Dijon Chicken Tortellini Alfredo

5 from 8 votes

This post may contain affiliate links. Please read my disclosure policy.

This Dijon Chicken Tortellini Alfredo gets lightened up a bit and some added flavor weapons like Dijon mustard and tarragon make this sauce sing. Fresh, crunchy broccoli and a cheese tortellini are tossed with pan seared chopped chicken strips for a quick and delicious dinner.

This Chicken Tortellini Dijon Alfredo gets lightened up a bit and some added flavor weapons like Dijon mustard and tarragon make this sauce sing. Fresh, crunchy broccoli and a cheese tortellini are tossed with pan seared chicken strips for a quick and delicious dinner. The whole family loves it! www.keviniscooking.com


I felt like an Alfredo sauce for the tortellini the other evening, but didn’t want the entire dish drenched in a thick, heavy sauce.

So I lightened up the sauce by using milk instead of cream and added a French influence to the cheese sauce with Dijon mustard and tarragon.

By adding the broccoli to the boiling water prior to cooking the pasta I was able to quickly blanch them. Gotta make use of your time and stove top real estate.

This Chicken Tortellini Dijon Alfredo gets lightened up a bit and some added flavor weapons like Dijon mustard and tarragon make this sauce sing. Fresh, crunchy broccoli and a cheese tortellini are tossed with pan seared chicken strips for a quick and delicious dinner. The whole family loves it! www.keviniscooking.com

In went the pasta and it all came together.

This Chicken Tortellini Dijon Alfredo gets lightened up a bit and some added flavor weapons like Dijon mustard and tarragon make this sauce sing. Fresh, crunchy broccoli and a cheese tortellini are tossed with pan seared chicken strips for a quick and delicious dinner. The whole family loves it! www.keviniscooking.com

I make a quick pan sauce by adding a tablespoon of butter and flour to the pan after cooking the chicken. Cook the flour for 2 minutes on low and then whisk in the milk and Parmesan cheese. Stir until smooth and add your Dijon and tarragon. This sauce is killer.

Into a baking dish go the chopped chicken, cooked tortellini, blanched broccoli and the sauce gets poured over. Toss to coat, bake to warm it all through and serve it up. Dijon Chicken Tortellini Alfredo! Enjoy!

This Chicken Tortellini Dijon Alfredo gets lightened up a bit and some added flavor weapons like Dijon mustard and tarragon make this sauce sing. Fresh, crunchy broccoli and a cheese tortellini are tossed with pan seared chicken strips for a quick and delicious dinner. The whole family loves it! www.keviniscooking.com

This Dijon Chicken Tortellini Alfredo first appeared on Kevin Is Cooking December 2016 and has been updated with new photos and a video.

A bowl of food with broccoli, with Chicken and Tortellini

Chicken Tortellini Dijon Alfredo

5 from 8 votes
This Dijon Chicken Tortellini Alfredo gets lightened up a bit and some added flavor weapons like Dijon mustard and tarragon make this sauce sing.
Servings: 6 servings
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes

Ingredients 

Instructions 

  • Preheat oven to 350°F. Grease a 13×9” baking dish, set aside.
  • In a large stock pot to 8 cups boiling, salted water add the broccoli and blanch for 2 minutes. Remove and set aside. Cook pasta per package instructions, set aside, reserving 1/4 cup of pasta water.
  • Rinse and pat the chicken dry with paper towel. Cut into 1-inch pieces if using breast meat or leave in strips. Toss with salt, pepper and 2 tablespoons of flour to coat.
  • In same pot over medium-high heat add 2 tablespoons oil and sauté the chicken. Turn to brown on all sides. Add more oil if needed. Transfer to a platter and keep warm. Chop strips if needed.
  • Add remaining oil and sprinkle in remaining tablespoon of flour. Cook on medium for 2 minutes. Whisk in the chicken stock and deglaze the pan by scrapping up bits of browned food on bottom of pan and bring to a boil. Add the reserved pasta water, milk and whisk in cheese. Whisk in the mustard and tarragon, return to simmer and cook for 2 minutes.
  • In prepared baking dish add the chopped chicken, tortellini, broccoli and toss to mix together. Pour sauce over all, cover with aluminum foil and bake for 15 minutes until everything is warmed through and bubbling.

Nutrition

Serving: 1oz | Calories: 557kcal | Carbohydrates: 55.5g | Protein: 37g | Fat: 21.5g | Saturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 97.6mg | Sodium: 902.1mg | Fiber: 3.7g | Sugar: 4g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinner, Main
Cuisine: American, Italian
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

Free Bonus
5 Secrets to True Tex Mex
Essential recipes & tips for delicious Tex Mex cooking!

email image

Explore More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

41 Comments

  1. I’ve been freezing these past few days! Luckily, we’re just about at peak coldness for San Diego…taking my dog out at night has been brutal though! I’m missing those 80 degree days from a few weeks back 🙂 I think I’ll need to make myself a big batch of this chicken tortellini alfredo to keep me warm though. This is the ultimate comfort food, and I wish I was digging into a big bowl right now!

