Original video by @applesauceandadhd — all credit to the creator. Full write-up on their site ↗
Easy One Pan Chicken Alfredo Tortellini
Creamy, cheesy chicken Alfredo tortellini that cooks in one pan in about 25 minutes. The tortellini simmers right in chicken broth with garlic and chicken, then Parmesan and a splash of cream turn the broth into the sauce.
Ingredients
- 1 1/2 lbboneless skinless chicken breasts · about; trimmed and cut into bite-sized chunks
- 1 to 2 tablespoonsolive oil
- 1 heaping tablespoonjarred minced garlic · or 3 to 4 fresh cloves
- —salt · to taste
- —fresh cracked black pepper · to taste
- 18 ozrefrigerated cheese tortellini
- 3 cupschicken broth
- 1/4 cupheavy cream · about; a splash
- 1 cupfreshly grated Parmigiano-Reggiano · about; plus more for topping
Steps
- 1
Trim the chicken and cut it into evenly sized bite-sized chunks so they cook at the same rate. Wash your hands, knife, and cutting board.
- 2
Heat the olive oil in a large skillet over medium heat. Add the garlic and stir until fragrant, 30 seconds to 1 minute.
- 3
Add the chicken, season with salt and pepper, and cook just until it has some color on the outside; it doesn't need to be cooked through yet.
- 4
Add the tortellini, breaking up any that are stuck together, and pour in the chicken broth.
- 5
Cover and simmer for 3 to 5 minutes (2 to 3 if the broth was already boiling), until the tortellini is tender and the chicken is cooked through.
- 6
Stir in the grated Parmesan while there is still broth in the pan; don't drain it, since the liquid becomes the sauce.
- 7
Add a splash of heavy cream and more black pepper and stir until creamy. Serve topped with extra Parmesan.
Creator's notes
The creator first planned chicken cutlets with Alfredo tortellini, spinach, and sun-dried tomatoes. That felt like too much work, so she made this one-pan version instead.
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