One Pan Chicken Tortellini Alfredo (Panera Copycat)

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Creamy, cozy, and packed with flavor, this Chicken Tortellini brings those warm Panera Bread vibes straight to your kitchen.

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Tender, seasoned chicken and cheese-filled tortellini are tossed in a rich, creamy sauce that clings to every bite. It’s an easy pasta dish that’s perfect for weeknight meals or when you’re just craving comfort food.

• Prep time: 10 minutes
• Cook time: 20 minutes
• Servings: 4 to 6
• Prep level: Beginner +

Ingredient Notes & Swaps

• Chicken breasts: Boneless, skinless chicken breasts keep this dish lean but still hearty. You can swap with chicken thighs for extra juiciness and flavor, or even use leftover chicken for a shortcut.
• Seasonings: Simple but essential. Salt and pepper the chicken before cooking. Don’t skip it; it makes a big difference. Garlic powder and Italian seasoning add that classic herby flavor. If you don’t have it on hand, use a mix of dried basil, oregano, and parsley.
• Heavy whipping cream: This is what makes the homemade Alfredo sauce creamy. For a lighter version, you can use half-and-half, but the sauce won’t be quite as thick or rich.
• Parmesan cheese: Freshly grated cheese delivers the best results. Pre-shredded can make the sauce slightly grainy due to anti-caking agents. Great options: Asiago or Romano cheese.
• Cheese tortellini – The packaged tortellini you find in the refrigerated section of your local grocery store is the best choice for flavor and texture; it cooks quickly. Frozen tortellini is a great backup; it just needs to be cooked a little longer. Dry tortellini works in a pinch, but it’s slightly firmer and less flavorful. 

Step-by-Step Instructions

Cook the chicken – Heat oil in a large skillet. Season chicken and lightly toss in flour. Cook for a few minutes until golden but not fully cooked. Remove and set aside.

Start sauce – In the same skillet, lower the heat, melt butter, add the garlic, and cook until fragrant.

​Add the cream – Pour in the heavy cream, salt, and pepper, along with half of the shredded cheese. Bring to a gentle simmer (don’t boil).

Cook tortellini and chicken in the sauce – Add the cheese tortellini and the chicken to the skillet. Cover and simmer, stirring occasionally, until the tortellini is tender and the chicken is thoroughly cooked. 

Finish – Stir in the remaining cheese and let the sauce thicken slightly. Serve warm and enjoy!

See the recipe card at the bottom of this post for the full ingredients and measurements. 

Laura Belle’s Tips

1. ​Cut the chicken evenly – This helps it cook quickly and stay tender.
2. Keep the heat low for the sauce – High heat can cause the cream to separate or the cheese to clump.
3. Let the sauce thicken naturally – Simmer gently instead of rushing it. This keeps it smooth and rich.
4. Serve right away – Alfredo sauce is best fresh and creamy.

What to Serve with Chicken Alfredo

This Chicken Tortellini Alfredo is rich, creamy, and comforting – so the best pairings are sides that balance it out with freshness, crunch, or a little brightness.

• A crisp green salad cuts through the richness perfectly. Try a simple Caesar, a mixed greens salad with a vinaigrette, or even an arugula salad with apples for a peppery bite.
• Warm, crusty bread or garlic bread is a must for soaking up that creamy sauce.
• Balance the creamy dish with something green and simple. Broccoli, green beans, roasted Brussels sprouts, or asparagus from Miss In The Kitchen are the perfect side dishes.

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Yield: 4-6 servings

One Pan Chicken Tortellini Alfredo (Panera Copycat)

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Creamy Chicken Tortellini Alfredo made in one pan with simple ingredients – an easy, cozy dinner with Panera Bread-style flavor.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 chicken breasts – approximately 1-1.5 pounds
• 1 teaspoon Italian seasoning
• 1 teaspoon salt – divided in half
• 1/2 teaspoon black pepper – divided in half
• 1/2 teaspoon garlic powder
• 2 tablespoons of olive oil
• 2-3 tablespoons all-purpose flour
• 1/4 cup unsalted butter
• 2-3 garlic cloves – minced
• 2 cups heavy whipping cream (for a lighter sauce, use 1 cup cream and 1 cup milk)
• 20-ounce bag of refrigerated cheese tortellini
• 1.5 cups freshly grated Parmesan cheese – divided
• ​Garnish (optional) – Fresh basil and extra Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Cut the chicken breasts into bite-sized cubes, then season them with salt, pepper, Italian seasoning, garlic powder, and flour.
3. Cook until golden brown on the outside, about 2-3 minutes (they will continue to cook in the Alfredo sauce). Remove from the pan and set aside.
4. In the same skillet, melt the butter over medium-low heat. Add the minced garlic and cook for about 30 seconds until fragrant.
5. Add heavy cream, cheese, and seasoning
6. Pour in the cream, salt, and pepper, along with half of the shredded cheese. Stir and bring to a gentle simmer; do not boil.
7. Add the cheese tortellini and the chicken directly into the skillet. Cover and let it simmer gently for 5-7 minutes, stirring occasionally, until the tortellini is tender and the chicken is cooked through. 
8. Slowly stir in the Parmesan cheese until melted and smooth. Let the creamy Alfredo sauce thicken slightly.
9. Taste and adjust seasoning if needed.
10. Garnish (optional) with fresh basil, extra parmesan cheese, and a sprinkle of red pepper flakes. Serve warm and enjoy!

Notes

Equipment needed: Large skillet with lid

Tips:

• Cut the chicken evenly
• Keep the heat low for the sauce
• Let the sauce thicken naturally 
• Serve right away 

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 744Total Fat: 62gSaturated Fat: 35gUnsaturated Fat: 27gCholesterol: 205mgSodium: 1560mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 33g

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