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Easy Chicken Pasta Alfredo


"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
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

See full nutrition

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

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  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.

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Read all reviews 21
  1. 29 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


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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...

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...

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...

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

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...

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

This turned out great and it was very easy to make. I just used regular fettuccine pasta instead of the cheese tortellini and I also used dried parsley flakes instead of fresh.