If you’re craving a dish that’s creamy, comforting, and packed with flavor, the Tortellini Alfredo with Grilled Chicken Recipe is exactly what you need on your dinner table. This recipe blends the rich, velvety Alfredo sauce with tender, juicy grilled chicken and pillowy cheese-filled tortellini. The combination creates a perfect balance of indulgent textures and fresh herbaceous notes that are sure to impress both family and friends. Whether it’s a weeknight dinner or a special occasion, this dish brings warmth and satisfaction in every bite.
Ingredients You’ll Need
Keeping the ingredient list straightforward means you can focus on the vibrant flavors and satisfying textures this dish offers. Each component plays a crucial role, from tender chicken that adds protein and smokiness, to the Parmesan that enriches the sauce’s creaminess.
- 20-ounce pkg. Cheese Tortellini: The stars of the dish, these pasta pillows carry cheesy goodness that pairs beautifully with Alfredo sauce.
- 1 1/2 to 2 lbs. Chicken Breast: Lean and tender, perfect for grilling with a flavorful marinade.
- 1/3 cup Extra-Virgin Olive Oil: Offers a subtle fruity richness and helps tenderize the chicken during marination.
- 2 Tablespoons Fresh Lemon Juice: Adds a bright zing to balance the richness of the sauce.
- 2 teaspoons Italian Herb Seasoning: Delivers classic herbal notes like oregano and basil to the marinade.
- 1/2 teaspoon Garlic Powder: Enhances savory depth in your grilled chicken.
- 1 teaspoon Salt: Essential for seasoning the chicken and bringing out the other flavors.
- 1 teaspoon Pepper: Adds a touch of sharpness to the marinade.
- 6 Tablespoons Butter: Forms the luscious base for the creamy Alfredo sauce.
- 1 Garlic Clove (minced): Provides aromatic warmth and a subtle bite to the sauce.
- 1 1/2 cups Heavy Cream: Gives the sauce that rich, silky texture everyone loves.
- 1 1/4 cups Shredded Parmesan Cheese: Melts into the cream to form the classic Alfredo flavor.
- 1/4 teaspoon Salt: Helps balance the sauce’s flavors.
- 1/4 teaspoon Pepper: Just a pinch to round out the creamy sauce.
- Fresh Italian Parsley (for garnish): Adds a pop of color and a fresh herby finish.
How to Make Tortellini Alfredo with Grilled Chicken Recipe
Step 1: Marinate and Grill the Chicken
Start by placing your chicken breasts in a large Ziplock bag or bowl. Pour in the olive oil, fresh lemon juice, Italian herb seasoning, garlic powder, salt, and pepper, then toss everything gently to coat every inch of the chicken. Let it sit in the fridge for at least 30 minutes or up to an hour. This soak infuses the chicken with bright, earthy flavors and ensures it stays juicy when cooked. Next, heat your grill to medium-high and lay down the chicken breasts, grilling them for 6 to 8 minutes per side until perfectly cooked through with enticing grill marks. Let the chicken rest before slicing it thinly against the grain so each piece stays tender and flavorful.
Step 2: Prepare the Alfredo Sauce
While the chicken is sitting, melt butter in a large skillet over medium heat. Toss in the minced garlic and cook until fragrant, about 1 to 2 minutes. Then, pour in the heavy cream and allow it to gently simmer, thickening up and developing a creamy base over 5 to 8 minutes. Gradually whisk in the shredded Parmesan cheese, stirring constantly until the sauce is luxuriously smooth. Keep the sauce warm but don’t let it boil. If it seems a bit thick, add reserved pasta water a splash at a time to achieve the perfect creamy consistency with a wonderful silkiness.
Step 3: Cook the Cheese Tortellini
Prepare a large pot of water and bring it to a rolling boil with a generous amount of salt. Toss in the cheese tortellini and cook according to the package instructions, usually about 3 to 5 minutes, until they’re tender but still hold their shape. Drain them well and keep them warm for the next step.
Step 4: Combine and Serve
Gently toss the cooked tortellini in the rich Alfredo sauce until every bite-sized dumpling is coated in buttery goodness. Lay the sliced grilled chicken on top, season with freshly cracked black pepper, and sprinkle with vibrant fresh Italian parsley for a burst of color and herbaceous flavor. This final assembly brings the dish to life, marrying smoky grilled chicken with indulgently creamy pasta in a way that delights the senses.
How to Serve Tortellini Alfredo with Grilled Chicken Recipe
Garnishes
Fresh herbs like Italian parsley work beautifully here, brightening the dish both visually and in flavor. If you want an extra touch, a sprinkle of grated Parmesan or a few red pepper flakes can add a nice finishing kick. These simple touches elevate the dish and make it feel restaurant-quality right at home.
Side Dishes
This rich and creamy dish pairs wonderfully with crisp, refreshing sides. Consider a simple green salad dressed with lemon vinaigrette or sautéed garlic broccoli for some vibrant greens. Garlic bread or a crusty baguette also complements the Alfredo sauce perfectly and is great for mopping up any leftover sauce on the plate.
Creative Ways to Present
For a fun twist, serve this Tortellini Alfredo with Grilled Chicken Recipe in individual shallow bowls and garnish with a lemon wedge for zest. Layering sliced chicken in a fan shape atop the tortellini creates a beautiful presentation that’s as inviting to the eye as it is to the palate. You might even add roasted cherry tomatoes for pops of juicy color and added texture.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, simply place any leftovers into an airtight container and refrigerate. Properly stored, this dish will stay fresh for 3 to 4 days. Keep in mind that the sauce thickens as it chills, but you can easily loosen it up when reheating.
