Panera chicken tortellini Alfredo is an easy one pot meal that tastes just like your local restaurant favorite. Cheese tortellini cooks in a rich and creamy sauce with seasoned chicken. And the best part is that it only takes 25 minutes from start to dinner table.
If you enjoyed Panera's chicken tortellini Alfredo when it was on their menu, then you will love this recipe! At home cooking with a restaurant quality feel is perfect for busy weeknights.
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❤️ Why You'll Love It
- Easy to make one skillet dinner.
- Delicious stove top meal.
- Perfect for leftover grilled or rotisserie chicken.
- Kids love the cheesy taste.
- A hearty dinner in under 30 minutes.
📝 Ingredients
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a large bowl, mix together chicken, oregano, garlic, salt and pepper. Sprinkle flour over and coat chicken pieces well.
- In a deep pot over medium-high heat melt butter. Add chicken and cook, stirring occasionally until nicely browned, about 5 minutes. Pour in chicken stock and bring to a boil.
- Mix in tortellini, cover and let it cook on medium for 5-7 minutes.
- Uncover, pour heavy cream and parmesan cheese if using, stir and continue to simmer for 5 minutes or until sauce has thickened.
💡 Tips
- If you are short in time you can use store-bought or homemade Alfredo sauce.
- This recipe is excellent to use any leftover chicken or rotisserie chicken as well.
🧺 Storage
Leftover chicken tortellini can be kept in the refrigerator in an airtight container for up to 3-4 days.
⌛ Make Ahead
- The Alfredo sauce can be made ahead to save time.
- If you can only find dried tortellini, you can precook the tortellini to al dente.
🍽️ Serve With
This tortellini Alfredo can be served with a Caesar or green salad and do not forget the garlic bread!
👩🍳 Variations
- Try adding some pesto sauce or sun dried tomato for a change of flavor.
- Add some veggies like peas, spinach or broccoli to the dish.
- Use shrimp or steak instead of chicken.
💬 FAQs
Fresh or refrigerated pasta is best for this skillet dinner. Tender pasta is easily cooked in the cream sauce and doesn't need to be precooked in a separate pot of water.
Frozen tortellini can be used, however, know that it may take a little bit longer to cook than refrigerated tortellini. Also, if the tortellini has frost or condensation on it, it may make the sauce not as creamy.
📣 Related Recipes
- Chicken spaghetti with rotel is a one of our favorite easy weeknight meals. All done in one skillet!
- SO easy! Creamy Tuscan Chicken Pasta are made in one pot! I like to make it with chicken but you can add shrimp or make it vegetarian.
- Macaron Bechamel is comfort food with a capital "C"! It is the Egyptian version of pastitsio! A salad is all you need to serve with this..
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Panera Chicken Tortellini Alfredo
Equipment
- large bowl
- deep pot
Ingredients
- 2 Tablespoons unsalted butter
- 2 Tablespoons all-purpose flour
- 2 teaspoons dried oregano
- 3/4 teaspoon salt or to your liking
- 1/2 teaspoon black pepper
- 1½ lb boneless skinless chicken breast cut into cubes
- 2 large garlic cloves
- 2 cups chicken stock
- 20 oz refrigerated cheese tortellini
- 1½ cups heavy whipping cream
- 3/4 cup grated Parmesan cheese optional
Instructions
- In a large bowl, mix together chicken, oregano, garlic, salt and pepper.
- Sprinkle flour over and coat chicken pieces well.
- In a deep pot over medium-high heat melt butter.
- Add chicken and cook stirring occasionally until nicely browned, about 5 minutes.
- Pour in chicken stock and bring to a boil.
- Mix in tortellini, cover and let it cook on medium for 5-7 minutes.
- Uncover, pour heavy cream and Parmesan cheese if using, stir and continue to simmer for 5 minutes or until sauce has thickened enough to your liking.
- Serve with some grated Parmesan cheese if desired.
Notes
- If you are short in time you can use store-bought or homemade Alfredo sauce.
- This recipe is excellent to use any leftover chicken or rotisserie chicken as well.
- Leftover Panera chicken tortellini Alfredo can be kept in the refrigerator in an airtight container for 3-4 days.
- Try adding some pesto sauce or sun dried tomato for a change of flavor.
- Add some veggies like peas, spinach or broccoli to the dish.
- Use shrimp or steak instead of chicken.
- Caesar or green salad and do not forget the garlic bread.
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