Tortellini Alfredo With Chicken Recipe

Disclosure: This recipe was originally created for Pillsbury.

Can you believe it’s almost been a month since I shared a recipe?! My bad, y’all. Here’s something easy and comforting to try to make up for it. The best part? You can make this tortellini Alferdo with chicken all in one pot if you wanted to.

This recipe is really all about the Alfredo sauce, which is just a mixture of heavy cream, butter, and Parmesan cheese. (So, you know . . . perfect for summer time.) You can use it to go with whatever you want. Here I’ve mixed it with cheese tortellini and chicken, but you could use just about any pasta shape and combination of protein and/or veggies you want. Being in the midst of spring, I can’t help but think about Alfredo with some plump peas or fresh asparagus. What’s your favorite recipe with Alfredo sauce?

Yield: 2 to 4 servings

Tortellini Alfredo With Chicken Recipe

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

A quick and simple pasta dish that's easy to throw together any night of the week. It has all of your favorite things: pasta, butter, and cheese.

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Ingredients

• One 12-ounce package cheese tortellini
• 1 cup heavy cream
• 5 tablespoons unsalted butter
• 1 cup grated Parmesan cheese
• 2 cups diced cooked rotisserie chicken
• Chopped fresh parsley, for serving

Instructions

1. Cook the tortellini per the instructions on the package. Set the cooked pasta aside; reserve about 1 cup of the pasta water and discard the rest.
2. Add the heavy cream and butter to a pot over medium-high heat and simmer until slightly reduced, 3 to 5 minutes. Stir in the cheese until melted. Mix in the cooked pasta, diced chicken, and about ½ cup of the reserved pasta water, adding more as needed to adjust the consistency of the sauce. Divide among bowls and garnish with some parsley.