Cheesy Italian Herb Chicken Tortellini in Rich Alfredo Sauce

introduction

This dish is Cheesy Italian Herb Chicken Tortellini in Rich Alfredo Sauce. It is creamy, cheesy, and full of simple Italian flavor. The sauce is smooth and the tortellini hold the cheese and sauce well. If you like creamy chicken pasta, you may also like Cowboy Butter Chicken Linguine.

why make this recipe

You make this when you want a quick, filling weeknight meal. It cooks fast and feels like a special dinner. The cheese and herbs make it tasty for picky eaters and grown-ups. It uses common pantry ingredients and turns them into a rich meal.

how to make Cheesy Italian Herb Chicken Tortellini in Rich Alfredo Sauce

1. Boil the tortellini until just tender and drain. Save a little pasta water to thin the sauce if needed.
2. Season and sear the chicken strips until golden and cooked through. Set chicken aside.
3. In the same pan, melt butter and cook garlic until fragrant. Add heavy cream and simmer. Stir in Parmesan and mozzarella until smooth. Add Italian seasoning and pepper. Thin with pasta water if the sauce is too thick.
4. Add the cooked tortellini to the sauce and toss to coat. Add the chicken back and mix gently.
5. Top with fresh parsley, extra Parmesan, and a sprinkle of Italian herbs. Serve warm.

Ingredients :

• 1.25 lbs chicken breast, sliced into strips
• 1 tbsp olive oil
• 2 tbsp butter
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt & pepper to taste
• 12 oz cheese tortellini (fresh or frozen)
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 3/4 cup Parmesan cheese, grated
• 1/2 cup mozzarella, shredded
• 1/2 cup pasta water (optional)
• 1 tsp Italian seasoning
• Pinch of black pepper
• Fresh parsley for garnish

Directions :

1. Boil tortellini in salted water until just tender. Reserve 1/2 cup pasta water and drain.
2. Season chicken with Italian seasoning, garlic powder, paprika, salt, and pepper. Heat olive oil and butter in a skillet over medium-high heat. Sear chicken strips 3-4 minutes per side until golden and cooked through. Remove and set aside.
3. In the same pan, melt 3 tbsp butter. Add minced garlic; cook until fragrant. Pour in heavy cream and simmer gently for 2 minutes. Add Parmesan and mozzarella; stir until creamy and melted. Add Italian seasoning and black pepper. If sauce gets too thick, add a splash of pasta water.
4. Add cooked tortellini into the Alfredo sauce and toss until coated. Add chicken back into the skillet and mix gently.
5. Top with fresh parsley, extra Parmesan, and a sprinkle of Italian herbs.

how to serve Cheesy Italian Herb Chicken Tortellini in Rich Alfredo Sauce

Serve hot from the pan. Add extra grated Parmesan and chopped parsley on top. A green salad or steamed broccoli goes well on the side. You can also serve with garlic bread. Try a light salad like Grilled Chicken Salad with Cilantro Lime Dressing for a fresh side.

how to store Cheesy Italian Herb Chicken Tortellini in Rich Alfredo Sauce

Cool the dish to room temperature. Put it in an airtight container. Store in the fridge for 3–4 days. Reheat on the stove over low heat. Add a splash of milk or pasta water to loosen the sauce. Do not freeze cream-based sauce if you want the best texture, but you can freeze portions if needed; thaw and reheat slowly.

tips to make Cheesy Italian Herb Chicken Tortellini in Rich Alfredo Sauce

• Do not overcook the tortellini. Cook until just tender.
• Use fresh grated Parmesan for the best melt and flavor.
• Save pasta water to thin the sauce without watering it down.
• Cook garlic only until fragrant so it does not burn.
• Slice chicken evenly so it cooks all at once.

variation (if any)

• Swap chicken for shrimp. Cook shrimp 1–2 minutes per side until pink.
• Add spinach to the sauce for extra greens. Stir it in until wilted.
• Use sun-dried tomatoes for a tangy twist. Add when sauce is ready.
• Make it spicy: add red pepper flakes with the garlic.

FAQs

Q: Can I use dried tortellini?
A: Yes. Cook dried tortellini to package directions but watch for al dente so it does not get mushy.

Q: Can I make the sauce lighter?
A: Use half-and-half instead of heavy cream. The sauce will be lighter but still tasty.

Q: How long does this take to make?
A: About 25–30 minutes from start to finish if you cook efficiently.

Q: Can I make this ahead?
A: You can cook the components and store them separately. Reheat gently and combine before serving.

Q: Is there a vegetarian option?
A: Yes. Skip the chicken and add mushrooms, spinach, or roasted vegetables.

Conclusion

For a similar creamy pasta idea and more step-by-step tips, see this Chicken Tortellini Alfredo recipe: Chicken Tortellini Alfredo – Cooking For My Soul.

Cheesy Italian Herb Chicken Tortellini in Rich Alfredo Sauce

A creamy, cheesy, and flavorful Italian dish perfect for a quick weeknight meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 650

Ingredients Method Notes

Ingredients

  

For the chicken

• 1.25 lbs chicken breast, sliced into strips
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• to taste Salt & pepper

For the tortellini and sauce

• 12 oz cheese tortellini (fresh or frozen)
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 3/4 cup Parmesan cheese, grated
• 1/2 cup mozzarella, shredded
• 1/2 cup pasta water (optional) Reserve for thinning the sauce
• 1 tsp Italian seasoning
• Pinch black pepper
• to taste Fresh parsley for garnish

Method

 

Preparation

1. Boil tortellini in salted water until just tender. Reserve 1/2 cup pasta water and drain.
2. Season chicken with Italian seasoning, garlic powder, paprika, salt, and pepper.

Cooking Chicken

1. Heat olive oil and 1 tbsp of butter in a skillet over medium-high heat.
2. Sear chicken strips for 3-4 minutes per side until golden and cooked through. Remove and set aside.

Making Sauce

1. In the same pan, melt the remaining 3 tbsp of butter.
2. Add minced garlic; cook until fragrant.
3. Pour in heavy cream and simmer gently for 2 minutes.
4. Add Parmesan and mozzarella; stir until creamy and melted.
5. Add Italian seasoning and black pepper. If the sauce gets too thick, add a splash of pasta water.

Combining

1. Add cooked tortellini into the Alfredo sauce and toss until coated.
2. Add chicken back into the skillet and mix gently.
3. Top with fresh parsley, extra Parmesan, and a sprinkle of Italian herbs.
4. Serve warm.

Notes

Cool the dish to room temperature before storing. Store in an airtight container in the fridge for 3-4 days. Reheat on the stove over low heat, adding a splash of milk or pasta water to loosen the sauce. Do not freeze cream-based sauces for best texture.