Name: Chicken Tortellini Alfredo Recipe
Ingredients: 1 pound Cheese Tortellini: The star of the show! Opt for fresh, refrigerated cheese tortellini for the best texture and flavor. They cook quickly and provide a delightful cheesy bite in every forkful. If fresh isn’t available, frozen tortellini will also work – just be sure to thaw them slightly before cooking according to package directions. Cheese tortellini is classic, but you could also experiment with spinach and ricotta or even mushroom-filled varieties for a different twist.; 1.5 pounds Boneless, Skinless Chicken Breasts: Chicken provides the protein and heartiness to this dish. Boneless, skinless breasts are convenient and quick to cook. You can also use chicken thighs for a richer flavor, but breasts offer a leaner option. Ensure the chicken is properly trimmed of any excess fat and cut into bite-sized pieces for even cooking and easy incorporation into the pasta and sauce.; 4 tablespoons Unsalted Butter: Butter is the foundation of a truly luxurious Alfredo sauce. Unsalted butter allows you to control the overall saltiness of the dish. It adds richness, flavor, and helps create a silky smooth texture in the sauce. Don’t skimp on the butter – it’s essential for that authentic Alfredo taste.; 4 cloves Garlic, minced: Garlic is the aromatic backbone of this dish. Freshly minced garlic is crucial for the best flavor. It adds a pungent, savory note that complements the richness of the cream and cheese. Adjust the amount of garlic to your preference – some may prefer a milder flavor with 2-3 cloves, while garlic lovers can go up to 5 or 6.; 3 cups Heavy Cream: Heavy cream is what makes Alfredo sauce so incredibly creamy and decadent. It provides the luxurious texture and richness that defines this classic sauce. Using heavy cream is essential for achieving the authentic Alfredo consistency. Avoid substituting with milk or half-and-half, as they will result in a thinner, less flavorful sauce.; 1 cup Freshly Grated Parmesan Cheese, plus extra for serving: Parmesan cheese is the signature cheese in Alfredo sauce. Freshly grated Parmesan is a must – pre-shredded cheese often contains cellulose and doesn’t melt as smoothly. Parmigiano-Reggiano is the highest quality Parmesan, but Grana Padano is a more budget-friendly and still delicious alternative. The salty, nutty, and umami-rich flavor of Parmesan is crucial for the authentic taste of Alfredo.; ½ cup Chicken Broth: Chicken broth adds a touch of savory depth and helps to thin the Alfredo sauce to the perfect consistency. Use low-sodium chicken broth to control the salt level. You can also use vegetable broth if preferred. The broth helps to meld the flavors together and prevents the sauce from becoming too thick as it simmers.; ¼ cup Fresh Parsley, chopped, plus extra for garnish: Fresh parsley adds a bright, herbaceous note and a pop of color to the dish. It balances the richness of the Alfredo sauce and provides a fresh, clean finish. Italian flat-leaf parsley is preferred for its robust flavor. Reserve some extra parsley for garnishing the finished dish for visual appeal and an extra burst of freshness.; Salt and Freshly Ground Black Pepper, to taste: Seasoning is key to bringing out the flavors of all the ingredients. Salt enhances the flavors and balances the richness, while freshly ground black pepper adds a subtle warmth and spice. Season generously at each stage of cooking, tasting and adjusting as needed.; Optional additions for extra flavor and customization: Pinch of Nutmeg: A tiny pinch of ground nutmeg adds a warm, subtle spice that enhances the richness of the Alfredo sauce. Use sparingly, as a little goes a long way.; Lemon Zest: A teaspoon of lemon zest brightens the sauce and adds a touch of acidity to cut through the richness.; Red Pepper Flakes: For a touch of heat, add a pinch of red pepper flakes to the sauce or sprinkle on top of the finished dish.; Sun-dried Tomatoes (oil-packed, drained and chopped): Adds a chewy texture and intense, sweet-tart flavor that pairs beautifully with Alfredo and chicken.; Sautéed Mushrooms: Adds earthy flavor and meaty texture. Sauté sliced cremini or button mushrooms in butter or olive oil before adding them to the sauce.; Spinach or Arugula: Adds a boost of nutrients and a slightly bitter, peppery flavor that complements the richness of the Alfredo. Stir in fresh spinach or arugula at the very end of cooking until wilted.

