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Creamy and satisfying Chicken Tortellini Alfredo is so easy and ready in less than 30 minutes! Tuck shredded rotisserie chicken into a cheesy sauce along with tender tortellini for a dinner that’s sure to please.
This simple and hearty chicken Alfredo tortellini recipe is a favorite to serve for a quick weeknight dinner, but it’s also special enough to serve to guests.
Why You’ll Love This Chicken Tortellini Alfredo Recipe
- Quick and easy. You need just 10 minutes to prep this dinner, plus another 15 minutes of cooking time, making this pasta dinner a great option on busy nights.
- Decadent. Who doesn’t love a cheesy pasta dish? This recipe uses cream cheese, heavy cream, and cheesy tortellini. It’s the ultimate comfort food!
- Flavorful. I love the slight tang from the cream cheese in the sauce, the salty parmesan, and the hint of smokiness from the rotisserie chicken. Don’t forget the fresh basil leaves to add freshness and a pop of color.
Ingredients You’ll Need
- Cheese tortellini – I like to use fresh cheese tortellini from the store’s refrigerated section.
- Butter – You can use salted or unsalted butter.
- Garlic
- Heavy cream – Half-and-half will also work if you don’t have or don’t want to use cream.
- Cream cheese – Get a block of cream cheese.
- Nutmeg – You could grate a little fresh nutmeg or use ground nutmeg.
- Parmesan cheese
- Chicken – I used pre-made rotisserie chicken, or you can cook some chicken and shred it.
- Salt and pepper
- Garnish – Fresh parsley and basil.
How to Make Chicken Tortellini Alfredo
Follow along with the photos below to help you make chicken tortellini. You’ll find the detailed instructions in the recipe card lower down.
- Make tortellini. Cook the tortellini according to package directions and set aside.
- Sauté the garlic. In a skillet, melt the butter and cook the garlic for 1 minute.
- Add cream. Stir in the heavy cream and simmer until slightly thickened.
- Whisk in cream cheese. Add the cream cheese and stir until smooth.
- Season. Stir in a pinch of nutmeg and salt and pepper to taste.
- Add the cheese. Stir in the Parmesan cheese until melted.
- Finish. Stir in the shredded rotisserie chicken, then stir in the tortellini.
- Serve hot. Spoon out servings and garnish them with parsley and basil leaves.
Tips & Variations
- Try other tortellini. You can use a vegetable-filled tortellini, such as spinach or butternut squash, in place of the cheese tortellini.
- Add vegetables. I like to stir in a bit of baby spinach leaves or 1 cup of frozen peas into the sauce.
- Use precooked chicken. You can buy a rotisserie chicken or save chicken the next time you make it at home. Try my Whole Roast Chicken with Fall Vegetables recipe and reserve two cups of shredded chicken to use in this recipe.
What to Serve with Chicken Tortellini
I love pairing cheesy chicken tortellini with a simple green salad or a vegetable side. Try my Avocado Tomato Salad or these Garlic Butter Roasted Asparagus and a luscious serving of Creamed Spinach. Then, soak up the creamy sauce with slices of homemade bread, like my No Knead Dutch Oven Bread recipe.
Storing Leftovers
Place the cooled tortellini and sauce in an airtight container and store it in the fridge for up to 3 days. To reheat, add the tortellini to a microwave-safe bowl, cover it to prevent any splatter, and microwave it in 1-minute increments until it’s heated through. You may want to stir it after 1 minute to make sure it heats evenly.
More Easy Pasta Dinners
- Creamy Seafood Pasta
- Cream Cheese Spaghetti
- Chicken Alfredo Pasta Bake
- Instant Pot Pasta Shells and Beef
- Baked Cream Cheese Pasta with Shrimp
Chicken Tortellini Alfredo
Ingredients
- 18 to 20 ounces refrigerated cheese tortellini
- 2 tablespoons unsalted butter
- 2 cloves garlic,, minced
- ⅔ cup heavy cream
- 4 ounces cream cheese,, softened and cut into cubes
- pinch of freshly grated nutmeg,, or ⅛ teaspoon ground nutmeg
- 1 cup freshly grated Parmesan cheese
- 2 cups shredded rotisserie chicken
- salt and pepper,, to taste
- chopped fresh parsley,, for garnish
- fresh basil leaves,, for garnish
Instructions
- In a large pot of salted water, cook tortellini according to package directions. Drain.
- In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 20 seconds or until fragrant.
- Whisk in the heavy cream and bring it to a simmer. Let it simmer for about 3 minutes to reduce and thicken slightly.
- Gradually whisk in the softened cream cheese, and continue to whisk until the sauce is smooth and creamy.
- Season the sauce with a pinch of nutmeg, salt, and pepper.
- Stir in the grated Parmesan cheese until it’s fully melted into the sauce.
- Add the shredded rotisserie chicken to the skillet and cook for 2 minutes or until it's heated through.
- Add the cooked tortellini to the skillet. Gently toss to coat the tortellini with the sauce and cook for a minute. Remove from heat.
- Garnish with freshly chopped parsley and fresh basil leaves, and serve.
Notes
- Tortellini Options: You can also try other refrigerated tortellini instead of cheese tortellini.
- Mix in Vegetables: Add baby spinach leaves or frozen peas to the sauce.
- Precooked Chicken: Use rotisserie chicken or cooked leftovers from chicken breasts or thighs.
- Storage: Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat in a microwave, covered, in 1-minute intervals, stirring after each minute.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I’d just buy a good Alfredo sauce and make life even easier😉
Absolutely, using a store-bought Alfredo sauce can definitely make this recipe more convenient and time-saving! 😊