Creamy Alfredo Tortellini Chicken (Print Version)
# Ingredients:
01 -
1 whole rotisserie chicken, deboned and cut into bite-sized pieces
02 -
18 oz fresh cheese tortellini
03 -
1 ½ cup heavy cream
04 -
1 cup milk
05 -
¼ cup chicken broth
06 -
1 tsp chicken bouillon
07 -
4 tbsp butter
08 -
1 tsp garlic powder
09 -
1 tsp Italian seasoning
10 -
1 tsp black pepper
11 -
Salt, to taste
12 -
3 oz cream cheese, softened to room temperature
13 -
½ cup grated Parmesan cheese
14 -
Fresh parsley, to taste and for garnish
# Instructions:
01 -
Debone the rotisserie chicken and cut the meat into bite-sized pieces. Set aside.
02 -
In a large skillet, combine heavy cream, milk, chicken broth, and butter. Heat over medium heat, stirring occasionally, until the butter is melted and the mixture is warm. Avoid boiling.
03 -
Add garlic powder, Italian seasoning, salt, black pepper, and cream cheese to the skillet. Whisk for 2-3 minutes until the cream cheese is melted and incorporated.
04 -
Stir in grated Parmesan cheese and cook for about 1 minute until the sauce is smooth and creamy.
05 -
Add the fresh tortellini to the skillet, stirring to coat it in the sauce. Simmer over medium-low heat for 4-5 minutes, or until the tortellini is tender.
06 -
Add the prepared chicken to the skillet and cook for 1-2 minutes, or until warmed through.
07 -
Taste the sauce and adjust seasoning, if necessary. Garnish with fresh parsley and extra Parmesan cheese. Serve hot.
# Notes:
01 -
Cook this dish over medium heat to avoid curdling the milk-based sauce.
02 -
For quick preparation, use fresh tortellini as it cooks in just a few minutes.
03 -
Whisk frequently when adding cream cheese and Parmesan to achieve a smooth sauce.
04 -
If the sauce is too thick, thin it with extra milk or chicken broth.
05 -
Allow freshly cooked chicken to rest before slicing to retain juiciness.