Skillet Chicken Tortelloni Alfredo

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There are some dinners that look and taste like they should require a whole lot more work than they actually do. This Skillet Chicken Tortelloni Alfredo is definitely one of them.

Cheese-filled tortelloni, chicken, and a homemade Parmesan Alfredo sauce all come together in one skillet. You start everything on the stovetop, then move the entire skillet into the oven to finish cooking. That means plenty of creamy, cheesy goodness without dirtying a bunch of extra dishes.

I use refrigerated cheese tortelloni for this recipe rather than frozen tortellini. Tortelloni are larger than tortellini and usually contain a little more filling, which makes this dinner especially hearty.

And if you’ve never cooked with cast iron or aren’t quite sure how you’re supposed to clean it afterward, check out my How to Use, Clean, and Care for a Cast Iron Skillet guide.

This one is easy enough for a weeknight but definitely doesn’t feel like a boring weeknight dinner.

Why You’ll Love This Chicken Tortelloni Alfredo

  • It’s made primarily in one skillet.
  • Refrigerated tortelloni makes it quick and easy.
  • The Alfredo sauce is homemade but requires only a handful of ingredients.
  • You get pasta, chicken, and sauce all in one dish.
  • It goes straight from the stovetop to the oven.
  • It’s creamy, cheesy, and filling enough to feed the family.

What’s the Difference Between Tortelloni and Tortellini?

They’re very similar, but tortelloni are generally larger than tortellini.

Both are stuffed pastas, but the larger size of tortelloni means you get more filling in each piece. For this recipe, I use refrigerated cheese tortelloni.

Because refrigerated pasta cooks quickly, it only needs a short simmer in the Alfredo sauce before the skillet goes into the oven.

Skillet Chicken Tortelloni Alfredo

This easy Chicken Tortelloni Alfredo combines cheese-filled tortelloni, tender chicken, and a creamy homemade Alfredo sauce in one skillet.
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Prep Time 10 minutes
Cook Time 25 minutes
Rest Time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups heavy cream
  • 5 tbsp unsalted butter
  • 2 pinches freshly grated nutmeg
  • 2 cups grated Parmesan cheese, divided
  • 1 tsp kosher salt, or to taste
  • 24 ounces refrigerated cheese tortelloni
  • 1 1/2-2 lbs boneless, skinless chicken breasts, cut into approximately 1-inch pieces
  • 1/4 cup chopped fresh flat-leaf parsley, optional

Equipment

  • Cast iron skillet

Method
 

  1. Preheat the oven to 425°F.
  2. Add the heavy cream, butter, nutmeg, 1⅓ cups Parmesan, and salt to a large oven-safe skillet.
  3. Cook over medium-high heat, whisking occasionally, for approximately 3–4 minutes, until the butter and cheese have melted and the sauce is smooth.
  4. Add the refrigerated cheese tortelloni and gently stir to coat it in the Alfredo sauce. Bring the sauce to a gentle simmer and cook for approximately 2 minutes. Don't completely cook the tortelloni at this point because it will continue cooking in the oven.
  5. Add the raw chicken pieces and gently stir to distribute the chicken throughout the pasta and sauce.
  6. Sprinkle the remaining ⅔ cup Parmesan evenly over the top.
  7. Transfer the skillet to the preheated oven and bake uncovered for approximately 12–18 minutes, or until the sauce is bubbling and the chicken is cooked through.
  8. Check several of the largest chicken pieces with an instant-read thermometer, including pieces toward the center of the skillet. The chicken should reach an internal temperature of 165°F before serving. The USDA recommends 165°F as the safe minimum internal temperature for poultry.
  9. Remove the skillet from the oven and let it rest for 10 minutes. The Alfredo sauce will continue to thicken as the dish rests.
  10. Sprinkle with fresh parsley, if desired, and serve warm.

Notes

Don’t overcook the tortelloni.
Because this recipe uses refrigerated rather than frozen pasta, the tortelloni only needs a brief simmer on the stovetop. It will finish cooking in the oven.
Use a large skillet.
There’s quite a bit of food here once you combine 24 ounces of tortelloni with up to 2 pounds of chicken. A large, deep oven-safe skillet works best. If yours becomes too crowded, you can transfer everything to a Dutch oven before baking.
Use a thermometer to check the chicken.
The exact oven time can vary depending on the size of your skillet, how much chicken you use, and how large you cut the pieces. Temperature is a much better indicator than time. Check the thickest chicken pieces and make sure they reach 165°F.
Let it rest.
Don’t worry if the Alfredo sauce seems a little loose when the skillet first comes out of the oven. Letting the dish sit for 10 minutes gives the sauce time to thicken.
Want more sauce?
If you prefer an especially saucy Alfredo, increase the heavy cream to 2¼ cups.

What to Serve With Chicken Tortelloni Alfredo

This is already a pretty hearty dinner, so I’d keep the sides simple. Garlic bread, a green salad, roasted broccoli, asparagus, or green beans would all work well.

Personally, I’d go with garlic bread because if we’re already having Alfredo, we might as well commit.

Storing Leftovers

Allow leftovers to cool and transfer them to an airtight container before refrigerating. When reheating, the Alfredo sauce may be considerably thicker because the tortelloni continues absorbing some of the sauce.

Adding a small splash of cream or milk while gently reheating can help loosen the sauce again.

An Easy Skillet Dinner Worth Keeping

This is exactly the kind of recipe I like having around: simple ingredients, not a ton of prep, and very few dishes to clean afterward.

The refrigerated tortelloni makes it feel a little more special than an ordinary pasta dinner, while the chicken turns it into a filling meal. And being able to start the entire thing on the stovetop and finish it in the same skillet makes it even better.

If you’re new to cooking with cast iron, don’t let the skillet intimidate you. Once you know a few basics, it’s one of the most useful pieces of cookware you can have. Head over to my How to Use, Clean, and Care for a Cast Iron Skillet guide for everything you need to know.