Chicken Alfredo Tortellini is the perfect comforting, belly filling dinner, that comes together quickly and will please the whole family! Perfect weeknight meal! A SIMPLE, FAMILY FRIENDLY DINNER RECIPE This delicious and easy one-skillet meal features pan-fried chicken, rich homemade alfredo sauce, and your favorite cheese tortellini all topped with gooey, melted fresh mozzarella and crispy Panko breadcrumbs to create the perfect combination of flavors and textures. This Chicken Alfredo Tortellini is so good everyone will be coming back for seconds! My family really went crazy for this one and I loved how easy it was to throw together. Serve with a salad and some garlic bread and you have a truly belly-filling meal! FREQUENTLY ASKED QUESTIONS:  What to serve with Tortellini Alfredo? This delicious Chicken Alfredo Tortellini is yummy all by itself. But, I think it’s even better when served with some Garlic Breadsticks, Garlic Bread, or a nice big, green salad. Or perhaps if you like something lighter, try some steamed broccoli. How can I speed this up? For a shortcut, instead of making homemade alfredo sauce, feel free to use your favorite jarred garlic alfredo sauce. Do I have to use both shredded and fresh mozzarella? I use the fresh mozzarella that you find sealed in a bag with juices and the bagged shredded mozzarella since they offer slightly different textures to the dish but I think all shredded mozzarella can be used – no problem. If you only have the shredded kind, it’s no big deal. Instead of the shredded mozzarella, you can grate your own too. What else can I add to this dish? At the end of making it, you could add some fresh spinach, corn, mushrooms or peas and finish cooking. How to store leftover Chicken Tortellini Alfredo? The dish is best served hot and fresh, but can be stored for 2-3 days in an airtight container in the refrigerator. Reheat in the microwave.  INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) chicken breasts – you could also use chicken thighs if you prefer. garlic powder  Italian seasoning  olive oil  heavy cream  – you could use half and half but I will say that alfredo sauce always works best when you use something with more fat. It really makes a difference. milk – preferably whole milk for richness chicken stock – low or no sodium can be used if you need to cut back on the salt. shredded Parmesan cheese – you can use the grated Parmesan cheese as well. garlic– minced  unsalted butter salt and pepper– to taste  cheese tortellini– you can use fresh or frozen shredded mozzarella cheese  fresh mozzarella– torn into small pieces. I like to use this in addition to the shredded cheese because of it’s extra melty texture and the additional delicious flavor it brings. Panko breadcrumbs  HOW TO MAKE CHICKEN ALFREDO TORTELLINI Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to measure an internal temperature of 165 degrees. Remove the chicken from the skillet and let rest on a cutting board. Cook the tortellini according to the package instructions, remove from the skillet and set aside.  In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant for about 1 minute. Add the chicken stock, heavy cream, and milk to the skillet and bring it to a gentle simmer.  Stir in the Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste. Add the tortellini back into the skillet and toss to coat evenly with the Alfredo sauce.  Slice the cooked chicken into strips and arrange them on top of the tortellini. Add the shredded mozzarella cheese and fresh torn mozzarella pieces evenly over the top of the tortellini mixture. In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil until well-coated. Sprinkle the panko mixture over the cheese topping. Preheat your oven to broil and place the skillet under the broiler for 2-3 minutes, or until the topping is melted, bubbly, and golden.  Remove the skillet from the oven and serve hot, garnished with extra Parmesan cheese or fresh parsley if desired. CRAVING MORE RECIPES?  Italian Tortellini Skillet Tortellini Carbonara One Pot Sausage and Tortellini Bacon Carbonara Creamy Tuscan Sausage Tortellini Stew Crock Pot Meatball and Tortellini Soup Crock Pot Creamy Tortellini Sausage Stew Meatball Alfredo Garlic Parmesan Fettuccine Alfredo Crock Pot Chicken Alfredo For Two Creamy Ham Fettuccine Casserole Copycat Olive Garden Chicken Alfredo Print Chicken Alfredo Tortellini A homemade Alfredo sauce with tasty tortellini and golden brown slices of chicken breast. Course Dinner, Main CourseCuisine American Prep Time 15 minutes minutesCook Time 25 minutes minutesTotal Time 40 minutes minutes Servings 6 servings Calories 806kcal Author Brandie @ The Country Cook IngredientsFor the Chicken:2 boneless, skinless chicken breastssalt and pepper, to taste (about 1/2 teaspoon per chicken breast)1 teaspoon garlic powder1 teaspoon Italian seasoning2 Tablespoons olive oilFor the Tortellini:18 ounce package cheese tortellini (see notes below)For the Alfredo Sauce:2 Tablespoons unsalted butter2 cloves garlic, minced½ cup chicken stock1 cup heavy cream1 cup milk (preferably whole milk for richness)1 ½ cups shredded Parmesan cheese (grated Parmesan cheese can also be used)salt and pepper, to tasteFor the Topping:1 cup shredded mozzarella cheese1 cup fresh mozzarella, torn or cut into small pieces (see my ingredient notes in the post about the cheese)½ cup panko breadcrumbs (regular breadcrumbs can be used)1 Tablespoon olive oil (melted butter can be used) InstructionsSeason 2 boneless, skinless chicken breasts with salt and pepper, to taste, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning.Heat 2 Tablespoons olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to measure an internal temperature of 165F degrees. Remove the chicken from the skillet and let rest on a cutting board. Cook 18 ounce package cheese tortellini according to the package instructions then drain and set aside. In the same skillet, melt 2 Tablespoons unsalted butter over medium heat. Add 2 cloves garlic, minced and sauté until fragrant for about 1 minute. Add ½ cup chicken stock, 1 cup heavy cream and 1 cup milk to the skillet and bring it to a gentle simmer. Stir in 1 ½ cups shredded Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper, to taste. It is really important you taste it here (be careful it is hot) and decide how much more salt and/or pepper you want. Start with a little then add more as desired. Add the cooked tortellini back into the skillet and toss to coat evenly with the Alfredo sauce. Slice the cooked chicken into strips and arrange them on top of the tortellini. Add 1 cup shredded mozzarella cheese and 1 cup fresh mozzarella, torn or cut into small pieces over the top of the tortellini mixture.In a small bowl, mix ½ cup panko breadcrumbs with 1 Tablespoon olive oil until well-coated. Sprinkle the panko mixture over the cheese topping. Preheat your oven to broil and place the skillet under the broiler for 2-3 minutes, or until the topping is melted, bubbly and golden. KEEP AN EYE on it so it does not burn. It can burn fast if you're not careful. Don't put it too close to the broiler. Remove the skillet from the oven and serve hot, garnished with extra Parmesan cheese or fresh parsley if desired. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. You can use fresh or frozen tortellini. Just be sure to cook according to package directions. NutritionCalories: 806kcal | Carbohydrates: 49g | Protein: 40g | Fat: 50g | Sodium: 1180mg | Fiber: 4g | Sugar: 7g