Chicken Tortellini Alfredo Recipe
Looking for a delicious, cheesy meal that’s ready in no time? This Chicken Tortellini Alfredo is perfect for a cozy weeknight dinner. It’s super easy to make and will be on your table in about 25 minutes. Plus, it’s a fantastic addition to your dinner rotation with its simple ingredients and minimal effort.
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.