Chicken Tortellini Alfredo

This 30-minute chicken tortellini alfredo is the perfect weeknight dinner! Made with juicy chicken breasts, your favorite cheese tortellini, and a creamy homemade alfredo sauce. It's very easy and a truly comforting dinner recipe!

📝 Ingredients

• 3 medium boneless chicken breasts
• 1 teaspoon garlic powder
• Salt and pepper
• Olive oil for the pan
• 1 pound your favorite tortellini pasta (I like cheese tortellini, see note below)
• Fresh chopped Italian parsley (for garnish)
• 4 tablespoons unsalted butter
• 3 cloves garlic, finely minced
• 2 cups heavy cream (plus more as needed)
• 1 1/2 cups FRESHLY grated parmesan cheese (see note)
• Ground black pepper (to taste)

👨‍🍳 Instructions

1. 1Using a meat mallet, pound the chicken to an even ½ inch thick. Season both sides with Kosher salt (about ¼ teaspoon per side), ground black pepper, and garlic powder (also about ¼ teaspoon per side), and a few drizzles of olive oil.
2. 2Heat a few drizzles of oil in a large skillet over medium heat. Cook the chicken, about 6-7 minutes per side, until golden brown and fully cooked through in the center (165 degrees F in the center). Transfer to a plate and let it rest. Then, cut into smaller slices.
3. 3Meanwhile, cook the tortellini according to package directions until al dente. Drain and run through cold water to stop the cooking process. Set aside.
4. 4Make the alfredo sauce: Wipe the skillet clean. Then, melt the butter and add the minced garlic. Sauté for about 1 minute until fragrant. Stir in the heavy cream and bring to a low simmer. Then, gradually stir in the freshly grated cheese until melted, creamy, and fully incorporated.
5. 5To the sauce, add the cooked tortellini and stir until fully combined. Serve with the sliced chicken, freshly chopped parsley, and more parmesan cheese on top. Enjoy warm!