Freezing
If you want to save some for later, you can freeze the tortellini and chicken separately for best results. Portion them into freezer-safe containers or bags and store for up to 2 months. Freezing the Alfredo sauce alone is less ideal as creams tend to separate, but you can try to thaw gently and whisk before reheating.
Reheating
Bring your leftovers back to life by reheating gently on the stove over low heat, stirring often to prevent sticking and to restore creaminess. Adding a splash of milk or reserved pasta water can help the sauce regain its silky texture. Microwave reheating works too but do it in short intervals and stir regularly.
FAQs
Can I use pre-cooked chicken instead of grilling it fresh?
Absolutely! If you have leftover grilled chicken or rotisserie chicken, it’s a convenient shortcut. Just warm it slightly before adding to the tortellini to keep the flavors fresh and delicious.
Is it possible to make this dish vegetarian?
Yes! Simply omit the grilled chicken and add sautéed mushrooms, steamed broccoli, or sun-dried tomatoes to keep the dish hearty and flavorful while sticking to a vegetarian diet.
What kind of cheese tortellini works best?
Refrigerated cheese tortellini with a blend of ricotta and Parmesan offers the best melt and creaminess in this recipe. Fresh or frozen varieties work as well, just adjust cooking times according to package instructions.
Can I substitute heavy cream with a lighter option?
While heavy cream gives the sauce its signature richness, you can substitute with half-and-half or whole milk combined with a tablespoon of flour to thicken. The sauce will be lighter but with a slightly less decadent texture.
How do I avoid the Alfredo sauce becoming grainy?
The key is to add the Parmesan cheese gradually and keep the heat moderate to low while whisking constantly. High heat or rushing the melting process can cause the cheese to seize and the sauce to become grainy.
Final Thoughts
There’s something wonderfully satisfying about the Tortellini Alfredo with Grilled Chicken Recipe that makes it a treasured meal to come back to again and again. It’s more than just dinner — it’s a flavor-packed celebration of creamy sauce, smoky grilled meat, and tender pasta. I encourage you to give this recipe a try and share it with loved ones. It’s the kind of dish that brings smiles to the table and comfort to the soul, every single time.
Print
Tortellini Alfredo with Grilled Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Description
A flavorful and creamy Tortellini Alfredo with perfectly grilled chicken breast, tossed in a rich homemade Alfredo sauce and garnished with fresh Italian parsley. This easy-to-make Italian-inspired dish is perfect for a comforting weeknight dinner or entertaining guests.
Ingredients
Grilled Chicken
- 1 1/2 to 2 lbs. Chicken Breast
- 1/3 cup Extra-Virgin Olive Oil
- 2 Tablespoons Fresh Lemon Juice
- 2 teaspoons Italian Herb Seasoning
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
Alfredo Sauce
- 6 Tablespoons Butter
- 1 Garlic Clove (minced)
- 1 1/2 cups Heavy Cream
- 1 1/4 cups Shredded Parmesan Cheese
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
Pasta
- 1 (20-ounce) package Cheese Tortellini (refrigerated)
Garnish
- Fresh Italian Parsley (for garnish)
Instructions
- Marinate Chicken: Place the chicken in a large Ziploc bag or bowl. Pour in the olive oil, lemon juice, Italian herb seasoning, garlic powder, salt, and pepper. Toss well to coat the chicken evenly. Refrigerate and let marinate for at least 30 minutes up to 1 hour for best flavor.
- Grill Chicken: Preheat your grill to medium-high heat. Place the marinated chicken breasts on the grill and cook for about 6-8 minutes per side, or until fully cooked with nice grill marks. Use a meat thermometer to ensure the internal temperature reaches 165°F. Remove from grill and let rest for a few minutes.
- Slice Chicken: After resting, slice the grilled chicken against the grain into thin strips to maintain tenderness and juiciness.
- Prepare Alfredo Sauce: In a large skillet or pan over medium heat, melt the butter. Add the minced garlic and cook for 1 to 2 minutes until fragrant but not browned. Pour in the heavy cream and allow it to simmer gently, reducing for about 5 to 8 minutes while stirring occasionally to thicken slightly.
- Add Cheese: Gradually add the shredded Parmesan cheese in small increments, whisking continuously until the sauce is smooth and creamy. Season with salt and pepper. If the sauce is too thick, add reserved pasta water a little at a time to thin it out to desired consistency.
- Cook Tortellini: Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions, usually about 3-5 minutes until tender but firm. Drain and reserve some pasta water.
- Toss Pasta and Sauce: Combine the cooked tortellini with the Alfredo sauce in the skillet or large bowl, tossing to coat the pasta evenly in the creamy sauce.
- Serve: Plate the sauced tortellini and top with the sliced grilled chicken strips. Garnish with freshly chopped Italian parsley and freshly cracked black pepper to enhance flavor and presentation.
Notes
- Marinating chicken for at least 30 minutes ensures maximum flavor and tenderness.
- Letting chicken rest after grilling allows juices to redistribute for moist results.
- Use freshly grated Parmesan cheese for best melting and flavor in the Alfredo sauce.
- Reserve some pasta water when draining to adjust sauce consistency as needed.
- This dish pairs well with a crisp green salad or steamed vegetables for a balanced meal.
- If grilling isn’t available, chicken can be cooked in a skillet over medium heat as an alternative.
