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Chicken Tortellini Alfredo

 Chicken Tortellini Alfredo
“I often get home too late to cook a good, satisfying meal for my family, so I’m always looking for shortcuts that taste great. Here’s one we always enjoy.” Christie Wethington — Lexington, Kentucky
6 ServingsPrep/Total Time: 25 min.


  • 1 package (9 ounces) refrigerated spinach or cheese tortellini
  • 2 cups fresh broccoli florets
  • 1 cup fresh baby carrots
  • 3 tablespoons olive oil, divided
  • 2 cups sliced fresh mushrooms
  • 1 large onion, cut into wedges
  • 1-1/2 teaspoons minced garlic
  • 3/4 pound boneless skinless chicken breasts, cut into strips
  • 1 jar (15 ounces) Alfredo sauce
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano


  • Cook tortellini according to package directions. Meanwhile, in a
  • large skillet, saute broccoli and carrots in 2 tablespoons oil for
  • 5-6 minutes or until crisp-tender. Stir in the mushrooms, onion and
  • garlic; saute vegetables 3-4 minutes longer or until vegetables are
  • tender. Remove vegetables and keep warm.
  • In the same skillet, cook chicken in remaining oil over medium heat
  • for 4-6 minutes or until no longer pink. Return vegetables to
  • skillet. Stir in Alfredo sauce and seasonings; heat through. Drain
  • tortellini; add to chicken mixture. Toss to coat. Yield: 6 servings.

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Chicken Tortellini Alfredo (continued)

Nutritional Facts: 1 cup equals 393 calories, 20 g fat (9 g saturated fat), 71 mg cholesterol, 542 mg sodium, 31 g carbohydrate, 4 g fiber, 23 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.