortellini, but feel free to use your favorite kind. If you choose frozen tortellini, they may need a couple extra minutes to cook. Make sure to pick the best quality tortellini because they make all the difference in this recipe.
- Buy a block of Parmesan. Pre-shredded cheese typically comes with tons of additives, so I prefer grating the Parmesan myself straight from the block. The flavor is unmatched!
- Use your favorite chicken. Leftover pulled rotisserie chicken or grilled chicken thighs are great for speeding this recipe up.
- Cook the chicken first. If you decide to proceed with the recipe as written, make sure to cook the chicken first so the tortellini don’t sit for too long. An instant-read thermometer is a must here for perfectly cooked and juicy chicken!
- Slightly undercook the tortellini. To keep the tortellini from getting mushy in the sauce, cut the cook time two minutes short.
- Reserve some pasta water. The starchy reserved pasta water is perfect for emulsifying everything together with the sauce.
Storage & Reheating
Nothing beats the creaminess of Alfredo sauce when it’s hot and fresh, but I honestly enjoy this dish just as much the next day. It’s like a little treat to look forward to after a long day!
- Storage: Store any leftover chicken Alfredo tortellini for up to three days in an airtight container in the fridge.
- Reheating: Reheat leftovers gently on the stovetop over low heat with a splash of milk to restore the velvety sauce consistency.
More Tortellini Recipes
- Creamy Spinach Tomato Tortellini — Packed with ground beef and the most mouthwatering tomato sauce
- Tortellini Pasta Salad — A medley of refreshing Mediterranean flavors
- Creamy Mushroom Tortellini — If you love mushrooms and cream sauces, this is the dish for you!
- Spinach Tortellini Soup — Tastes like Zuppa Toscana but with spinach and cheesy pasta instead
Recipe
Ingredients
- 1 1/2 lbs chicken breasts
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp oil
- 18 oz cheese tortellini
- 2 cups Alfredo sauce store-bought or homemade
- 1/2 cup grated parmesan cheese
- fresh parsley for garnish
Instructions
- Season both sides of the chicken breasts with the garlic powder and Italian seasoning.
- Heat the oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5–7 minutes per side, depending on the thickness, until they are golden brown and the internal temperature reaches 165°F.
- Transfer the chicken to a plate and let it rest for 5 minutes before slicing.
- While the chicken rests, bring a large pot of salted water to a boil. Cook the tortellini for 2 minutes less than the package instructions. Reserve 1/2 cup of pasta water, then drain.
- In the same skillet, reduce the heat to medium and pour in the Alfredo sauce. Stir until the sauce is warmed through.
- Add the tortellini, Parmesan cheese, and sliced chicken. Toss everything together and cook for 2–3 minutes until the tortellini are perfectly tender and coated in the creamy sauce. Add the reserved pasta water to loosen the sauce if needed.
- Garnish the dish with fresh parsley and extra Parmesan before serving. Enjoy!
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