Who loves to set it and forget it? Everyone who’s ever loved a slow cooker, which is why recipe developer and blogger Samantha Skaggs devoted an entire cookbook to making the most of this versatile kitchen appliance. Let’s hear it for chicken Alfredo tortellini!
Chicken Alfredo tortellini is rather decadent as an everyday dinner, but for special occasions, it’s an indulgent and easy-to-make treat. This recipe combines chunks of juicy chicken and tender cheese tortellini in a creamy, Parmesan-loaded, parsley-flecked Alfredo sauce. But the best part is that it pretty much makes itself! I always keep frozen tortellini on hand for convenience, but refrigerated tortellini will work just as well in this recipe if that’s what you have available.
- 1 1/2 pounds boneless, skinless chicken breasts, trimmed
- 1 tablespoon House seasoning (see below)
- 4 cloves garlic, minced
- 2 1/2 cups low-sodium chicken broth
- 1 1/4 cups heavy cream, at room temperature
- 1/2 cup all-purpose flour
- 2 tablespoons butter
- 1 19-ounce bag frozen cheese tortellini, thawed
- 3/4 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 cup minced fresh parsley, plus more for serving
- 1/8 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
House Seasoning (makes 3/4 cup)
- 1/4 cup fine sea salt (I prefer Redmond Real Salt brand)
- 1/4 cup garlic powder
- 2 tablespoons onion powder
- 1 tablespoon black pepper
For the seasoning
Combine the sea salt, garlic powder, onion powder and pepper in a small bowl and store the House Seasoning in an airtight container.
For the tortellini
Place the chicken breasts in the bottom of a large slow cooker. Sprinkle the chicken breasts with the House Seasoning. Add the garlic and pour the chicken broth into the bottom of the slow cooker. Cover the slow cooker and cook on low for 3 to 4 hours, until the chicken is tender and cooked through but not dry.
Transfer the chicken breasts to a plate and cut or pull them into chunks and set aside. If desired, use a slotted spoon or sieve to skim off any “foam” from the broth in the slow cooker.
Add the heavy cream to a medium bowl and whisk in the flour until smooth. Pour the cream mixture into the slow cooker and stir. Add the chicken back to the slow cooker. Add the butter and tortellini, stirring to combine. Cover the slow cooker and cook on high for 30 minutes or until the sauce is thickened and the tortellini is tender, stirring halfway through.
Stir in the Parmesan, parsley and nutmeg, and adjust the seasonings with additional salt and pepper to taste. Serve the chicken Alfredo tortellini garnished with additional Parmesan and parsley.