Ingredients

Scale

1 pound Cheese Tortellini: The star of the show! Opt for fresh, refrigerated cheese tortellini for the best texture and flavor. They cook quickly and provide a delightful cheesy bite in every forkful. If fresh isn’t available, frozen tortellini will also work – just be sure to thaw them slightly before cooking according to package directions. Cheese tortellini is classic, but you could also experiment with spinach and ricotta or even mushroom-filled varieties for a different twist.

1.5 pounds Boneless, Skinless Chicken Breasts: Chicken provides the protein and heartiness to this dish. Boneless, skinless breasts are convenient and quick to cook. You can also use chicken thighs for a richer flavor, but breasts offer a leaner option. Ensure the chicken is properly trimmed of any excess fat and cut into bite-sized pieces for even cooking and easy incorporation into the pasta and sauce.

4 tablespoons Unsalted Butter: Butter is the foundation of a truly luxurious Alfredo sauce. Unsalted butter allows you to control the overall saltiness of the dish. It adds richness, flavor, and helps create a silky smooth texture in the sauce. Don’t skimp on the butter – it’s essential for that authentic Alfredo taste.

4 cloves Garlic, minced: Garlic is the aromatic backbone of this dish. Freshly minced garlic is crucial for the best flavor. It adds a pungent, savory note that complements the richness of the cream and cheese. Adjust the amount of garlic to your preference – some may prefer a milder flavor with 2-3 cloves, while garlic lovers can go up to 5 or 6.

3 cups Heavy Cream: Heavy cream is what makes Alfredo sauce so incredibly creamy and decadent. It provides the luxurious texture and richness that defines this classic sauce. Using heavy cream is essential for achieving the authentic Alfredo consistency. Avoid substituting with milk or half-and-half, as they will result in a thinner, less flavorful sauce.

1 cup Freshly Grated Parmesan Cheese, plus extra for serving: Parmesan cheese is the signature cheese in Alfredo sauce. Freshly grated Parmesan is a must – pre-shredded cheese often contains cellulose and doesn’t melt as smoothly. Parmigiano-Reggiano is the highest quality Parmesan, but Grana Padano is a more budget-friendly and still delicious alternative. The salty, nutty, and umami-rich flavor of Parmesan is crucial for the authentic taste of Alfredo.

½ cup Chicken Broth: Chicken broth adds a touch of savory depth and helps to thin the Alfredo sauce to the perfect consistency. Use low-sodium chicken broth to control the salt level. You can also use vegetable broth if preferred. The broth helps to meld the flavors together and prevents the sauce from becoming too thick as it simmers.

¼ cup Fresh Parsley, chopped, plus extra for garnish: Fresh parsley adds a bright, herbaceous note and a pop of color to the dish. It balances the richness of the Alfredo sauce and provides a fresh, clean finish. Italian flat-leaf parsley is preferred for its robust flavor. Reserve some extra parsley for garnishing the finished dish for visual appeal and an extra burst of freshness.

Salt and Freshly Ground Black Pepper, to taste: Seasoning is key to bringing out the flavors of all the ingredients. Salt enhances the flavors and balances the richness, while freshly ground black pepper adds a subtle warmth and spice. Season generously at each stage of cooking, tasting and adjusting as needed.

Optional additions for extra flavor and customization:
- Pinch of Nutmeg: A tiny pinch of ground nutmeg adds a warm, subtle spice that enhances the richness of the Alfredo sauce. Use sparingly, as a little goes a long way.
- Lemon Zest: A teaspoon of lemon zest brightens the sauce and adds a touch of acidity to cut through the richness.
- Red Pepper Flakes: For a touch of heat, add a pinch of red pepper flakes to the sauce or sprinkle on top of the finished dish.
- Sun-dried Tomatoes (oil-packed, drained and chopped): Adds a chewy texture and intense, sweet-tart flavor that pairs beautifully with Alfredo and chicken.
- Sautéed Mushrooms: Adds earthy flavor and meaty texture. Sauté sliced cremini or button mushrooms in butter or olive oil before adding them to the sauce.
- Spinach or Arugula: Adds a boost of nutrients and a slightly bitter, peppery flavor that complements the richness of the Alfredo. Stir in fresh spinach or arugula at the very end of cooking until wilted.

