Name: Chicken Tortellini Alfredo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 1 (9 oz) package refrigerated cheese tortellini; 2 tablespoons butter; 1 tablespoon flour; 1/2 cup chicken broth; 1/2 teaspoon lemon juice; 3/4 cup heavy (whipping) cream; 1/4 teaspoon garlic powder; 1/2 cup freshly grated Parmesan cheese; 1 1/2 cups cooked chicken (shredded or chopped); Salt & pepper, to taste

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I love this Chicken Tortellini Alfredo because it’s a creamy, comforting pasta dish that comes together quickly. Tender chicken mixed with cheese-filled tortellini in a rich Alfredo sauce makes for a perfect weeknight dinner.

Why I’ll Love This Recipe

I like this recipe because it’s simple yet flavorful. It feels indulgent with the creamy sauce but is still easy to prepare in under 30 minutes. Plus, it’s flexible — I can add veggies or swap out ingredients to suit my mood or what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 (9 oz) package refrigerated cheese tortellini
2 tablespoons butter
1 tablespoon flour
½ cup chicken broth
½ teaspoon lemon juice
¾ cup heavy cream
¼ teaspoon garlic powder
½ cup freshly grated Parmesan cheese
1½ cups cooked chicken, shredded or chopped
Salt and pepper, to taste

Directions

I cook the tortellini in boiling salted water according to package instructions, then drain. While the pasta cooks, I melt butter in a skillet over medium heat, then whisk in the flour and cook for about 1 minute to form a roux. I slowly whisk in the chicken broth and lemon juice until smooth. Next, I stir in the heavy cream and garlic powder, allowing the sauce to thicken slightly. I add the Parmesan cheese and stir until melted and smooth. Then, I fold in the cooked chicken and drained tortellini, stirring to coat everything evenly. Finally, I season with salt and pepper to taste and serve immediately.

Servings and Timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I often add fresh spinach or peas for some color and nutrition. Sometimes I use fresh garlic instead of garlic powder for a stronger flavor. For a quicker version, jarred Alfredo sauce works well, or I try a one-pot method where I cook the chicken and sauce together before adding tortellini.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for 3 to 4 days. When reheating, I warm it gently on the stove over low heat, adding a splash of cream or broth to bring back the sauce’s creamy texture.

FAQs

What kind of tortellini works best?

I prefer refrigerated cheese tortellini because it cooks quickly and tastes fresh, but frozen or dried work too—just adjust the cooking time.

Can I use leftover chicken?

Yes! Using shredded rotisserie or leftover chicken saves time and works perfectly.

How can I lighten the sauce?

I mix in some chicken broth and lemon juice or add veggies like spinach to brighten the dish without losing creaminess.

How do I reheat without the sauce separating?

I reheat slowly on the stove with a bit of cream or broth, stirring gently until smooth.

Can I make this in one pot?

Definitely. I brown the chicken first, then make the sauce in the same pan before adding tortellini for less cleanup.

Conclusion

I always enjoy making this Chicken Tortellini Alfredo because it’s fast, comforting, and versatile. It feels like a special meal without a lot of effort, and I can easily adjust it to my taste or what’s in my fridge. It’s become one of my favorite go-to dinners when I want something creamy and satisfying.