20 Minute Chicken Tortellini Alfredo
Easy one pan meal - 3-cheese tortellini and tender chicken blanketed in creamy alfredo sauce. Better than Pera copycat recipe.
Servings: 4
Calories:
Ingredients
- 1 pound boneless skinless chicken breasts cut in bite size pieces
- 9 ounce package fresh 3-cheese tortellini dry tortellini NOT recommended
- 1/2 cup heavy cream
- 1 cup milk 2% or whole milk recommended
- 1/4 cup chicken stock
- 4 tablespoons butter
- 1/2 teaspoon garlic powder
- 1 teaspoon dry Italian seasoning
- salt and black pepper to taste
- 3 ounces cream cheese
- 1/2 cup parmesan cheese
- 2 tablespoons fresh parsley chopped
Instructions
- Trim chicken breasts of excess fat then cut in bite size pieces.
- To a large skillet heat warm 1 tablespoon of olive oil over medium-high heat then add chicken. Season with salt and pepper and cook 2-3 minutes or until cooked through and golden brown then remove from the skillet and set aside.
- Add the heavy cream, milk, chicken stock and butter. Simmer over low heat for 2 minutes
- Season with garlic powder, Italian seasoning, salt and pepper. Cook for 1 minute. Whisk in the cubed cream cheese stirring until melted then fold in the parmesan cheese.
- Add the fresh uncooked tortellini and half of the chopped parsley, gently stirring to coat. Cover simmer 4-5 minutes or until the tortellini are tender, stirring occasionally so they don’t stick to the bottom.
- Return chicken to the skillet, blending in the sauce and cook for 1 minute until warmed.
- Taste and adjust salt and pepper then serve right away with a sprinkle of the remaining parsley and additional parmesan cheese at the table.
Notes
If you tried this recipe, don’t forget to leave a comment and ⭐⭐⭐⭐⭐ rating!
Make this recipe your own - swap chicken thighs (or even rotisserie chicken!), shrimp -or-
Ramp up the vegetables: add sauteed mushrooms, grated zucchini, fresh spinach or frozen peas.