Chicken Tortellini Alfredo

Ingredients

• 2 largeboneless, skinless chicken breasts, cut into bite-sized pieces
• 240 ml (1 cup)buttermilk
• 1 largeegg
• 125 g (1 cup)plain flour
• about 150 g (1½ cups)panko breadcrumbs, lightly crushed
• 2 teaspoonsSlap Ya Mama seasoning
• 2 teaspoonsgarlic powder
• 1 teaspoonblack pepper
• 1 teaspoonpaprika
• ½ teaspoonred pepper flakes
• as neededvegetable oil, for frying
• 113 g (½ cup)butter
• 8 g (1 tablespoon)plain flour
• 480 ml (2 cups)double cream
• 170 g (6 ounces)shredded Parmesan
• to tastesalt and pepper
• 120 ml (½ cup)chicken stock
• 539 g (19 ounces)frozen cheese tortellini
• about 113 g (1 cup)shredded mozzarella

Instructions

1. 1

   Heat the oil

   Heat oil in a large frying pan over a medium-high heat.

2. 2

   Prepare the coatings

   Set out three shallow dishes: put the flour in one, whisk the buttermilk and egg together in another, and mix the breadcrumbs with the seasonings in the third.

3. 3

   Coat the chicken

   Dip each chicken piece first in flour, then in the buttermilk mixture, and finally in the breadcrumb mixture.

4. 4

   Fry until cooked

   Fry the chicken pieces until golden on all sides and cooked to an internal temperature of 74°C (165°F). Transfer them to a plate lined with kitchen paper.

5. 5

   Make the roux

   In a large frying pan over a medium heat, melt the butter, then stir in the flour.

6. 6

   Add the cream

   Pour the double cream into the pan and stir until combined.

7. 7

   Melt the Parmesan

   Add the Parmesan and stir until melted, then season with salt and pepper.

8. 8

   Stir in the stock

   Pour in the chicken stock and stir it into the sauce.

9. 9

   Cook the tortellini

   Add the tortellini to the Alfredo sauce and stir to combine. Cook for 5–7 minutes, stirring.

10. 10

    Serve the bowls

    Spoon the tortellini and sauce into individual bowls and top with the fried chicken and mozzarella, or mix everything together. Serve with a side salad and garlic bread.

What is chicken tortellini Alfredo?

Tortellini are ring-shaped pasta parcels, commonly filled with cheese in this version. Alfredo-style sauce is a rich, creamy preparation with Parmesan; this recipe pairs it with breaded chicken for a substantial pasta dinner.

The dish takes inspiration from Italian pasta and Alfredo, while the crisp, seasoned chicken gives this version its own comfort-food character. Keeping the chicken as a topping helps preserve its crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1078 calories, 45g protein, 74g carbs, 67g fat.

The tortellini and breadcrumb coating provide much of the carbohydrate, while the cream, butter, frying oil and cheeses contribute much of the fat. Chicken and cheese provide protein. For a more balanced plate, serve a generous side salad or other vegetables alongside the pasta.

Set up the chicken coating

Dredging station: arrange the flour, buttermilk and egg, and seasoned panko in separate shallow dishes before you begin. This makes it easier to coat each piece in sequence.

Panko: lightly crushing the breadcrumbs helps them cling to the bite-sized chicken. Press the coating on gently so it covers the pieces.

Fry the chicken carefully

Oil: heat it over a medium-high heat as directed, and fry the chicken in manageable batches if needed so the pieces have room in the pan.

Doneness: check a thick piece with a thermometer and cook until it reaches 74°C. Set the cooked chicken on kitchen paper while you finish the pasta.

Build a smooth Alfredo sauce

Butter and flour: stir the flour into the melted butter before adding the cream. This forms the base of the sauce.

Parmesan: stir until the cheese has melted, then add the stock. Season after the cheese is incorporated, since Parmesan already brings saltiness.

Cook the tortellini in the sauce

Tortellini: add the frozen pasta directly to the sauce, as the method specifies, and cook for 5–7 minutes while stirring.

Texture: check that the pasta is tender before serving. Stir steadily so the tortellini moves through the creamy sauce rather than sticking in one place.

Finish and serve

Topping: add the fried chicken and mozzarella to each bowl just before eating, or mix them through if you prefer. Keeping the chicken on top helps it stay crisp for longer.

On the side: the recipe suggests a side salad and garlic bread. Serve the salad alongside the rich sauce, and offer the bread for scooping.

Recipe notes & tips

• Arrange all three coating dishes before handling the chicken.
• Let excess buttermilk mixture drip off before coating the chicken in panko.
• Fry the pieces until golden, then verify doneness with a thermometer.
• Stir the sauce as the tortellini cooks so it is evenly coated.
• Add the mozzarella and chicken just before serving to preserve the chicken’s crisp coating.

Variations

• Add spinach: stir it into the sauce near the end of cooking.
• Use another filled pasta: choose a similar-sized cheese tortellini or filled pasta and check its cooking time.
• Make it spicier: increase the red pepper flakes to taste.
• Add mushrooms: cook sliced mushrooms separately and stir them into the sauce.
• Serve with vegetables: add steamed broccoli or green beans alongside the pasta.

Common mistakes to avoid

• Crowding the pan: the chicken may cook unevenly, so fry it in batches if necessary.
• Skipping the coating order: flour, buttermilk mixture and seasoned panko help build an even crust.
• Guessing doneness: check that the chicken reaches 74°C at its centre.
• Adding Parmesan too quickly: stir it into the cream until melted before moving on to the stock.
• Leaving the tortellini unstirred: stir during its 5–7 minutes in the sauce to help it cook evenly.

How to store

Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a pan or microwave until hot throughout; the chicken coating will soften in storage and reheating.

Frequently asked questions