Garlic Butter Velveeta Chicken Tortellini with Alfredo Cream

Here’s a recipe for Garlic Butter Velveeta Chicken Tortellini with Alfredo Cream—a rich, creamy, and cheesy dish that’s super comforting and perfect for dinner.

Garlic Butter Velveeta Chicken Tortellini with Alfredo Cream

Ingredients:

• For the Chicken:

  • 2 large chicken breasts (boneless, skinless)

  • Salt and pepper, to taste

  • 1 tsp garlic powder

  • 1 tbsp olive oil or butter

• For the Sauce & Pasta:

  • 1 package (9-12 oz) refrigerated cheese tortellini (or frozen)

  • 3 tbsp butter (unsalted)

  • 4-5 cloves garlic, minced

  • 1 cup Velveeta cheese, cubed

  • 1 cup heavy cream (or half-and-half for lighter)

  • 1/2 cup grated Parmesan cheese

  • 1/2 tsp Italian seasoning (optional)

  • Salt and pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken

• Season the chicken breasts with salt, pepper, and garlic powder on both sides.

• Heat olive oil or butter in a large skillet over medium heat.

• Add the chicken breasts and cook for about 5-7 minutes on each side, or until fully cooked and no longer pink inside.

• Remove chicken from skillet and let rest for a few minutes, then slice into bite-sized pieces.

2. Cook the Tortellini

• While the chicken cooks, bring a large pot of salted water to a boil.

• Add tortellini and cook according to package instructions (usually 3-5 minutes for refrigerated, longer if frozen).

• Drain and set aside.

3. Make the Garlic Butter Alfredo Cream Sauce

• In the same skillet used for chicken (wipe out excess oil if too much), melt butter over medium heat.

• Add minced garlic and sauté until fragrant (about 1 minute), but do not brown.

• Pour in the heavy cream and stir to combine.

• Gradually add Velveeta cheese cubes, stirring constantly until melted and smooth.

• Add Parmesan cheese and Italian seasoning, stir well.

• Let the sauce simmer gently for 3-4 minutes until thickened slightly.

• Season with salt and pepper to taste.

4. Combine Everything

• Add cooked tortellini and sliced chicken back into the skillet with the sauce.

• Toss gently to coat everything evenly with the creamy sauce.

• Let it all heat through for 2-3 minutes.

5. Serve

• Garnish with freshly chopped parsley and extra Parmesan cheese if desired.

• Serve immediately while hot.

Tips:

• You can swap Velveeta for cream cheese or shredded mozzarella if you want a different texture.

• Add sautéed mushrooms or spinach for extra veggies.

• For more garlic flavor, roast garlic first and then add to the sauce.