Skip to main content New<> this month
Get the Allrecipes magazine

Easy Chicken Pasta Alfredo

Rated as 4.56 out of 5 Stars
7

"A friend of mine got this recipe while traveling in Italy. Chicken, mushrooms, and tortellini in rich cream sauce. Delicious! Serve sprinkled with parsley and cheese."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 686
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  1. Bring a large pot of lightly salted water to a boil. Add tortellini. Cook, stirring occasionally, until tortellini float to the top and the filling is hot, about 5 minutes. Drain.
  2. Heat vegetable oil in a large skillet over medium heat; cook and stir chicken breast in hot oil until no longer pink in the center, about 10 minutes. Remove from heat.
  3. Melt butter in another skillet over medium heat; cook and stir mushrooms and garlic powder until mushrooms begin to soften, about 3 minutes. Stir heavy cream into mushrooms and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 3 minutes. Add Parmesan cheese, parsley, and salt. Continue to cook until cheese is melted, about 1 minute.
  4. Stir tortellini and chicken into mushroom-cream sauce. Simmer until heated through, about 2 minutes.

Nutrition Facts


Per Serving: 686 calories; 46.9 38.4 30.2 201 843 Full nutrition

Explore more

Reviews

Read all reviews 24
  1. 32 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Family really liked this dish, although I did sub green & red peppers for the mushrooms as we are not mushroom eaters. I had chicken in the freezer that I had diced and cooked. That worked gre...

Most helpful critical review

nice

Most helpful
Most positive
Least positive
Newest

Family really liked this dish, although I did sub green & red peppers for the mushrooms as we are not mushroom eaters. I had chicken in the freezer that I had diced and cooked. That worked gre...

Very easy recipe. I baked the chicken, and shredded it rather than pan cook. Much more tender chicken. I substituted Shiitake mushrooms as well. Even my children liked it!

Couldn't believe I could make something this good, so simply. My husband "our cook" was impressed. I used coconut oil as my vegetable oil, added bell peppers and used some minced jar garlic when...

I know, do not make changes. But, I used rotisserie chicken that I had and subbed in skim milk thickened with flour to reduce the calories. Also used minced garlic when sautéing the mushrooms. T...

Came out great, I added some fresh spinach to the mushrooms and some Pecorino Romano to give the sauce a little something extra and oh man! the wife and kids loved it. Only suggestion I might m...

I tried this awhile ago since I had all the ingredients needed. I just added onion and garlic powder and some salt on the chicken so that it won't be blant since we're dealing with chicken breas...

This was very good but I wish I'd have added some shallots and minced garlic to it. I did add some spinach, a 10 oz bag which I wilted with the mushrooms. Good idea, Cochina. Thanks

It was great. Put my own spin on it. I added green peppers and spinach along with the mushrooms.

This turned out great and it was very easy to make. I just used regular fettuccine pasta instead of the cheese tortellini and I also used dried parsley flakes instead of fresh.