This creamy Chicken Tortellini Alfredo comes together in just 20 minutes with five simple ingredients. It’s made with a quick homemade Alfredo sauce for a restaurant-worthy meal that’s easy enough for any weeknight.
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The Easiest, Creamiest Pasta You’ll Make All Week
When dinner needs to happen fast (i.e., eight out of seven nights a week around here!), this Chicken Tortellini Alfredo is my go-to. It’s creamy, comforting and on the table in just 20 minutes. It’s the kind of “what’s for dinner?” recipe you’ll come back to again and again.
The magic of this recipe is that it tastes like your favorite restaurant meal (hello, Olive Garden vibes!) without the wait or the bill. We’re talking good ol’ store-bought tortellini that cooks in minutes, and a quick-fix garlicky Alfredo sauce.
And if you’re looking to add even more protein to your plate, stir in shredded rotisserie chicken or top it with pan-seared chicken breasts. Dinner, done.
While most tortellini Alfredo recipes use cheese-filled pasta and then add chicken on top, I flip that approach and use chicken tortellini instead. It’s a two-in-one shortcut that’s just as hearty and creamy, but cuts the cook time in half.
You’ll find fresh tortellini in the refrigerated section of most grocery stores. I love Rana and Buitoni brands because they taste super fresh, and while I created this recipe using a chicken-filled variety, cheese tortellini (or any flavor you love most!) works perfectly, too. You can even use frozen; just add a few extra minutes to the cook time.
And for the Alfredo sauce, you’ll need real butter, garlic, heavy cream and plenty of freshly grated Parmesan. It’s rich, silky and coats every bite of pasta without being heavy or greasy.
See the recipe card for full information on ingredients and quantities.
Just four simple steps stand between you and creamy Alfredo pasta bliss.
- Make the Alfredo sauce. I use my Dutch oven, but a large skillet works, too. We’ll be adding the pasta right to this pot, so make sure it’s roomy. Melt the butter over medium heat, then add the garlic and a pinch of salt. Cook just until fragrant (about 2 minutes), then pour in the heavy cream and a pinch of black pepper. Whisk occasionally until it’s warm and slightly thickened, about 3 minutes.
- Add the cheese. Reduce the heat to low. Stir in half the Parmesan, then add the rest once it starts to melt. The sauce should look smooth, glossy and coat the back of a spoon.
- Cook the tortellini. Bring a large pot of salted water to a boil. Add the tortellini and cook until al dente (tender with a slight bite in the center), about 3 minutes. Drain and set aside.
- Combine and serve. Add the cooked tortellini straight into the sauce and toss until coated. Taste and season with salt and pepper, then serve right away. I love it with a side of my secret ingredient garlic bread or a simple green salad with lemon vinaigrette dressing for balance (scroll down for more of my favorite pairings!).
Notes from the Test Kitchen
- Don’t overcook the pasta. Fresh tortellini cooks fast, usually just 3 to 4 minutes, so keep a close eye on it. You’ll know it’s done when the pasta floats to the top.
- Use freshly grated Parmesan. I know, it’s tempting to grab the pre-shredded stuff, but it just doesn’t melt the same way because of the anti-caking agents that are usually added. Freshly grated Parmesan melts into the sauce so much more smoothly, giving you that restaurant-quality texture. (It’s the same trick I use for the creamiest stovetop mac and cheese and my creamy Tuscan chicken pasta.)
- Boost the protein. If you’re like me and always looking for ways to add more protein, try topping each bowl with sliced chicken breast (my stovetop chicken breast recipe guarantees juicy results every time). Or take my fave shortcut route and stir in store-bought shredded rotisserie chicken.
- Reserve a little pasta water. Reserve a little pasta water. Before draining, scoop out about ½ cup of the cooking water. A splash of the starchy liquid can help loosen the sauce if it thickens up more than you’d like, without watering it down.
Storage & Reheating Tips
If you somehow end up with leftovers (rare in my house!), you can absolutely store and reheat this chicken tortellini Alfredo. Let the pasta cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 to 4 days. I don’t recommend freezing this cream-based pasta dish, as the dairy tends to separate and lose its silky texture once thawed.
To reheat on the stovetop: Gently rewarm the tortellini over low heat, adding a splash of milk or cream to loosen the sauce. Stir constantly until warmed through.
To reheat in the microwave: Transfer a single serving of pasta to a microwave-safe bowl, add a splash of milk or cream (just enough to loosen the sauce), and cover loosely with a damp paper towel. Heat in 30-second bursts, stirring between each, until warmed through.
Kelly’s Tip: Alfredo sauce always tastes best fresh, but with a little care, leftovers can be just as good. Whether you reheat on the stove or in the microwave, avoid blasting the pasta with high heat, which can cause the sauce to break. I like to add a splash of cream (or reserved pasta water if I’ve stashed some in the fridge), a small knob of butter to re-emulsify the sauce, and a little cracked black pepper. It’ll taste like you just made it.
What to Serve on the Side
Chicken Alfredo is rich and comforting on its own, so I like to pair it with something fresh or crunchy (I’m big on having a variety of textures at each meal!) to balance things out. A classic wedge salad or kale Caesar salad with crispy chickpeas are two of my favorites to serve alongside this dish. And a side of garlic knots or homemade focaccia is perfect for soaking up every last bit of that creamy sauce.
For dessert, my crew always votes for monster cookies, chewy, peanut-buttery, and the perfect finish after a creamy pasta night.
Ingredients
- 6 Tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1 1/2 cups heavy cream
- 2 cups freshly grated Parmesan cheese, divided
- 1 pound uncooked fresh chicken tortellini
Instructions
- Add the butter to a large, heavy-bottomed stock pot set over medium heat. Once the butter has melted, add the garlic and a pinch of salt and cook, stirring, until fragrant, about 2 minutes.
- Add the heavy cream and a pinch of black pepper and cook, whisking occasionally, until warmed through, about 3 minutes.
- Reduce the heat to low, Stir in half the Parmesan cheese, then stir in the remaining Parmesan cheese until the sauce is smooth. Taste and season the sauce with salt and pepper.
- Bring a large pot of salted water to a boil.
- Add the chicken tortellini and cook until al dente, about 3 minutes (or according to package instructions).
- Drain the tortellini then add it to the prepare sauce, stirring to combine. Serve immediately.
Kelly’s Notes
- Use freshly grated Parmesan. I know, it’s tempting to grab the pre-shredded cheese, but it just doesn’t melt the same way because of the anti-caking agents that are usually added. Freshly grated Parmesan melts into the sauce so much more smoothly, giving you a silky-smooth texture.
- If you’re like me and always looking for ways to add more protein, try topping each bowl with sliced chicken breast (my stovetop chicken breast recipe guarantees juicy results every time). Or take my fave shortcut route and stir in store-bought shredded rotisserie chicken.
- Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat gently over low heat on the stove or in the microwave using reduced power, adding a splash of milk or cream to loosen the sauce. Avoid high heat, as it can cause the sauce to separate. For best results, stir in a small knob of butter and a little extra Parmesan before serving.
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very good pasta
So glad you enjoyed it, Dan!