    1. I hear ya Rachel. When I take the boys out to the park in the mornings for their run it has been 48°… hardly our usual San Diego weather. Strangely though it’s a nice change I think. This tortellini is making the colder evenings easier. 🙂

  2. Ah, sorry to hear you were feeling unwell. I love the sauce on this, I think tarragon is such an under used herb. I love the stuff, especially with a bit of dijon. Hope you’re feeling better!

  3. Hey Kevin! Nice creamy “indulgent” dish without going overboard! I am still craving pasta, have been for what seems like months! Sorry you were under the weather, but maybe you are just getting it over with early so you will be full speed for the holidays! It’s been down in the 20’s in the morning here…talk about getting a shock after getting out of a nice warm bed to let the dogs out!

    1. I like your thinking Dorothy, hopefully it and this cough will hit the road in a day or so (sooner if I’m lucky). 20° Holy Burrrrrrrr! It was in the 40s up in Portland and even down here. Luckily I see the sun peaking through. 🙂

  4. Glad you are on the mend now, Kevin! That time of year, right? Hard to avoid it! But, I do agree that a bit of fresh air will do anyone good and if you’re bundled up, then bring it on 😉 ! And maybe a hot totty will help too!
    Love that you’ve provided an ‘indulgent’ recipe, but lightened it up with the milk and tarragon is one of my favourite herbs. I bet this tastes awesome and just what anyone would go for after coming in from the cold. Happy Monday and hope that you’re back to yourself fully soon!

    1. Appreciate the kind words Dawn. On the mend and hopefully this cough will be gone sooner than later. 😉 Hope you guys had a fun weekend, too. Oh, Dave’s sister turned us on to two new shows on PBS that are too good. The Durrells in Corfu and Hinterland. One is a newly single mom who takes her 4 kids and sets up a new life on a Greek island. The writing and characters are hilarious and the other is a good, tense detective series. Cheers!

  5. 5 stars
    Oh no!!! I’m so sorry to hear you got sick, Kevin!!! But I am so glad to hear you are starting to feel better!! Too bad it wasn’t just a bit warmer out for you walk outdoors. However, I know what you mean, sometimes the fresh air and watching your fur children run wild is the best medicine for the soul. Anyways, this chicken tortellini dijon alfredo is seriously calling my name!! I JUST bought cheese tortellini to make something for the blog, and now I’m thinking I need to scratch the idea and make this creamy bake instead!!! I love that you used dijon and tarragon in here! You are always the master of incredible flavors!! Pinned! Cheers!

    1. Thanks Cheyanne, if this cough would hit the road I’d really be happy. 🙂
      I love cheese tortellini, plus it’s so versatile cold in a salad, in soups and dishes like this. Hope you give it a try and I’m now headed over to see what you cooked up!

  6. First of all, I hope you’re feeling better today and I saw the IG video of the boys running in the park. Best medicine, for sure! This looks like just the thing for this day where I’ll not have time for a big production in the kitchen (acclimating our new furry family member). Have a great week, thanks for the best recipes, and your photos! :*

    1. Aside from the lingering cough, I’m getting there, thanks Sally. Congrats on your new four legged family addition! So cute. I think a batch of chicken noodle soup is on the menu today. 🙂

  7. This is my kind of meal too Kevin! So quick and easy. I love the Dijon and tarragon in the sauce! Good way to get those healthy greens in too!

    1. It’s a nice flavor twist to the classic and I’ll sneak in those veggies whenever I can! Thanks Mary Ann. 🙂

  8. Sorry to hear that you’re a bit under the weather, Kevin! But 48°F? That’s not cold! That’s balmy! 🙂 (Of course, I say this as it’s snowing here today…and I have to go out and do some errands shortly. Ugh.) I love (love!) tortellini, so I would be all about this meal. Looks like the perfect comfort food meal for a cold winter day. Feel better soon, my friend!

    1. I know it’s not THAT cold for you guys out there on the East Coast, but it’s cold to me! Now if I could just get rid of this cough I’d be really happy. BTW, I’ve never made homemade tortellini, have you? I need to try that one. Thanks Dave.

  9. 5 stars
    I make a similar dish minus the ‘light’ French influence… This is spectacular, Kevin! A perfect way to dress up a delicious dish! Beautiful!

    1. Thanks Annie, always enjoy your feedback, really. Hoping the holidays are treating you and the family well. Cheers!

  10. What a great idea to use tortellini in this! My kids love tortellini and will *usually* eat broccoli. Will have to give this one a try!