Servings: 2
Prep Time: 5 minutes
Cook Time: 10–12 minutes
Total Time: About 15 minutes
Ingredients
- ¾ cup Alfredo sauce (from a jar or can)
- ¼ cup milk, chicken broth, or a mix of both (to thin sauce)
- 1 cup cooked, shredded chicken (rotisserie works great)
- 8 ounces refrigerated cheese tortellini (about half a standard 16-oz bag)
- ¼ cup grated Parmesan cheese (or cheese of choice, plus more for topping)
Instructions
- Cook and shred chicken if not already prepared.
- In a medium skillet or saucepan, combine Alfredo sauce and milk or broth. Heat over medium-low until warmed.
- Stir in shredded chicken and tortellini.
- Simmer gently, stirring occasionally, until tortellini is tender and sauce is heated through, about 8–10 minutes.
- Sprinkle with Parmesan cheese and serve warm
Cooking-for-Two Tips
- If the sauce thickens too much, add 1–2 tablespoons liquid at a time.
- Add broccoli, spinach, peas, or mushrooms to stretch it into a fuller meal.
- Leftovers reheat best with a splash of milk or broth.
Substitutions
- Use grilled, baked, or leftover chicken
- Swap tortellini for ravioli or stuffed shells
- Use light Alfredo or homemade sauce if preferred
Equipment
- Mediumsaucepan
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