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
Scale
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.
