Description
Velvety Alfredo sauce coats tender tortellini and juicy chicken in this 30-minute comfort dish. Garlic-sautéed butter and freshly grated Parmesan create a restaurant-quality emulsion, while perfectly rested chicken stays juicy.
Ingredients
3 medium boneless chicken breasts
1 tsp garlic powder
4 tbsp unsalted butter
2 cups heavy cream
1½ cups grated Parmesan cheese
12 oz fresh or dried tortellini
1 tbsp olive oil
Salt and freshly ground pepper
Fresh parsley for garnish
Instructions
Place chicken between parchment paper and pound to ½ inch thickness
Season chicken with salt, pepper, garlic powder, and olive oil
Heat skillet over medium flame and cook chicken 6-7 minutes per side until golden (165°F internal temp)
Transfer chicken to plate, tent with foil, and let rest 5 minutes
Boil salted water (1 tbsp salt per 4 cups) and add tortellini, cooking 3-4 minutes less than package instructions
Strain tortellini, rinse with cold water, and toss with olive oil
Return skillet to heat, melt butter, and sauté garlic 1 minute
Pour in cream, stir until just beginning to simmer
Gradually add Parmesan, whisking until smooth and emulsified
Toss in cooled tortellini and adjust seasoning
Slice rested chicken and plate with pasta, garnish with parsley
Notes
Use kitchen shears for clean chicken slices
Add 1-2 tbsp starchy pasta water to the sauce for extra glossiness
Test sauce consistency: drizzle should hold steady without dripping
Always use room-temperature butter and cream for smooth emulsion
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 820mg
- Fat: 19g
- Saturated Fat: 12g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 220mg