Name: Creamy Chicken Tortellini Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6 servings
Ingredients: 2 packages (9 ounces each) refrigerated cheese tortellini; 2 boneless skinless chicken breasts; 1/2 teaspoon salt, divided; 1/4 teaspoon pepper, divided; 2 teaspoons olive oil; 6 tablespoons butter; 2 cups heavy whipping cream; 3/4 cup grated Parmesan cheese, divided; 1/2 cup grated Romano cheese; 1/8 teaspoon ground nutmeg; 2 large egg yolks, lightly beaten; Minced fresh parsley, optional

Chicken Tortellini Alfredo is more than just a meal; it’s a comforting hug in a bowl, a weeknight hero, and a guaranteed crowd-pleaser. Have you ever craved that perfect balance of creamy, cheesy sauce clingin extractg to tender tortellini, all elevated by succulent pieces of chicken? That’s the magic of this dish, and it’s why it holds such a special place in so many hearts (and dinner rotations!). We adore it because it’s remarkably satisfying, delivering a rich and decadent flavor profile without requiring hours in the kitchen. What truly makes this Chicken Tortellini Alfredo stand out is the way each component plays its part – the plump tortellini, the savory chicken, and the velvety smooth Alfredo sauce, creating a symphony of textures and tastes that’s simply irresistible. Get ready to whip up a dish that will have everyone asking for seconds!

Ingredients:

2 packages (9 ounces each) refrigerated cheese tortellini
2 boneless skinless chicken breasts
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 teaspoons olive oil
6 tablespoons butter, cubed
2 cups heavy whipping cream
3/4 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese
1/8 teaspoon ground nutmeg
2 large egg yolks, lightly beaten
Minced fresh parsley, optional

Preparing the Chicken

Searing the Chicken Breasts

To begin extract crafting this delicious Chicken Tortellini Alfredo, we’ll start by preparing our chicken. Take your two boneless, skinless chicken breasts and pat them thoroughly dry with paper towels. This step is crucial for achieving a beautiful sear and preventing the chicken from steaming rather than browning. Season both sides generously with 1/4 teaspoon of salt and 1/8 teaspoon of pepper, ensuring an even coating. Heat the 2 teaspoons of olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the seasoned chicken breasts into the hot skillet. We want to hear a satisfying sizzle! Cook for about 5 to 7 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165 degrees Fahrenheit (74 degrees Celsius). Once cooked, remove the chicken from the skillet and set it aside on a clean cutting board. Let it rest for at least 5 minutes before slicing or dicing. Resting the chicken allows the juices to redistribute, resulting in more tender and flavorful meat.

Making the Creamy Alfredo Sauce

Building the Flavor Base

Now it’s time to create that luxurious Alfredo sauce. In the same skillet you used for the chicken (no need to wash it; those browned bits add wonderful flavor!), melt the 6 tablespoons of butter over medium heat. Once the butter is fully meltegin extractnd begins to foam slightly, reduce the heat to medium-low. Add the 2 cups of heavy whipping cream to the skillet. Stir the cream gently with a whisk or wooden spoon, ensuring it doesn’t boil too rapidly. We want a gentle simmer to allow the cream to thicken slightly. This is whgin extract the magic begins to happen!

Infusing with Cheese and Spice

Continue to simmer the cream for about 5 minutes, stirring ogin extractsionally, until it begins to thicken. Don’t rush this process; patience here will yield a richer sauce. Stir in 1/2 cup of the grated Parmesan cheese and the 1/2 cup of grated Romano cheese. Keep stirring gently until the cheeses are fully melted and incorporated into the cream. The sauce will become wonderfully smooth and glossy. Now, add the 1/8 teaspoon of ground nutmeg. Nutmeg might seem like an unusual addition to Alfredo sauce, but its subtle warmth adds a sophisticated depth of flavor that complements the richness of the cream and cheese beautifully. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Taste the sauce at this point and adjust seasoning if needed. Remember that the cheese is salty, so be mindful when adding extra salt.

