Description
This comforting and indulgent dish features pillowy pasta tortellini tossed in a rich, velvety Alfredo sauce, paired with tender, garlic-seasoned chicken. It is a restaurant-quality meal that delivers professional comfort food vibes right in your home kitchen. Perfect for busy weeknights, this recipe comes together quickly with minimal cleanup, offering a satisfying and elegant dinner that is sure to please the whole family without any complex techniques.
Ingredients
2 chicken breasts, cut into bite-sized pieces
1 tbsp butter
1 tbsp olive oil
1 tsp salt and pepper combined
1 tsp garlic powder
500g tortellini, fresh or frozen
3 tbsp butter
500ml heavy cream
120g Parmesan cheese, freshly grated
1 pinch freshly grated nutmeg
Salt to taste
Instructions
Season the chicken pieces with salt, pepper, and garlic powder.
Heat the butter and oil in a large pan over medium heat and cook chicken for 5 minutes until browned and cooked through; remove to a plate.
Bring a large pot of salted water to a boil and cook tortellini according to package directions.
In the same pan used for the chicken, melt the 3 tbsp of butter over low heat.
Add the heavy cream and Parmesan cheese, whisking slowly until the sauce is smooth and thickened.
Stir in a pinch of nutmeg, then taste and adjust salt as needed.
Drain the tortellini, reserving some pasta water, and toss the pasta and chicken into the creamy sauce.
Add a splash of pasta water if necessary to thin the sauce to your desired consistency.
Notes
Use freshly grated Parmesan cheese rather than pre-packaged canned versions for the smoothest, most flavorful sauce. You can also customize this recipe by adding sautéed spinach, mushrooms, or sundried tomatoes to clear out your fridge.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American