Easy Chicken Pasta Alfredo

Easy Chicken Pasta Alfredo

Made  times
Lisa 2

"A friend of mine got this recipe while traveling in Italy. Chicken, mushrooms, and tortellini in rich cream sauce. Delicious! Serve sprinkled with parsley and cheese."
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40 m servings 686 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 686 kcal
  • 34%
  • Fat:
  • 46.9 g
  • 72%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 30.2 g
  • 60%
  • Cholesterol:
  • 201 mg
  • 67%
  • Sodium:
  • 843 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add tortellini. Cook, stirring occasionally, until tortellini float to the top and the filling is hot, about 5 minutes. Drain.
  2. Heat vegetable oil in a large skillet over medium heat; cook and stir chicken breast in hot oil until no longer pink in the center, about 10 minutes. Remove from heat.
  3. Melt butter in another skillet over medium heat; cook and stir mushrooms and garlic powder until mushrooms begin to soften, about 3 minutes. Stir heavy cream into mushrooms and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 3 minutes. Add Parmesan cheese, parsley, and salt. Continue to cook until cheese is melted, about 1 minute.
  4. Stir tortellini and chicken into mushroom-cream sauce. Simmer until heated through, about 2 minutes.


  1. 19 Ratings

Most helpful positive review

Family really liked this dish, although I did sub green & red peppers for the mushrooms as we are not mushroom eaters. I had chicken in the freezer that I had diced and cooked. That worked gre...

Most helpful critical review


Family really liked this dish, although I did sub green & red peppers for the mushrooms as we are not mushroom eaters. I had chicken in the freezer that I had diced and cooked. That worked gre...

Very easy recipe. I baked the chicken, and shredded it rather than pan cook. Much more tender chicken. I substituted Shiitake mushrooms as well. Even my children liked it!

Couldn't believe I could make something this good, so simply. My husband "our cook" was impressed. I used coconut oil as my vegetable oil, added bell peppers and used some minced jar garlic when...

This was very good but I wish I'd have added some shallots and minced garlic to it. I did add some spinach, a 10 oz bag which I wilted with the mushrooms. Good idea, Cochina. Thanks

Came out great, I added some fresh spinach to the mushrooms and some Pecorino Romano to give the sauce a little something extra and oh man! the wife and kids loved it. Only suggestion I might m...

It was great. Put my own spin on it. I added green peppers and spinach along with the mushrooms.

I know, do not make changes. But, I used rotisserie chicken that I had and subbed in skim milk thickened with flour to reduce the calories. Also used minced garlic when sautéing the mushrooms. T...

I will make this again and again! Very good. I instead used a 16oz bag of penne pasta and broccoli. I added garlic to the sauce, and I doubled the sauce. My family loves it.

I tried this awhile ago since I had all the ingredients needed. I just added onion and garlic powder and some salt on the chicken so that it won't be blant since we're dealing with chicken breas...

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