CHICKEN ALFREDO PASTA SKILLET
A scratch dinner done in 40 minutes using just one pan? It's not too good to be true-but it is so very good! A classic homemade Alfredo sauce gets tossed with cooked chicken, peas and ziti pasta for an impressive meal that you can make on the fly.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- In 12-inch nonstick skillet, heat butter over medium heat until melted; add garlic. Cook and stir constantly about 1 minute or until fragrant. Add broth, pasta, salt and pepper; heat to boiling. Reduce heat to medium. Cook uncovered 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
- Stir in whipping cream and Parmesan cheese; cook over medium-high heat 2 to 3 minutes, stirring frequently, until bubbly. Stir in chicken and frozen sweet peas; cook 2 to 3 minutes, stirring occasionally, until thoroughly heated through.
- Let stand 5 minutes before serving. Garnish with parsley.
Nutrition Facts : Calories 550, Carbohydrate 38 g, Cholesterol 130 mg, Fat 4 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 4 g, TransFat 1 g
CHEESY CHICKEN TORTELLINI
What's not to love when you combine tortellini, chicken, and broccoli in a flavorful sauce made with chicken broth, milk, cream cheese, and Parmesan cheese? This dinner is a true kid-pleaser!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until no longer pink; remove from skillet, and keep warm.
- In same skillet, heat remaining 1 tablespoon olive oil; add broccoli. Cook and stir over medium heat about 3 minutes or until broccoli is bright green. Add garlic to skillet; cook about 30 seconds or until fragrant.
- Add chicken broth and tortellini. Heat to simmering; cook 3 minutes. Stir in milk, cream cheese, salt and pepper. Cook over medium heat 3 to 5 minutes, stirring occasionally, until cream cheese is melted; stir in Parmesan cheese.
- Add chicken back to skillet; cook 1 to 2 minutes or until heated through. Garnish with additional Parmesan cheese, if desired.
Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 130 mg, Fat 3 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 5 g, TransFat 1/2 g
CHICKEN TORTELLINI SKILLET
Dinner's on the table in no time with this tasty chicken and pasta recipe from Chandra Benjamin of Eden Prairie, Minnesota. "I'm a graduate student and live alone, so the recipes I make are inexpensive and make just a few servings," Chandra notes.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, cook chicken in oil over medium heat until juices run clear. , Drain tortellini; add to skillet. Stir in spaghetti sauce. Sprinkle with cheese. Reduce heat to low. Cover and cook for 3-5 minutes or until cheese is melted.
Nutrition Facts : Calories 418 calories, Fat 16g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 767mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.
CHICKEN AND TORTELLINI PESTO SKILLET
A delicious chicken and tortellini pesto dinner that needs only one pan to create.
Provided by My Hot Southern Mess
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Saute until chicken is cooked through and has browned, 5 to 10 minutes. Remove from skillet and transfer to a bowl; cover to keep warm. Set aside.
- Deglaze pan with chicken broth over medium heat, scraping up any browned bits. Stir in pesto and heavy cream. Cook until thickened, 3 to 5 minutes. Mix in 1/2 cup Parmesan cheese and stir until melted. Add in spinach and tomatoes. Cook until spinach begins to wilt, 3 to 5 minutes.
- Add tortellini and cooked chicken and continue cooking until bubbly and hot, 5 to 10 minutes. Sprinkle with remaining 1/2 cup of Parmesan cheese and serve.
Nutrition Facts : Calories 633.8 calories, Carbohydrate 38 g, Cholesterol 143.4 mg, Fat 34.5 g, Fiber 2.7 g, Protein 43.5 g, SaturatedFat 14.1 g, Sodium 834.8 mg, Sugar 2.1 g
ALFREDO TORTELLINI AND CHICKEN
I made this recipe up using simple ingredients you can buy from the store. Everyone who tries it, loves it.
Provided by Carrie in Indiana
Categories One Dish Meal
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat a 325 degree oven.
- If using dry tortellini, boil water and add tortellini, cook as directed and drain (have tortellini cooking when you start the chicken).
- (If using fresh tortellini, set package aside until last couple of steps.) In a large oven safe skillet, heat olive oil over medium heat.
- Press garlic through garlic press and saute in olive oil until slightly browned.
- Add diced chicken breasts and saute until juices run clear.
- If using package of Alfredo sauce, mix ingredients for sauce and cook as directed (do while chicken is cooking).
