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This quick creamy chicken Alfredo tortellini has saved my dinners countless times when I'm short on time but want something tasty. Mixing shredded rotisserie chicken with cheese-stuffed tortellini and a homemade creamy sauce makes an amazing comfort meal in just 20 minutes flat.
I came up with this dish when my spouse's parents showed up without warning for dinner. I grabbed a rotisserie chicken and some basic ingredients from my refrigerator and got everything ready in less than 30 minutes. Now they ask for it whenever they stop by.
What You'll Need
- Rotisserie chicken: gives you already cooked, juicy meat that cuts down on prep work
- Cheese tortellini: boils up fast and brings extra cheesy flavor to the dish
- Heavy cream: forms the rich foundation of our sauce
- Milk: cuts the heaviness while keeping everything creamy
- Chicken broth: brings more flavor into the sauce
- Chicken bouillon: makes the savory taste even stronger
- Butter: makes everything richer and smoother
- Garlic powder: spreads garlic taste evenly through the sauce
- Italian seasoning: adds several herbs at once with just one spoonful
- Black pepper: gives mild warmth that works well with cream
- Cream cheese: my trick for making sauce that sticks perfectly to pasta
- Parmesan cheese: brings that classic nutty, salty Alfredo flavor
- Fresh parsley: adds color and fresh taste to finish the dish
Easy Cooking Method
- Get Your Chicken Ready:
- Pull all the meat off your rotisserie chicken, using both white and dark pieces for better flavor. Cut everything into small chunks about half an inch big. It's fine if the chicken is still warm or completely cold from the fridge.
- Start Your Sauce:
- Put your heavy cream, milk, chicken broth, and butter in a big, deep pan over medium heat. Stir everything with a whisk as the butter melts. Keep an eye on it and warm it gently without letting it boil. Slow heating keeps the dairy from breaking apart.
- Add Your Seasonings:
- When your liquid is warm and butter has melted completely, throw in your garlic powder, Italian seasoning, black pepper, and softened cream cheese. Make sure your cream cheese is room temperature so it melts smoothly. Keep whisking for 2-3 minutes until the cream cheese blends in perfectly.
- Mix In Parmesan:
- Add your freshly grated Parmesan while continuing to whisk as it melts. The cheese will make the sauce a bit thicker and tastier. Let it bubble very gently for about a minute until it looks silky and coats the back of a spoon.
- Add The Tortellini:
- Drop your fresh tortellini right into the bubbling sauce. Gently stir the pasta into the sauce with a wooden spoon so each piece gets covered. Let the tortellini cook in the sauce for 4-5 minutes, stirring now and then. The pasta will soak up some flavors while getting tender.
- Mix In The Chicken:
- Once your tortellini feels soft, gently stir in your chicken pieces. Since the chicken's already cooked, you just need to warm it in the sauce for about 2 minutes. This short heating keeps the chicken juicy, not dry.
- Finish And Serve:
- Try a bite and add more salt or pepper if you want. Sprinkle lots of chopped fresh parsley on top before serving. The bright green looks pretty against the creamy sauce and adds a fresh taste to balance the richness.
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Cream cheese is definitely my secret weapon in this dish. I found out how amazing it works after trying for years to get my Alfredo sauce just right. One night when I was running low on heavy cream, I tossed in some cream cheese on impulse, and wow—the texture was super smooth with a slight tang I'd never gotten before. My family now turns down Alfredo made any other way.
Storing For Later
This creamy tortellini keeps well in the fridge for up to three days if you put it in a sealed container. The sauce will get much thicker when it's cold, but goes back to normal when you warm it up. To reheat leftovers, put them in a pan over medium-low heat with a splash of milk or chicken broth to thin the sauce. Stir often but carefully so you don't break the pasta. It's perfect for planning meals ahead for busy nights.
Simple Twists
Though this dish tastes great as is, you can change it up in many ways. For extra veggies, throw in a handful of baby spinach or frozen peas during the last two minutes of cooking. They'll warm up perfectly without getting mushy. Want seafood instead? Just swap the chicken for cooked shrimp. If you like things spicy, add some red pepper flakes. This recipe works as a great starting point for using whatever you've got in your kitchen.
What To Serve With It
This hearty pasta goes really well with lighter, tangy sides that balance out the creaminess. Try a simple arugula salad with lemon dressing for nice contrast. Roasted asparagus or broccoli also work great while adding color and nutrients. For a complete Italian meal, add some warm garlic bread to soak up all that amazing sauce. Adults might enjoy a cold glass of Pinot Grigio alongside—it pairs wonderfully with the creamy flavors.
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Frequently Asked Questions
- → Is frozen tortellini okay to use?
Definitely, frozen tortellini works. Just cook it using the instructions on the bag before mixing it with the sauce so it’s soft and fully cooked.
- → What if my sauce is too thick?
To thin the sauce, stir in a bit of milk or chicken broth as you go until you get the texture you like.
- → Can I use fresh chicken instead of rotisserie?
Yes! Cook some fresh chicken ahead of time, let it cool down slightly, then slice it up before mixing it into the dish.
- → What’s a good swap for cream cheese?
If you’ve run out of cream cheese, mascarpone or some sour cream works well to keep the dish creamy and smooth.
- → Can I skip the chicken to make it vegetarian?
Sure! Leave out the chicken and swap the chicken broth for veggie broth. Adding extras like mushrooms or spinach can give it more flavor.
- → How do I keep the sauce smooth and not curdled?
Keep the heat at medium and don’t let the sauce boil. Add the cream cheese and Parmesan gradually while stirring to make it silky and smooth.