Listen, we all have those nights, right? The clock is ticking, the kids are already asking “What’s for dinner?” and the thought of a complicated recipe makes you want to order takeout immediately. I totally get it! That’s why I’m obsessed with this Garlic Butter Chicken Alfredo Tortellini. Seriously, this is my secret weapon for chaotic weeknights. It tastes like you spent hours stirring a rich, creamy sauce, but honestly? It comes together faster than waiting fifteen minutes for delivery. I whip this up maybe twice a month because it’s pure comfort food magic in under thirty minutes. If you sometimes need a creamy backup plan, you are going to adore this chicken alfredo casserole as an alternative, but this tortellini version is the champion for speed!

Why This Garlic Butter Chicken Alfredo Tortellini Recipe Works (Quick & Creamy)

So many weeknight dinners sound great until you look at the steps and realize it’s going to take an hour. Not this one! The reason I rely on this Garlic Butter Chicken Alfredo Tortellini so much is that it just flows beautifully. It manages to be intensely flavorful without requiring any fancy techniques. It’s the perfect marriage of speed and satisfaction.

Here’s why this formula is foolproof:

It’s ridiculously fast: Only 10 minutes of prep! And the cook time is just 20 minutes. That means dinner is ready while you’re still trying to empty the dishwasher from breakfast.
The simplicity of the sauce means you don’t have to worry about curdling or timing things perfectly, which I know can stress people out with cream sauces. If you like other quick pasta fixes, you should check out this one-pot spinach artichoke pasta, too!

Speedy Preparation for Weeknights

We keep the prep minimal—just chopping the garlic and cubing the chicken. Because the tortellini cooks quickly from the fridge, we are already halfway done while the chicken is searing. Every step is straightforward, which is key when you’re tired and hungry!

Rich Flavor from Simple Garlic Butter

Don’t skip simmering that garlic in the butter! That first minute you spend lightly toasting the garlic in the melted butter is where all the flavor starts. That infusion—that deep, nutty garlic aroma—is what elevates this from plain cream sauce to something truly special. It adds depth that just dumping everything in a pot wouldn’t give you.

Essential Ingredients for Perfect Garlic Butter Chicken Alfredo Tortellini

When you’re making something this quick, you can’t afford ingredient errors! Clarity here is everything, trust me on this. If you’re missing one key component, the whole Garlic Butter Chicken Alfredo Tortellini can feel slightly off balance. I always keep these pantry staples stocked so I can whip this up without an emergency grocery run. We are keeping this simple, so there aren’t a ton of weird specialty items required.

Here’s what you’ll need for four great servings:

One pound of chicken breast, cut up into nice bite-sized pieces.
One 9-ounce package of that refrigerated cheese tortellini. Don’t panic about pre-made!
Four tablespoons of good butter—don’t skimp here!
Four cloves of garlic, and they absolutely must be minced. You want that punch.
One cup of heavy cream—this is the secret to the silkiness.
A solid half cup of grated Parmesan cheese. Use the stuff in the shelf container if you must, but fresh grated is miles better for melting.
About a quarter cup of chicken broth to help thin the sauce just right.
Salt and black pepper, just whatever you usually keep handy.

Ingredient Notes and Substitutions for Garlic Butter Chicken Alfredo Tortellini

Now, let’s talk adjustments! If you are really in a pinch on time, ditch the raw chicken breast and use about two cups of shredded rotisserie chicken instead. You just throw that in after the garlic flavor is bloomed. It skips step two entirely! Also, about that heavy cream—if you don’t have it, you can use an equal mix of whole milk and a little extra butter or cream cheese stirred in at the end. However, I have to warn you, it won’t have the same luxurious feel. For the Parmesan, if you want a super thick sauce, you can try making your own garlic herb butter first and then gradually whisking in the cheese until you hit that perfect thickness. Just be gentle!

Step-by-Step Instructions for Garlic Butter Chicken Alfredo Tortellini

Okay, time to get cooking! This is where the magic happens fast. Don’t walk away from the stove, but everything moves quickly enough that you can still listen to your favorite podcast. I’m walking you through exactly how I get the sauce smooth and the chicken perfectly seasoned every single time. Having the tortellini ready to go is step number one for success!

Preparing the Tortellini and Chicken Base

First things first, get those refrigerated cheese tortellini going according to the little package directions. Usually, it’s just rolling boil water for a few minutes until they float beautifully. Once they’re done, drain them off and set them aside. Don’t rinse them! We want that residual starch that will help the sauce stick later. While that water is boiling, take your chicken breast pieces and season them generously with salt and pepper. Just a nice dusting on all sides—this is your first layer of flavor!

