Easy Chicken Pasta Alfredo

– 1 (16 ounce) package refrigerated cheese tortellini – 1 tablespoon vegetable oil – 4 skinless, boneless chicken breast halves, cubed – 3 tablespoons butter


– ½ pound sliced fresh mushroom – 1 pinch garlic powder, or to taste – 2 cups heavy whipping cream – ⅓ cup grated Parmesan cheese – 3 tablespoons chopped fresh parsley – 1 teaspoon salt

Bring a big saucepan of lightly salted water to boil. Add tortellini. Stir occasionally until tortellini float to the top and filling is heated, 5 minutes. Drain.  


Cook and toss chicken breast in vegetable oil in a large skillet over medium heat until no longer pink in the centre, about 10 minutes. Stop cooking.  

In another skillet over medium heat, melt butter and stir mushrooms and garlic powder for 3 minutes to soften.  

Mix heavy cream with mushrooms and boil. Simmer for 3 minutes over medium-low heat until slightly thickened.  

Combine Parmesan, parsley, and salt. Cook until cheese melts, about 1 minute.  

Add chicken and tortellini to mushroom-cream sauce. Simmer for 2 minutes to heat.  

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