Dinner at home doesn’t have to be complicated to feel special. One of the best examples of that is this creamy, satisfying Skillet Chicken Alfredo Tortellini. I still remember the first time I made it, rushing home after a busy day, hungry and not in the mood to fuss over pots and pans. I had some chicken, a package of refrigerated tortellini, and a craving for something creamy and comforting. What started as a quick throw-together meal turned into a family favorite that we now make again and again.
What I love about this recipe is how effortlessly it comes together in just one skillet, yet the end result tastes like something you’d order from your favorite Italian bistro. The chicken is juicy and golden, the tortellini are tender and cheesy, and everything is coated in a silky, garlic-scented Alfredo sauce that clings to every bite. Best of all, the cleanup is minimal, which is always a win on a weeknight.
This dish is perfect for so many occasions: quick weeknight dinners, cozy date nights in, or even as a hearty lunch when you want something warm and satisfying. It’s also one of those meals that looks impressive enough to serve to guests, but doesn’t require hours in the kitchen. With a handful of pantry staples and some fresh ingredients, you can bring comfort, flavor, and joy to the table in under 30 minutes.
Why You’ll Love This Recipe
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One-pan simplicity: Everything cooks in a single skillet, which means fewer dishes and less cleanup. It’s the kind of dinner you can pull together quickly without sacrificing flavor or quality.
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Creamy, flavorful sauce: A mix of chicken broth and heavy cream creates a rich, velvety base. Garlic adds depth, while Italian seasoning brings a warm, herb-infused taste. Parmesan cheese finishes it off with a savory, cheesy kick.
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Cheese tortellini perfection: These stuffed pasta bites cook right in the sauce, absorbing every bit of flavor. They become tender and creamy, eliminating the need for a separate pot of boiling water.
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Juicy, golden chicken: Lightly seared for a golden crust, the chicken stays juicy and flavorful. It adds protein and balance to the dish, making it a complete and satisfying meal.
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Comfort food without the stress: Whether you’re cooking for yourself or feeding a family, this recipe delivers hearty, restaurant-quality results without complicated steps or a long ingredient list.
Ingredients You’ll Need
- 1 lb boneless skinless chicken breast, cut into cubes
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- Salt, to taste
- 1 (9 oz) package refrigerated cheese tortellini
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (optional, but lovely for a pop of color)
These simple ingredients are easy to find, and you might already have most of them in your pantry or fridge.
Preparation
Step 1: Heat a large skillet over medium heat and add the olive oil. Once hot, add the cubed chicken. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown on the outside and fully cooked on the inside. The pieces should be slightly crisp on the edges and juicy in the center. Remove the chicken briefly from the pan if you want to avoid overcooking while finishing the sauce.
Step 2: Add the minced garlic directly into the skillet with the chicken, or after removing the chicken, either method works. Cook the garlic for about 1 minute until fragrant. Stir gently to avoid burning.
Step 3: Pour in the chicken broth and bring it to a simmer. Add the heavy cream, Italian seasoning, and black pepper. Stir everything together to create a creamy base. Let the sauce simmer gently for about 2–3 minutes so the flavors can meld.
Step 4: Add the cheese tortellini straight into the skillet. Stir to coat the pasta in the sauce, then cover the pan and let everything cook together according to the tortellini’s package directions (usually about 3–4 minutes). Stir occasionally so the pasta doesn’t stick to the bottom and the sauce remains smooth.
Step 5: Once the tortellini are tender and cooked through, stir in the grated Parmesan cheese. Let it melt into the sauce until the mixture becomes creamy and smooth. Add salt to taste, if needed. If the sauce thickens too much, you can add a splash of extra broth or a little cream to loosen it.
To Finish: Garnish with chopped fresh parsley for a touch of brightness and color. Serve immediately while everything is hot and creamy.
Variation
This skillet chicken alfredo tortellini recipe is easy to adapt depending on your dietary needs or personal preferences. For vegetarians, you can simply leave out the chicken and double up on vegetables such as sautéed mushrooms, spinach, zucchini, or sun-dried tomatoes. They add texture and flavor while keeping the dish hearty.
To make the dish gluten-free, swap the tortellini with a gluten-free variety, which are increasingly available in specialty and health-focused grocery stores. Be sure to check that your chicken broth is also gluten-free, as not all brands are.
For a lighter version, use half-and-half or low-fat milk instead of heavy cream. You can also replace some of the cream with extra broth and use a cornstarch slurry to thicken the sauce without as much fat.
If you’re dairy-free, there are many plant-based alternatives available now. You can substitute the cream with unsweetened almond or oat cream and use a vegan Parmesan-style cheese. Nutritional yeast also works well to bring a savory, cheesy flavor without any dairy.
To turn up the heat, stir in red pepper flakes or a dash of hot sauce. Fresh herbs like basil or oregano can also be added for a more pronounced Italian flavor. This recipe is a great foundation you can build on depending on what you have in your fridge and pantry.
How to Serve
This creamy, cheesy chicken tortellini skillet can be elevated with just a few thoughtful additions. Here are four ways to round out the meal and make it even more enjoyable:
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Pair with a bright, fresh salad: A side of arugula or mixed greens tossed with lemon vinaigrette adds acidity and freshness to balance the richness of the Alfredo sauce.
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Add a crisp vegetable side: Serve with roasted broccoli, green beans, or asparagus. Their slightly bitter and earthy notes contrast beautifully with the creamy pasta.
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Include a simple side bread: Warm garlic bread or a crusty baguette makes an excellent companion. Use it to scoop up any extra sauce left on the plate.