Building the Creamy Garlic Butter Sauce for Garlic Butter Chicken Alfredo Tortellini

Now grab your biggest skillet—you need room for tossing later! Melt those four tablespoons of butter over medium heat. Once it’s sizzling gently, toss in that minced garlic. Listen, this is critical: you only want to cook the garlic for about one minute until you can really smell it—that gorgeous, nutty aroma. If it starts turning brown? Oops! Pull it off the heat immediately because burnt garlic tastes bitter! Once it smells heavenly, add your seasoned chicken pieces. Cook those until they are nice and browned on the outside and cooked all the way through. Then comes the liquid gold: pour in the heavy cream and the chicken broth. Bring that mixture to a gentle simmer, stirring occasionally. Once it’s bubbling softly, turn the heat down a touch.

Combining and Serving the Garlic Butter Chicken Alfredo Tortellini

Time for the cheese! Stir in that half cup of grated Parmesan. Keep stirring until the sauce starts to noticeably cling to the back of your spoon and thickens up just a little bit. Once it looks like the perfect creamy coating, turn off the heat. That’s right, off! Slowly add your cooked, drained tortellini right into the skillet with the chicken and sauce. Toss everything together very gently. You want every piece coated in that incredible garlic butter alfredo goodness. This creamy chicken alfredo recipe is best when served piping hot right out of the skillet. Don’t wait around; dig in!

Tips for Making the Best Garlic Butter Chicken Alfredo Tortellini

Listen, even with a five-star recipe like our Garlic Butter Chicken Alfredo Tortellini, things can occasionally go a little sideways. The biggest stress point is always the sauce consistency. If you add the Parmesan too fast or if your heat is too high, you risk it looking grainy instead of smooth and liquidy. I learned this the hard way one night when I was trying to rush dinner; my sauce clumped up into this sad, cheesy mess!

The fix, in case it happens to you, is to immediately pull the pan off the heat and whisk in a splash—maybe two tablespoons—of that reserved chicken broth or even a splash of milk. Whisk constantly until it smooths out again. It totally brings it back! Also, don’t forget to use a good non-stick pan. Since we’re cooking butter and cream, a good coating prevents everything from sticking and scorching right to the bottom. Remember to check out this creamy garlic parmesan chicken penne if you enjoy that ultra-rich texture!

Variations on Garlic Butter Chicken Alfredo Tortellini

This Garlic Butter Chicken Alfredo Tortellini is definitely a keeper as is, but if you find yourself making it often—which you will, trust me—you should absolutely switch things up a bit! I love feeling like I’m making a new meal without starting from scratch. The simplest way to get more veggies in there, right at the end before you toss in the tortellini, is to throw in a big handful of fresh spinach.

The heat of the sauce wilts it perfectly in about 60 seconds, and you get that beautiful pop of green color without altering the flavor much at all. If you enjoy skillet meals loaded with veggies, you absolutely must try this creamy chicken mushroom spinach skillet sometime soon!

If you want something a bit heavier or more exciting, try these additions when you are sautéing your chicken: mushrooms! Sliced cremini mushrooms soak up all that delicious garlic butter flavor and add a fantastic earthy texture. Just chop them up and toss them in right after the garlic has bloomed. Another favorite of mine is sun-dried tomatoes. I chop up the oil-packed kind—the little bits of tomato give you these surprising bursts of tartness that cut right through the richness of the Alfredo sauce. You don’t need many, maybe just a quarter cup, but they make a huge difference!

Whatever you choose, these little additions keep the foundation the same—quick, creamy, and delicious—but give your tastebuds something slightly new to look forward to.

Serving Suggestions for Garlic Butter Chicken Alfredo Tortellini

Okay, we have this incredibly rich, decadent Garlic Butter Chicken Alfredo Tortellini—it’s a meal all by itself, but sometimes you need something on the side so you don’t end up feeling *too* heavy. Because the sauce is so creamy, I always lean toward things that are bright and fresh to balance it out. Honestly, a simple arugula salad with lemon vinaigrette is perfect. That little bit of acid cuts right through the butter and lets your palate reset between bites of tortellini.

But let’s be real, the best partnership for any Alfredo is something that can soak up every last drop of that creamy sauce. You absolutely need bread! Skip the complicated stuff—I usually just whip up some quick garlic bread or grab a rustic baguette. A little crusty bread for dipping? Perfection achieved. That’s really all you need to make this a complete, amazing dinner!

Storage and Reheating for Leftover Garlic Butter Chicken Alfredo Tortellini

Listen, this Garlic Butter Chicken Alfredo Tortellini is so good you might actually have leftovers, which is a win-win! If you do, you need to handle that creamy sauce correctly. Pop whatever is left into an airtight container immediately and stick it in the fridge. Don’t leave it sitting on the counter—cream sauces don’t like hanging out at room temperature. I know we all love easy leftovers during the week, but reheating needs a little TLC.

When you’re ready to eat it again, don’t just blast it in the microwave! Cream sauces get thick and seize up. You need to reheat it gently on the stovetop over low heat. Stir in maybe a little splash of milk or extra chicken broth—just enough to loosen the sauce back up until it’s creamy again. It should come back to life beautifully without breaking. Patience is your friend when reheating Alfredo!

