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Easy Chicken Pasta Alfredo

Easy Chicken Pasta Alfredo

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Lisa

A friend of mine got this recipe while traveling in Italy. Chicken, mushrooms, and tortellini in rich cream sauce. Delicious! Serve sprinkled with parsley and cheese.

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 686 kcal
  • 34%
  • Fat:
  • 46.9 g
  • 72%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 30.2 g
  • 60%
  • Cholesterol:
  • 201 mg
  • 67%
  • Sodium:
  • 843 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add tortellini. Cook, stirring occasionally, until tortellini float to the top and the filling is hot, about 5 minutes. Drain.
  2. Heat vegetable oil in a large skillet over medium heat; cook and stir chicken breast in hot oil until no longer pink in the center, about 10 minutes. Remove from heat.
  3. Melt butter in another skillet over medium heat; cook and stir mushrooms and garlic powder until mushrooms begin to soften, about 3 minutes. Stir heavy cream into mushrooms and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 3 minutes. Add Parmesan cheese, parsley, and salt. Continue to cook until cheese is melted, about 1 minute.
  4. Stir tortellini and chicken into mushroom-cream sauce. Simmer until heated through, about 2 minutes.
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Reviews

Molly
10
2/25/2014

Family really liked this dish, although I did sub green & red peppers for the mushrooms as we are not mushroom eaters. I had chicken in the freezer that I had diced and cooked. That worked great and helped me get the meal on the table, quickly. A nice use for tortellini. Thanks Lisa, for sharing your recipe.

Jennieburr
6
3/5/2014

Very easy recipe. I baked the chicken, and shredded it rather than pan cook. Much more tender chicken. I substituted Shiitake mushrooms as well. Even my children liked it!