Chicken Tortellini Alfredo

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I make this Chicken Tortellini Alfredo whenever I want a creamy, comforting weeknight dinner that feels a little special without a lot of fuss. Using shredded rotisserie chicken speeds everything up, and cheese tortellini gives the dish rich pockets of filling so you get cheesy bites in every forkful. For a similar twist and inspiration, I sometimes compare notes with a classic homemade chicken tortellini Alfredo recipe to see different pairing ideas.

What makes this recipe special

This Chicken Tortellini Alfredo is all about big flavor with minimal effort. You get:

• Ready-cooked rotisserie chicken for instant protein.
• Cheese tortellini that shortens cook time and adds delicious pockets of cheese.
• A simple Alfredo sauce built from heavy cream, butter and Parmesan—no roux required.

Perfect for busy weeknights, potlucks, or when you want a comforting meal that feels restaurant-quality. It’s also kid-friendly and easy to scale if you’re feeding a crowd.

“A creamy, no-fuss dinner that tastes like you spent hours in the kitchen—comfort food at its best.”

Step-by-step overview

Before you start: cook the tortellini, warm the shredded rotisserie chicken, make a quick garlic-infused cream sauce, toss everything together, then finish with Parmesan and parsley. The whole process takes about 15–20 minutes active time if your tortellini is refrigerated (add a few minutes if frozen). This setup keeps the cooking simple: pasta cooks, sauce simmers to thicken, then combine.

What you’ll need

• 1 piece rotisserie chicken, shredded (about 2 cups cooked meat). Substitute rotisserie with leftover roasted chicken or poached chicken breast if needed.
• 12 ounces cheese tortellini (refrigerated or frozen). Refrigerated cooks faster; frozen takes a bit longer. For a gluten-free option choose GF tortellini.
• 1 cup heavy cream (or half-and-half for a lighter, thinner sauce).
• 1/2 cup grated Parmesan cheese (freshly grated gives the best melt and flavor).
• 2 tablespoons unsalted butter.
• 2 cloves garlic, minced (or 1 teaspoon garlic paste).
• Salt and freshly ground black pepper, to taste.
• Chopped parsley for garnish (optional).

If you’re curious about a slow-cooker comfort take, check this crockpot chicken Alfredo tortellini for a hands-off alternative.

Step-by-step instructions

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1. Bring a large pot of salted water to a rolling boil. Add tortellini and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and cook 30–45 seconds until fragrant. Don’t brown the garlic.
3. Pour in the heavy cream and bring to a gentle simmer. Let it reduce for 2–3 minutes, stirring frequently.
4. Stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water to loosen. Taste and season with salt and pepper.
5. Add shredded rotisserie chicken to the sauce to warm through (about 1–2 minutes).
6. Toss drained tortellini into the skillet, coating each piece in sauce. Heat together for 1–2 minutes so flavors meld.
7. Serve immediately, garnished with chopped parsley and extra Parmesan if desired.

Best ways to enjoy it

• Plate it in shallow bowls so the sauce pools around the tortellini.
• Serve with a crisp green salad (mixed greens, lemon vinaigrette) to cut the richness.
• Offer crusty garlic bread or toasted focaccia for sopping up sauce.
• For a brunch twist, top with a soft-poached egg so the yolk enriches every bite.

Storage and reheating tips

• Refrigerate leftovers in an airtight container within two hours of cooking. Use within 3–4 days.
• To reheat: warm gently on the stove over low heat with a splash of milk or cream to revive the sauce, stirring frequently. Microwaving works—heat in 30-second bursts and stir in between.
• To freeze: portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge and reheat on low, adding liquid as needed.
• Food safety note: because this dish contains dairy and cooked chicken, don’t leave it at room temperature for more than two hours.

Pro chef tips

• Grate your own Parmesan from a block—pre-grated cheese often contains anti-caking agents that affect how smoothly it melts.
• Save a little pasta water; the starch helps the sauce cling to the tortellini and creates a silky finish.
• If your Alfredo tastes flat, a squeeze of lemon or a pinch of nutmeg brightens the cream and complements the cheese.
• Make ahead: keep sauce and pasta separate if you plan to reheat later to avoid the pasta absorbing too much sauce. For more seasonal pairing ideas, try this autumn chicken dinner with cheese tortellini and roasted vegetables.

Creative twists

• Add vegetables: baby spinach, peas, or roasted cherry tomatoes folded in at the end.
• Swap proteins: shrimp, Italian sausage slices, or tempeh for a vegetarian protein boost.
• Spice it up: stir in red pepper flakes or a spoonful of pesto for a flavor pop.
• Make it lighter: use half-and-half and reduce the butter; add a splash of white wine to the sauce for aroma.

Your questions answered

Q: Can I use frozen tortellini?
A: Yes. Frozen tortellini works great—just add a few extra minutes to the cook time and follow package directions for al dente texture.

Q: How long does this take from start to plate?
A: About 20–25 minutes if you use refrigerated tortellini and pre-cooked rotisserie chicken. Frozen tortellini adds a few minutes.

Q: Can I make this dairy-free?
A: Substitute a dairy-free cream (like full-fat coconut cream or a cashew cream) and use a vegan Parmesan alternative. The flavor will differ, but the texture remains rich.

Q: Is it safe to reheat more than once?
A: It’s best to reheat only what you plan to eat. Repeated cooling and reheating increases food-safety risk and degrades sauce quality.

Q: Can I freeze the cooked dish?
A: Yes—freeze in single portions for up to two months. Thaw overnight and reheat gently with extra liquid.

Conclusion

If you want recipe inspiration with a similar format and flavor profile, the Chicken Tortellini Alfredo from Salt & Lavender shows another take on creamy comfort. For a home-cook friendly option with straightforward steps, see the Small Town Woman version of chicken tortellini Alfredo for extra tips. If you like bold, spicy variations, the Buffalo Chicken Tortellini Alfredo adds a fun kick worth trying next time.