Creamy and satisfying Chicken Tortellini Alfredo comes together in under 30 minutes. Tender cheese tortellini and shredded rotisserie chicken are tossed in a rich, cheesy sauce made with cream cheese, heavy cream, and Parmesan for a comforting weeknight meal that’s simple enough for busy evenings and pretty enough for guests.
This hearty Chicken Tortellini Alfredo is a reliable go-to: quick to prepare, indulgent in flavor, and adaptable to what you have on hand.
Why you’ll love this Chicken Tortellini Alfredo recipe
- Fast and easy: Prep takes about 10 minutes and cooking about 15, so the whole meal is done in roughly 25–30 minutes.
- Decadent: The sauce blends cream cheese, heavy cream, and Parmesan for a silky, cheesy finish.
- Full of flavor: Cream cheese adds a pleasant tang, Parmesan brings saltiness, and rotisserie chicken gives a savory, slightly smoky depth. Fresh basil and parsley brighten the dish.
Ingredients you’ll need
- Cheese tortellini: Fresh refrigerated tortellini works best.
- Butter: Salted or unsalted.
- Garlic: Minced.
- Heavy cream: Replaceable with half-and-half if desired.
- Cream cheese: Use a block, softened and cubed.
- Nutmeg: A pinch of freshly grated or 1/8 teaspoon ground.
- Parmesan cheese: Freshly grated for best melting and flavor.
- Chicken: Two cups shredded rotisserie chicken or cooked/shredded chicken from home.
- Salt and pepper: To taste.
- Garnish: Fresh parsley and basil leaves.
How to make Chicken Tortellini Alfredo
Follow these straightforward steps; the full recipe details and timings are provided in the recipe card below.
- Cook the tortellini. Boil according to package directions, then drain and set aside.
- Sauté the garlic. Melt butter in a large skillet over medium heat and cook minced garlic until fragrant, about 20–60 seconds.
- Add the cream. Whisk in heavy cream and simmer briefly until it thickens slightly, about 2–3 minutes.
- Whisk in cream cheese. Add cubed, softened cream cheese a little at a time, whisking until the sauce is smooth and glossy.
- Season. Add a pinch of nutmeg, then salt and pepper to taste.
- Stir in Parmesan. Add the grated Parmesan and stir until it melts into the sauce.
- Add chicken and tortellini. Stir in shredded chicken and cook until heated through, then add the cooked tortellini and toss gently to coat.
- Serve. Remove from heat, garnish with chopped parsley and fresh basil, and serve immediately.
Tips & variations
- Swap tortellini: Use vegetable-filled tortellini (spinach, butternut squash) for different flavors and textures.
- Add veggies: Stir baby spinach or a cup of frozen peas into the sauce for color and extra nutrients.
- Use precooked chicken: Rotisserie chicken saves time, or reserve shredded chicken from another meal.
What to serve with Chicken Tortellini
Pair the rich tortellini with a simple green salad or roasted vegetables to balance the meal. Warm crusty bread is ideal for soaking up any extra sauce.
Storing leftovers
Store cooled tortellini and sauce in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave-safe bowl covered to avoid splatter, heating in 1-minute intervals and stirring between intervals until warmed through. You can also reheat gently on the stove over low heat, adding a splash of cream or milk if the sauce needs loosening.
More easy pasta dinners
- Creamy Seafood Pasta
- Cream Cheese Spaghetti
- Chicken Alfredo Pasta Bake
- Instant Pot Pasta Shells and Beef
- Baked Cream Cheese Pasta with Shrimp
Chicken Tortellini Alfredo
Ingredients
- 18–20 ounces refrigerated cheese tortellini
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2/3 cup heavy cream
- 4 ounces cream cheese, softened and cut into cubes
- Pinch of freshly grated nutmeg, or 1/8 teaspoon ground nutmeg
- 1 cup freshly grated Parmesan cheese
- 2 cups shredded rotisserie chicken
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
- Fresh basil leaves, for garnish
Instructions
- In a large pot of salted water, cook tortellini according to package directions; drain and set aside.
- In a large skillet over medium heat, melt the butter. Add minced garlic and sauté until fragrant, about 20–60 seconds.
- Whisk in the heavy cream and bring to a gentle simmer. Let simmer about 2–3 minutes to slightly reduce and thicken.
- Gradually whisk in the softened cream cheese until the sauce is smooth and creamy.
- Season the sauce with a pinch of nutmeg, salt, and pepper.
- Stir in the grated Parmesan until fully melted and incorporated.
- Add the shredded rotisserie chicken and cook until heated through, about 1–2 minutes.
- Add the cooked tortellini to the skillet, gently toss to coat with the sauce, and cook for another minute. Remove from heat.
- Garnish with chopped parsley and fresh basil, then serve immediately.
Equipment
- Measuring cups and spoons
- Pasta pot
- Large skillet
Notes
- Tortellini options: Try other refrigerated tortellini varieties if you prefer.
- Add vegetables: Stir baby spinach or frozen peas into the sauce for extra color and nutrition.
- Precooked chicken: Rotisserie chicken is convenient, or use leftover cooked chicken.
- Storage: Leftovers keep up to 3 days in the fridge. Reheat covered in the microwave in 1-minute intervals, stirring between intervals, or reheat gently on the stove with a splash of cream if needed.
Nutrition
Carbohydrates: 6 g |
Protein: 43 g |
Fat: 45 g
Nutrition info is an estimate and provided as a courtesy. Values may vary based on ingredients and tools used.