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This one pan chicken tortellini alfredo hits all the marks when it comes to serving dinner. Quick and easy meal for a weekday dinner, nutritious and hearty, and so tasty. Make this dish in a flash using simple fresh ingredients. You won’t dirty all the pots in the kitchen and the result is a mouthful of yum!
This dinner will please even the pickiest of eaters. Easy pasta recipes are perfect for busy weeknights! It’s easy on the pocketbook and only takes about 30 minutes, total time to make. Try this recipe, the taste is amazing, you will not regret it.
I hope you’ll try our more of our favorite homemade Alfredo sauce dishes like our chicken Alfredo, chicken Alfredo lasagna, cajun chicken Alfredo, and our copycat Olive Garden Chicken Alfredo!
ONE PAN CHICKEN TORTELLINI ALFREDO INGREDIENTS
- Oil: I use extra virgin olive oil
- Boneless skinless chicken breasts: White meat for a tender bite
- Salt+Black pepper: Table salt and freshly cracked black pepper
- Italian seasoning: A great mixture for Italian flavors, This really deepens the flavor profile.
- Garlic: Fresh garlic has a wonderful pungent flavor; the perfect aromatic for this dish. Run out of fresh garlic? Add one teaspoon of garlic powder.
- Cream cheese: Any brand, for a creamy texture.
- Low sodium chicken broth: I like low sodium to control the salt level.
- Heavy cream: For a creamy sauce.
- Ground onion powder: This adds a nice savory flavor.
- Ground nutmeg: A little goes a long way.
- Cheese tortellini: Use your favorite brand. There are a variety of flavors like cheese and spinach too.
- Parmesan cheese: I prefer freshly grated Parmesan cheese.
- Mozzarella Cheese: This semi-soft cheese is mild in flavor and melts nicely.
- Green onions: For a fresh and flavorful garnish, or substitute with fresh parsley.
TIPS
- Up The Nutritional Ante: Add peas or broccoli for a one-bowl complete meal.
- Don’t Overcook! When cooking the tortellini, do not overcook it. You want it al dente, as it will further cook once the heat is turned off.
- Add Sun-Dried Tomatoes: This is incredibly delicious as written, but if you want to punch up the flavor, add 1/2 chopped SDTs.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once cooked and cooled, store leftovers in an airtight container, your Chicken Tortellini Alfredo will last up to three days in the fridge. Just keep in mind that the texture of the tortellini may not be ideal.
- Can You Freeze This? I do not recommend freezing. The texture of the sauce and tortellini will change once it is frozen.
- Make-Ahead: Ideally, this dish should be served right away.
- Food Safety: If you’d like more info on food safety check out this link.
SERVING RECOMMENDATIONS
This creamy chicken Alfredo tortellini is decadently rich and is best served with something crispy, fresh, and a bit lighter. Salads are perfect for this. We love it with our pizza salad, grinder salad, and Mediterranean salad. It’s also delicious with a simple green salad tossed with my super quick-to-make balsamic vinaigrette recipe.
If you’d prefer a cooked vegetable, it pairs deliciously with our sweet simple roasted peppers, roasted broccoli, air fryer green beans, roasted green beans (with pancetta + mushrooms), roasted carrots and parsnips, or my garlicky sautéed asparagus!
Garlic bread and our copycat Olive Gard breadsticks are always a delicious side, with darn near any pasta dish, and this one is no exception!
HOW TO MAKE CHICKEN TORTELLINI ALFREDO RECIPE
- Season the chicken.
- Brown the chicken.
- Add softened cream cheese, broth, heavy cream, onion powder, and nutmeg then bring to a simmer.
- Add the tortellini.
- Add the Parmesan, stir, and simmer until the cheese melts.
- Remove from the heat and add mozzarella.
- Add green onions.
- Serve.
****See Full Instructions Below.
MORE TORTELLINI RECIPES
- Tortellini Salad
- Creamy Tortellini Soup
- Sausage Tortellini Soup
- Spinach Tortellini Soup
- Chicken Tortellini Soup
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Chicken Tortellini Alfredo
Ingredients
- 2 tablespoons oil
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite size cubes
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 1 heaping tablespoon garlic, minced
- 8 ounces cream cheese, cubed and at room temperature
- 1 cup, plus more if need to thin sauce low sodium chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried ground onion powder
- 1/4 teaspoon dried ground nutmeg
- 19 ounces cheese tortellini, fresh or frozen + thawed if frozen
- 1 1/2 cups grated Parmesan cheese
- 1 cup mozzarella
- 1/4 cup green onions, thinly sliced
- 1/2 teaspoon Tabasco sauce
Instructions
- Toss chicken (1 1/2 pounds) with 1/4 teaspoon salt, 1/2 teaspoon pepper, and Italian seasoning (1 tablespoon) and coat evenly.
- Heat oil (2 tablespoons), over medium-high heat, in a large skillet. When the oil shimmers add chicken and cook for 3-4 minutes, stirring occasionally, or until it begins to brown. Transfer to a plate.
- Stir in garlic (1 heaping tablespoon) and cook, stirring often, until fragrant, about 1 minute.
- Add softened cream cheese (8 ounces), broth (1 cup), heavy cream (1 cup), onion powder (1/2 teaspoon), and nutmeg (1/4 teaspoon) then bring to a simmer.
- Pour tortellini (19 ounces) into skillet and increase heat then bring to a boil. Immediately reduce heat and simmer, uncovered, until the tortellini is tender, and the sauce has thickened a bit, about 4 minutes.
- Return the chicken and any juices that have accumulated on the plate. Add the Parmesan (1 1/2 cups) to the skillet then stir to combine, simmering for 1 minute, until the Parmesan melts. and chicken is heated through. Adjust seasoning if needed.
- Remove from heat, sprinkle mozzarella (1 cup) over top of pasta, cover to allow mozzarella to melt. Sprinkle with green onions (1/4 cup) and serve.
Fans Also Made:
Notes
- Up The Nutritional Ante: Add peas or broccoli for a one-bowl complete meal.
- Don’t Overcook! When cooking the tortellini, do not overcook it. You want it al dente, as it will further cook once the heat is turned off.
- Add Sun-Dried Tomatoes: This is incredibly delicious as written, but if you want to punch up the flavor, add 1/2 chopped SDTs.
Nutrition
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Hi Kathleen, I’m using a jarred Alfredo sauce. How do I season it to match the recipe? Less heavy cream for us. Also using precooked shredded chicken. Thank you for this great idea.
Sandra Winfield
Hey, Sandra! I’m sorry, I haven’t tried this with jarred alfredo sauce. Sorry, can’t advice.
My default pasta recipe is spaghetti because it’s so easy to make, but we’re kinda getting used to it. I made this alfredo, and it was a hit!
So glad you enjoyed this tortellini Alfredo recipe. Thanks so much for leaving a comment and the 5 star rating!
Could you use a different pasta or gnocchi in place of the tortellini? If so, would there be any cooking changes?
Hi Tracy, sure you can. The cook time will likely be different. I developed this recipe with tortellini so I haven’t worked out the exact cooking time. Sorry!!