Tortellini Chicken Alfredo
This delicious and hearty tortellini Alfredo with chicken recipe is a weeknight winner! It's made with deliciously seasoned chicken, cheese tortellini, crispy bacon in a creamy Alfredo sauce.
Servings: 6 Servings
Ingredients
- 2 chicken breasts, boneless, skinless, cut into bite-size pieces
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon Cajun seasoning
- ½ teaspoon black pepper
- ½ teaspoon salt
For the Alfredo Sauce
- ⅓ cup butter
- ½ cup onions, diced
- 1 clove garlic minced
- 4 ounces cream cheese
- 2 ½ cups heavy cream
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon salt
- ½ teaspoon pepper
- ¾ cup shredded Parmesan
- 6-8 strips bacon, cook until crispy
- 19 ounce bag frozen cheese tortellini
Instructions
- In a skillet or frying pan, melt butter over medium heat and add chicken.
- Season with Cajun seasoning, garlic powder, salt and pepper. Stir, and cook until chicken is cooked thoroughly then remove from pan and set aside.
- Cook bacon until crispy, and once cool enjoy to handle, crumble and set aside.
- In a large pot, boil water and cook tortellini per package directions. Drain and return to the pot.
- Add chicken to pot with tortellini.
For the Alfredo Sauce
- Using the same skillet the chicken was cooked in, heat over low heat, add butter, cream cheese, onions and garlic. Stir.
- Once cream cheese is almost melted, add heavy cream, oregano, basil, salt and pepper. Stir and continue to cook on low until melted.
- Sprinkle Parmesan cheese into skillet and cook until the sauce thickens up, stirring frequently (approximately 15 minutes).
- Once desired consistency is obtained, pour into the pot with chicken and tortellini. Stir to combine and add crumbled bacon.
- Serve hot with a side salad and crusty bread.
Notes
- Easy Cleanup. Use the same pan for cooking the chicken and Alfredo sauce. It means less dishes to make but also the pan will retain flavor from the chicken that will transfer to the sauce.
- Don't Overcook the Tortellini. Cook your tortellini to al dente. You don't want it to be mushy.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, place it in a saucepan and heat over medium heat until heated through. Add some more cream if you need to think it out.
- Full Fat Dairy: You can use half and half if you want to make the sauce a bit healthier but the sauce will not be as rich and creamy.