With a creamy cottage cheese Alfredo sauce, this chicken tortellini Alfredo recipe is healthier than you’d expect! It’s also absolutely delicious and super satisfying.

Chicken tortellini Alfredo in bowl with fork

When you think Alfredo, you probably think: indulgent. This chicken tortellini Alfredo definitely fits the bill flavor-wise—it’s super rich and creamy—but you’ll be happy to know that it’s actually a meal you can feel good about eating. Lightened up, satisfying, and packed with flavor, this chicken tortellini Alfredo is almost too good to be true!

Why You’ll Love This Chicken Tortellini Alfredo Recipe

High protein dinner. The cottage cheese Alfredo sauce provides a significant boost of protein, as does the chicken. Depending on the type of tortellini you use, that can also pack in a good amount of protein.
Rich but not heavy. By substituting cottage cheese for heavy cream, this chicken tortellini Alfredo is lightened up without compromising on the creamy texture and taste. (For more cottage cheese recipes, see my cottage cheese ice cream and whipped cottage cheese.)
Versatile. This recipe is easy to make your own! Follow the basic formula and keep the proportions consistent and you can swap in your own favorite proteins and veggies.

Overhead view of ingredients for chicken tortellini Alfredo with labels

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Tortellini – You can use fresh or frozen, and any type of filling you like.
Olive oil
Chicken breasts – Thighs also work if you prefer them.
Salt and pepper
Fresh spinach – This is optional, if you’d like to work some extra nutrition into the dish.
Cottage cheese Alfredo sauce – Here’s my cottage cheese Alfredo sauce recipe.
Pasta water
Fresh herbs – Basil is my favorite for this dish, but almost any herb except cilantro will work.

Chicken breast cooking in pan with oil — Cook the chicken.

Spinach and tortellini in pot — Cook the chicken.

How to Make Chicken Tortellini Alfredo

Cook the chicken. Heat the oil in a skillet over medium heat and add the chicken. Season and cook both sides until the internal temperature reaches 165ºF. Remove from heat.
Cook the tortellini. Follow the package instructions. Reserve 1/2 cup of pasta water and stir in the spinach, then drain. Return to the pot.
Finish. Cut the chicken into pieces and stir it into the pot with the Alfredo sauce. Stir in the Parmesan and Italian seasoning. Garnish with herbs and serve.

Tips and Variations

Use an instant-read thermometer for the chicken. This will ensure that your chicken is cooked to the perfect temperature and prevent over- or under-cooking. It’s the best way to know when chicken is done!
Adjust the consistency as needed. If the sauce is too thick, add the reserved pasta water a little at a time until it reaches your desired consistency.
Swap in store-bought Alfredo. You’ll miss out on the extra protein, but it’ll help you save some time in the kitchen.
Make it vegetarian. Swap in sautéed sliced portobello or baby bella mushrooms for the chicken.

Overhead view of chicken tortellini Alfredo in 2 bowls

What to Serve With Chicken Tortellini Alfredo

A light salad makes an excellent pairing for this recipe! Simply buy a bag of your favorite greens from the grocery store and pair it with shallot dressing, Caesar dressing, or another healthy salad dressing.

How to Store

Refrigerator: Store any leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freezer: Transfer chicken tortellini Alfredo to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat: Microwave individual portions until warmed through, or reheat in a skillet on the stove over medium-low heat.

Bowl of lightened-up chicken tortellini Alfredo

More Pasta Recipes

Prep: 5

Cook: 15

Total: 20

Ingredients

16 oz tortellini (fresh or frozen, your choice of filling!)
2 tablespoons olive oil
1 ½ lbs chicken breasts (or thighs)
1 teaspoon salt
½ teaspoon pepper
2 cups fresh spinach chopped (optional)
1 batch cottage cheese alfredo sauce (or 1 – 2 cups store-bought)
¼ – ½ cup pasta water (if needed)
Fresh herbs to garnish

Instructions

For the sauce: follow step one of the cottage cheese alfredo sauce recipe.
For the chicken: heat the oil in a large skillet until shimmering. Add the chicken and sprinkle with salt and pepper. Cook over medium heat for 3 – 5 minutes, then flip and continue cooking until the chicken has reached an internal temperature of 165ºF. An instant-read thermometer and splatter guard are both super helpful tools here! When done, remove from heat and sit while the pasta finishes cooking.
For the tortellini: bring 3 quarts of water to boil on the stove. Once boiling, add the tortellini and cook according to package instructions. Just before draining, remove 1/2 cup of pasta water and the spinach. Stir in the spinach, then draing and return the tortellini and spinach back to the pot.
Chop the chicken into bite sized pieces and add it to the pot. Pour the alfredo sauce ingredients over the tortellini and chicken, then stir in the 3/4 cup of parmesan cheese and Italian seasoning. If you want the dish to be more “saucy”, stir in a splash of pasta water until you reach your desired consistency.
Serve immediately and garnish with fresh herbs if desired.

Nutrition

cuisine: Italian

course: Dinner, Main Course