Tortellini Alfredo with Grilled Chicken Modern Honey

Tortellini Alfredo with Grilled Chicken is made with cheese tortellini tossed with parmesan cheese alfredo sauce and served with Italian grilled chicken. This Chicken Tortellini Alfredo Recipe is the ultimate comfort food.

Tortellini Alfredo with Grilled Chicken is made with cheese tortellini tossed with parmesan cheese alfredo sauce and served with Italian grilled chicken. This Chicken Tortellini Alfredo Recipe is the ultimate comfort food.

There’s something undeniably comforting about a plate of creamy tortellini alfredo adorned with juicy and flavorful grilled chicken. This classic Italian dish is perfect for cozy nights in. I love to take a big bowl of this Tortellini Alfredo and cozy up with a blanket and a good movie.

One of the most popular recipes on Modern Honey has to be my Fettuccine Alfredo Recipe made with a homemade, creamy, rich alfredo sauce.

I am sharing how easy it is to make a 10-minute alfredo sauce, flavorful grilled chicken, and cheese tortellini.

Ingredients:

Alfredo Sauce:

  • Butter
  • Garlic
  • Heavy Cream
  • Parmesan Cheese
  • Salt and Pepper

Italian Grilled Chicken:

I am including an Italian Chicken Marinade Recipe below but you can also use my famous Chicken Marinade Recipe.

  • Chicken Breast
  • Extra-Virgin Olive Oil
  • Lemon Juice
  • Garlic Powder
  • Italian Seasoning
  • Salt and Pepper

Cheese Tortellini (from the refrigerated section of the grocery store)

How to make Tortellini Alfredo:

It all starts with making a homemade alfredo sauce, grilling seasoned chicken, and cooking cheese tortellini. The homemade alfredo sauce recipe takes about 10 minutes to make and is so easy!

Making the Alfredo Sauce:

  • Melt Butter: In a saucepan over medium heat, melt the butter. Once melted, add minced garlic and cook for about 1 minute until fragrant, but be careful not to brown the garlic.
  • Add Heavy Cream: Pour in the heavy cream, stirring continuously until the mixture begins to simmer. Allow it to simmer gently for about 5-8 minutes, allowing it to thicken slightly.
  • Incorporate Parmesan Cheese: Gradually add the grated Parmesan cheese to the sauce, stirring constantly until the cheese is fully melted and the sauce is smooth and creamy. I like to add this in small increments and constantly whisk to create a velvety smooth sauce. Season with salt and pepper to taste.

    • Grilling the Chicken:

  • Grilling: Preheat your grill to medium-high heat. Place the seasoned chicken fillets on the grill and cook for about 6-8 minutes per side, or until they are cooked through and have beautiful grill marks. Remember, the internal temperature should reach 165°F.
  • Resting: Once cooked, transfer the grilled chicken to a plate and let it rest for a few minutes before slicing. This allows the juices to redistribute, ensuring moist and tender chicken.
  • Slicing: Using a sharp knife, slice the grilled chicken against the grain into thin strips. This technique helps maintain tenderness and makes it easier to incorporate into the pasta.
    • Can I saute the chicken in a skillet instead of grill the chicken?

    Absolutely! You can cook the chicken over medium-high heat for about 6-8 minutes per side, depending on the thickness of the chicken breast. I like to use thin sliced chicken breasts. The chicken needs to reach an internal temperature of 165 degrees.

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    Grilled Chicken:

    Alfredo Sauce:

    Grilled Chicken:

    • Place the chicken in a large Ziploc bag or bowl. Pour in marinade ingredients and toss to coat. Let marinate in the refrigerator for at least 30 minutes – 1 hour.

    • Preheat your grill to medium-high heat. Place the seasoned chicken fillets on the grill and cook for about 6-8 minutes per side, or until they are cooked through and have beautiful grill marks. Remember, the internal temperature should reach 165°F.

    • Once cooked, transfer the grilled chicken to a plate and let it rest for a few minutes before slicing. This allows the juices to redistribute, ensuring moist and tender chicken. Using a sharp knife, slice the grilled chicken against the grain into thin strips.

    Alfredo Sauce:

    • In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream. Let heavy cream reduce and cook for 5 to 8 minutes. 

    • Add the parmesan cheese to the mixture in small increments and whisk well until smooth. Keep over heat and whisk well until cheese is melted. Save some pasta water. The pasta water is full of flavor and can be used to thin out the sauce. Add a little pasta water if it needs to be thinned out.

    Tortellini:

    • Heat a large pot of water over high heat. Generously add salt to the water. Bring to a boil. Cook tortellini according to package instructions. Drain and set aside.

    • Toss cooked cheese tortellini with alfredo sauce. Top with sliced grilled chicken. Season with freshly cracked pepper and garnish with minced Italian parsley.

    Calories: 630kcal, Carbohydrates: 5g, Protein: 32g, Fat: 54g, Saturated Fat: 26g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 19g, Trans Fat: 0.5g, Cholesterol: 188mg, Sodium: 1088mg, Potassium: 534mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 1441IU, Vitamin C: 4mg, Calcium: 236mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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