Chicken Tortellini Alfredo Recipe

4.5 17 20
Chicken Tortellini Alfredo Recipe
Chicken Tortellini Alfredo Recipe photo by Taste of Home
Publisher Photo

Chicken Tortellini Alfredo Recipe

Read Reviews
4.5 17 20
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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.
Originally published as Chicken Tortellini Alfredo in Simple & Delicious March/April 2010, p48

Nutritional Facts

1 cup: 393 calories, 20g fat (9g saturated fat), 71mg cholesterol, 542mg sodium, 31g carbohydrate (3g sugars, 4g fiber), 23g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Chicken Tortellini Alfredo in Simple & Delicious March/April 2010, p48

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Reviews forChicken Tortellini Alfredo

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Mike User ID: 9228559 270032
Reviewed Jul. 27, 2017

"I doubled the recipe and left out the carrots. It was really good, but I didnt add the amount of mushrooms the recipe required and I probably should have. In fact, my wife's preference on pasta is to let the vegetables dominate the dish with the pasta as a compliment. For those that share a similar palette, I think this dish is worthy. I would just double everything then but the pasta. Tortellini, in particular, is pretty heavy and you can get away with that approach with this dish. Oh, and I added a little salt to my plate while serving if that's your style."

MY REVIEW
pajamaangel User ID: 1603339 236747
Reviewed Nov. 5, 2015

"This is really delicious!"

MY REVIEW
luigimon User ID: 1692040 214787
Reviewed Dec. 13, 2014

"Loved this! I added salt and pepper to the veggies, chicken and pasta, and it was delicious.....very easy too!!!"

MY REVIEW
homecookcharity User ID: 7810209 172457
Reviewed Oct. 24, 2014

"Very easy to prepare."

MY REVIEW
lbigelow User ID: 2884223 108626
Reviewed Jun. 16, 2014

"This turned out really well. The tortellini and pasta sauce give it a rich flavor and the dish tastes wonderful with fresh vegetables. But it's not quick and easy, especially if you are a busy mom. It took more time to make than anticipated."

MY REVIEW
Mary130 User ID: 7501509 97776
Reviewed Jun. 9, 2014

"Supper easy"

MY REVIEW
maureenfipke User ID: 4988946 169676
Reviewed Jun. 6, 2014

"This is fantastic, I have used Egg Noodles, Penne or Rotini and added some Philly Herb & Garlic Cooking Cream Cheese. It is so good for leftovers too. Make this at least once a week and I am only one person eating it."

MY REVIEW
snsweetiey User ID: 1796669 169675
Reviewed Apr. 30, 2014

"Great idea, but this turned out just like the 'bag-o-meals' I buy as a backup when I have nothing to cook or just really don't care and need something to make. Ya know, those frozen dinners in a bag that you just throw on the stove top and cook for like 15 minutes and viola dinner is done for 2. So not too impressed with the recipe. It was also very bland in flavor. Not going to save this recipe."

MY REVIEW
mkaskela User ID: 6061564 77477
Reviewed Sep. 3, 2013

"It was really good, but I think next time, I'll do more tortellini and less onion."

MY REVIEW
cooking8826 User ID: 3173516 170268
Reviewed Jan. 12, 2012

"This was out of this world. I used a 12 oz pkg of cheese tortellini. Next time, I will cut the onion smaller. No other changes are needed to be made."

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