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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.