This Chicken Tortellini Alfredo is a hit at our house! It combines tender rotisserie chicken with cheese tortellini (fresh or frozen) in a creamy, homemade Alfredo sauce made with just five ingredients. It’s quick, easy, and perfect for busy weeknights. Plus, it tastes just as good as Olive Garden’s Chicken Alfredo Tortellini but is much cheaper.
We love serving this dish with a simple garden salad topped with a light Italian vinaigrette and some French baguettes with sweet cream butter or cheesy garlic bread. For a lighter side, try a garden salad, sautéed asparagus, roasted broccoli, or garlic butter mushrooms.
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, use the stovetop over low heat or the microwave on reduced power. If you saved some pasta water, now’s the perfect time to use it to thin the sauce. You can freeze this dish, but the texture and consistency might change. It’s best to enjoy it fresh within 3 days.
Chicken Tortellini Alfredo Recipe
Ingredients
- 1 9-ounce package Refrigerated cheese tortellini
- 2 tbsp Butter
- 1 tbsp Flour
- 1/2 cup Chicken broth
- 1/2 tsp Lemon juice
- 3/4 cup Heavy cream
- 1/4 tsp Garlic powder
- 1/2 cup freshly grated Parmesan cheese
- 1.5 cups Cooked chicken I like using rotisserie chicken, shredded
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Cook the tortellini according to the package instructions.
- While the tortellini is cooking, start on the Alfredo sauce. In a skillet over medium-high heat, melt the butter. Once it’s melted, whisk in the flour and cook for about a minute.
- Lower the heat to medium. Add the chicken broth and lemon juice to the skillet. Whisk for about 30 seconds to dissolve the flour.
- Pour in the heavy cream and add the garlic powder. Keep whisking until the sauce is smooth. Let it simmer for a minute or two until it thickens to your liking. If it gets too thick, just add a bit more cream or chicken broth.
- Stir in the Parmesan cheese.
- Add the shredded chicken and drained tortellini to the sauce. Toss everything together until it’s heated through. Season with salt and pepper to taste.
- Serve and enjoy your comforting Chicken Tortellini Alfredo!
Notes
- Use Fresh Parmesan: Freshly grated Parmesan melts better and adds more flavor than pre-grated cheese.
- Add a Pinch of Nutmeg: A small pinch of nutmeg in the sauce can enhance the creamy flavor and add a subtle depth.
- Reserve Some Pasta Water: Before draining, save a bit of the pasta water. Adding a splash to the sauce can help it cling better to the tortellini.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 550Â kcal |
| Carbohydrates | 32g |
| Protein | 27g |
| Fat | 32g |
| Cholesterol | 151mg |
| Sodium | 682mg |
| Fiber | 2g |
Can I Use Frozen Tortellini Instead Of Refrigerated?
Yes, you can use frozen tortellini! Just follow the cooking instructions on the package, which might take a bit longer than the refrigerated kind. Once the tortellini is cooked, continue with the recipe as usual. Make sure to drain them well before adding them to the sauce.
How Can I Make This Recipe Lighter?
To make a lighter version of this recipe, you can use half-and-half instead of heavy cream. You could also use low-fat milk, but keep in mind the sauce might be a bit thinner. Another tip is to use a smaller amount of cheese or try a reduced-fat cheese. Adding some steamed vegetables like broccoli or spinach can also lighten it up while adding more nutrients.