Description
A creamy and spicy dish featuring tortellini pasta, chicken, and a rich Alfredo sauce with garlic and red pepper flakes.
Ingredients
Scale
- 250 grams tortellini pasta (fresh or frozen)
- 2 chicken breasts (about 300 grams), diced
- 4 cloves garlic, minced
- 1 cup heavy cream (240 ml)
- 1 cup grated Parmesan cheese (about 100 grams)
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- Fresh parsley, chopped (for garnish)
- Black pepper, to taste
- Salt, to taste
- 2 tablespoons olive oil (for cooking)
Instructions
- Boil a large pot of salted water and cook the tortellini according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, add minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.
- Add the cooked tortellini and chicken back into the skillet. Toss until well coated in the creamy sauce and heat through for an additional 2-3 minutes. Garnish with fresh parsley before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the dish for up to 2 months.
- To reheat, warm in a skillet over low heat, adding a splash of cream or milk to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Spicy Garlic Chicken Tortellini Alfredo, creamy pasta, chicken tortellini, Alfredo sauce, Italian recipe