easy chicken pasta alfredo

Ingredients

• Servings: 6
• 1 (16 ounce) package refrigerated cheese tortellini
• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves, cubed
• 3 tablespoons butter
• 1/2 pound sliced fresh mushrooms
• 1 pinch garlic powder, or to taste
• 2 cups heavy whipping cream
• 1/3 cup grated parmesan cheese
• 3 tablespoons chopped fresh parsley
• 1 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. add tortellini. cook, stirring occasionally, until tortellini float to the top and the filling is hot, about 5 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir chicken breast in hot oil until no longer pink in the center, about 10 minutes. remove from heat.
• melt butter in another skillet over medium heat; cook and stir mushrooms and garlic powder until mushrooms begin to soften, about 3 minutes. stir heavy cream into mushrooms and bring to a boil. reduce heat to medium-low and simmer until slightly thickened, about 3 minutes. add parmesan cheese, parsley, and salt. continue to cook until cheese is melted, about 1 minute.
• stir tortellini and chicken into mushroom-cream sauce. simmer until heated through, about 2 minutes.