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How to make easy alfredo sauce with tortellini cooking directly in the creamy sauce in one pan.

30-Minute Chicken Alfredo Tortellini Skillet

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Creamy, luxurious, and ready in just 30 minutes! This one-pan chicken Alfredo tortellini is the ultimate easy weeknight dinner that tastes like you spent hours cooking.

  • Total Time: 30
  • Yield: 4 servings

Ingredients

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces

  • ½ tsp salt, or to taste

  • ¼ tsp black pepper, or to taste

  • 2 tbsp olive oil

  • 3 cloves garlic, minced

  • 1 ½ cups heavy cream (or half-and-half for a lighter version)

  • ½ cup low-sodium chicken broth

  • 1 (9 oz) package refrigerated cheese tortellini

  • ½ cup freshly grated Parmesan cheese, plus more for serving

  • ¼ tsp freshly grated nutmeg (optional)

  • 2 tbsp unsalted butter

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the Chicken: Season the cubed chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

  2. Sauté Garlic: In the same skillet, reduce heat to medium. Add the minced garlic and sauté for about 30 seconds, until fragrant.

  3. Deglaze Pan: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 1 minute.

  4. Simmer Tortellini: Add the heavy cream and bring to a gentle simmer. Add the refrigerated tortellini. Cover the skillet and cook for 5-7 minutes, stirring occasionally, until the tortellini is tender.

  5. Finish the Sauce: Uncover the skillet and reduce heat to low. Stir in the cooked chicken, grated Parmesan cheese, nutmeg, and butter. Stir continuously until the cheese and butter have melted and the sauce has thickened slightly.

  6. Serve: Taste and adjust seasoning with more salt or pepper if needed. Garnish with fresh parsley and an extra sprinkle of Parmesan cheese. Serve immediately.

Notes

Notes

  • Freshly Grated Cheese is Key: For the smoothest, creamiest sauce, grate your own Parmesan cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.

  • Don’t Boil the Sauce: Once the cream is added, keep the heat at a gentle simmer. Boiling can cause the sauce to separate.

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or cream to loosen the sauce.

  • Vegetarian Version: Omit the chicken and use vegetable broth. The tortellini provides plenty of protein

  • Nutrition Facts (Approximate)

    • Calories: 620kcal

    • Carbohydrates: 32g

    • Protein: 35g

    • Fat: 39g

    • Saturated Fat: 21g

    • Cholesterol: 175mg

    • Sodium: 780mg

    • Fiber: 2g

    • Sugar: 3g

  • Author: Emma Carter
  • Prep Time: 10
  • Cook Time: 20
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://flavorflux.com/chicken-alfredo-tortellini-skillet/