Creamy Chicken Tortellini Alfredo Recipe (Easy & One Pot!)

This creamy chicken tortellini alfredo recipe is a rich, indulgent comfort food classic made easy with one pot and simple ingredients. Perfect for busy weeknights, it comes together quickly and will have the whole family asking for seconds.

Why You'll Love It

If you're a fan of comfort food, this creamy chicken tortellini alfredo recipe is about to become your new bestie for dinnertime.

It’s a one-pot wonder packed with a super easy creamy alfredo sauce, juicy chicken, and pillowy fresh tortellini, making it a perfect easy meal for those hectic weeknights. 

The combination of heavy cream, cream cheese, and grated parmesan cheese creates a rich alfredo sauce that's both velvety and indulgent. The way it coats every perfectly cooked cheese tortellini is *chef's kiss*!

Plus, it’s incredibly versatile—you can swap in leftover chicken or even grilled chicken if that’s what you have on hand. You do you my babe!

Oh, and the best part? This dish comes together in under 30 minutes, in one pot with minimal cleanup. 

So whether you’re feeding the whole family or meal-prepping individual portions, this creamy dish will fit right into your dinner rotation. 

Pair it with a fresh green salad or some crispy garlic bread for a complete meal that feels like it came straight from your favorite restaurant recipes. Let's get cookin' yall!

Ingredients & Substitutions

Here is everything you need to make this insanely easy pasta dish. And if you still have questions, you can always direct message me on instagram or comment at the bottom of this post. 

• Salted Butter: Salted butter adds richness and helps melt the shallots - it's the base flavor of this creamy tortellini alfredo. You can use unsalted butter or olive oil if you prefer to control the salt level.
• Shallot: Shallots provide a mild, sweet onion flavor. Substitute with minced garlic or onion powder for a different flavor profile.
• Italian Seasoning: Italian seasoning adds an herby depth. You can mix dried basil, oregano, garlic powder, onion powder, and thyme if you're out.
• Heavy Cream: Heavy Cream creates that luscious, creamy sauce. Half-and-half can be used for a lighter version. 
• Whole Milk: Whole milk balances the richness of the heavy cream. Use 2% if that's what you have. You could also use chicken broth if you didn't care about a super rich sauce. But in my experience, whole milk is best!
• Cream Cheese: Cream cheese makes the sauce extra creamy. Cottage cheese can be blended as a substitute for a tangier twist with more protein. If you go this route, make sure you use full fat. I've tried lower fat cottage cheese and it seperates too quickly.
• Parmesan: Grated parmesan adds a salty, nutty flavor. But if you had another hard, aged italian cheese like pecorino romano or asiaigo, that works.
• Fresh Cheese Tortellini: Fresh cheese tortellini (you can usually find it in the cheese section at the grocery store) is the star of the dish. Since it's fresh, you can cook it directly in the sauce since it typically only takes 2-3 minutes. If you swap for frozen tortellini—you'll most likely want to drop them in a large pot of salted water beforehand. You can use your favorite cheese tortellini but if you want my recommendation, try the ones from ALDI or Rana. 
• Rotisserie Chicken: All you need to do is pull or chop your rotisserie chicken (or any leftover chicken you might have) into bite-sized pieces. But you could absolutely swap it for skinless chicken breasts or chicken thighs if you cook it in the pan first. Honestly, I just stick to the pre-cooked chicken to make my life easier and to keep the cooking time down but if you want to make the chicken yourself, that is a great option! 
• Kosher Salt & Black Pepper: These two enhance all the flavors. Regular table salt can be used in a pinch but keep in mind it does taste saltier than kosher salt so keep that in mind. .
• Optional Additions: I normally put this section here, but since this is such an easy dish to modify, i made an entire section below. 

How to Make It

Making this creamy chicken tortellini alfredo is a total breeze. Here's how I do it! Reminder, you can find the printable recipe card at the bottom of this post with the same information. 

MELT BUTTER: In a large skillet over medium heat, add the salted butter, minced shallot, and Italian seasoning. Cook for 2-3 minutes until the shallot is soft and fragrant.

MAKE THE SAUCE: Pour in the heavy cream and whole milk, stirring well. Once the mixture returns to a simmer, stir in the cream cheese until it’s melted and smooth. In my professional opinion, it's best to use room temperature heavy cream and whole milk to make the cream sauce. I have found that it can get grainy if the milk is too cold. 

ADD TORTELLINI AND CHICKEN: Toss in the fresh tortellini and cooked chicken with a pinch of kosher salt. Cover the pan, reduce the heat to medium-low, and cook for 2-5 minutes until the tortellini is tender.

FINISH WITH PARMESAN: Stir in the grated parmesan cheese, a little at a time, until the sauce is creamy and rich.

ADJUST CONSISTENCY: If the sauce is too loose, let it cook uncovered for 3-5 minutes to thicken. If it’s too thick, add a splash of chicken broth or more milk... since you won't have a cup of pasta water sitting around. 

SEASON AND SERVE: Season with kosher salt and black pepper to taste. Serve hot with extra parmesan and a sprinkle of fresh parsley if you're into that kind of thing. 

SAVE: You can place store leftovers of chicken alfredo tortellini in an airtight container. It keeps it in the fridge for 3-4 days.

Easy Ways to Alter the Flavor Profile of this Dish

One of the things I like most about this chicken tortellini alfredo is how easy it is to modify it. Here are some of my favorite ways to easily change the flavor profile.

• ADD VEGGIES:  If you want to add veggies to this homemade alfredo sauce tortellini recipe - DO IT! Some of my favorite include a handful of chopped sun-dried tomatoes, a couple whole roasted fresh garlic cloves, and fresh spinach. Adding a handful of finely chopped broccoli when you add the tortellini will also lead to a beautiful chicken broccoli alfredo sort of dish. 
• CAJUN CHICKEN ALFREDO: Want this family favorite to have an adult twist? Try adding cajun seasoning instead of italian seasoning. You could also throw in a whole chopped bell pepper and 2 cups of mushrooms when you cook the shallot. 
• BUFFALO CHICKEN TORTELLINI ALFREDO: Although I have my own creamy buffalo chicken pasta recipe, you could easily turn 
• AL FORNO STYLE: If you want to make this a chicken alfredo bake, it's super easy! Just put each individual portion in a small baking dish. Cover the top with crispy panko breadcrumbs, a drizzle of olive oil and a pinch of salt. Bake it at 450 for 15-20 minutes or until the top of this creamy tortellini pasta is golden brown. 
• CROCKPOT PESTO CHICKEN: If you want to make this in the crockpot, it's also super easy! Here is my pesto flavored crockpot tortellini!

What to serve with it

These cacio e pepe green beans and carrots would be a perfect side dish for this delicious meal. Here are some other tasty side dish ideas:

• Easy Yellow Squash & Zucchini Recipe (Simple Southern Side)
• Prosciutto & Burrata Sandwich Sliders with Fig Jam & Arugula
• Easy Cheesy Meatball Sliders Recipe (on Hawaiian Rolls)
• Lazy Lasagna Recipe (Easy, One-Pot & 5 Ingredients!)

Recipe