Description
A rich Italian-American one-pan dish combining pan-seared chicken, cheese-filled tortellini, and a silky homemade Alfredo sauce. Ready in 35 minutes, this meal offers tender chicken, hearty pasta, and a luscious dairy-based sauce without flour or cream cheese.
Ingredients
3 medium boneless chicken breasts
1 teaspoon garlic powder
Salt and pepper to taste
Olive oil for the pan
1 pound cheese tortellini (fresh or frozen)
4 tablespoons unsalted butter
3 garlic cloves, finely minced
2 cups heavy cream
1½ cups freshly grated Parmesan cheese
Fresh Italian parsley for garnish
Instructions
Preheat oven to 375°F (190°C) for optional chicken browning
Pat chicken breasts to ½-inch thickness and season with garlic powder, salt, and pepper
Heat olive oil in a skillet, cook chicken for 2-3 minutes per side until golden
Set chicken aside and add tortellini to the same pan with 1 tablespoon water; heat for 4-5 minutes until al dente
Melt 2 tablespoons butter in the pan, add minced garlic and sauté for 1 minute
Pour in heavy cream and Parmesan cheese, stirring constantly until sauce thickens
Return chicken to the pan, toss with tortellini and sauce to coat evenly
Adjust seasoning and garnish with chopped parsley before serving
Notes
Chicken thighs yield juicier results if overcooked
For stronger garlic flavor, increase by ¼ teaspoon
Freeze chicken and sauce separately for 2-3 months as an alternative to store-bought oil
Mushroom or spinach tortellini add earthy variation
Tortellini requires precise cooking time to avoid sogginess
Add supplementary cream if sauce thickens prematurely
Freshly grated cheese (not pre-shredded) is essential for smooth texture
Use aluminum foil packs for hassle-free one-pan cooking
- Prep Time: 10
- Cook Time: 25
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 500-600 calories
- Sugar: 3g
- Sodium: 1000-1200mg
- Fat: 34g
- Saturated Fat: 17g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg