Chicken Tortellini Alfredo
Creamy Alfredo sauce tossed with cheese tortellini and cooked chicken for an easy weeknight meal.
Equipment
- Large Pot
- Medium Saucepan
- Whisk
- Colander
- Measuring cups and spoons
Ingredients
- 18 ounces refrigerated cheese tortellini
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup chicken broth
- 3/4 cup heavy whipping cream
- 1/2 teaspoon garlic powder
- 1/2 cup Parmesan cheese grated
- 1 pinch nutmeg
- 1 1/2 cups cooked chicken such as rotisserie, shredded or diced
- salt and pepper to taste
- fresh herbs optional, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the refrigerated cheese tortellini according to package directions; drain and set aside.
- While the pasta cooks, melt the butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for about 1 minute to form a roux.
- Slowly whisk in the chicken broth until smooth and lump-free, about 30 seconds.
- Add the heavy whipping cream and garlic powder, whisking until the sauce is smooth; simmer for 2–3 minutes and thin with a little more broth if needed.
- Stir in the grated Parmesan and a pinch of nutmeg until the cheese is melted and the sauce is well combined.
- Add the cooked chicken and drained tortellini to the sauce, tossing gently to coat; season with salt and pepper to taste.
- Serve immediately, garnished with fresh herbs if desired.
Notes
- Top with extra shredded Parmesan and broil for 1–2 minutes to melt, if desired.
- Omit the chicken to make a meatless version.