Chicken Tortellini Alfredo

A blue bowl with a fork holds a creamy portion of chicken tortellini garnished with parmesan cheese and basil leaves.

This delicious and creamy Chicken Tortellini, prepared with shredded rotisserie chicken and refrigerated cheesy tortellini, is ready in less than 30 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Italian

Keyword: chicken alfredo tortellini, chicken tortellini, chicken tortellini alfredo

Servings:

Calories: 597kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

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