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Chicken Alfredo tortellini is creamy, cheesy comfort food at its best. Cheese-filled tortellini are tossed in a buttery garlic cream sauce, with tender chicken folded in and just a hint of nutmeg for warmth. It comes together quickly, yet tastes like something you’d order at a restaurant. Silky, savory, and loaded with flavor.

Bowl of creamy tortellini with parsley and cheese, fork and lemon water nearby.
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If you’re in the mood for more pasta with a twist, try our creamy Pistachio Pasta.

Here’s Why This Alfredo Tortellini Recipe Works

Tortellini saves time: Cheese-stuffed pasta adds flavor and cuts prep. No extra stuffing, rolling, or baking required.

Naturally creamy sauce: A slow simmer with cream and Parmesan thickens into a silky sauce without flour or roux.

Nutmeg for balance: Just a pinch rounds out the richness and gives Alfredo its classic flavor.

Easy to adjust: If the sauce gets too thick, a splash of pasta water brings it back to glossy and smooth.

For another decadent option that feels restaurant-worthy, try my Lobster Ravioli.

Creamy tortellini pasta with shredded chicken, Parmesan, and parsley garnish.

For another comforting pasta dish, try my Stuffed Lasagna Rolls. All the flavor of lasagna, but baked in easy-to-serve portions.

Recipe Tips

Cook tortellini to al dente: Pull it as soon as it’s tender. Overcooked pasta turns mushy fast.

Go for fresh garlic: It’s the backbone of the sauce, and jarred just doesn’t deliver the same punch.

Shred Parmesan yourself: Pre-grated won’t melt as smoothly, and fresh cheese gives the best flavor.

Warm the chicken: Bringing it to room temp (or giving it a quick reheat) keeps the sauce hot and silky.

Season last: Parmesan adds plenty of salt, so taste first before adding more.

Use heavy cream, not milk: Milk is too thin and can cause the sauce to split. Heavy cream gives you that rich, silky texture Alfredo is known for.

Don’t skip the nutmeg: It may seem small, but just a pinch rounds out the creaminess and gives the sauce its classic depth.

Serve right away: Alfredo thickens as it sits. Have your pasta and chicken ready so you can toss and serve immediately.

For the cooked chicken, try this Instant Pot frozen chicken breast, easy grilled chicken, or leftovers from a whole crockpot chicken which, by the way, makes a great family night dinner. You can also just buy a rotisserie chicken from the supermarket and shred it up.

Flat lay of cooked chicken, cream, spices, parmesan, garlic, butter, and tortellini.

Round out the meal with my Caprese Salad and a side of Easy Garlic Bread for a simple but classic pairing.

Tortellini Alfredo Pasta

Chicken Alfredo Tortellini is creamy, cheesy comfort food that feels indulgent but comes together with ease. With tender pasta, a silky sauce, and just a hint of nutmeg, it’s a dish that’s hard to beat. If you’re craving another cozy pasta dinner, my Garlic Butter Chicken Pasta is just as easy and full of rich, savory flavor.

Close-up of cheese tortellini with Parmesan, parsley, and a fork on the plate.

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Close-up of cheese tortellini with Parmesan, parsley, and a fork on the plate.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
4.91 from 10 votes

Chicken Tortellini Alfredo

By Dahn Boquist
Cheese tortellini pasta and tender chicken get smothered in a creamy, dreamy Alfredo sauce. This is a decadent and comforting dinner that is so fast and easy to make. Put this on your regular rotation for quick dinners.

If you make this recipe, please leave a star rating and comment.

Servings: 4 servings
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Ingredients 

  • 1 (10 ounce) package cheese tortellini, fresh or frozen
  • 6 tablespoons butter
  • 2 garlic cloves, finely minced
  • 1 ½ cups heavy cream
  • 1 cup grated parmesan cheese, 2 ounces
  • ½ teaspoon ground white pepper, or use black pepper
  • ¼ teaspoon freshly grated nutmeg
  • 8 ounces cooked chicken, shredded or sliced
  • salt

Garnish

  • ⅓ cup grated parmesan cheese
  • fresh parsley, chopped

Instructions 

  • Cook the tortellini according to package directions. Reserve ¼ cup of cooking water and drain the pasta. Set aside while you make the sauce. 
    A pot of boiling water with pasta.
  • Melt the butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds.
    Overhead view of white pot on stove with browning melted butter.
  • Pour in the cream and let it simmer for about 8 to 10 minutes to reduce it and make it slightly thicker. 
    Hand pours milk into melted butter in a skillet.
  • Lower the heat and stir in the parmesan cheese, pepper, and nutmeg. Stir until the cheese melts. 
    White pot with melted butter, cheese, pepper, and nutmeg on stovetop.
  • Stir in the chicken and drained pasta. Stir until heated all the way through. The sauce will thicken as the pasta and cheese mingle a while. If the sauce is too thick, add the pasta water to thin it out. Season with salt if needed.
    Pot of cheese tortellini, shredded chicken, and creamy white sauce on stove.
  • Serve with extra grated parmesan cheese and chopped parsley.

Notes

Nutmeg: Just a pinch gives Alfredo its signature flavor. Whole nutmeg holds its flavor longer than pre-ground. Grate it fresh with a microplane if you can.
Chicken measurement: Eight ounces of shredded chicken is about 2 cups. If sliced or cubed, it will measure slightly more.
Season later: Parmesan varies in saltiness, so always taste the sauce before adding extra salt.
Portion size: This is a rich, filling dish that serves 4 as a main course. Pair it with garlic bread, salad, or steamed veggies, and it can easily stretch to 6 servings.

Nutrition

Serving: 1 serving, Calories: 676kcal, Carbohydrates: 27g, Protein: 23g, Fat: 53g, Saturated Fat: 31g, Polyunsaturated Fat: 18g, Trans Fat: 2g, Cholesterol: 191mg, Sodium: 745mg, Fiber: 1g, Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

Read More About Me

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4.91 from 10 votes (10 ratings without comment)

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2 Comments

  1. angiesrecipes says:

    I can’t remember when I last had some pasta Alfredo. Love how creamy, delicious and flavourful this looks!

    Reply
    1. Dahn Boquist says:

      Thanks Angie, it is true comfort food 😉

      Reply