Tempering the Egg Yolks

This is a key step for a truly silky smooth Alfredo sauce. In a small bowl, lightly beat the 2 large egg yolks. This tempering process prevents the egg yolks from scrambling when added to the hot sauce. While whisking the sauce constantly in the skillet, slowly drizzle in about 1/2 cup of the warm cream mixture into the beaten egg yolks. Whisk vigorously as you do this. This gradually raises the temperature of the egg yolks without cooking them. Once the egg yolks are tempered, slowly pour the tempered egg yolk mixture back into the skillet with the rest of the sauce, whisking continuously.

Finishing the Sauce and Combining

Continue to whisk the sauce over low heat for another 1 to 2 minutes, or until it has thickened enough to coat the back of a spoon. Be careful not to let it boil once the egg yolks have been added, as this can cause them to curdle. Remove the skillet from the heat. Stir in the remaining 1/4 cup of grated Parmesan cheese. This final addition of cheese helps to further emulsify the sauce and adds a delightful cheesy finish.

Cooking the Tortellini and Assembling

Boiling the Tortellini

While the sauce is finishing, bring a large pot of salted water to a rolling boil. Add the 2 packages (9 ounces each) of refrigerated cheese tortellini to the boiling water. Cook according to package directions, which is typically only 2 to 3 minutes for refrigerated tortellini. They are ready when they float to the surface. As soon as they float, they are perfectly cooked. Drain the tortellini well. It’s important not to overcook them, as they will continue to soften slightly when tossgin extractwith the hot sauce.

Bringing it all Together

Once the tortellini are drained, add them directly to the skillet with the warm Alfredo sauce. Gently toss the tortellini in the sauce until they are evenly coated. The residual heat from the sauce and the tortellini will help to meld the flavors together beautifully. If you are adding the optional minced fresh parsley, stir it in now. The vibrant green flecks of parsley will add a touch of freshness and color to the dish. Slice or dice the reserved chicken breasts. You can either stir the chicken directly into the tortellini and sauce mixture, or you can arrange it on top of individual servings for a more elegant presentation. Serve immediately and enjoy the rich, creamy goodness of your homemade Chicken Tortellini Alfredo!

Conclusion:

We’ve now journeyed through the delightful process of creating our delicious Chicken Tortellini Alfredo! This recipe is a testament to how simple ingredients can transform into a comforting and impressive meal. Whether you’re looking for a weeknight dinner that feels like a special occasion or a dish to impress guests, this Chicken Tortellini Alfredo is sure to be a hit. The creamy Alfredo sauce, tender chicken, and cheesy tortellini create a symphony of flavors and textures that are simply irresistible.

For serving suggestions, this dish shines on its own, but a simple side salad with a light vinaigrette or some crusty garlic bread makes for a perfect accompaniment. For variations, feel free to experiment! You can swap out the chicken for shrimp or even add some sautéed mushrooms or spinach for an extra boost of flavor and nutrition. Don’t be afraid to adjust the amount of garlic or Parmesan cheese to your personal preference. The beauty of this Chicken Tortellini Alfredo is its versatility.

We encourage you to give this recipe a try. We’re confident you’ll fall in love with its ease of preparation and the incredibly satisfying results. Enjoy every creamy, cheesy bite!

Frequently Asked Questions:

Can I make this Chicken Tortellini Alfredo ahead of time?

While it’s best enjoyed fresh, you can prepare the sauce and cook the chicken and tortellini separately and then combine and reheat gently. Be mindful that the sauce might thicken upon sitting, so you may need to add a splash of milk or cream when reheating.

What kind of tortellini is best for this recipe?

You can use cheese tortellini, spinach tortellini, or even a meat-filled tortellini. The key is to choose fresh or refrigerated tortellini, as frozen tortellini can sometimes become mushy when overcooked.

Is it possible to make this Chicken Tortellini Alfredo dairy-free?

Yes, it is possible with some adjustments! You can use a plant-based milk (like cashew or oat milk) and a dairy-free butter alternative. For the cheese, look for a good quality dairy-free Parmesan alternative. The texture and flavor might differ slightly, but it can still be very delicious.