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Chicken Tortellini Dijon Alfredo Recipe

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4.4 from 11 reviews

This Chicken Tortellini Dijon Alfredo is a creamy, flavorful baked pasta dish featuring tender chicken, cheese tortellini, and vibrant broccoli all smothered in a tangy Dijon mustard Alfredo sauce. Perfect for a comforting weeknight dinner, it combines sautéing, blanching, and baking to deliver a deliciously melded meal in just 45 minutes.

Ingredients

Vegetables

  • 4 cups broccoli, chopped

Pasta

  • 20 oz package refrigerated cheese tortellini

Protein

  • 1 lb chicken strips or breast meat

Seasonings & Spices

  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried tarragon

Flours & Oils

  • 3 tbsp all purpose flour (separated)
  • 3 tbsp olive oil (separated)

Liquids & Dairy

  • 1 cup chicken stock
  • 1/2 cup whole milk or heavy cream
  • 1/2 cup Parmesan cheese

Condiments

  • 2 tbsp Dijon mustard

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 13x9-inch baking dish to prevent sticking and set it aside.
  2. Blanch Broccoli and Cook Pasta: Bring a large stockpot filled with 8 cups of salted water to a boil. Add the chopped broccoli and blanch for 2 minutes until tender-crisp. Remove broccoli with a slotted spoon and set aside. Next, cook the cheese tortellini according to package instructions in the same boiling water. Reserve 1/4 cup of pasta water before draining the tortellini, then set it aside.
  3. Prepare Chicken: Rinse and pat dry the chicken strips or breast meat. If using breast meat, cut into 1-inch pieces; leave strips as is if using strips. Toss the chicken with salt, black pepper, and 2 tablespoons of the all-purpose flour to coat evenly.
  4. Sauté Chicken: Heat 2 tablespoons of olive oil in the large stockpot over medium-high heat. Add the coated chicken pieces and cook until browned on all sides, stirring occasionally. Add more oil if necessary. Once browned and cooked through, transfer the chicken to a platter and keep warm. Chop chicken strips if needed into bite-sized pieces.
  5. Make Dijon Alfredo Sauce: In the same pot, add the remaining tablespoon of olive oil and sprinkle in the remaining tablespoon of flour. Cook over medium heat for 2 minutes, stirring frequently to create a roux. Gradually whisk in the chicken stock, scraping up the browned bits from the bottom of the pan to deglaze. Bring the mixture to a boil, then add the reserved pasta water, milk or cream, and Parmesan cheese. Whisk in Dijon mustard and dried tarragon. Reduce the heat to a simmer and cook for 2 more minutes, allowing the sauce to thicken slightly.
  6. Combine and Bake: In the prepared baking dish, add the chopped chicken, cooked tortellini, and blanched broccoli. Toss gently to combine. Pour the Dijon Alfredo sauce over the mixture, covering everything evenly. Cover the dish tightly with aluminum foil and bake in the preheated oven for 15 minutes or until the dish is warmed through and bubbling around the edges.

Notes

  • Blanching the broccoli briefly keeps it vibrant and crisp in the final baked dish.
  • Using refrigerated tortellini reduces cooking time compared to dried pasta.
  • Reserve some pasta water to help adjust the sauce consistency and enhance flavor.
  • Make sure to deglaze the pan well to incorporate all browned bits for extra depth in the sauce.
  • If desired, substitute chicken breast with thighs for juicier meat.
  • This dish can be prepared ahead; bake just before serving.

Find it online: https://miracooking.com/chicken-tortellini-dijon-alfredo-recipe/