Spicy Garlic Chicken Tortellini in Cheesy Alfredo Cream
Spicy Garlic Chicken Tortellini in Cheesy Alfredo Cream is a delectable dish that combines tender chicken and cheese-filled tortellini enveloped in a rich, creamy sauce. Perfect for weeknight dinners or special gatherings, this recipe brings warmth and flavor to your table. With customizable spice levels and one-pot preparation, it’s a comfort food favorite that will leave your guests asking for more.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 4–5 cloves fresh garlic, minced
- 12 oz cheese-filled tortellini (fresh or frozen)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tsp red pepper flakes (adjust to taste)
- 2 tbsp olive oil
- 1 cup low-sodium chicken broth
Instructions
- Gather all ingredients on your counter for an organized cooking experience.
- In a large skillet over medium heat, add olive oil. Season chicken with salt and pepper, cooking for about 6-7 minutes per side until golden brown. Remove from skillet and let rest.
- In the same skillet, sauté minced garlic and red pepper flakes for about one minute until fragrant.
- Pour in heavy cream and chicken broth; stir and bring to a gentle simmer. Add grated Parmesan cheese while whisking until smooth.
- Toss in the tortellini and cook according to package instructions until heated through (about five minutes).
- Slice rested chicken into strips and fold back into the skillet with tortellini for two more minutes over low heat.
- Serve hot with extra sauce drizzled on top.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 690
- Sugar: 2g
- Sodium: 580mg
- Fat: 43g
- Saturated Fat: 23g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 145mg
Keywords: - For added nutrition, consider mixing in fresh spinach or swapping chicken for shrimp. - Adjust the heat by modifying the amount of red pepper flakes or adding diced jalapeños. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently over low heat.