Weeknight Chicken Tortellini Alfredo

Name: Weeknight Chicken Tortellini Alfredo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian, American
Ingredients: 3 tbsp Butter; 16 oz Cheese Tortellini Pasta; 4 whole Chicken Breast; 3 tbsp Fresh Parsley; 1 dash Garlic Powder; 0.33 cup Grated Parmesan Cheese; 2 cups Heavy Cream; 8 oz Mushrooms; 1 tsp Salt; 1 tbsp Vegetable Oil

Dinner 🍽️Lunch 🥪 Italian 🇮🇹American High-Protein 💪Sugar-Free Halal 🕌Comfort-Food

Weeknight Chicken Tortellini Alfredo brings tender cheese-filled pasta and juicy chicken together in a velvety Parmesan cream sauce. Sautéed mushrooms add earthy depth, while a hint of garlic and fresh parsley brighten each bite. It’s a comforting pick for busy evenings or a cozy dinner when you want something rich yet balanced.

Prep15 mins
Cook25 mins
Serves6
DifficultyEasy

1

Bring a large pot of lightly salted water to a boil. Add the tortellini. Cook, stirring now and then, until the tortellini float to the surface and the filling is hot, about 5 minutes. Drain.
2

Heat the vegetable oil in a large skillet over medium heat; cook and stir the chicken breast in the hot oil until it is no longer pink in the center, about 10 minutes. Remove from the heat.
3

Melt the butter in another skillet over medium heat; cook and stir the mushrooms and garlic powder until the mushrooms start to soften, about 3 minutes. Stir the heavy cream into the mushrooms and bring to a boil. Reduce the heat to medium-low and simmer until slightly thickened, about 3 minutes. Add the Parmesan cheese, parsley, and salt. Keep cooking until the cheese melts, about 1 minute.
4

Stir the tortellini and chicken into the mushroom-cream sauce. Simmer until heated through, about 2 minutes.