This Lighter Chicken Tortellini Alfredo is decadent yet simple to make!  Ready in less than 30 minutes and packed with 29 grams of protein! It’s the perfect meal to get a spot on your dinner rotation!

Makes 8 ( 1 cup) servings

Cheese tortellini mixed with tender chicken then tossed in a high protein creamy, cheesy, Alfredo sauce. This is a quick and easy dinner that everyone will love! 

This dish uses blended cottage cheese vs. heavy cream for added protein-I’m telling you even if you’re not a cottage cheese fan-you’ll be convinced-it’s amazing in this recipe! It’s a protein packed dish and a great alternative to traditional Tortellini Alfredo!

What ingredients do I need to make this Lighter Chicken Tortellini Alfredo?

• Refrigerated or frozen cheese tortellini- you can use either one.
• Light butter butter-I use Land O’Lakes light butter made with canola oil
• Garlic cloves-minced. Fresh is best!
• Low fat cottage cheese-blended until smooth. Trust me! The blended cottage cheese adds extra protein while giving the dish extra cheesy and creamy! I use this in place of heavy cream and use a little pasta water to thin the sauce out! Don’t knock it until you try it!  
• Milk– of your choice. I like to use Fairlife skim milk, for added protein. You could use unsweetened almond milk or skim milk.
• Dried Italian seasoning– for seasoning.
• Fresh parsley plus extra for garnish– minced. 
• Parmesan cheese-grated. 
• Cooked chicken diced or shredded- I like to use leftover rotisserie skinless white chicken breast.
• Kosher salt-to taste
• Black pepper- to taste.

What do you use to blend the cottage cheese?

Any blender or processor will work- I love using my Ninja Compact Personal Blender to blend my cottage cheese.

You can find it online HERE on Amazon.

How do I make this Lighter Chicken Tortellini Alfredo?

Bring a large pot of salted water to boil. Reduce the heat to low and add the cheese tortellini. 

Cook tortellini according to al dente or (2-3 minutes for refrigerated tortellini or frozen tortellini for about 5 minutes.)

Reserve a 1/2 cup of the pasta water for thinning the sauce, if needed.

Drain the tortellini. Set aside. 

Meanwhile, melt the light butter in a large skillet or saucepan over medium-low heat. Then add the garlic and cook for 1 minute while stirring. 

Whisk in the blended cottage cheese and milk.

Add fresh parsley and Italian seasoning.

Simmer until slightly thickened- DO NOT boil. Reduce the heat as low as the stove will go.

Add the Parmesan cheese and whisk until well combined.

Add in reserved pasta water to thin sauce, if needed.

Add the cooked cheese tortellini and shredded chicken.

Season with salt and pepper to taste.

Garnish with fresh chopped parsley.

Store leftovers in an airtight container in the fridge for up to 5 days.

I don’t recommend freezing this dish due to the dairy. It tends to curd when re-heated.

Ingredients:

• 20 oz. refrigerated or frozen cheese tortellini- I use Great Value Cheese Tortellini
• 4 Tbsp light butter butter
• 2 garlic cloves, minced 
• 1 1/2 cups low fat cottage cheese, blended until smooth. 
• 1/2 cup milk of your choice.
• 1/2 tsp dried Italian seasoning
• 2 Tbsp fresh parsley plus extra for garnish, minced 
• 1 cup Parmesan cheese, grated 
• 2 1/2 cups cooked chicken diced or shredded
• Kosher salt, to taste
• Black pepper, to taste

Directions: 

1. Bring a large pot of salted water to boil. Reduce the heat to low and add the cheese tortellini. Cook tortellini according to al dente or (2-3 minutes for refrigerated tortellini or frozen tortellini for about 5 minutes.)
2. Reserve a 1/2 cup of the pasta water for thinning the sauce, if needed. Drain the tortellini. Set aside. 
3. Meanwhile, melt the light butter in a large skillet or saucepan over medium-low heat. Then add the garlic and cook for 1 minute while stirring. 
4. Whisk in the blended cottage cheese, milk, fresh parsley, and Italian seasoning. Simmer until sauce thickens- DO NOT boil. Reduce the heat as low as the stove will go and add the Parmesan cheese. Whisk until well combined. Add in reserved pasta water to thin sauce, if needed.
5. Add the cooked cheese tortellini and shredded chicken. Season with salt and pepper to taste. Garnish with fresh chopped parsley.
6. Store leftovers in an airtight container in the fridge for up to 5 days. To reheat: add more reserved pasta water or chicken broth and reheat in microwave. I don’t recommend freezing this dish due to the dairy it contains, as it tends to curd when re-heated.
   

Makes 8 (1 cup) servings

8 WW Points® per serving

How do I track this recipe in my WW app? 

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The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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