If you’re craving a cozy, creamy pasta dish that comes together quickly and feels like a warm hug on a plate, you’re going to adore this Skillet Chicken Tortellini Alfredo Recipe. I absolutely love how the combination of cheesy tortellini, tender shredded chicken, and a luscious Alfredo sauce just melts in your mouth. Plus, cooking it all in one skillet means less cleanup and more time to enjoy your meal. Stick around, because I’m going to share all my tips to help you nail this fan-freaking-tastic recipe on your very first try!
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks in a single skillet for easy prep and cleanup.
- Comfort Food Classic: Creamy Alfredo sauce combined with cheesy tortellini creates a rich, satisfying flavor.
- Versatile and Quick: Uses rotisserie chicken to save time without sacrificing taste.
- Family Favorite: My family goes crazy for this dish every time—it’s always a hit!
Ingredients You’ll Need
Each ingredient in this Skillet Chicken Tortellini Alfredo recipe works together to create that perfect balance of creamy, cheesy goodness and savory chicken flavor. When you shop, look for fresh garlic and good-quality cheese—trust me, it makes all the difference.
- Heavy Cream: Gives the sauce its silky texture and rich flavor.
- Butter: Adds depth and helps build the base of the Alfredo sauce.
- Garlic Cloves: Freshly minced garlic brings out a wonderful aromatic quality.
- Nutmeg: Just a pinch enhances the creaminess without being overpowering.
- Parmesan Cheese: Freshly grated is key for that authentic nutty taste.
- Mozzarella Cheese: Adds gooey, melty texture that complements the Parmesan.
- Cream Cheese: This makes the sauce extra creamy and helps it cling to the tortellini perfectly.
- Salt: Essential to balance all the flavors—season carefully!
- Cheese Tortellini: You can use frozen or dry—both work well for this recipe.
- Rotisserie Chicken: Shredded, this shortcut saves cooking time and adds juicy protein.
- Fresh Flat-Leaf Parsley: For a bright pop of color and fresh flavor at the end.
Variations
I love how this Skillet Chicken Tortellini Alfredo recipe is like a blank canvas—you can easily tweak it to your taste or dietary needs. Whether you want a veggie boost or a little extra heat, this recipe has room for all kinds of variations.
- Vegetable Boost: I sometimes add sautéed spinach or mushrooms for extra nutrients and flavor without changing the creamy vibe.
- Spicy Kick: A sprinkle of red pepper flakes or a dash of hot sauce can add a nice zing if you like a little heat.
- Make It Gluten-Free: Swap the regular tortellini with gluten-free versions; just adjust the cooking time accordingly.
- Use Different Meat: While I usually go with shredded rotisserie chicken, leftover turkey or cooked Italian sausage also works wonders.
How to Make Skillet Chicken Tortellini Alfredo Recipe
Step 1: Melt and Whisk the Creamy Sauce
Start by heating your heavy cream, butter, minced garlic, cream cheese, nutmeg, half of the Parmesan, shredded mozzarella, and salt in a large ovenproof skillet over medium-high heat. Whisk everything together every now and then—it usually takes about 3 to 4 minutes for the cheeses and butter to melt into a smooth, velvety sauce. The key here is patience; don’t rush the melting or turn the heat too high, or the sauce might separate.
Step 2: Add Tortellini and Simmer
Once your sauce is luscious and combined, add in your cheese tortellini. If using frozen, no need to thaw; just add them right in. Let everything simmer for 4 to 5 minutes, stirring occasionally, until the tortellini are cooked through and tender. This part always feels magical—I love seeing those little pasta pockets puff up and soak up the creamy goodness.
Step 3: Stir in Chicken and Finish in the Oven
Next, fold in the shredded rotisserie chicken so it’s warmly nestled in the sauce. Sprinkle the remaining Parmesan on top to get that golden, bubbling crust after baking. Pop the skillet into your preheated 425°F oven and bake for 10 to 12 minutes until the sauce thickens and the top just starts to turn a beautiful golden brown. This final bake gives the dish a lovely texture and flavor boost.
Step 4: Rest and Garnish
Once out of the oven, give the skillet about 10 minutes to rest. This step helps the sauce thicken a bit more and cool down just enough to enjoy every creamy bite. Right before serving, sprinkle on that fresh chopped parsley—it adds a vibrant color contrast and a fresh, herbal note.
Pro Tips for Making Skillet Chicken Tortellini Alfredo Recipe
- Room Temperature Cream Cheese: Let your cream cheese warm up before melting to avoid lumps in your sauce.
- Use a Heavy-Bottomed Skillet: It distributes heat evenly and prevents the sauce from scorching on the bottom.
- Don’t Skip the Resting Time: This helps the sauce thicken up so it’s not runny when served.
- Watch the Oven Time Closely: Baking too long can dry out the chicken, so stick to the 10-12 minute window for best results.
How to Serve Skillet Chicken Tortellini Alfredo Recipe
Garnishes
I’m a big fan of finishing this dish with freshly chopped flat-leaf parsley for a bright pop of color and freshness. Sometimes I toss on a little extra grated Parmesan for the cheese lovers in the family. A sprinkle of cracked black pepper also adds a nice subtle kick that balances the creamy sauce beautifully.
