Chicken N Tortelloni Alfredo Recipes

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CHICKEN TORTELLINI ALFREDO



Chicken Tortellini Alfredo image

I often get home too late to cook a good, satisfying meal for my family, so I'm always looking for shortcuts that taste great. Here's one we always enjoy. -Christie Wethington, Lexington, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1 package (9 ounces) refrigerated spinach or cheese tortellini
2 cups fresh broccoli florets
1 cup fresh baby carrots
3 tablespoons olive oil, divided
2 cups sliced fresh mushrooms
1 large onion, cut into wedges
1-1/2 teaspoons minced garlic
3/4 pound boneless skinless chicken breasts, cut into strips
1 jar (15 ounces) Alfredo sauce
1/4 teaspoon Italian seasoning
1/4 teaspoon dried basil
1/4 teaspoon dried oregano

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large skillet, saute broccoli and carrots in 2 tablespoons oil for 5-6 minutes or until crisp-tender. Stir in the mushrooms, onion and garlic; saute vegetables 3-4 minutes longer or until vegetables are tender. Remove vegetables and keep warm., In the same skillet, cook chicken in remaining oil over medium heat for 4-6 minutes or until no longer pink. Return vegetables to skillet. Stir in Alfredo sauce and seasonings; heat through. Drain tortellini; add to chicken mixture. Toss to coat.

Nutrition Facts : Calories 393 calories, Fat 20g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 542mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein.

CHICKEN 'N TORTELLONI ALFREDO



Chicken 'N Tortelloni Alfredo image

There's only one thing that's tastier than tender chicken, broccoli and mushroom-filled tortelloni. And that's the same-in Alfredo sauce!

Provided by My Food and Family

Categories     Chicken Pasta

Time 18m

Yield 3 servings, 1-1/3 cups each

Number Of Ingredients 4

1 pkg. (9 oz.) refrigerated portabello mushroom tortelloni
2 cups broccoli florets
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 cup CLASSICO Creamy Alfredo Pasta Sauce

Steps:

  • Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the cooking time.
  • Meanwhile, combine chicken breast strips and sauce in saucepan; cook on medium heat 5 min. or until heated through, stirring occasionally.
  • Drain pasta; place in large bowl. Add chicken mixture; toss to coat.

Nutrition Facts : Calories 610, Fat 33 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1970 mg, Carbohydrate 50 g, Fiber 4 g, Sugar 8 g, Protein 30 g

BAKED CHICKEN TORTELLINI ALFREDO



Baked Chicken Tortellini Alfredo image

You can't go wrong with this baked tortellini Alfredo recipe - butter, cream, chicken, pasta, and cheese, cheese, cheese! This recipe is inspired by the delicious local Italian food that I grew up with in Brooklyn, NY! It's a very kid-friendly recipe and great for picky people! Whenever I serve this dish, people always ask for seconds or thirds.

Provided by Piert1025

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 8

Number Of Ingredients 13

1 (16 ounce) package frozen cheese tortellini
¼ cup butter
¼ cup all-purpose flour
1 cup heavy cream
1 cup chicken broth
1 ½ cups Parmigiano-Reggiano cheese
¼ cup dry white wine
4 cloves garlic, minced
½ teaspoon ground nutmeg
salt and ground black pepper to taste
½ pound grilled chicken, cubed
2 cups shredded mozzarella cheese
¼ cup chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
  • Meanwhile, melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 2 to 3 minutes. Pour in heavy cream and chicken broth and mix well. Simmer for 5 minutes, making sure not to boil. Add Parmigiano-Reggiano cheese, white wine, garlic, nutmeg, salt, and pepper; stir constantly until cheese is melted and sauce is smooth.
  • Drain tortellini and toss with chicken in an ungreased 11x17-inch casserole dish. Pour sauce on top. Cover with mozzarella cheese.
  • Bake in the preheated oven until cheese is melted and golden brown, 20 to 30 minutes. Garnish with fresh parsley and serve hot.

