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ta Chicken Tortellini with Alfredo Cream Recipe

ta Chicken Tortellini with Alfredo Cream Recipe
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5.2 from 24 reviews

A decadent and creamy dish featuring tender chicken strips and cheese-filled tortellini smothered in a rich garlic butter Alfredo cream sauce.

Ingredients

    For the Chicken:

  • 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

    • For the Tortellini Alfredo Cream:

  • 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)

Instructions

  1. Cook the Tortellini: Boil tortellini according to package directions until al dente. Drain and set aside.
  2. 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.
  3. 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.
  4. 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

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