This Chicken and Tortellini Alfredo is creamy, savory, and incredibly satisfying. This simple recipe can be made in the slow cooker for convenience, or on the stovetop for a quick and delicious meal.
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Why we love this recipe
- Quick - When cooked on the stovetop, this amazing chicken dinner is ready in about 30 minutes.
- Simple - Or, place everything in the slow cooker for a no fuss meal.
- Delicious - This rich and creamy Chicken and Tortellini is a perfect meal to warm you up on cool evening.
More Chicken Recipes
More family friendly chicken recipes we love are these air-fryer chicken fajitas, this chicken and ravioli bake, and these delicious baked sweet and sour chicken thighs.
Recipe Ingredients
- Chicken - Chicken breasts work great in this recipe.
- Olive Oil - For cooking the chicken with the stovetop method.
- Seasonings - Salt, Pepper, Garlic, and Italian Seasoning.
- Alfredo Sauce - A 22 ounce jar of store bought Alfredo sauce.
- Chicken Broth - Helps this dish from becoming too thick.
- Diced Tomatoes - You can use regular or petite diced canned tomatoes.
- Cheese Tortellini - A 19-ounce bag of frozen tortellini works perfectly.
- Parmesan Cheese - Freshly grated Parmesan.
- Spinach - Fresh, coarsely chopped spinach for a pop of color and a dose of nutrients.
Mom Tip
If you want to lighten up this dish slightly, use a smaller jar of the Alfredo Sauce. After pouring out the cream sauce, add a bit of milk to the jar, put the lid back on, shake, and add it to the mixture.
Or, add additional chicken broth for making up the difference for the smaller jar of Alfredo sauce.
Step-by-Step Slow Cooker Directions
- Step 1: Prepare the slow cooker with non-stick cooking spray. Place the chicken breasts in the cooker and season with the garlic, Italian seasoning, salt, and pepper.
- Step 2: Next, over the chicken, add the alfredo sauce, chicken broth, and diced tomatoes. Cover and cook on low for 4 hours or until the chicken is done.
Tip
Chicken is cooked through when it reaches a temperature of 165 degrees Fahrenheit.
- Step 3: Remove the chicken and cut into bite size pieces.
- Step 4: Return the cut up chicken to the sauce mixture.
- Step 5: Add the Parmesan cheese and stir until melted.
- Step 6: Next, add the tortellini, stir, and cover. Continue to cook for about 30 minutes or until the tortellini is tender.
- Step 7: Prior to serving, add the spinach and cook until wilted.
- Step 8: The Chicken and Tortellini Alfredo is ready to serve!
Serve with additional parmesan cheese if desired.
Stovetop Directions
- Heat the olive oil in a large skillet. Add the chicken and season it will salt and pepper.
- Cook the chicken until cooked through, about 6 to 7 minutes.
- Remove the chicken from the skillet and cut into bite size pieces. Return the chicken to the skillet.
- Add the minced garlic and Italian seasoning. Stir and cook until fragrant.
- Pour the alfredo sauce, chicken broth, and diced tomatoes into the skillet, bringing the mixture to a gentle simmer.
- Add the tortellini and cook according to the package instructions, usually about 5-7 minutes, until tender.
- Add the Parmesan cheese and chopped spinach. Cook until the cheese is melted and the spinach has wilted. Serve!
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Recipe
Chicken and Tortellini Alfredo
Indulge in a creamy & savory Chicken and Tortellini Alfredo. This easy recipe can be made on the stovetop or the slow cooker for a quick & satisfying meal.
Print
Rate
Servings: 6 Servings
Calories: 637kcal
Equipment
- 1 Slow Cooker Total Cook Time 4 ½ to 5 hours.
Ingredients
- 3 Chicken Breasts boneless and skinless
- 1 tablespoon Olive Oil for stovetop method
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 3 cloves Garlic minced
- 2 teaspoons Italian Seasoning
- 22 ounce Alfredo Sauce jar
- 1 cup Chicken Broth
- 15 ounces Diced Tomatoes
- 19 ounces Cheese Tortellini frozen
- 2 cups Spinach fresh, chopped
Instructions
Slow Cooker Directions
- Prepare the slow cooker with non-stick cooking spray. Place the chicken breasts in the cooker and season with the garlic, Italian seasoning, salt, and pepper.
- Next, over the chicken, add the alfredo sauce, chicken broth, and diced tomatoes. Cover and cook on low for 4 hours or until the chicken is done. *
- Remove the chicken and cut into bite size pieces. Return the cut up chicken to the sauce mixture.
- Add the Parmesan cheese and stir until melted.
- Next, add the tortellini, stir, and cover. Continue to cook for about 30 minutes or until the tortellini is tender.
- Prior to serving, add the spinach and cook until wilted. Serve!
Stovetop Method
- Heat the olive oil in a large skillet. Add the chicken and season it will salt and pepper.
- Cook the chicken until cooked through, about 6 to 7 minutes. *
- Remove the chicken from the skillet and cut into bite size pieces. Return the chicken to the skillet.
- Add the minced garlic and Italian seasoning. Stir and cook until fragrant.
- Pour the alfredo sauce, chicken broth, and diced tomatoes into the skillet, bringing the mixture to a gentle simmer.
- Add the tortellini and cook according to the package instructions, usually about 5-7 minutes, until tender.
- Add the Parmesan cheese and chopped spinach. Cook until the cheese is melted and the spinach has wilted. Serve!
Notes
Chicken is cooked through when it reaches a temperature of 165 degrees Fahrenheit.
Nutrition
Calories: 637kcal | Carbohydrates: 47g | Protein: 42g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 175mg | Sodium: 1668mg | Potassium: 630mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1067IU | Vitamin C: 11mg | Calcium: 180mg | Iron: 4mg
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