There’s something so comforting about a creamy pasta dish that warms your heart and fills your belly. This Garlic Butter Velveeta Chicken Tortellini with Alfredo Cream is a recipe that brings back memories of cozy family dinners, laughter, and the smell of garlic wafting through the air. Not only is it easy and quick to whip up, but it also promises to be a hit at your table. Trust me, you’ll want to make this again and again!
Why You’ll Love Garlic Butter Velveeta Chicken Tortellini with Alfredo Cream
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
- 2 tablespoons unsalted butter: This is your base for that rich, buttery flavor.
- 4 cloves garlic, minced: Because garlic makes everything better!
- 1 pound chicken breast, diced: A great source of protein that keeps this dish hearty.
- Salt and pepper, to taste: Essential for bringing out all the flavors.
- 1 package (9 ounces) refrigerated cheese tortellini: The star of the show, adding creaminess and a lovely texture.
- 1 cup Velveeta cheese, cubed: This adds that amazing creamy goodness.
- 1 cup heavy cream: For that luscious Alfredo sauce.
- 1/2 cup grated Parmesan cheese: A sprinkle of this elevates the dish to another level.
- Fresh parsley, chopped (for garnish): A fresh touch to brighten up your plate.
How to Make Garlic Butter Velveeta Chicken Tortellini with Alfredo Cream
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the diced chicken to the skillet, season with salt and pepper, and cook until the chicken is no longer pink, about 5-7 minutes.
- Meanwhile, cook the cheese tortellini according to the package instructions. Drain and set aside.
- Once the chicken is cooked, reduce the heat to low and add the Velveeta cheese and heavy cream to the skillet. Stir until the cheese is melted and the mixture is smooth.
- Add the cooked tortellini to the skillet and toss to combine, ensuring the tortellini is well coated in the sauce.
- Stir in the grated Parmesan cheese and cook for an additional 2-3 minutes, until heated through.
- Garnish with chopped fresh parsley before serving.
Substitutions & Additions
Feel free to get creative with this recipe! Here are some suggestions:
- Swap out the chicken for shrimp or cooked sausage for a different protein.
- Add some veggies like spinach or broccoli for extra nutrition and color.
- If you’re looking to lighten it up, you can replace the heavy cream with half-and-half or a lighter cream alternative.
Tips for Success
- Make sure not to overcook the chicken; it should be juicy and tender.
- When adding the cheese, make sure to stir continuously to prevent it from clumping.
- This dish can be prepped ahead of time. Just reheat gently on the stove with a splash of milk if it thickens up.
How to Store Garlic Butter Velveeta Chicken Tortellini with Alfredo Cream
This dish can be stored in an airtight container in the fridge for up to 3 days. If you want to enjoy it later, just reheat on the stove, adding a bit of milk or cream to loosen it up.
FAQs
- Can I freeze this dish? Yes, you can! Just make sure to store it in a freezer-safe container. It will keep well for up to 2 months.
- What can I serve with this dish? A fresh salad or garlic bread would pair perfectly!
For more delicious recipes, check out Avocado Toast with Poached Eggs or Garlic Bread Sloppy Joes for treats you will love!
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Garlic Butter Velveeta Chicken Tortellini with Alfredo Cream
There's something so comforting about a creamy pasta dish that warms your heart and fills your belly. This Garlic Butter Velveeta Chicken Tortellini with Alfredo Cream is a recipe that brings back memories of cozy family dinners, laughter, and the smell of garlic wafting through the air. Not only is it easy and quick to whip up, but it also promises to be a hit at your table.
Equipment
- Large skillet
Ingredients
For the Garlic Butter Chicken
- 1 lb chicken breast diced
- 2 tbsp unsalted butter
- 4 cloves garlic minced
For the Tortellini and Sauce
- 9 oz refrigerated cheese tortellini
- 1 cup Velveeta cheese cubed
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
For Garnish
- fresh parsley
Instructions
- Step 1: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Step 2: Add the diced chicken to the skillet, season with salt and pepper, and cook until the chicken is no longer pink, about 5-7 minutes.
- Step 3: Meanwhile, cook the cheese tortellini according to the package instructions. Drain and set aside.
- Step 4: Once the chicken is cooked, reduce the heat to low and add the Velveeta cheese and heavy cream to the skillet. Stir until the cheese is melted and the mixture is smooth.
- Step 5: Add the cooked tortellini to the skillet and toss to combine, ensuring the tortellini is well coated in the sauce.
- Step 6: Stir in the grated Parmesan cheese and cook for an additional 2-3 minutes, until heated through.
- Step 7: Garnish with chopped fresh parsley before serving.
Notes
This dish can be stored in an airtight container in the fridge for up to 3 days. If you want to enjoy it later, just reheat on the stove, adding a bit of milk or cream to loosen it up.