Description
This Tortellini Alfredo with Grilled Chicken recipe combines tender cheese tortellini with a rich, creamy homemade Alfredo sauce and perfectly grilled chicken breasts. Marinated with olive oil, lemon, and Italian herbs, the chicken is juicy and flavorful, complementing the cheesy, garlicky pasta for a satisfying family-friendly meal prepared in just about 20 minutes of active cooking time.
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
- 20-ounce package Cheese Tortellini (refrigerated)
- Salt (for pasta water)
Garnish
- Fresh Italian Parsley, minced
Instructions
- Marinate the Chicken: Place the chicken breasts in a large Ziploc bag or bowl and add the marinade ingredients (extra-virgin olive oil, fresh lemon juice, Italian herb seasoning, garlic powder, salt, and pepper). Toss well to coat all the chicken pieces and refrigerate for at least 30 minutes up to 1 hour to infuse flavor.
- Grill the Chicken: Preheat the grill to medium-high heat. Place the marinated chicken breasts on the grill and cook for about 6 to 8 minutes per side until fully cooked and nicely charred with grill marks. Ensure the internal temperature reaches 165°F for safety. Remove the chicken from the grill and allow it to rest for a few minutes to retain juices.
- Slice the Chicken: Once rested, slice the grilled chicken against the grain into thin strips for tenderness and easy serving.
- Prepare the Alfredo Sauce: In a large skillet or pan, melt the butter over medium heat, then add the minced garlic and sauté for 1 to 2 minutes until aromatic. Pour in the heavy cream and let it reduce over medium heat for 5 to 8 minutes, stirring occasionally to prevent scorching.
- Add Parmesan Cheese and Seasoning: Gradually whisk in the shredded Parmesan cheese until smooth and melted. Season the sauce with salt and pepper. If the sauce is too thick, add reserved pasta water a little at a time to achieve desired consistency.
- Cook the Tortellini: Bring a large pot of salted water to a rolling boil. Add the refrigerated cheese tortellini and cook according to package directions (usually 3-5 minutes) until al dente. Drain the tortellini, reserving some pasta water for the sauce.
- Toss Tortellini with Alfredo Sauce: Combine the cooked tortellini with the warm Alfredo sauce in the skillet or large bowl, tossing to coat evenly.
- Serve: Plate the tortellini Alfredo, top with the sliced grilled chicken strips, season with freshly cracked black pepper to taste, and garnish with minced fresh Italian parsley for brightness and color.
Notes
- For best flavor, marinate the chicken for the full hour if time allows.
- Use freshly grated Parmesan cheese rather than pre-grated for a smoother sauce.
- Reserve pasta water to thin out sauce as needed; it’s starchy and helps bind the sauce to pasta.
- Letting the chicken rest after grilling ensures juicy, tender meat.
- This recipe can be doubled easily for larger gatherings.
- Leftover grilled chicken can be stored separately and reheated gently before serving.