Frequently Asked Questions About Garlic Butter Chicken Alfredo Tortellini

Even when a recipe is simple, there are always little things people wonder about! I try to keep this Garlic Butter Chicken Alfredo Tortellini recipe as foolproof as possible, but sometimes you need clarification on timing or technique. Get all your last-minute questions answered right here so your dinner comes out perfect!

Can I make this Garlic Butter Chicken Alfredo Tortellini ahead of time?

Oh, here’s a tricky one. I strongly advise against making the *entire* dish ahead of time, especially if you plan on eating the leftovers the next day. Cream sauces, even a simple one, tend to separate or get super gummy once they cool down completely in the fridge. If you try to reheat the finished pasta, the sauce might just turn grainy. My advice? Prep everything separately! Cook your chicken, cook your tortellini, and make the sauce base—but don’t combine them until you are ready to eat. Reheating the sauce with that extra splash of broth works much better when it’s just the sauce, chicken, and pasta being tossed together.

What kind of chicken works best for this tortellini dish?

In the recipe steps, I call for cutting up raw chicken breast into bite-sized pieces. That’s because you want the chicken to cook right in that fragrant garlic butter, picking up all the flavor as it sears before you even start the sauce. That step adds flavor layers! But if you’re in a real rush, I’ve definitely substituted about two cups of store-bought rotisserie chicken. Just shred it up and skip step two entirely. Toss the pre-cooked chicken in with the garlic for just 30 seconds to warm it up before adding the cream. It’s honestly still delicious, just less homemade flavor!

How do I make the sauce thicker for my Garlic Butter Chicken Alfredo Tortellini?

Usually, the Parmesan cheese is all you need to thicken up that broth and cream combination, especially once you turn the heat off. If you find your sauce is still too thin—maybe you added a bit too much chicken broth than intended? No worries! The best thing to do is just let it simmer gently on low heat for another minute or two, stirring constantly. Watch it closely, as heavy cream can scorch on the bottom. If it’s still too runny after simmering, here’s the trick: mix about one teaspoon of cornstarch with a tablespoon of cold water in a separate small cup (that’s a cornstarch slurry). Whisk that little mixture into the sauce and let it simmer for just a minute more until it thickens up perfectly. You can find more sauce tips over at the main chicken alfredo recipe page, too!

Estimated Nutritional Snapshot for Garlic Butter Chicken Alfredo Tortellini

Look, I know this is a rich dish. We’re using cream, butter, and cheese, so it’s definitely satisfying comfort food! But I always feel better when I know roughly what I’m sitting down to eat. This is just an estimate for one serving, remember, since everyone’s portion sizes vary wildly at my house!

For a standard serving of this Garlic Butter Chicken Alfredo Tortellini, expect around:

Calories: 650
Fat: 45 grams
Protein: 38 grams
Carbohydrates: 35 grams

It’s got a decent punch of protein from all that chicken and cheese, which keeps you full well past dinner time. Enjoy it guilt-free!

Estimated Nutritional Snapshot for Garlic Butter Chicken Alfredo Tortellini

For a standard serving of this Garlic Butter Chicken Alfredo Tortellini, expect around:

Calories: 650
Fat: 45 grams
Protein: 38 grams
Carbohydrates: 35 grams

It’s got a decent punch of protein from all that chicken and cheese, which keeps you full well past dinner time. Enjoy it guilt-free!

Garlic Butter Chicken Alfredo Tortellini

Author: ferecipe.com
Total Time: 30 min
Yield: 4 servings 1x
Diet: Low Lactose

Print Recipe

Description

A quick recipe for creamy chicken alfredo tortellini flavored with garlic butter.

Ingredients

Scale

1 pound chicken breast, cut into bite-sized pieces
1 (9 ounce) package refrigerated cheese tortellini
4 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup chicken broth
Salt and black pepper to taste

Instructions

Cook tortellini according to package directions. Drain and set aside.
Season chicken pieces with salt and pepper.
Melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
Add chicken to the skillet and cook until browned and cooked through.
Pour in heavy cream and chicken broth. Bring to a simmer.
Stir in Parmesan cheese until the sauce thickens slightly.
Add the cooked tortellini to the skillet. Toss to coat everything in the sauce.
Serve immediately.

Notes

You can add a handful of fresh spinach during the last minute of cooking for extra greens.
Use pre-cooked chicken for a faster preparation time.

Prep Time: 10 min
Cook Time: 20 min
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 4
Sodium: 750
Fat: 45
Saturated Fat: 25
Unsaturated Fat: 20
Trans Fat: 1
Carbohydrates: 35
Fiber: 2
Protein: 38
Cholesterol: 180

Keywords: chicken alfredo, tortellini, garlic butter, pasta, creamy chicken