On the menu tonight – Chicken Tortellini Alfredo!
If you are looking for something that doesn’t take too long to make AND doesn’t dirty too many pots and pans this is it! You probably already have some tortellini and chicken in your freezer. If the chicken is thawed, you can make this meal in about 30 minutes.
The chicken is tender and juicy. The combination of the chicken, cheese sauce, and tortellini is fantastic. Whatever you do, don’t leave out the nutmeg, it adds that little extra layer of flavor making people wonder what that flavor is.
Keep this recipe handy for your quick, week-night dinners. I hope you will try it and let me know how it turns out for you.
One-Pan Chicken Tortellini Alfredo
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Loading...One-Pan Chicken Tortellini Alfredo
Ingredients
- 1 1/2 cups heavy cream (half and half would work too)
- 4 tablespoons butter
- 1 1/2 cups grated Parmesan cheese
- 2 pinches nutmeg (freshly grated is preferred)
- Kosher salt
- Freshly ground black pepper
- 18 oz pkg cheese tortellini (you could also use other varieties like mushroom or spinach)
- 2 boneless skinless chicken breast, cut into bite sized pieces (chicken thighs would also be great)
- 1/2 - 1 shallot, finely chopped
- 1/4 cup chopped fresh parsley
Instructions
Pre-heat the oven to 425 degrees
Heat the heavy cream, butter, nutmeg, shallot, and one cup of the Parmesan cheese in a large cast iron skillet
Whisk until the butter and cheese are melted, about 4 minutes
Add the tortellini and simmer until they are cooked through, about 5 minutes
Add the chicken and mix to combine
Add the rest of the Parmesan cheese on top and then put in the oven
Bake until the chicken is cooked through and the top starts to get browned, about 12 minutes
Once baked, let it rest about 10 minutes before serving
Garnish with the fresh parsley or green onions