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Instructions

Step 1: Prepare the Chicken

Pat Dry and Season: Begin by patting the chicken breasts dry with paper towels. This helps them brown better when cooking. Season generously on both sides with salt and freshly ground black pepper. Don’t be shy with the seasoning – it’s the foundation of flavor for the chicken. Consider adding other seasonings at this stage if desired, such as garlic powder, onion powder, paprika, or Italian seasoning for extra depth.

Cook the Chicken: Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Once the skillet is hot and the oil shimmers (or butter is melted and foamy), add the seasoned chicken pieces in a single layer, ensuring not to overcrowd the pan. Overcrowding will steam the chicken instead of searing it. If necessary, cook the chicken in batches.

Sear and Cook Through: Sear the chicken for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the chicken. Searing creates a flavorful crust and seals in the juices. If the chicken starts to brown too quickly, reduce the heat to medium.

Set Aside: Once cooked, remove the chicken from the skillet and set aside on a plate. Tent it loosely with foil to keep it warm while you prepare the sauce and pasta. This resting period allows the juices to redistribute, resulting in more tender and flavorful chicken.

Step 2: Cook the Tortellini

Boil Water: While the chicken is cooking, bring a large pot of salted water to a rolling boil. Use plenty of water to prevent the tortellini from sticking together. Salting the water seasons the pasta from the inside out.

Cook Tortellini: Once the water is boiling, add the cheese tortellini. Cook according to package directions, usually around 3-5 minutes for fresh tortellini, or slightly longer for frozen. Fresh tortellini cooks very quickly, so keep a close eye on it. They are done when they float to the surface and are tender but still slightly firm to the bite (al dente).

Drain and Set Aside: Once cooked, drain the tortellini in a colander. It’s important to drain them promptly to prevent overcooking. Set aside while you prepare the Alfredo sauce. Do not rinse the tortellini, as the starch on the surface helps the sauce adhere better.

Step 3: Make the Alfredo Sauce

Sauté Garlic: In the same skillet used to cook the chicken (no need to clean it, the chicken fond adds flavor to the sauce!), melt the butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it will become bitter. Sautéing the garlic in butter infuses the butter with its aromatic flavor, creating a delicious base for the Alfredo sauce.

Add Heavy Cream and Broth: Pour in the heavy cream and chicken broth. Stir to combine with the melted butter and sautéed garlic. The chicken broth adds depth and thins the sauce slightly. Bring the mixture to a gentle simmer over medium heat.

Simmer and Thicken: Reduce the heat to low and simmer gently for 5-7 minutes, or until the sauce slightly thickens. Simmering allows the sauce to reduce and the flavors to meld together. Stir occasionally to prevent sticking and ensure even thickening. The sauce should be thick enough to coat the back of a spoon.

Stir in Parmesan Cheese: Remove the skillet from the heat and gradually stir in the freshly grated Parmesan cheese, a handful at a time, until it is completely melted and the sauce is smooth and creamy. Stir constantly to prevent the cheese from clumping and ensure a smooth sauce. The residual heat from the sauce will melt the cheese beautifully.

Season to Taste: Season the Alfredo sauce with salt and freshly ground black pepper to taste. Remember that Parmesan cheese is already salty, so start with a small amount of salt and add more as needed. Taste and adjust seasonings until the sauce is perfectly balanced to your liking. This is also the time to add any optional seasonings like nutmeg, lemon zest, or red pepper flakes, if desired.

Step 4: Combine and Serve

Add Chicken and Tortellini to Sauce: Add the cooked chicken and drained tortellini to the Alfredo sauce in the skillet. Gently toss everything together to coat the chicken and tortellini evenly in the creamy sauce. Ensure that all the pasta and chicken are well coated for maximum flavor.

Stir in Parsley: Stir in the chopped fresh parsley. The parsley adds a fresh, herbaceous note and a pop of color.

Serve Immediately: Serve the Chicken Tortellini Alfredo immediately while it’s hot and creamy. Garnish with extra grated Parmesan cheese and fresh parsley, if desired. Serving immediately ensures the sauce is at its creamiest and the tortellini is perfectly cooked.

Nutrition

Serving Size: One Normal Portion
Calories: 650-750 kcal
Sugar: 5-7g
Sodium: 800-1000mg
Fat: 40-50g
Saturated Fat: 25-30g
Carbohydrates: 40-50g
Fiber: 2-3g
Protein: 40-50g
Cholesterol: 200-250mg