Name: Olive Garden Chicken Tortellini Alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 pound chicken breast (or chicken tenders); 2 tablespoons olive oil (divided); 1/2 teaspoon sea salt; 1/8 teaspoon black pepper; 1 1/2 teaspoons Italian seasoning; 4 cloves garlic (minced); 19 ounces bag frozen cheese tortellini; dried parsley (optional garnish); breadcrumbs (optional); 3 tablespoons butter; 2 tablespoons olive oil; 2 cups heavy cream; 2 cups freshly grated Parmesan cheese; 1/2 teaspoon Italian seasoning; sea salt & black pepper (to taste)

Ingredients

6 servings

1 pound chicken breast (or chicken tenders)
2 tablespoons olive oil (divided)
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1 1/2 teaspoons Italian seasoning
4 cloves garlic (minced)
19 ounces bag frozen cheese tortellini
dried parsley (optional garnish)
breadcrumbs (optional)

For the Alfredo Sauce:

3 tablespoons butter
2 tablespoons olive oil
2 cups heavy cream
2 cups freshly grated Parmesan cheese
1/2 teaspoon Italian seasoning
sea salt & black pepper (to taste)

Method

1
Bring a pot of water to a boil and cook the frozen tortellini according to package instructions, removing them 1-2 minutes before fully cooked. Drain well.
2
Dice chicken into 1-inch cubes. Combine the cubed chicken with 2 tablespoons of olive oil, salt, pepper, and Italian seasoning. Toss to coat the chicken evenly.
3
Heat a large skillet over medium-high heat, then add 2 tablespoons of olive oil. Add the seasoned chicken and cook until golden brown and cooked through, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Remove the chicken from the skillet and set aside.
4
In the same skillet, reduce the heat to medium. Add 1/2 cup of unsalted butter and let it melt, scraping up any browned bits from the bottom of the pan.
5
Once butter has melted, add 2 cups of heavy cream while stirring continuously. Bring to a gentle simmer and allow it to thicken slightly for about 3-4 minutes.
6
Gradually whisk in 2 cups of freshly grated Parmesan cheese until fully melted and smooth. If the sauce is too thick, add a little more cream or milk to reach your desired consistency. Season with Italian seasoning, salt and pepper to taste.
7
Add the drained tortellini to the skillet with the Alfredo sauce. Stir in the cooked chicken and heat for an additional 1-2 minutes, mixing well to combine. Garnish with dried parsley and breadcrumbs {optional} before serving.
8
Optional baking: if you want to add breadcrumbs I suggest sprinkling them on at the end of cooking and then bake in the oven at 350 degrees F for 5-10 minutes or until the breadcrumbs are just browning.

Notes

Adjust sauce consistency: If your sauce is too thick, thin it out by adding a little more heavy cream or milk. Conversely, if it’s too thin, allow it to simmer for a few extra minutes to thicken up. Stir the sauce continuously: Keep stirring the sauce to prevent the cream from scorching or curdling. Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat: To reheat the tortellini, place back into a pot and heat up gently on the stovetop until warmed through. Add a splash of milk or cream to loosen the sauce and bring it back to its creamy consistency. Freeze: I don’t recommend freezing this dish as the sauce contains cream which can split during the freezing and defrosting process.