Alfredo Tortellini Chicken
When I need to make a quick, satisfying dinner, this Alfredo Tortellini Chicken is a go-to recipe. It’s a creamy, comforting dish, with fresh tortellini and rotisserie chicken, that comes together in less than 30 minutes. It makes busy weeknight cooking easy when you need a hearty recipe on the table quickly.
This alfredo pasta with chicken dish is great on its own, but shines even brighter when paired with simple sides. A crisp green salad adds freshness and color while a slice of crunchy bread helps soak up every last bit of that creamy, alfredo-sauce, cheesy goodness.
Whether serving this for a family dinner or sharing it with friends, this pastas al afredo recipe with tortellini is on the table in less than 30 minutes. You can’t beat that!
Read more: Alfredo Tortellini Chicken
Why I love this recipe
- Quick and easy, especially if you grab a rotisserie chicken ahead of time.
- This dish is perfect year round, just swap out the fresh basil for parsley.
- Not only is it easy to prepare, but it’s also versatile–double the recipe for leftovers that taste just as good the next day, or serve it as the main dish when you have company over.
- On the table in less than 30 minutes!
Gather these ingredients
- Butter
- Shallot – minced
- Italian seasoning
- Heavy whipping cream
- Milk
- Cream cheese – room temp
- Parmesan cheese – grated
- Fresh cheese tortellini – we buy at Trader Joe’s
- Rotisserie chicken – chopped
- Kosher salt
- Cracked pepper
- Fresh basil
How to make hearty Alfredo Tortellini Chicken
- Melt the butter in a heavy pan (we use our braiser) over medium heat, then saute the minced shallots and Italian seasoning.
- Cook for 2-3 minutes.
- Pour in the heavy whipping cream and milk, and whisk together until it starts to boil. Immediately lower the heat and simmer, stirring in the cream cheese until melted.
- Add the uncooked tortellinis, chopped chicken, and a pinch of salt.
- Stir, then cover the pan with a lid and continue simmering for 2-5 minutes, or until the tortellini is cooked through and tender. Sample one to make sure it is cooked to your liking.
- Combine the parmesan cheese and stir until the sauce becomes creamy and smooth. As the sauce sits it will thicken. If it seems too thick before serving, you can drizzle in more milk and stir until desired consistency.
- Taste before serving and adjust the seasoning with more salt or fresh cracked pepper if needed.
- Garnish the pan with fresh chopped basil and serve!
Tips & substitutions
- Fresh tortellini is recommended, but if unavailable can use dried tortellini or even ravioli.
- Rotisserie chicken is a quick and easy option, but if unavailable can use cooked chicken breasts, or even sausage, or both!
- Add a splash of white wine to add some extra flavor to the sauce.
- While parsley is a classic garnish, you can also use fresh basil or chives for a different twist.
- We like to cook this in our Le Creuset braiser pan (affiliate).
Serving suggestions
Alfredo Tortellini Chicken is a fantastic dish on its own, but you can easily elevate the meal by pairing it with a crisp salad, crunchy bread, or your favorite roasted veggies!
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Check out these pasta dishes while you’re here
Get the Recipe:
Alfredo Tortellini Chicken
Ingredients
- 4 tablespoon butter
- 1 minced shallot
- 1 teaspoon Italian seasoning
- 1 cup heavy whipping cream
- 2 cups milk
- 4 oz cream cheese, room temp
- 1 cup Parmesan cheese, grated (plus more for serving)
- 20 oz fresh cheese tortellini, 5-6 cups
- 1 ½ cup Rotisserie chicken, chopped
- Kosher salt & fresh cracked pepper to taste
- Fresh basil, finely chopped for garnish
Instructions
- In a heavy pan (we use our braiser) over over medium heat, melt the butter, and add minced shallots and Italian seasoning. Cook for 2-3 minutes.
- Add the heavy whipping cream and milk and whisk together until it starts to boil. Immediately turn the temp down and simmer, stirring in the cream cheese until melted.
- Add in the uncooked tortellinis and chopped chicken and a pinch of salt and stir. Cover the pan with a lid and continue to simmer for 2-5 minutes or until the tortellini is cooked through and nice and tender. You can sample one to see if it’s cooked to your wishes.
- Slowly add in the Parmesan and stir until creamy and smooth.
- As the dish sits, it will get thicker. If before serving it seems to thick, you can always drizzle in more milk and stir.
- Always taste before serving and add more salt if needed and fresh cracked pepper.
- Serve with fresh finely chopped basil.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
