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Chicken Tortellini Alfredo

Creamy Alfredo tossed with cheese tortellini and shredded chicken for a quick, comforting weeknight meal.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 6 servings

Ingredients

  • 18 ounces refrigerated cheese tortellini
  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup chicken broth
  • 3/4 cup heavy whipping cream
  • 1/2 teaspoon garlic powder
  • 1/2 cup Parmesan cheese grated
  • 1 pinch nutmeg
  • 1 1/2 cups cooked chicken shredded or chopped (e.g., rotisserie)
  • salt and pepper to taste
  • fresh herbs optional, for serving

Instructions

  • Bring a large pot of salted water to a boil and cook the 18 ounces refrigerated cheese tortellini according to package directions until al dente. Drain and set aside.
  • While the pasta cooks, melt 4 tablespoons butter in a medium saucepan over medium heat.
  • Whisk in 2 tablespoons flour and cook for about 30 seconds to form a roux, stirring constantly.
  • Slowly whisk in 1/2 cup chicken broth until smooth and lump-free, about 30 seconds.
  • Add 3/4 cup heavy whipping cream and 1/2 teaspoon garlic powder; continue whisking until the sauce is smooth, then simmer for 2–3 minutes. If the sauce becomes too thick, thin with a little more chicken broth.
  • Stir in 1/2 cup grated Parmesan and a pinch of nutmeg until the cheese melts and the sauce is creamy.
  • Add 1 1/2 cups cooked chicken, the drained tortellini, and fresh herbs if using; toss gently to coat. Season with salt and pepper to taste and serve immediately.

Equipment

  • Large Pot
  • Medium Saucepan
  • Whisk
  • Colander
  • Measuring cups and spoons

Notes

  • Top with additional shredded Parmesan and broil 1–2 minutes to melt, if desired.
  • Can be made meatless by omitting the chicken.