Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 12 ounces cheese tortellini, fresh or frozen
- 1 cup Alfredo sauce (homemade or store-bought)
- 1 cup button or cremini mushrooms, sliced
- 2 cloves garlic, freshly minced
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Italian herbs (optional)
- Olive oil for cooking
Instructions
- Cook the tortellini according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat a splash of olive oil over medium heat. Sauté the chicken until golden brown and cooked through, about 6 to 8 minutes. Season with salt and pepper, then remove and set aside.
- In the same skillet, add more oil if needed, then sauté garlic and mushrooms until tender and fragrant, about 4-5 minutes.
- Lower the heat and add heavy cream to the skillet. Bring to a gentle simmer, then stir in Parmesan cheese and seasonings until melted and creamy.
- Add the chicken and tortellini to the sauce, gently tossing to coat.
- Serve topped with additional Parmesan and freshly cracked black pepper.
Notes
For a lighter version, substitute heavy cream with half-and-half and use fresh ingredients for best flavor. Serve with a side salad and garlic breadsticks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Non-Vegetarian