Let’s talk about comfort food you’ll crave again and again: ta Chicken Tortellini with Alfredo Cream. Imagine tender strips of seasoned chicken mingling with pillowy cheese tortellini, all wrapped up in a silky garlic Velveeta Alfredo cream sauce kissed with Italian herbs. This dish comes together quickly on busy weeknights but tastes like you ordered from a fancy Italian bistro. Whether you want to wow dinner guests or simply indulge with your favorite people, this easy, cheesy, and irresistibly creamy recipe is guaranteed to hit the spot!
Ingredients You’ll Need
While the ingredient list for ta Chicken Tortellini with Alfredo Cream is refreshingly short, each item plays a starring role in the final flavor and texture of the dish. Gather everything before you start and get ready for maximum creamy goodness with minimal fuss!
- Chicken Breasts: Sliced into strips, these soak up all the flavor and make each forkful hearty and satisfying.
- Olive Oil: Helps sear the chicken to golden perfection while keeping things juicy.
- Butter: Adds a rich, velvety base for both the chicken and the Alfredo sauce.
- Garlic Powder: Easy punch of garlic flavor right on the chicken before cooking.
- Cajun Seasoning (optional): For those craving a little smoky heat, this really wakes up the taste buds.
- Salt & Black Pepper: Seasoning basics that make sure every component is tasty.
- Cheese Tortellini (fresh or frozen): Their cheesy centers offer an ultra-satisfying bite that soaks up the Alfredo.
- Fresh Garlic Cloves: Sautéed in the skillet for a fragrant, mouthwatering sauce.
- Chicken Broth: Adds depth and a savory backbone to the cream sauce.
- Heavy Cream: The essential base for that luxuriously creamy Alfredo texture.
- Velveeta Cheese: Cubed and melted, it’s the secret to the sauce’s ultra-smooth, dreamy quality.
- Parmesan Cheese (grated): Finishes the sauce with sharp, salty, nutty richness.
- Italian Seasoning: Blends classic herbs for an unmistakably Italian aroma and taste.
- Red Pepper Flakes (optional): Just a pinch can add a pleasant warmth and balance the creaminess.
- Fresh Parsley (for garnish): A final sprinkling brings color and a burst of freshness.
How to Make Chicken Tortellini with Alfredo Cream Recipe
Step 1: Cook the Tortellini
Start off by cooking your cheese tortellini according to the package directions. You want them just al dente, so they stay plump and tender without getting mushy when tossed in the sauce. Don’t forget to salt your pasta water! Once drained, set aside—the fun is just getting started.
Step 2: Cook the Chicken
Grab your chicken strips and coat them generously with garlic powder, Cajun seasoning (if you’re feeling bold), salt, and black pepper. Heat up the olive oil and butter in a large skillet over medium-high heat, then add the chicken. Let each piece get golden and slightly crispy, flipping after about 3–4 minutes per side. Once the chicken is fully cooked, move it to a plate so you can build your next layer of flavor.
Step 3: Build the Alfredo Cream Sauce
With your chicken cooked, use the same skillet (don’t wipe out those tasty bits!). Add a touch more butter if needed, then sauté the minced garlic just until it’s fragrant. Pour in the chicken broth and heavy cream, scraping up all the flavor from the pan. Reduce the heat and add in the cubed Velveeta cheese, whisking until you’re left with a glossy, perfectly melty sauce. Next, add the Parmesan, Italian seasoning, and red pepper flakes if you’d like an extra kick. Simmer for a couple of minutes so your Alfredo cream thickens into dreamy perfection.
Step 4: Combine & Serve
Drop in your cooked tortellini, gently folding them in so each pocket gets coated in that luscious sauce. Return the chicken to the skillet, tucking it into the pasta so every spoonful has a bit of both. Sprinkle with plenty of fresh parsley and a little extra Parmesan if you’re feeling fancy. Your ta Chicken Tortellini with Alfredo Cream is officially ready to wow!
How to Serve Chicken Tortellini with Alfredo Cream
Garnishes
For the ultimate finishing touch, I always reach for a shower of chopped fresh parsley and an additional sprinkle of grated Parmesan. The green pops against the creamy backdrop, and the cheese brings another layer of savory goodness. If you love a little heat, a pinch of extra red pepper flakes looks beautiful and balances the richness.
Side Dishes
This dish shines as the main event, but sides truly elevate your meal. I love serving a crisp green salad with a tangy vinaigrette alongside ta Chicken Tortellini with Alfredo Cream—it brightens up each bite. A piece of warm, crusty garlic bread is also irresistible and perfect for swiping up every last drop of sauce.
