Description
This Spicy Garlic Chicken Tortellini in Cheesy Alfredo Cream combines tender, seasoned chicken with rich, creamy Alfredo sauce and cheesy tortellini for a deliciously comforting meal. The dish features bold garlic flavors, a hint of heat from red pepper flakes and paprika, and fresh herbs to brighten up each bite. Perfect for a quick and satisfying dinner, it comes together in about 30 minutes.
Ingredients
Scale
Chicken
- 1.5 lbs chicken breasts or thighs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
Pasta
- 10 oz cheese tortellini (fresh or refrigerated)
Sauce
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Garnish
- 1 tablespoon chopped parsley or basil (optional)
Instructions
- Season the chicken. Pat the chicken dry and evenly coat both sides with Italian seasoning, paprika, salt, black pepper, and crushed red pepper flakes for a balanced spicy and savory flavor.
- Cook the chicken. Heat olive oil in a skillet over medium-high heat, then sear the chicken breasts or thighs for 5–6 minutes on each side until they develop a golden crust and are cooked through. Remove from skillet and allow to rest to retain juices.
- Cook the tortellini. Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions until tender. Drain well, reserving a small amount of the pasta water to adjust sauce consistency if needed.
- Prepare the sauce. In the same skillet used for the chicken, reduce heat to medium-low. Add butter and minced garlic, sautéing the garlic for about 30 seconds until fragrant but not browned.
- Make the Alfredo cream. Slowly pour in the heavy cream and gently simmer. Stir in the grated Parmesan cheese until it melts completely, forming a smooth and creamy sauce. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.
- Combine tortellini with sauce. Add the cooked tortellini to the Alfredo sauce and gently toss to coat. Simmer together for 1–2 minutes to allow flavors to meld.
- Serve with sliced chicken. Slice the rested chicken and serve it over or alongside the sauced tortellini. Garnish with chopped parsley or basil and an extra sprinkle of red pepper flakes for additional heat if desired.
Notes
- Use fresh or refrigerated tortellini for best texture and flavor; frozen tortellini may require longer cooking time.
- Adjust the amount of crushed red pepper flakes to control the spice level to your preference.
- To make the dish lighter, substitute half-and-half for heavy cream, though this will reduce creaminess.
- Leftover chicken and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.
- For a gluten-free option, use gluten-free tortellini.
