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Tortellini Alfredo with Grilled Chicken Recipe

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4 from 2 reviews

This delightful Tortellini Alfredo with Grilled Chicken combines tender cheese tortellini with a creamy homemade Alfredo sauce and perfectly grilled chicken breast. The dish is infused with fresh flavors from garlic, lemon juice, and Italian herbs, making it a comforting yet elegant meal perfect for busy weeknights or special occasions.

Ingredients

Grilled Chicken Marinade

  • 1 1/2 to 2 lbs. Chicken Breast
  • 1/3 cup Extra-Virgin Olive Oil
  • 2 Tablespoons Fresh Lemon Juice
  • 2 teaspoons Italian Herb Seasoning
  • 1/2 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

Alfredo Sauce

  • 6 Tablespoons Butter
  • 1 Garlic Clove (minced)
  • 1 1/2 cups Heavy Cream
  • 1 1/4 cups Shredded Parmesan Cheese
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper

Pasta

  • 1 (20-ounce) pkg. Cheese Tortellini (refrigerated)

Garnish

  • Fresh Italian Parsley (for garnish)

Instructions

  1. Marinate Chicken: Place the chicken breasts in a large Ziploc bag or bowl. Pour in the olive oil, fresh lemon juice, Italian herb seasoning, garlic powder, salt, and pepper. Toss well to coat the chicken evenly. Refrigerate and let it marinate for at least 30 minutes up to 1 hour to infuse flavors.
  2. Grill Chicken: Preheat your grill to medium-high heat. Place the marinated chicken on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F and grill marks form. Once cooked, transfer to a plate and let the chicken rest for a few minutes to retain moisture.
  3. Slice Chicken: Using a sharp knife, slice the grilled chicken breasts against the grain into thin strips to ensure tenderness and easier eating.
  4. Prepare Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté gently for 1-2 minutes until fragrant but not browned. Pour in the heavy cream and let it simmer gently for 5-8 minutes, allowing it to reduce and thicken slightly.
  5. Add Parmesan: Gradually whisk in the shredded Parmesan cheese in small increments until the sauce is smooth and creamy. Season with salt and pepper to taste. If the sauce is too thick, add a splash of reserved pasta water to adjust consistency.
  6. Cook Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, usually about 3-5 minutes until tender. Drain and set aside, reserving some pasta water.
  7. Toss Pasta: Add the cooked tortellini to the skillet with Alfredo sauce and toss gently to coat each piece thoroughly with sauce.
  8. Assemble Dish: Plate the sauce-coated tortellini, then arrange the sliced grilled chicken on top. Sprinkle freshly cracked black pepper and garnish with chopped fresh Italian parsley for a vibrant finish.

Notes

  • Marinating the chicken for longer, up to 1 hour, enhances flavor and juiciness.
  • Reserve some pasta cooking water to thin the Alfredo sauce if it thickens too much.
  • Use a sharp knife to slice the chicken against the grain for best texture.
  • Freshly grated Parmesan delivers the best flavor and smoothest sauce consistency.
  • This dish pairs well with a crisp green salad or roasted vegetables.

Find it online: https://simpleplatter.com/tortellini-alfredo-with-grilled-chicken-recipe/