Description
This Spicy Garlic Chicken Tortellini in Cheesy Alfredo Cream is a quick and flavorful Italian-inspired dish combining tender seared chicken breasts with cheesy cheese tortellini. The rich Alfredo cream sauce is infused with garlic and a touch of heat from crushed red pepper flakes, making it a perfect 30-minute family dinner that blends comforting creaminess with a spicy kick.
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 (adjust to taste)
- 1 tablespoon olive oil
Tortellini
- 10 oz cheese tortellini (fresh or refrigerated)
Alfredo Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Garnish
- 1 tablespoon chopped parsley or basil (optional)
- Extra crushed red pepper flakes (optional)
Instructions
- Season Chicken: Pat the chicken dry with paper towels. Season evenly with Italian seasoning, paprika, salt, black pepper, and crushed red pepper flakes to infuse the meat with a balanced blend of spices.
- Sear Chicken: Heat olive oil in a skillet over medium-high heat until shimmering. Sear the chicken breasts for 5 to 6 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and let it rest to retain the juices.
- Cook Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, typically about 3 to 5 minutes. Drain the tortellini, reserving a small amount of the pasta water for later use.
- Sauté Garlic: Reduce the heat to medium-low in the same skillet used for chicken. Add the butter to melt, then stir in the minced garlic. Sauté the garlic for about 30 seconds until fragrant but not browned to build the base flavor for the sauce.
- Make Alfredo Sauce: Pour in the heavy cream and bring it to a gentle simmer. Gradually stir in the grated Parmesan cheese until melted and smooth, creating a rich and creamy sauce. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it to your preferred consistency.
- Toss Tortellini: Add the cooked tortellini to the Alfredo sauce in the skillet. Toss gently to coat the pasta evenly and simmer together for 1 to 2 minutes so the flavors meld perfectly.
- Serve: Slice the rested seared chicken into strips. Serve the chicken either over or beside the creamy tortellini. Garnish with chopped parsley or basil and extra crushed red pepper flakes if you like more heat.
Notes
- Use fresh or refrigerated tortellini for best texture and flavor.
- Adjust red pepper flakes according to your preferred spice level.
- If the sauce thickens too much upon standing, stir in a bit more cream or reserved pasta water before serving.
- Chicken thighs can be used instead of breasts for a juicier result.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
