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
Scale
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
