Description
A creamy, cheesy pasta dish with tender chicken, rich Alfredo sauce, and pillowy cheese tortellini—ready in just 25 minutes for an indulgent yet easy dinner.
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
Instructions
- Bring a pot of salted water to a boil and cook tortellini according to package directions. Drain and set aside.
- In a large skillet over medium-high heat, melt the butter, then whisk in the flour and cook for 1 minute.
- Whisk in the chicken broth and lemon juice until the flour is dissolved, about 30 seconds.
- Stir in the cream and garlic powder, whisking until smooth. Simmer until slightly thickened, adding more cream or broth if needed.
- Add the Parmesan cheese and stir until melted and creamy.
- Fold in the chicken and cooked tortellini, tossing until heated through. Season with salt and pepper before serving.
Notes
- Use leftover or rotisserie chicken for a quick shortcut.
- Add veggies like spinach, peas, or corn for extra nutrition.
- Fresh garlic can replace garlic powder for a stronger flavor.
- Store leftovers in the fridge for 3–4 days; add cream or broth when reheating.
- Frozen or jarred Alfredo sauce can be substituted for faster prep.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 3g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
