Chicken Tortellini Alfredo (Panera Copycat)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
1343 kcal
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Course
Lunch
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Cuisine
Italian-American Fussion
Chicken Tortellini Alfredo (Panera Copycat)
Description
The recipe begins by cooking diced chicken thighs in oil to achieve a browned, flavorful exterior. Simmering butter with minced garlic, lemon zest, and red pepper flakes builds aromatic depth in the sauce base. Adding heavy cream and whisking ensures a smooth, rich cream sauce which thickens over several minutes, while tortellini cooks simultaneously in salted boiling water. Parmesan cheese is incorporated to add a savory umami element and further thicken the sauce.
The tender chicken and cheese-filled tortellini are coated evenly in the creamy sauce, garnished with fresh basil, thyme, and additional Parmesan. The texture balances tender pasta with a velvety, slightly thickened sauce and small chicken bites. The mild heat from red pepper flakes contrasts gently with the rich cream.
This dish can be served as a filling lunch or dinner. Storing leftovers in an airtight container in the fridge keeps the pasta good for 3-4 days. Reheating in intervals helps maintain sauce consistency without curdling. Reserving pasta water can adjust sauce thickness if needed. Cooking on medium-low heat avoids burning the cream while melting cheese smoothly.
Ingredients
- 2 tbsp oil like vegetable oil, high heat
- 3 boneless skinless chicken thighs, diced
- 2 tsp kosher salt
- 6 tbsp butter
- 3 cloves garlic minced
- lemon zest of 1
- 1/2 tsp red pepper flakes
- 2 cups heavy cream at least 36% butterfat
- 1 cup Parmesan Cheese freshly grated
- 20 ounces cheese tortellini refrigerated or frozen
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- basil for garnish, fresh
- thyme for garnish, fresh
- Parmesan Cheese for garnish, freshly grated
Instructions
- Set a large pot to boil with about 2 tbsp of salt.
- As the water is coming to boil: heat oil in a separate large saute pan or braiser over medium-high heat, then season the diced chicken thighs and cook them. Don't overcrowd the pan, we want the chicken to gain brown color and get flavorful. Cook for 5 minutes, until the diced chicken is fully cooked, then remove from the pan onto a plate. Set aside.
- Turn the heat down to medium under the braiser pan, and melt in the butter. Add the minced garlic, lemon zest, and red pepper flakes. Stir it around a little bit and sauté for about 2 minutes, or until the garlic is really fragrant. Don't let it burn!
- Pour in the heavy cream and whisk to really get the garlic off of the bottom of the pan. Whisking to make sure the cream doesn't scorch at the bottom, bring the cream to a simmer for about 5-7 minutes, thickening it up. Around this time, your pot of water should be boiling. Add the tortellini pasta to the boiling water and cook til al dente.
- Once the cream is thickened, turn the heat to low and add the parmesan cheese. Whisk it in well until fully incorporated. Give the sauce a taste and season as needed with kosher salt and black pepper.
- Add the cooked chicken and cooked tortellini pasta to the sauce, tossing gently. The tortellini will absorb some of the sauce, which is why we didn't want to overcook it in the pot.
- Serve hot with fresh herbs and parmesan cheese as garnish!
Notes
- Store leftovers in an airtight container and refrigerate for 3-4 days.
- Reheat in a microwave-safe covered dish in 30-second increments, stirring between intervals to prevent sauce separation.
- Cooking chicken separately while preparing sauce and tortellini reduces total cooking time.
- Reserve some pasta water to thin or thicken the sauce as needed during cooking.
- Taste the sauce before adding salt since cheese and butter contribute saltiness.
- Cook Alfredo sauce on medium-low heat to avoid burning or curdling.
- Garlic powder may be used if fresh garlic is unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1343 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1343kcal | 67% |
| Carbohydrates | 76g | 25% |
| Protein | 51g | 102% |
| Fat | 95g | 146% |
| Saturated Fat | 50g | 250% |
| Polyunsaturated Fat | 37g | 218% |
| Trans Fat | 3g | 150% |
| Cholesterol | 365mg | 122% |
| Sodium | 2070mg | 86% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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