This chicken tortellini Alfredo combines two types of Italian cheese and a hint of nutmeg for a sauce that tastes as if it came from your favorite trattoria.
Chicken Tortellini Alfredo
This chicken tortellini Alfredo combines two types of Italian cheese and a hint of nutmeg for a sauce that tastes as if it came from your favorite trattoria.
Ingredients
- 9 ounces each refrigerated cheese tortellini
- 2 boneless skinless chicken breasts
- 1/2 teaspoon salt divided
- 1/4 teaspoon pepper divided
- 2 teaspoons olive oil
- 6 tablespoons butter cubed
- 2 cups heavy whipping cream
- 3/4 cup grated Parmesan cheese divided
- 1/2 cup grated Romano cheese
- 1/8 teaspoon ground nutmeg
- 2 large egg yolks lightly beaten
- Minced fresh parsley optional
Instructions
- Cook pasta according to package directions. Meanwhile, sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, 8-10 minutes, turning once. Remove and let stand at least 5 minutes. Cut into cubes.
- In the same skillet, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, nutmeg and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
- In a small bowl, whisk egg yolks; stir in a small amount of hot cream mixture into egg yolks. Return all to the pan, stirring constantly. Cook and stir over medium-low heat until sauce has thickened slightly and a thermometer reads 160°.
- Drain pasta; serve with Alfredo sauce, chicken and remaining 1/4 cup Parmesan cheese. If desired, garnish with parsley.
