Chicken Tortellini Alfredo Pressure Cooker Recipe
This creamy Chicken Tortellini Alfredo is the ultimate comfort food made fast with a pressure cooker. Juicy seared chicken is paired with cheesy tortellini and tossed in a rich garlic-parmesan alfredo sauce, all ready in just 30 minutes.
Equipment
- 1 Skillet 12-inch, non-stick preferred
- 1 Box grater
Ingredients
Main ingredients
- 3 Boneless chicken breasts medium, seasoned with garlic powder, salt, and pepper
- 1 lb Cheese tortellini
- Olive oil for searing the chicken
- Fresh chopped Italian parsley for garnish
- 4 tablespoons Unsalted butter
- 3 cloves Garlic finely minced
- 2 cups Heavy cream
- 1 ½ cups Parmesan cheese freshly grated
- Ground black pepper to taste
- Salt to taste
- 1 teaspoon Garlic powder
Instructions
Instructions
- Season chicken breasts with garlic powder, salt, and pepper on both sides.
- Heat olive oil in a skillet over medium-high heat and sear chicken for 6–7 minutes per side until golden and cooked through.
- Set chicken aside to rest.
- Cook tortellini according to package instructions, drain well, and set aside.
- In the same skillet, melt butter over medium heat, then sauté minced garlic for about 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Stir in parmesan cheese until the sauce is smooth and thickened.
- Add the cooked tortellini to the sauce and mix to coat evenly.
- Slice the rested chicken and serve on top of the sauced tortellini. Sprinkle with chopped parsley before serving.
Notes
Use freshly grated parmesan for best sauce texture. Store leftovers in an airtight container in the fridge and eat within 3 days. Reheat gently with a splash of cream to restore the sauce.