This creamy and rich tortellini recipe is just what the heart desires! And this recipe makes just the right amount, so you not stuck eating it leftover for a week!
What you need to make Chicken Tortellini Alfredo
2 TBSP Butter
2 TBSP Flour
1 C. Chicken broth
1 C. Heavy cream
1 tsp. Garlic powder
1/2 C. Shredded parmesan cheese
1 C. Chicken, cooked and chopped or shredded – This recipe is a great way to use up some leftover chicken. I used shredded meat from a whole roasted chicken, but you could also just cook a chicken breast and dice or shred it as well.
12 oz. Cheese Tortellini – We buy the big packages of tortellini from Sam’s Club. Being a small family, cooking an entire package would be way too much. I use 1/2 of one of the packages. You could use an 8oz-10oz package, depending on what is available at the stores you shop.
Salt and pepper
Supplies:
- Medium sized sauce pan or dutch oven
- Large pot – for boiling the tortellini
- Measuring cups
- Measuring spoons
- Whisk
- Slotted spoon
- Serving spoon
How to make Chicken Tortellini Alfredo
Step One:
Fill large pot with water and bring to boil (this will be for cooking the tortellini). In a medium sized sauce pan or dutch oven melt the butter over medium low heat. Reduce heat to low. Stir in the flour and cook 1-2 minutes. Slowly whisk in chicken broth and heavy cream.
Step Two:
Bring the sauce to a low boil and stir in the cheese. Season with garlic powder, salt, and pepper to taste. Stir in the cooked chicken.
Step Three:
Cook tortellini according to package instructions. (Mine says to boil for 4 minutes.)
Step Four:
Turn off the heat for the tortellini and use a slotted spoon to drain the noodles and move them into the sauce. Stir the tortellini into the sauce and let it cook on low for 5-10 minutes stirring frequently so it doesn’t scorch to the bottom of the pan. Serve immediately.
Tips:
–Use the parts of chicken you have on hand! You could pick the meat off of a rotisserie chicken, cook and shred or chop a chicken breast, or bake and shred the meat from a couple of chicken thighs. Do whatever is easiest for you!
Notes from the homestead:
We use home raised, home butchered chicken in our recipes. The chicken broth is also made from our home raised chickens.
Chicken Tortellini Alfredo
Description
This creamy and rich tortellini recipe is just what the heart desires! And this recipe makes just the right amount, so you not stuck eating it leftover for a week!
Ingredients
2 TBSP Butter
2 TBSP Flour
1 C. Chicken broth
1 C. Heavy cream
1 tsp. Garlic powder
1/2 C. Shredded parmesan cheese
1 C. Chicken, cooked and chopped or shredded
12 oz. Cheese Tortellini
Salt & Pepper
Instructions
1. Fill large pot with water and bring to boil (this will be for cooking the tortellini). In a medium sized sauce pan or dutch oven melt the butter over medium low heat. Reduce heat to low. Stir in the flour and cook 1-2 minutes. Slowly whisk in chicken broth and heavy cream.
2. Bring the sauce to a low boil and stir in the cheese. Season with garlic powder, salt, and pepper to taste. Stir in the cooked chicken.
3. Cook tortellini according to package instructions. (Mine says to boil for 4 minutes.)
4. Turn off the heat for the tortellini and use a slotted spoon to drain the noodles and move them into the sauce. Stir the tortellini into the sauce and let it cook on low for 5-10 minutes stirring frequently so it doesn’t scorch to the bottom of the pan. Serve immediately.