Nutrition Facts : Calories 543 calories, Carbohydrate 32.8 g, Cholesterol 129.1 mg, Fat 32.4 g, Fiber 1.6 g, Protein 29.5 g, SaturatedFat 19.7 g, Sodium 987.5 mg, Sugar 1.9 g

SKILLET CHICKEN TORTELLINI ALFREDO



Skillet Chicken Tortellini Alfredo image

Store-bought tortellini are the star of this quick and creamy weeknight meal. They simmer in their own sauce, making this a one-skillet meal with easy cleanup. Try one-inch pieces of Italian sausage instead of chicken for a variation.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 1/2 cups heavy cream
4 tablespoons (1/2 stick) unsalted butter
2 pinches freshly grated nutmeg
1 1/2 cups grated Parmesan
Kosher salt
18 ounces frozen cheese tortellini
2 boneless, skinless chicken breasts, cut into 1-inch pieces (about 1 1/4 pounds)
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat the heavy cream, butter, nutmeg, 1 cup of the Parmesan and 1 teaspoon salt in a large ovenproof skillet over medium-high heat, whisking occasionally, until the cheese and butter are melted, 3 to 4 minutes. Add the tortellini and simmer until cooked through, 4 to 5 minutes. Add the chicken and sprinkle with the remaining 1/2 cup Parmesan.
  • Bake until the chicken is just cooked through, the sauce has thickened and the top starts to turn golden brown, 10 to 12 minutes. Let stand for 10 minutes before serving. Sprinkle with the parsley.

ALFREDO TORTELLINI AND CHICKEN



Alfredo Tortellini and Chicken image

I made this recipe up using simple ingredients you can buy from the store. Everyone who tries it, loves it.

Provided by Carrie in Indiana

Categories     One Dish Meal

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 7

2 chicken breasts, diced
1 -2 tablespoon olive oil
2 cloves garlic
1 package alfredo sauce (I like Knorr) or 1 carton of prepared alfredo sauce
1 package of fresh cheese tortellini or 1 1/2 cups of dry cheese tortellini (can also use cheese ravioli)
fresh grated pepper
fresh parmesan cheese, grated

Steps:

  • Preheat a 325 degree oven.
  • If using dry tortellini, boil water and add tortellini, cook as directed and drain (have tortellini cooking when you start the chicken).
  • (If using fresh tortellini, set package aside until last couple of steps.) In a large oven safe skillet, heat olive oil over medium heat.
  • Press garlic through garlic press and saute in olive oil until slightly browned.
  • Add diced chicken breasts and saute until juices run clear.
  • If using package of Alfredo sauce, mix ingredients for sauce and cook as directed (do while chicken is cooking).
  • (If using fresh Alfredo sauce, set aside until last couple of steps.) Add tortellini, alfredo sauce and fresh grated pepper to chicken.
  • Mix well.
  • Grate parmesan cheese on top of mixture and put in oven until cheese starts to melt.

Nutrition Facts : Calories 313.5, Fat 20.2, SaturatedFat 4.8, Cholesterol 92.8, Sodium 92, Carbohydrate 1, Fiber 0.1, Protein 30.4

TORTELLINI ALFREDO WITH GRILLED CHICKEN BREASTS



Tortellini Alfredo with Grilled Chicken Breasts image

An out-of-this-world Alfredo sauce over cheese tortellini that won't sit too heavy in your stomach.

Provided by Ken

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 6

Number Of Ingredients 12

2 large skinless, boneless chicken breasts
olive oil
1 pinch Italian seasoning, or to taste
1 pinch garlic powder, or to taste
kosher salt and freshly ground black pepper to taste
1 (12 ounce) package frozen cheese tortellini
¼ cup butter
3 cloves garlic, minced
1 cup heavy cream
1 ¼ cups freshly grated Parmesan cheese
2 pinches Italian seasoning, or to taste
freshly ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place chicken in a bowl and add oil, Italian seasoning, garlic powder, kosher salt, and pepper. Toss to coat.
  • Cook chicken on the preheated grill until no longer pink in the centers and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and allow to cool.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and set aside; keep warm.
  • Slice chicken breast into bite-size pieces.
  • Melt butter in a saucepan over medium heat. Add garlic and cook, 2 to 3 minutes. Add cream and heat to room temperature, about 3 minutes more. Stir in Parmesan cheese and allow to melt, 2 to 3 minutes. Add Italian seasoning and pepper. Bring to a slow boil for about 1 minute before tossing in cooked tortellini and grilled chicken breast.

Nutrition Facts : Calories 559.7 calories, Carbohydrate 28.7 g, Cholesterol 156.9 mg, Fat 36.1 g, Fiber 1.7 g, Protein 30.9 g, SaturatedFat 20.2 g, Sodium 639 mg, Sugar 1.7 g

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