Garlic Butter Chicken Bites & Creamy Alfredo Tortellini
Creamy, juicy, and loaded with garlic-butter goodness, this dish combines tender chicken bites with cheesy tortellini in a rich Alfredo sauce.
Servings: 4 servings
Equipment
- Large Pot
- Large Skillet
Ingredients
Chicken Ingredients
- 1.5 lbs Boneless, skinless chicken breasts Cut into bite-sized cubes
- 3 tbsp Unsalted butter For cooking the chicken
- 3 cloves Garlic Minced
- 0.5 tsp Paprika
- Salt To taste
- Black pepper To taste
Tortellini Ingredients
- 1 package Refrigerated cheese tortellini 20 oz
- 2 tbsp Unsalted butter For the sauce
- 1.75 cups Heavy cream Room temperature
- 1.25 cups Grated Parmesan cheese Freshly grated if possible
- 0.25 tsp Garlic powder
Instructions
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions until al dente. Drain and set aside, shaking off excess water so the sauce clings better.
- While the pasta cooks, heat a large skillet over medium-high heat and melt 3 tablespoons of butter. Add minced garlic and sauté for about 30 seconds, just until fragrant — don’t let it brown.
- Add the cubed chicken to the skillet. Season with salt, pepper, and paprika. Spread the chicken into a single layer and let it sear without stirring for 2 minutes, then stir and continue cooking for another 2–3 minutes until golden and cooked through (internal temperature 165°F / 74°C). Remove the chicken to a plate and set aside.
- In the same skillet, reduce heat to medium and melt 2 tablespoons of butter. Pour in the heavy cream and bring it to a gentle simmer, stirring to combine with the pan drippings for extra flavor.
- Stir in the grated Parmesan cheese and 1/4 teaspoon garlic powder. Continue to simmer for 2–3 minutes, stirring frequently, until the sauce thickens slightly. Taste and season with salt and black pepper as needed.
- Add the cooked tortellini to the Alfredo sauce and toss gently until the pasta is evenly coated and glossy.
- Spoon the creamy tortellini onto one side of each plate and arrange the golden chicken bites on the other. Garnish with freshly ground black pepper, chopped parsley, or extra Parmesan if desired. Serve immediately.
Notes
Use room-temperature cream and freshly grated Parmesan for the smoothest, creamiest sauce. If the sauce gets too thick, stir in a splash of reserved pasta water to loosen it without diluting flavor.