Description
A creamy and delicious Tortellini Alfredo with tender grilled chicken, tossed in a rich homemade Alfredo sauce made with butter, garlic, heavy cream, and Parmesan cheese. This quick and satisfying Italian-inspired dish is perfect for a weeknight dinner and serves six.
Ingredients
Scale
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) package Cheese Tortellini (refrigerated)
Garnish
- Fresh Italian Parsley, minced
Instructions
- Marinate Chicken: Place the chicken breasts in a large Ziploc bag or bowl. Pour in the olive oil, lemon juice, Italian herb seasoning, garlic powder, salt, and pepper. Toss to coat the chicken well. Cover and refrigerate for at least 30 minutes to 1 hour to allow the flavors to infuse.
- Grill Chicken: Preheat your grill to medium-high heat. Place the marinated chicken fillets on the grill and cook for 6 to 8 minutes per side, or until the chicken is cooked through with visible grill marks. Use a meat thermometer to ensure the internal temperature reaches 165°F for safety.
- Rest and Slice Chicken: Remove the grilled chicken from the grill and transfer to a plate. Let it rest for a few minutes to redistribute the juices and keep it moist. Using a sharp knife, slice the chicken thinly against the grain.
- Prepare Alfredo Sauce: In a large skillet or pan, melt the butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned. Pour in the heavy cream and let it simmer gently for 5 to 8 minutes, allowing it to reduce and thicken slightly.
- Add Parmesan Cheese: Gradually whisk in the shredded Parmesan cheese in small increments until fully melted and smooth. Season the sauce with salt and pepper to taste. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
- Cook Tortellini: Bring a large pot of salted water to a rolling boil over high heat. Add the cheese tortellini and cook according to package instructions until al dente, about 3 to 5 minutes. Drain the tortellini, reserving some pasta water.
- Toss Pasta with Sauce: Add the cooked tortellini to the Alfredo sauce in the skillet. Toss well to coat all the pasta evenly with the creamy sauce.
- Assemble and Serve: Plate the sauced tortellini and top with the sliced grilled chicken. Finish with a sprinkle of freshly cracked black pepper and garnish with minced fresh Italian parsley for color and aroma.
Notes
- Marinating the chicken enhances flavor and keeps it juicy when grilled.
- Use high-quality Parmesan cheese for the best flavor in the Alfredo sauce.
- Reserve some pasta water to adjust the sauce consistency as needed.
- Letting the grilled chicken rest before slicing ensures tenderness.
- You can substitute grilled chicken with shrimp or keep it vegetarian by omitting the chicken.
