The first time I tried tortellini, I was on my honeymoon. My new husband and I had been married for a little over a week and were on our last day in Rome before heading over to Paris. We wanted to get one more final meal that would be an excellent one to remember the city by. We searched on Yelp for a good place, but after realizing they all looked amazing, we just headed out and decided we would stop in the first one that caught our eye.
Well, before we were able to find one, the employees of a restaurant caught us and dragged us in. We were disappointed at how quickly we got snagged in without even looking at the menu, but figured it was our last day so we would try to make the best of it.
We searched the menu for something yummy and decided on one margarita pizza and one pasta dish. After a long search for a wonderful pasta dish, we ended up on Chicken Alfredo Tortellini. I love chicken alfredo and had never tried tortellini, but after one bite, I knew this would be my new favorite way to prepare chicken alfredo!
Photo and recipe courtesy of The Gunny Sack.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Add lots of parmesan to melt over this
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Well, as soon as I got home from that amazing tortellini experience, I knew I had to make another like that at home. I searched and searched for a recipe and came up empty handed. I decided to just buy a premade box of tortellini and go with it. The result? This amazingly delicious chicken alfredo tortellini. It is creamy and loaded with parmesan cheese. The tortellini is light and airy and perfect in the sauce.
Check out what our friends over at The Gunny Sack had to say about this:
“Slow Cooker Chicken Alfredo Tortellini is warm, comfort food at its finest. This easy, crockpot recipe will quickly become a favorite family dinner!”
My oh my, this is the best invention ever. A quick unknown for dinner became this awesome sight of a meal!
Ingredients
5 lbs frozen boneless, skinless chicken breasts
3½ cups Barilla Alfredo sauce, divided
1 tsp minced garlic
½ tsp black pepper
4 cups refrigerated three cheese tortellini
Garnish: black pepper and parsley
Instructions
Place the frozen, boneless, skinless chicken breast in the crockpot. Add 2½ cups of warm Alfredo sauce.
Cover and cook on high for 6-8 hours, until fully cooked. (Separate frozen chicken breasts that are stuck together after a couple of hours of cooking, if necessary.)
Tear or cut the chicken into pieces.
Add 1 cup Alfredo sauce, minced garlic, black pepper and refrigerated three cheese tortellini. Cover and cook on high for 15 minutes until tender and heated through.
Garnish with black pepper and parsley.
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Quick Tip: If using precooked tortellini, only boil them halfway, they will continue cooking in the slow cooker
Thanks again to The Gunny Sack for this amazing recipe.