- (If using fresh Alfredo sauce, set aside until last couple of steps.) Add tortellini, alfredo sauce and fresh grated pepper to chicken.
- Mix well.
- Grate parmesan cheese on top of mixture and put in oven until cheese starts to melt.
Nutrition Facts : Calories 313.5, Fat 20.2, SaturatedFat 4.8, Cholesterol 92.8, Sodium 92, Carbohydrate 1, Fiber 0.1, Protein 30.4
30 MINUTE CHICKEN & BROCCOLI TORTELLINI ALFREDO BAKE
Provided by Morgan
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F.
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions. 2 minutes before the tortellini finishes cooking, add the broccoli to the pot.
- As the tortellini cooks, prepare the chicken and alfredo sauce. Melt half of the butter in a large skillet over medium-high heat. Season the chicken generously with salt and pepper. Add the chicken to the skillet and cook until well-browned all over and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the garlic to the skillet and cook until fragrant, about 30 seconds. Pour in the heavy cream and place the remaining butter in the skillet. Bring to a simmer, whisking constantly. Whisk in the parmesan cheese, until fully melted and thickened. Whisk in half of the mozzarella cheese.
- Place the chicken, tortellini, and broccoli in a 2.7 quart baking dish. Pour over the Alfredo sauce and toss to combine. Top with the remaining mozzarella.
- Bake 10 minutes, or until the cheese begins to bubble and brown. Garnish with chopped fresh parsley.
GARLIC ALFREDO CHEESE TORTELLINI
Garlic Alfredo Cheese Tortellini is quick and easy, and oh so creamy!
Provided by Wendie Williams
Categories Side Dish
Time 30m
Number Of Ingredients 10
Steps:
- Boil tortellini according to package directions.
- Heat a skillet on medium low and add butter, garlic and whisk and cook until fragrant
- Sprinkle in flour and whisk until it becomes a paste.
- Slowly add in cream and milk and whisk until combined, whisk in Parmesan and salt and pepper. Bring to a low simmer until thickened about 2-3 minutes.
- Stir in pasta. Garnish with fresh parsley and more Parmesan cheese if desired
Nutrition Facts : Calories 533 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 29 grams fat, Fiber 2 grams fiber, Protein 18 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 946 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CHICKEN ALFREDO TORTELLINI CASSEROLE
A simple homemade alfredo sauce tops this cheesy Chicken Alfredo Tortellini Casserole. It comes together in only a few minutes and is perfect for a busy night.
Categories Dinner
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Start by making the Alfredo sauce by placing milk, low fat cream cheese, flour and salt in a blender and blend it until it is completely smooth.
- Meanwhile, in a skillet over medium heat, melt one tablespoon of butter and garlic for a minute. Whisk in the blended milk mixture, stirring constantly for 3-5 minutes.
- Continue stirring the sauce over heat until it reaches your desired thickness, then mix in Parmesan cheese.
- Once your sauce is ready (or if you don't make homemade Alfredo sauce, feel free to use jarred sauce), it's time to assemble the casserole.
- Spray a 9 x 13 inch baking dish with non-stick cooking spray.
- In the baking dish, mix together Alfredo sauce, frozen tortellini (don't cook it first), chicken broth, seasonings, chicken and frozen vegetables.
- Cover pan with aluminum foil and bake for 30 minutes.
- Remove pan from oven, sprinkle casserole with Parmesan cheese, and place the pan back in the oven (uncovered) for another few minutes or until the cheese is melted.
Nutrition Facts : Servingsize 1 serving, Calories 3378 kcal, Fat 78 g, SaturatedFat 47 g, Cholesterol 249 mg, Sodium 4754 mg, Carbohydrate 509 g, Sugar 468 g, Protein 91 mg
SKILLET TORTELLINI
This is a perfect substitution for potatoes to accompany steak or any grilled meats. Not only is it delicious, but it's almost as easy as baked potatoes. This has been a family favorite for years and we make it often. The cooking time includes cooking the tortellini. Enjoy!
Provided by Claudia Dawn
Categories < 30 Mins
Time 25m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook Tortellini as directed on package.
- Drain; rinse with hot water.
- In large skillet, sauté garlic in oil 2 minutes.
- Stir in wine, salt, pepper and Tortellini.
- Simmer over low heat 5 minutes or until thoroughly heated.
- Toss with 1/4 cup chopped fresh parsley, if desired.