Side Dishes
Because this skillet dish is hearty on its own, I like to keep sides simple and fresh. A crisp green salad with a lemon vinaigrette pairs perfectly to cut through the richness. Roasted or steamed asparagus is another favorite I like to serve alongside for a touch of crunch and a mild earthy flavor.
Creative Ways to Present
For special occasions, I’ve served this Skillet Chicken Tortellini Alfredo right in a colorful cast-iron skillet at the table—everyone loves digging in straight from the pan. Another fun idea is to portion the pasta into individual ramekins, sprinkle some extra Parmesan, and broil for a few minutes to get a bubbly, golden top for a restaurant-style presentation.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and typically eat them within 2-3 days. The sauce thickens as it sits, so you might need to add a splash of milk or cream when reheating to bring it back to its creamy glory.
Freezing
Freezing this dish works okay, though I recommend freezing before the baking step. Portion it into freezer-safe containers and thaw overnight in the fridge. Then bake as directed. The texture holds up better this way, especially with the cream cheese and fresh cheeses.
Reheating
When reheating, I warm leftovers gently on the stovetop over low heat, stirring often and adding a splash of cream or milk if needed. This keeps the sauce smooth and prevents it from breaking or getting grainy. Microwave works in a pinch, but low and slow on the stove is my favorite.
FAQs
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Can I use fresh tortellini instead of frozen or dry for this skillet recipe?
Absolutely! Fresh tortellini works beautifully here—just keep an eye on the simmering time since fresh pasta cooks faster. Usually, 2-3 minutes is enough to heat them through without becoming mushy.
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Is there a substitute for cream cheese in the Alfredo sauce?
You can swap cream cheese with mascarpone or even extra heavy cream to keep the sauce creamy. Just remember that cream cheese adds a nice body and slight tang, so the flavor might be a bit different without it.
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Can I make this recipe vegetarian?
Yes! Simply omit the rotisserie chicken and add in extra vegetables like broccoli, mushrooms, or sun-dried tomatoes for a delicious vegetarian-friendly meal.
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How can I prevent the Alfredo sauce from separating?
Making sure to melt the cheeses gently over medium heat and not overheating the sauce helps a lot. Also, using freshly grated cheese instead of pre-shredded avoids additives that can cause clumping or separation.
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Can I use homemade chicken instead of rotisserie chicken?
Definitely! Leftover baked or poached chicken works wonderfully in this recipe. Just shred it finely so it warms evenly and blends nicely with the sauce.
Final Thoughts
This Skillet Chicken Tortellini Alfredo Recipe has become one of my absolute go-to comfort meals because it’s quick, hearty, and always hits the spot. I love how it looks impressive yet comes together with minimal effort and a handful of ingredients you probably already have on hand. I really hope you give it a try—you’ll find it’s the kind of dish you’ll want to make again and again for weeknight dinners or when you want to impress guests without breaking a sweat. Enjoy every creamy, cheesy bite!
Print
Skillet Chicken Tortellini Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
Skillet Chicken Tortellini Alfredo is a creamy, cheesy one-pan pasta dish featuring tender tortellini, shredded rotisserie chicken, and a rich Alfredo sauce made with cream, butter, garlic, cream cheese, and a blend of Parmesan and Mozzarella cheeses. Baked to golden perfection and garnished with fresh parsley, it’s a comforting meal perfect for family dinners.
Ingredients
Alfredo Sauce
- 1 1/2 cups heavy cream
- 4 tablespoons (1/2 stick) butter
- 2 to 3 garlic cloves, minced
- 1 teaspoon nutmeg
- 8 ounces cream cheese
- 1 teaspoon salt, or to taste
- 1 cup grated Parmesan, divided
- 1/2 cup shredded Mozzarella
Main Ingredients
- 18 ounces frozen or dry cheese tortellini
- Rotisserie chicken, shredded (about 2 cups)
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
- Preheat Oven: Set your oven to 425 degrees Fahrenheit to prepare for baking the dish later.
- Make Alfredo Sauce: In a large ovenproof skillet over medium-high heat, combine the heavy cream, butter, minced garlic, cream cheese, nutmeg, half of the grated Parmesan (1/2 cup), Mozzarella, and salt. Whisk occasionally until the cheese and butter melt and the sauce is smooth, which should take 3 to 4 minutes.
- Cook Tortellini: Add the frozen or dry cheese tortellini to the sauce. Simmer gently for 4 to 5 minutes until the tortellini are cooked through and tender.
- Add Chicken and Cheese: Stir in shredded rotisserie chicken to warm it through. Then sprinkle the remaining 1/2 cup Parmesan evenly over the top of the dish.
- Bake to Finish: Transfer the skillet to the preheated oven and bake for 10 to 12 minutes, or until the sauce thickens, the chicken is fully heated, and the top turns a lovely golden brown.
- Rest and Garnish: Remove the skillet from the oven and let the dish stand for 10 minutes to set. Before serving, sprinkle chopped fresh flat-leaf parsley on top for a fresh flavor and appealing color.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- You can substitute fresh tortellini for frozen or dry, adjusting cooking times as needed.
- If you don’t have an ovenproof skillet, use a regular skillet and transfer the mixture to a baking dish before baking.
- Adjust salt to taste since cheeses can vary in saltiness.
- For a lighter version, consider using half-and-half instead of heavy cream, but the sauce will be less rich.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 650
- Sugar: 3g
- Sodium: 850mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg