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Top with fresh herbs and extra cheese: Just before serving, sprinkle fresh chopped parsley or basil and an extra dusting of Parmesan to boost both flavor and presentation.
For beverages, stick with lighter drinks like sparkling water with lemon or a mild herbal iced tea. These help cleanse the palate without overpowering the dish’s flavors.
Recipe Tips
With a few strategic tips, making this dish becomes faster, easier, and more foolproof. Keep these four ideas in mind:
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Prepare ingredients in advance: Chop the chicken, mince the garlic, and measure the liquids before you begin cooking. This streamlines the process and reduces stress during the fast-moving stages of the recipe.
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Use high-quality cheese: Grate fresh Parmesan for better melting and a smoother texture. Pre-shredded cheese often contains anti-caking agents that prevent it from incorporating well into sauces.
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Store and reheat smartly: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently over low heat, adding a splash of milk or broth to keep the sauce creamy.
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Make it a meal prep staple: Cook the chicken in advance and refrigerate or freeze it in portioned containers. On busy nights, all you’ll need to do is cook the tortellini and sauce, then add the pre-cooked chicken.
These simple adjustments can help make weeknight cooking smoother without sacrificing quality.
Cooking Note
Keep these cooking notes in mind to get the best results and avoid common pitfalls:
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Don’t overcrowd the skillet when browning the chicken; it needs space to develop a golden crust.
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Add garlic after the chicken is cooked to prevent it from burning and turning bitter.
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Simmer the cream gently; boiling too hard can cause the sauce to break or curdle.
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Add Parmesan cheese after removing the pan from direct heat to avoid clumping.
Small details like these go a long way in delivering the creamy, flavorful dish you’re aiming for.
Nutritional Information (estimated per serving)
- Calories: 520
- Protein: 36g
- Sodium: 680mg
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
FAQs
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Can I use frozen tortellini instead of refrigerated?
Yes, you can substitute frozen tortellini for refrigerated. Just make sure to adjust the cooking time according to the package instructions, as frozen tortellini may require a few extra minutes to become tender. -
How do I know when the chicken is fully cooked?
The best way to ensure your chicken is cooked through is to use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have one, cut into the thickest part of the chicken; it should have no pink inside, and the juices should run clear. -
Can I make this recipe ahead of time?
Absolutely! You can prepare the chicken and sauce ahead of time and refrigerate them separately for up to two days. Reheat gently in a skillet, and add freshly cooked tortellini just before serving to maintain the best texture. -
What can I use instead of heavy cream?
For a lighter version, try substituting half-and-half or whole milk with a tablespoon of flour to help thicken the sauce. The result will be a bit lighter in texture, but still delicious. -
How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently on the stove over low heat, adding a splash of broth or milk to loosen the sauce. You can also microwave, but be sure to stir every 30 seconds to ensure even heating.
Conclusion
Skillet Chicken Alfredo Tortellini is a classic, comforting dish that’s sure to please everyone at the table. Whether you’re cooking for your family on a busy weeknight or prepping a meal for the weekend, this dish is quick, flavorful, and super easy to make. With just one pan, a handful of ingredients, and a creamy sauce that coats the cheesy tortellini perfectly, it’s a dinner you can count on when time is tight.
The combination of juicy, golden-browned chicken and soft, tender tortellini wrapped in Alfredo sauce delivers a balance of richness and heartiness that feels indulgent but is surprisingly simple to prepare. You can even customize the recipe by adding vegetables, herbs, or switching out proteins to suit your preferences.
The best part is that you don’t need any complicated techniques or hard-to-find ingredients, just a few pantry staples, some refrigerated tortellini, and about 30 minutes. It’s a recipe that makes weeknight dinners easy and satisfying, and it’s the kind of dish that will bring your family together time and time again.
So, if you’re looking for a go-to pasta recipe that’s both easy and flavorful, Skillet Chicken Alfredo Tortellini should definitely earn a spot in your regular dinner rotation. It’s the perfect comfort food that will leave everyone asking for seconds!
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Skillet Chicken Alfredo Tortellini
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 1 lb boneless skinless chicken breast, cut into cubes
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- Salt, to taste
- 1 (9 oz) package refrigerated cheese tortellini
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (optional, but lovely for a pop of color)
Instructions
Step 1: Heat a large skillet over medium heat and add the olive oil. Once hot, add the cubed chicken. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown on the outside and fully cooked on the inside. The pieces should be slightly crisp on the edges and juicy in the center. Remove the chicken briefly from the pan if you want to avoid overcooking while finishing the sauce.
Step 2: Add the minced garlic directly into the skillet with the chicken, or after removing the chicken, either method works. Cook the garlic for about 1 minute until fragrant. Stir gently to avoid burning.
Step 3: Pour in the chicken broth and bring it to a simmer. Add the heavy cream, Italian seasoning, and black pepper. Stir everything together to create a creamy base. Let the sauce simmer gently for about 2–3 minutes so the flavors can meld.
Step 4: Add the cheese tortellini straight into the skillet. Stir to coat the pasta in the sauce, then cover the pan and let everything cook together according to the tortellini’s package directions (usually about 3–4 minutes). Stir occasionally so the pasta doesn’t stick to the bottom and the sauce remains smooth.
Step 5: Once the tortellini are tender and cooked through, stir in the grated Parmesan cheese. Let it melt into the sauce until the mixture becomes creamy and smooth. Add salt to taste, if needed. If the sauce thickens too much, you can add a splash of extra broth or a little cream to loosen it.
To Finish: Garnish with chopped fresh parsley for a touch of brightness and color. Serve immediately while everything is hot and creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 520
- Sodium: 680
- Protein: 36