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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
Cook Time 20 minutes
Total Time 30 minutes
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.