Chicken Tortellini Alfredo

You’re going to absolutely love this easy 30-minute Chicken Tortellini Alfredo! It’s creamy and so incredibly delicious. Made with juicy pan-seared chicken breast, your favorite tortellini pasta, and a quick and easy homemade Alfredo sauce. This chicken tortellini Alfredo is perfect for weeknights. It requires just a few basic ingredients and everything cooks very fast. It’s one of our family’s go-to dinners!

Ingredients:
For the Tortellini:
3 medium boneless chicken breasts
1 teaspoon garlic powder
Salt and pepper, to taste
Olive oil for the pan
1 pound your favorite tortellini pasta, I like cheese tortellini, see note below
Fresh chopped Italian parsley, for garnish

For the Alfredo sauce:
4 tablespoons unsalted butter
3 cloves garlic, finely minced
2 cups heavy cream, plus more as needed
1½ cups freshly grated parmesan cheese, see note
Ground black pepper, to taste

Instructions:
Using a meat mallet, pound the chicken to an even ½ inch thick. Season both sides with Kosher salt (about ¼ teaspoon per side), ground black pepper, and garlic powder (also about ¼ teaspoon per side), and a few drizzles of olive oil.
Heat a few drizzles of oil in a large skillet over medium heat. Cook the chicken, about 6-7 minutes per side, until golden brown and fully cooked through in the center (165 degrees F in the center). Transfer to a plate and let it rest. Then, cut into smaller slices.
Meanwhile, cook the tortellini according to package directions until al dente. Drain and run through cold water to stop the cooking process. Set aside.
Make the alfredo sauce: Wipe the skillet clean. Then, melt the butter and add the minced garlic. Sauté for about 1 minute until fragrant. Stir in the heavy cream and bring to a low simmer. Then, gradually stir in the freshly grated cheese until melted, creamy, and fully incorporated.
To the sauce, add the cooked tortellini and stir until fully combined. Serve with the sliced chicken, freshly chopped parsley, and more parmesan cheese on top. Enjoy warm!

Notes:
– Freshly grated parmesan cheese is best here. Pre-shredded cheese usually contains starches that may turn your sauce gritty.
– Use heavy cream. Do not use milk or half-and-half . You need the thickness of the cream to achieve a creamy sauce.
– Prep ahead: While this dish is best served fresh, you can prepare the components ahead of time. Store the cooked chicken and cooked tortellini. When ready to eat, make the sauce and toss everything together (the sauce doesn’t store very well).
– Store leftovers in containers and refrigerate for up to 3 days. Reheat in the microwave oven until warm.

Substitutions and variations:
– Chicken: Swap with your favorite protein here. Shrimp or steak are great options.
– Add-ins: Broccoli florets, spinach, asparagus, bell peppers, zucchini.

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