Alfredo Chicken Tortellini (Print Version)
# Ingredients:
01 -
18 oz cheese tortellini, fresh and uncooked
02 -
1 cup milk, any type
03 -
1 tsp garlic powder, or more to taste
04 -
3 oz cream cheese, softened
05 -
4 tbsp unsalted butter
06 -
1 ½ cup heavy cream
07 -
Fresh parsley, finely chopped for garnish
08 -
¼ cup chicken broth, low sodium
09 -
1 tsp Italian seasoning, dried
10 -
Salt, add as needed
11 -
1 cup deboned rotisserie chicken, in small chunks
12 -
½ cup grated Parmesan cheese
13 -
1 tsp black pepper, freshly ground
14 -
1 tsp chicken bouillon powder
# Instructions:
01 -
Break the chicken apart and cut it into small chunks. Put aside for later use.
02 -
Heat a wide skillet on medium and pour in the heavy cream, milk, butter, and chicken broth. Stir occasionally until the butter’s melted. Keep it just warm, not bubbling.
03 -
Toss in garlic powder, Italian seasoning, cream cheese, and some black pepper. Stir well for a couple of minutes until the cream cheese blends smoothly.
04 -
Add the Parmesan and stir gently for about a minute. The sauce should get creamy and smooth.
05 -
Drop the fresh tortellini into the warm skillet and give it a stir so it gets coated. Simmer lightly for 4-5 minutes to soften the pasta.
06 -
Toss the chicken pieces into the skillet. Give it a couple of minutes to heat up before moving on.
07 -
Try the sauce and add more salt or spices if it needs it. Sprinkle with parsley and grated Parmesan before serving warm.
# Notes:
01 -
Use medium heat so the milk in the sauce doesn’t split.
02 -
Fresh tortellini cooks quickly, saving you time at the stove.
03 -
To keep the sauce silky, stir often when adding cream cheese and Parmesan.
04 -
If the sauce thickens too much, splash in some extra broth or milk.
05 -
Cut freshly baked chicken after letting it rest—it’ll stay moist!