Ingredients
For the Sauce
- 6 Tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1 1/2 cups heavy cream
- 2 cups freshly grated Parmesan cheese, divided
- Salt and black pepper, to taste
For the Pasta
- 1 pound uncooked fresh chicken tortellini
- Salt, for boiling water
Instructions
- Melt Butter and Sauté Garlic: Add the butter to a large, heavy-bottomed stock pot set over medium heat. Once the butter has melted, add the minced garlic and a pinch of salt. Cook while stirring until the garlic is fragrant, about 2 minutes.
- Add Heavy Cream and Season: Pour in the heavy cream and add a pinch of black pepper. Cook the mixture, whisking occasionally, until it is warmed through, about 3 minutes.
- Incorporate Parmesan Cheese: Reduce the heat to low. Stir in half of the Parmesan cheese until well combined, then add the remaining Parmesan and stir until the sauce is smooth. Taste the sauce and adjust seasoning with salt and pepper as needed.
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the uncooked chicken tortellini and cook until al dente, about 3 minutes or according to package instructions.
- Drain and Combine: Drain the tortellini thoroughly and add it directly to the prepared Alfredo sauce. Stir to combine so the pasta is evenly coated.
- Serve Immediately: Serve the creamy chicken tortellini Alfredo hot for best flavor and texture.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smooth sauce texture.
- You can substitute fresh tortellini with frozen, just adjust cooking time accordingly.
- For added protein, cooked diced chicken can be mixed in with the sauce.
- To make the sauce lighter, reduce the amount of butter or use half-and-half instead of heavy cream.
- Season the sauce carefully; Parmesan is salty, so taste before adding extra salt.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
