Chicken Tortellini Alfredo
User Reviews
5
-
Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
553 kcal
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Course
Main Course
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Cuisine
American
Chicken Tortellini Alfredo
Description
This dish features refrigerated cheese tortellini cooked until tender and coated in an Alfredo-style sauce made by creating a beurre manié with butter and flour, then whisking in chicken broth, lemon juice, and heavy cream. Garlic powder adds subtle depth, while Parmesan cheese enriches the sauce with savory, nutty notes. Shredded cooked chicken is folded in near the end to warm through.
The sauce thickens to a velvety consistency that clings to the tortellini, ensuring each bite delivers a creamy texture balanced by the mild acidity of lemon juice. Black pepper and salt adjust seasoning to taste.
Served hot, this pasta can complement a side salad or garlic bread, making it suitable for a satisfying lunch or dinner. The inclusion of rotisserie chicken provides quick protein integration.
Portioning affects serving size; the recipe provides about four moderate servings or two large portions when served alone. Adjust seasoning and liquid amounts if a thinner or thicker sauce is preferred.
Ingredients
- 1 (9 ounce) package cheese tortellini refrigerated
- 2 tablespoons butter
- 1 tablespoon flour
- 1/2 cup chicken broth
- 1/2 teaspoon lemon juice
- 3/4 cup heavy cream aka whipping cream
- 1/4 teaspoon garlic powder
- 1/2 cup Parmesan Cheese freshly grated
- 1.5 cups chicken shredded, cooked, rotisserie suggested
- salt to taste
- black pepper to taste
Instructions
- Boil a salted pot of water and cook tortellini according to package directions.
- Meanwhile, when the tortellini is not too far away from being cooked, start the sauce. Add the butter to a skillet over medium-high heat. Once it's hot, whisk in the flour and let it cook for about a minute.
- Reduce the heat to medium. Add the chicken broth and lemon juice to the pan and start whisking it to dissolve the flour (do this for about 30 seconds or so).
- Pour the cream in and add the garlic powder. Continue whisking until you've got a smooth sauce. Let it reduce for a minute or two or until desired thickness is reached. If the sauce becomes too thick, add a bit more cream or chicken broth.
- Stir in the parmesan.
- Add in the chicken and drained pasta. Toss to let it heat through, season with salt & pepper as needed, then serve and enjoy.
Notes
- This recipe yields 4 moderate servings or 2 large portions when served as a main dish.
- Rotisserie chicken is suggested for quick preparation, but any cooked shredded chicken works.
- Adjust cream or broth quantity to modify sauce thickness to your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 31g | 10% |
| Protein | 29g | 58% |
| Fat | 35g | 54% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 151mg | 50% |
| Sodium | 682mg | 28% |
| Potassium | 193mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 961IU | 19% |
| Vitamin C | 3mg | 3% |
| Calcium | 264mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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