There’s nothing like a cozy, home-cooked meal that brings back cherished memories. This Chicken Tortellini Alfredo recipe is one such dish for me. I remember visiting a quaint little Italian restaurant with my family during a summer trip to the coast. The creamy, rich Alfredo sauce paired with tender chicken and cheesy tortellini was a hit with everyone. I couldn’t resist recreating it at home, and it quickly became a family favorite.
This recipe is incredibly easy to prepare, making it perfect for busy weeknights when you crave something delicious but don’t have much time. One of my favorite tweaks is using rotisserie chicken, which adds a wonderful depth of flavor without the extra cooking time. Sometimes, I like to toss in a handful of fresh spinach or sun-dried tomatoes for a burst of color and extra nutrients.
If you’re looking for a dish that’s comforting, easy, and sure to please everyone at the table, this Chicken Tortellini Alfredo is a must-try. Whether you’re making it for a casual family dinner or a special occasion, it’s bound to become a staple in your kitchen. The creamy Alfredo sauce, with its subtle hint of garlic and tangy Parmesan, perfectly complements the tender tortellini and succulent chicken. It’s a meal that’s as delightful to cook as it is to eat. Bon appétit!
How to Make Chicken Tortellini Alfredo
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Ingredients
- 1/2 cup grated Parmesan cheese
- 1 tablespoon flour
- 1/2 teaspoon lemon juice
- 3/4 cup heavy cream
- 2 tablespoons butter
- 1/4 teaspoon garlic powder
- 1/2 cup chicken broth
- 1.5 cups shredded rotisserie chicken
- 1 (9 ounce) pack cheese tortellini from the refrigerator section
- Salt and pepper, to taste
Directions
- Boil salted water in a pot and cook the tortellini as per the package instructions.
- When the tortellini is nearly done, begin the sauce by melting the butter in a skillet over medium-high heat. Stir in the flour and cook for about one minute.
- Reduce the heat to medium and add the chicken broth and lemon juice to the skillet, whisking continuously to blend the flour for around 30 seconds.
- Add the heavy cream and garlic powder, whisking until the sauce is smooth. Let it simmer for a minute or two to thicken. If it becomes too thick, add a little more cream or chicken broth.
- Mix in the Parmesan cheese.
- Combine the shredded chicken and drained tortellini with the sauce in the skillet. Toss to coat everything well, season with salt and pepper to taste, and serve immediately.
FAQs:
Can I use frozen tortellini instead of refrigerated tortellini?
Yes, you can use frozen tortellini instead of refrigerated tortellini. Just make sure to adjust the cooking time according to the package instructions, as frozen tortellini may take a bit longer to cook.
What can I substitute for heavy cream if I want a lighter version?
If you prefer a lighter version of the sauce, you can substitute heavy cream with half-and-half or whole milk. However, keep in mind that the sauce might be less creamy and rich.
How can I make this recipe gluten-free?
To make this recipe gluten-free, use gluten-free tortellini and substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients, such as chicken broth, are also gluten-free.
Can I prepare the sauce in advance?
While it is best to prepare the sauce fresh for the best flavor and texture, you can make it a few hours ahead of time. Reheat it gently on the stove over low heat, adding a bit of extra cream or broth if it has thickened too much.
What vegetables can I add to this dish?
To add more nutrition and flavor to the dish, you can include vegetables such as spinach, mushrooms, or peas. Simply sauté the vegetables separately and add them to the skillet when combining the tortellini and chicken.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the dish on the stove over medium-low heat, adding a splash of cream or chicken broth to maintain the sauce’s consistency.
Chicken Tortellini Alfredo
Ingredients
- 1 9 ounce pack refrigerated cheese tortellini
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- 1/2 teaspoon lemon juice
- 3/4 cup heavy cream
- 1/4 teaspoon garlic powder
- 1/2 cup grated Parmesan cheese
- 1.5 cups shredded cooked chicken rotisserie works well
- Salt & pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook the tortellini as directed on the package.
- Meanwhile, when the tortellini is almost done, start the sauce. Melt the butter in a skillet over medium-high heat. 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, whisking continuously to dissolve the flour for about 30 seconds.
- Pour in the heavy cream and add the garlic powder. Whisk until the sauce is smooth and let it reduce for a minute or two until it reaches the desired thickness. If the sauce gets too thick, add a bit more cream or chicken broth.
- Stir in the Parmesan cheese.
- Add the shredded chicken and drained tortellini to the skillet. Toss everything together, season with salt and pepper to taste, and serve immediately. Enjoy!
