Pasta Alfredo with Chicken and Tortellini in a Skillet
Votes: 3
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 16 servings
Calories 296, total fat 18 G., saturated fats 11 G., proteins 17 G., carbohydrates 16 G., fiber 1 G., cholesterol 86 mg, sodium 346 mg, sugar 1 G.
Serving size: 1 of 16 servings
Calories 296, total fat 18 G., saturated fats 11 G., proteins 17 G., carbohydrates 16 G., fiber 1 G., cholesterol 86 mg, sodium 346 mg, sugar 1 G.
This quick but delicious dish starts with store-bought tortellini pasta and cheese, mini dumplings simmered in a creamy Alfredo sauce, then topped with chicken thighs and baked in the oven until done. The beauty of this dish is that it's cooked entirely in one pan (make sure it's oven-safe), eliminating the need to cook the pasta separately, meaning fewer dirty dishes. Sprinkle with parsley and serve. It's a perfect dish for a delicious dinner after a long day of work.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups heavy cream
- 55 g unsalted butter
- 2 pinches of freshly grated nutmeg
- 1.5 tbsp. grated parmesan
- 500 g frozen tortellini with cheese
- 2 boneless, skinless chicken breasts, cut into 2.5cm pieces (about 600g)
- 1/4 cup chopped fresh parsley
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- In a large ovenproof skillet, combine the heavy cream, butter, nutmeg, 1 cup Parmesan, and 1 teaspoon salt and heat over medium-high heat, stirring occasionally, until the cheese and butter are melted, 3 to 4 minutes.
- Add the tortellini and cook until tender, 4-5 minutes. Add the chicken and sprinkle with the remaining 1/2 cup Parmesan.
- Transfer the pan to the oven and bake until the chicken is cooked through, the sauce has thickened, and the top is golden brown, 10-12 minutes. Let it rest for 10 minutes and serve, sprinkled with parsley.
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