Creative Ways to Present
To really impress, plate your portions on wide, shallow bowls so that the sauce pools beautifully around the tortellini. Top with a swirl of toasted breadcrumbs for a subtle crunch, or garnish with roasted cherry tomatoes for a hit of color and acidity. Ta Chicken Tortellini with Alfredo Cream also makes a stunning centerpiece on a big serving platter, nestled among fresh basil leaves and lemon wedges.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), let the ta Chicken Tortellini with Alfredo Cream cool to room temperature before transferring it to an airtight container. It will stay delicious in the refrigerator for up to three days. The sauce thickens a bit but remains super tasty!
Freezing
This dish is best enjoyed fresh, but you can freeze it if needed. Cool completely, then portion the ta Chicken Tortellini with Alfredo Cream into freezer-safe containers. It can be frozen for 1–2 months. Just note: the texture of the sauce may change a little after freezing and reheating, but the flavors will still be wonderful.
Reheating
To reheat, gently warm individual portions on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce. You can also microwave leftovers, covering the dish to keep moisture in. Stir halfway through to ensure everything heats evenly. Ta Chicken Tortellini with Alfredo Cream is just as comforting the next day!
FAQs
Can I use rotisserie chicken instead of cooking from scratch?
Absolutely! Shredded or sliced rotisserie chicken is a fantastic shortcut. Add it to the skillet just before tossing with the tortellini and sauce to warm it through—it saves time and still soaks up all those wonderful flavors.
Is there an easy way to make this dish spicy?
Yes! Increase the Cajun seasoning on the chicken or add more red pepper flakes to the Alfredo cream sauce. You can also swirl in a bit of hot sauce if you want a real fiery kick to your ta Chicken Tortellini with Alfredo Cream.
Can I substitute other cheeses for Velveeta?
Velveeta is what gives the sauce its signature silkiness, but you can try using extra cream cheese or a mild melting cheese like Havarti. The texture might shift, but the result will still be deliciously creamy.
Will frozen tortellini work as well as fresh?
Definitely! Just cook the frozen tortellini a minute or two longer as directed on the package. The finished ta Chicken Tortellini with Alfredo Cream will be just as satisfying no matter which you choose.
How can I make this dish lighter?
Swap the heavy cream for half-and-half and use light Velveeta if you like. Stick with lean chicken breast, and consider adding some sautéed spinach or steamed broccoli to boost nutrition and lighten up the overall meal.
Final Thoughts
I can’t wait for you to try this cozy, crowd-pleasing ta Chicken Tortellini with Alfredo Cream. It’s proof that even simple weeknight recipes can taste utterly special—and there’s nothing like sharing a bubbling skillet of this creamy, cheesy pasta with people you love. Give it a go, and let every bite remind you why comfort food is always in style!
Printta Chicken Tortellini with Alfredo Cream Recipe
A decadent and creamy dish featuring tender chicken strips and cheese-filled tortellini smothered in a rich garlic butter Alfredo cream sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
- 1¼ lbs boneless, skinless chicken breasts (sliced into strips)
- 1 tbsp olive oil
- 2 tbsp butter
- 1 tsp garlic powder
- 1 tsp Cajun seasoning (optional for a little kick)
- Salt & black pepper, to taste
- 12 oz cheese tortellini (fresh or frozen)
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 4 oz Velveeta cheese, cubed
- ½ cup Parmesan cheese, grated
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes (optional, for spice)
- Fresh parsley, chopped (for garnish)
For the Chicken:
For the Tortellini Alfredo Cream:
Instructions
- Cook the Tortellini: Boil tortellini according to package directions until al dente. Drain and set aside.
- Cook the Chicken: Season chicken strips with garlic powder, Cajun seasoning, salt, and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden brown and cooked through. Remove and set aside.
- Build the Alfredo Cream Sauce: In the same skillet, add a little more butter if needed. Sauté minced garlic until fragrant. Pour in chicken broth and heavy cream, stirring to deglaze the pan. Lower heat, add Velveeta cubes, and whisk until melted into a smooth cheese sauce. Stir in Parmesan, Italian seasoning, and red pepper flakes. Simmer 2–3 minutes until creamy and thick.
- Combine & Serve: Toss cooked tortellini into the Alfredo cream sauce until coated. Return chicken to the skillet, nestling it into the cheesy pasta. Garnish with fresh parsley and extra Parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 3g
- Sodium: 1010mg
- Fat: 37g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 160mg