ALFREDO PESTO TORTELLINI WITH SAUSAGE
Alfredo Pesto Tortellini with Sausage is a simple meal that is rich, creamy, and packed with flavor. It makes the perfect dish to bring a taste of Tuscany to your table.
Provided by Bertolli
Time 20m
Yield X
Number Of Ingredients 6
Steps:
- 1 Follow the package directions to cook the tortellini until al-dente. Reserve ¼ cup cooking water. Drain and set aside. Return to the pot you cooked the tortellini in. Pour the frozen peas right on top of the tortellini and toss to thaw the peas.
- 2 Cut sausage into half moons and heat in a skillet until browned. Drain off any fat and set aside.
- 3 Pour the basil pesto and then the Bertolli Organic Creamy Alfredo into the tortellini and pea mixture.
- 4 Toss together and as needed add in the ⅓ cup pasta cooking water for consistency. Add the sausage on top and heat through for a few minutes until nice and creamy.
- 5 Season with salt and pepper as desired and serve hot.
CHICKEN TORTELLINI ALFREDO
I often get home too late to cook a good, satisfying meal for my family, so I'm always looking for shortcuts that taste great. Here's one we always enjoy. -Christie Wethington, Lexington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute broccoli and carrots in 2 tablespoons oil for 5-6 minutes or until crisp-tender. Stir in the mushrooms, onion and garlic; saute vegetables 3-4 minutes longer or until vegetables are tender. Remove vegetables and keep warm., In the same skillet, cook chicken in remaining oil over medium heat for 4-6 minutes or until no longer pink. Return vegetables to skillet. Stir in Alfredo sauce and seasonings; heat through. Drain tortellini; add to chicken mixture. Toss to coat.
Nutrition Facts : Calories 393 calories, Fat 20g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 542mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein.
SKILLET CHICKEN TORTELLINI ALFREDO
Store-bought tortellini are the star of this quick and creamy weeknight meal. They simmer in their own sauce, making this a one-skillet meal with easy cleanup. Try one-inch pieces of Italian sausage instead of chicken for a variation.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Heat the heavy cream, butter, nutmeg, 1 cup of the Parmesan and 1 teaspoon salt in a large ovenproof skillet over medium-high heat, whisking occasionally, until the cheese and butter are melted, 3 to 4 minutes. Add the tortellini and simmer until cooked through, 4 to 5 minutes. Add the chicken and sprinkle with the remaining 1/2 cup Parmesan.
- Bake until the chicken is just cooked through, the sauce has thickened and the top starts to turn golden brown, 10 to 12 minutes. Let stand for 10 minutes before serving. Sprinkle with the parsley.
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- In a large skillet, heat oil over medium high heat. Add chicken and cook until browned, 2-3 minutes.
- In a small bowl, whisk together broth and corn starch. Add to the pan along with the milk and tortellini and cook over medium heat until thickened and tortellini is warmed through -- about 4-5 minutes. Stir in cheese.
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- Meanwhile, when the tortellini is not too far away from being cooked, start the sauce. Add the butter to a skillet over medium-high heat. Once it's hot, sprinkle in the flour and let it cook for about a minute (stir it).
- Reduce the heat to medium. Add the chicken broth and lemon juice to the pan and start whisking it to dissolve the flour (do this for about 30 seconds or so).
- Pour the cream in and add the garlic powder. Continue whisking until you've got a smooth sauce. Let it reduce for a minute or two or until desired thickness is reached. If the sauce becomes too thick, add a bit more cream or chicken broth.
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4.8/5 (12)Total Time 30 mins
- Season chicken breast on both sides with salt and pepper. In a large skillet over medium/high heat, add 2 tbsp of oil and add chicken breast. Cook about 5-7 min each side (depending on thickness) until browned and cooked through. Remove from pan, cover, and set aside.
- Lower the heat to medium. Add 2 tbsp of olive oil, crushed red pepper flakes, garlic, sun-dried tomatoes, and 1 tbsp of sun dried tomato oil to the pan and sauté for 1 min. Add in the spinach and cook another 2-3 min until it begins to wilt. Add chicken broth and stir then add heavy cream and stir another 2-4 min until liquid is reduced slightly and creamy.
- Add tortellini and chicken to pan, stir to coat, and allow to cook for a minute to bring tortellini back to temperature. Top with parsley and serve, don’t forget to spoon some sauce over the top!
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