Chicken Alfredo Tortellini
Chicken Alfredo Tortellini is the perfect comforting, belly filling dinner, that comes together quickly and will please the whole family! Perfect weeknight meal!
A SIMPLE, FAMILY FRIENDLY DINNER RECIPE
This delicious and easy one-skillet meal features pan-fried chicken, rich homemade alfredo sauce, and your favorite cheese tortellini all topped with gooey, melted fresh mozzarella and crispy Panko breadcrumbs to create the perfect combination of flavors and textures. This Chicken Alfredo Tortellini is so good everyone will be coming back for seconds! My family really went crazy for this one and I loved how easy it was to throw together. Serve with a salad and some garlic bread and you have a truly belly-filling meal!
FREQUENTLY ASKED QUESTIONS:
This delicious Chicken Alfredo Tortellini is yummy all by itself. But, I think it’s even better when served with some Garlic Breadsticks, Garlic Bread, or a nice big, green salad. Or perhaps if you like something lighter, try some steamed broccoli.
For a shortcut, instead of making homemade alfredo sauce, feel free to use your favorite jarred garlic alfredo sauce.
I use the fresh mozzarella that you find sealed in a bag with juices and the bagged shredded mozzarella since they offer slightly different textures to the dish but I think all shredded mozzarella can be used – no problem. If you only have the shredded kind, it’s no big deal. Instead of the shredded mozzarella, you can grate your own too.
At the end of making it, you could add some fresh spinach, corn, mushrooms or peas and finish cooking.
The dish is best served hot and fresh, but can be stored for 2-3 days in an airtight container in the refrigerator. Reheat in the microwave.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- chicken breasts – you could also use chicken thighs if you prefer.
- garlic powder
- Italian seasoning
- olive oil
- heavy cream – you could use half and half but I will say that alfredo sauce always works best when you use something with more fat. It really makes a difference.
- milk – preferably whole milk for richness
- chicken stock – low or no sodium can be used if you need to cut back on the salt.
- shredded Parmesan cheese – you can use the grated Parmesan cheese as well.
- garlic– minced
- unsalted butter
- salt and pepper– to taste
- cheese tortellini– you can use fresh or frozen
- shredded mozzarella cheese
- fresh mozzarella– torn into small pieces. I like to use this in addition to the shredded cheese because of it’s extra melty texture and the additional delicious flavor it brings.
- Panko breadcrumbs
HOW TO MAKE CHICKEN ALFREDO TORTELLINI
Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to measure an internal temperature of 165 degrees. Remove the chicken from the skillet and let rest on a cutting board. Cook the tortellini according to the package instructions, remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant for about 1 minute. Add the chicken stock, heavy cream, and milk to the skillet and bring it to a gentle simmer.
Stir in the Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste. Add the tortellini back into the skillet and toss to coat evenly with the Alfredo sauce.
Slice the cooked chicken into strips and arrange them on top of the tortellini. Add the shredded mozzarella cheese and fresh torn mozzarella pieces evenly over the top of the tortellini mixture. In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil until well-coated. Sprinkle the panko mixture over the cheese topping. Preheat your oven to broil and place the skillet under the broiler for 2-3 minutes, or until the topping is melted, bubbly, and golden.
Remove the skillet from the oven and serve hot, garnished with extra Parmesan cheese or fresh parsley if desired.
CRAVING MORE RECIPES?
Chicken Alfredo Tortellini
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- salt and pepper, to taste (about 1/2 teaspoon per chicken breast)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 Tablespoons olive oil
For the Tortellini:
- 18 ounce package cheese tortellini (see notes below)
For the Alfredo Sauce:
- 2 Tablespoons unsalted butter
- 2 cloves garlic, minced
- ½ cup chicken stock
- 1 cup heavy cream
- 1 cup milk (preferably whole milk for richness)
- 1 ½ cups shredded Parmesan cheese (grated Parmesan cheese can also be used)
- salt and pepper, to taste
For the Topping:
- 1 cup shredded mozzarella cheese
- 1 cup fresh mozzarella, torn or cut into small pieces (see my ingredient notes in the post about the cheese)
- ½ cup panko breadcrumbs (regular breadcrumbs can be used)
- 1 Tablespoon olive oil (melted butter can be used)
Instructions
- Season 2 boneless, skinless chicken breasts with salt and pepper, to taste, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning.
- Heat 2 Tablespoons olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to measure an internal temperature of 165F degrees. Remove the chicken from the skillet and let rest on a cutting board.
- Cook 18 ounce package cheese tortellini according to the package instructions then drain and set aside.
- In the same skillet, melt 2 Tablespoons unsalted butter over medium heat. Add 2 cloves garlic, minced and sauté until fragrant for about 1 minute.
- Add ½ cup chicken stock, 1 cup heavy cream and 1 cup milk to the skillet and bring it to a gentle simmer.
- Stir in 1 ½ cups shredded Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper, to taste. It is really important you taste it here (be careful it is hot) and decide how much more salt and/or pepper you want. Start with a little then add more as desired.
- Add the cooked tortellini back into the skillet and toss to coat evenly with the Alfredo sauce.
- Slice the cooked chicken into strips and arrange them on top of the tortellini.
- Add 1 cup shredded mozzarella cheese and 1 cup fresh mozzarella, torn or cut into small pieces over the top of the tortellini mixture.
- In a small bowl, mix ½ cup panko breadcrumbs with 1 Tablespoon olive oil until well-coated. Sprinkle the panko mixture over the cheese topping.
- Preheat your oven to broil and place the skillet under the broiler for 2-3 minutes, or until the topping is melted, bubbly and golden. KEEP AN EYE on it so it does not burn. It can burn fast if you're not careful. Don't put it too close to the broiler.
- Remove the skillet from the oven and serve hot, garnished with extra Parmesan cheese or fresh parsley if desired.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- You can use fresh or frozen tortellini. Just be sure to cook according to package directions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Love it, one of our new favorites.
Thanks so much Ben!!