Chicken Alfredo Tortellini Recipe

This chicken alfredo tortellini is a creamy, cheesy one-pan dinner you can make with frozen tortellini and jarred sauce. It’s filling, takes like 30 minutes, and yeah — kinda tastes like you tried. But you didn’t have to.

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Quick Summary

• Prep time: 20 mins
• Cook time: 15 mins
• Flavor: creamy, cheesy, a little smoky from the bacon
• Great for: chill nights, weeknight resets, feeding picky people

Why I Like This Recipe

Didn’t plan dinner. Didn’t want cereal. Had chicken and a random bag of tortellini in the freezer. Threw it together with alfredo and bacon and it actually slapped?? Now I keep the ingredients around just in case I hit that “what even is food” mood again.

Ingredients

• 1 lb chicken breast – boneless, skinless
• 2 tbsp butter – for the pan
• ½ tsp salt & pepper – basic stuff
• 1 tsp onion powder, paprika, Italian seasoning – flavor fix
• 1 tbsp minced garlic – toss in at the end so it doesn’t burn
• 19 oz frozen tortellini – straight from the freezer, no thawing
• 15 oz jar alfredo sauce – any kind
• 1½ cups shredded mozzarella – melts over the top
• 6 slices of bacon – cooked and crumbled
• Dried parsley – optional, mostly for the “look”

How To Make Chicken Alfredo Tortellini

1. Cook your bacon: Skillet or oven, whatever works. Once it’s crispy, chop it and set aside.
2. Boil the water: Get your tortellini water going while you do the rest. Saves time.
3. Chicken stuff: Cube it small. Melt butter in a pan, throw in chicken. Season it up — salt, pepper, onion powder, paprika, Italian seasoning. Cook until golden, then stir in garlic at the end.
4. Pasta time: Cook tortellini as directed on the package. Drain it.
5. Mix it all: Throw pasta in with the chicken, add your jar of Alfredo, stir it all together. Top with mozzarella and bacon. Either cover and let the cheese melt or broil it for a minute if you want that bubbly top.
6. Garnish: Add parsley if you’re feeling it. Or skip it. Doesn’t change much.

Tips for Success

• Add garlic last so it doesn’t get bitter
• Shred your cheese — it melts better than pre-shredded
• Save a little pasta water in case your sauce feels too thick
• Cook the chicken in a single layer — it browns better

Storage and Reheating

• Fridge: Airtight container, 3–4 days max. Reheat in the microwave with a splash of milk.
• Freezer: Not ideal, but it’ll work. Freeze flat, reheat with extra sauce or milk.
• Room Temp: Don’t leave it out longer than 2 hours.

Frequently Asked Questions

• Can I use rotisserie chicken?
  Yep — skip the chicken step and mix it in at the end.
• What if I don’t have tortellini?
  Regular pasta works, just not as cheesy inside.
• Too much sodium?
  Use low-salt bacon or skip it entirely. Also check your sauce label.
• Can I add veggies?
  For sure — spinach or broccoli works great here.
• Is it spicy?
  Not unless you want it to be. Toss in chili flakes if you like heat.

Common Mistakes and How to Dodge Them

• Garlic burns: Happens fast. Add it last, not with the raw chicken.
• Cheese doesn’t melt right: Use fresh shredded mozzarella. Pre-shredded is waxy.
• Dry chicken: Cook on medium-high, don’t crowd the pan, and don’t overdo it.
• Sauce too thick: Add a splash of pasta water or milk — helps a lot.
• Overcooked tortellini: Don’t walk away. It goes from perfect to mush real quick.

Nutrition Facts (Per Serving)

• Calories: 690 kcal
• Total Fat: 32g
• Saturated Fat: 13g
• Cholesterol: 115mg
• Sodium: 780mg
• Potassium: 600mg
• Total Carbohydrate: 55g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 38g