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Alfredo Chicken Tortellini

 Alfredo Chicken Tortellini
This hearty stovetop entree from Tiffany Treanor of Waukomis, Oklahoma is creamy and cheesy. "I'm always trying to come up with something new, and for this recipe, I just started putting things together. I was surprised how good it tasted."
3 ServingsPrep/Total Time: 30 min.


  • 1-1/2 cups frozen cheese tortellini
  • 1 boneless skinless chicken breast half (6 ounces), cut into 1-inch cubes
  • 3 bacon strips, chopped
  • 1/8 teaspoon adobo seasoning
  • 1/3 cup chopped onion
  • 1/3 cup chopped sweet red pepper
  • 3 teaspoons minced garlic
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup 2% milk
  • 1/3 cup sour cream
  • 2 tablespoons grated Parmesan cheese
  • 1 cup frozen chopped broccoli, thawed and drained


  • Cook tortellini according to package directions. Meanwhile, in a
  • large saucepan, cook and stir the chicken, bacon and adobo seasoning
  • over medium heat until chicken is no longer pink. Add onion and red
  • pepper; cook and stir until tender. Add garlic; cook 1 minute
  • longer.
  • In a small bowl, combine the soup, milk, sour cream and cheese; stir
  • into chicken mixture. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 5-7 minutes.
  • Drain tortellini; add to chicken mixture. Stir in broccoli; heat

2 of 2

Alfredo Chicken Tortellini (continued)

Directions (continued)

  • through. Yield: 3 servings.
Nutritional Facts: 1-1/3 cups (prepared with reduced-fat reduced-sodium soup, fat-free milk and reduced-fat sour cream) equals 506 calories, 25 g fat (11 g saturated fat), 80 mg cholesterol, 963 mg sodium, 41 g carbohydrate, 3 g fiber, 29 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.