Garlic Butter Chicken Tortellini in Creamy Alfredo Sauce
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Calories per serving: ~600 kcal
Ingredients:
- 1 1/2 lbs boneless, skinless chicken breasts, cut into thick strips
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 2 tsp Cajun seasoning
- 1 tsp garlic powder
- Kosher salt and freshly cracked black pepper, to taste
- 4 garlic cloves, minced
- 1 (20 oz) pkg cheese tortellini (refrigerated)
- 2 cups heavy cream
- 1/2 cup low-sodium chicken broth
- 8 oz Velveeta cheese, cubed
- 3/4 cup grated Parmesan cheese
- 1/2 tsp crushed red pepper flakes (optional)
- 2 tbsp chopped fresh parsley, for garnish
Directions:
1. Start by boiling a large pot of salted water. Cook the cheese tortellini according to the package instructions until they're nice and tender. Don’t forget to save about 1/2 cup of the pasta water, then drain the tortellini and set it aside.
2. Pat the chicken dry and season it generously with Cajun seasoning, garlic powder, salt, and black pepper.
3. In a large skillet over medium-high heat, heat the olive oil and 2 tbsp of butter. Add the chicken in a single layer and cook for about 4–5 minutes on each side until they’re golden brown and fully cooked. Transfer the chicken to a plate and cover it loosely to keep warm.
4. Reduce the heat to medium, add the remaining 1 tbsp of butter, and toss in the minced garlic. Stir for about a minute, scraping up any tasty browned bits from the pan.
5. Pour in the heavy cream and chicken broth, mixing everything together. Let this delectable mixture come to a gentle simmer.
6. Add the Velveeta cubes, stirring until they're fully melted and the sauce is smooth. Then, sprinkle in the Parmesan and whisk until the sauce has thickened and become beautifully creamy.
7. Give the sauce a taste and adjust the seasoning with more salt, pepper, Cajun spice, or red pepper flakes if you want to kick up the heat a notch.
8. Add the cooked tortellini to the skillet and gently toss until every piece is perfectly coated in that glorious Alfredo cream. If the sauce is too thick, just mix in a splash of the reserved pasta water to achieve a silky texture.
9. To serve, spoon the creamy tortellini onto plates and top it off with the warm garlic butter chicken. Don’t forget to sprinkle some fresh chopped parsley on top for a burst of color and flavor! #tortellinirecipes #lowcaloriedinner #foods
For anyone who loves a hearty and satisfying pasta dish, this garlic butter chicken tortellini recipe strikes the perfect balance between rich flavors and ease of preparation. What I particularly appreciate about this dish is how the Cajun seasoning adds a subtle smoky kick that complements the creamy Alfredo sauce beautifully. Using Velveeta cheese along with Parmesan creates an extra smooth and cheesy sauce that clings perfectly to the tortellini. One pro tip I learned is to reserve some of the pasta water after boiling the tortellini. Adding a splash of it to the sauce helps adjust the consistency, making the sauce silkier without diluting the flavors. The garlic infused butter and the sautéed chicken provide a wonderful depth of taste and texture contrast that elevates this meal beyond a typical creamy pasta. While the recipe calls for heavy cream and chicken broth, you can customize the richness by experimenting with half-and-half or adding sautéed mushrooms or spinach for a green veggie boost. The crushed red pepper flakes are optional but highly recommended if you want that gentle heat punch. This dish is also great for meal prepping. Making a double batch means you can have delicious leftovers ready to warm up on busy weeknights. Pair it with a crisp green salad or steamed vegetables to balance the richness. Overall, this garlic butter chicken tortellini in creamy Alfredo sauce recipe is an indulgent yet straightforward dinner option that brings the comforting flavors of Italian-American cuisine to your table with minimal fuss.
