Chicken Tortellini Alfredo

Total Time Prep: 15 min. Cook: 20 min.
Yield 4 servings
Test Kitchen Approved
This chicken tortellini Alfredo combines two types of Italian cheese and a hint of nutmeg for a sauce that tastes as if it came from your favorite trattoria.

Ingredients

  • 2 packages (9 ounces each) refrigerated cheese tortellini
  • 2 boneless skinless chicken breasts
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 2 teaspoons olive oil
  • 6 tablespoons butter, cubed
  • 2 cups heavy whipping cream
  • 3/4 cup grated Parmesan cheese, divided
  • 1/2 cup grated Romano cheese
  • 1/8 teaspoon ground nutmeg
  • 2 large egg yolks, lightly beaten
  • Minced fresh parsley, optional

Directions

  1. Cook pasta according to package directions. Meanwhile, sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, 8-10 minutes, turning once. Remove and let stand at least 5 minutes. Cut into cubes.
  2. In the same skillet, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, nutmeg and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
  3. In a small bowl, whisk egg yolks; stir in a small amount of hot cream mixture into egg yolks. Return all to the pan, stirring constantly. Cook and stir over medium-low heat until sauce has thickened slightly and a thermometer reads 160°.
  4. Drain pasta; serve with Alfredo sauce, chicken and remaining 1/4 cup Parmesan cheese. If desired, garnish with parsley.

Nutrition Facts

1 serving: 1196 calories, 86g fat (51g saturated fat), 393mg cholesterol, 1468mg sodium, 64g carbohydrate (7g sugars, 3g fiber), 46g protein.

This chicken tortellini Alfredo dish is especially cheesy, thanks to cheese-filled noodles and Parmesan in the pasta sauce. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator

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