This dish was given to a friend of mine by an Italian traveler. Tortellini, mushrooms, and chicken in a decadent cream sauce. Delicious! Serve with cheese and parsley on top.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (16 ounce) package refrigerated cheese tortellini
- 1 tablespoon vegetable oil
- 4 skinless, boneless chicken breast halves, cubed
- 3 tablespoons butter
- ½ pound sliced fresh mushrooms
- 1 pinch garlic powder, or to taste
- 2 cups heavy whipping cream
- ⅓ cup grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
- 1 teaspoon salt
Instructions
- 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.
- 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.
- 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.
- Stir tortellini and chicken into mushroom-cream sauce. Simmer until heated through, about 2 minutes.
Nutrition Facts
| Calories | 687 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 201 mg |
| Dietary Fiber | 2 g |
| Protein | 30 g |
| Saturated Fat | 27 g |
| Sodium | 843 mg |
| Sugars | 3 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe deserves 5 Stars because it was very good and very easy to make. I followed the recipe, but I used egg noodles instead of tortellini (noticed tortellini isn’t shown in the photo either). And after cooking the chicken, I placed it on a plate, then I used the same large skillet to saute the mushrooms and make the alfredo. I saw no point in using two different skillets. Two small things I would do differently next time – add garlic salt and white pepper when sauteeing the mushrooms, and use a 1/2 cup Parmesan cheese (in lieu of 1/3 cup). Both are personal preferences, but the recipe as written is still very, very good!
I loved the flavor of this dish as this was the first time I have made Alfredo sauce. A new favorite for me. I was a little confused when looking at the pictures because I did not see any tortellini in the dish. I followed the recipe to the letter and it was outstanding!
It was amazing ! Really good! Loved it I made it with my brother and the instructions were simple and nice ! Best chicken fettuccine Alfredo I’ve ever had!
Excellent base for a yummy chicken alfredo! I used chicken tenders because it was what we had, and put them in a ziploc bag with enough olive oil to coat them as well as 2 hefty tablespoons of minced garlic. Let that soak in the fridge for about 5 hours, before cutting it up (making sure not to wipe off too much of the garlic) and cooking it. I set the chicken in a bowl and used the same pan to cook up the mushrooms, as I’m lazy and didn’t want to wash two big pans The sauce I followed the recipe but with two big changes: at least a cup of parmesan (do NOT use the nasty stuff with anti-caking ingredients like cellulose gum it will ruin any chance you had of a smooth, creamy sauce), and a couple dashes of lemon juice because the heavy cream has too much sweetness. Hands down the best alfredo I’ve ever made, can’t wait to experiment with this recipe more. Maybe add some red pepper flakes
Absolutely wonderful and my very picky husband loved it too !!
I used left over chicken breast cubed. I put it in shortly after the mushrooms were soft. I used Penne instead. I also added some cloves of garlic. It was excellent !!
I tweaked this just a bit: left out the mushrooms, added shrimp and minced garlic and a pinch of red pepper flakes. Quite delicious!
For starters, I’m a college student who hadn’t done much cooking before this, so I was a little nervous going into it. I followed the recipe exactly, only switching out garlic powder for real garlic, and it was absolutely delicious. Even my roommates loved the dish. The only note I would add is that you might have to add flour to the sauce to make it a little thicker, but of course, that’s all preference based. Thank you so much for posting this recipe, it’s definitely a new favorite.
Fun, easy and tasted great! I added a little Cajun seasoning and used linguini. Marvelous addition to my repertoire
My kids aren’t picky but they still went town on this! We all enjoyed it! With a side of garlic toast, Mmm! We’ll be making it again for sure!
Even my daughter loved it
Added zucchini & pine nuts. it made it even better. Yummy!
This was one of the best dishes I’ve made off of here so far.I made a few changes; portabella mushrooms instead, minced garlic, diced red pepper added nice sweet flavor. I also supplemented the vegetable oil with olive oil.
This was fantastic. My husband and I followed the recipe exactly as it’s written. We will definitely be making this again. I’m looking forward to leftovers tomorrow!
Very good but needed a little spice. I dded red pepper flakes and oregano.
Delicious! Followed recipe and someone else’s idea of adding fresh spinach. Serve with a loaf of Italian bread and you have dinner!
So yummy! I used gluten free penne pasta instead of tortellini, and cooked the chicken with 2 TBS minced garlic and 2tsp salt. Perfect!
We loved this dish! My husband who does not love tortellini said this is a keeper and went back for seconds. It has everyday items that are in my kitchen so there was no extra purchases goes into rotation with 2 thumbs up. Thank you so much for a simple delicious meal.
Great recipe. delicious and easy to make!
I made this for my daughters wedding reception for 250 guests! It was very easy and flavor is wonderful. I did it as a side dish and omitted the chicken
I tried to make this with shell pasta. Very good!