Dijon Chicken Tortellini Alfredo
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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.
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.
In went the pasta and it all came together.
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 Dijon Chicken Tortellini Alfredo first appeared on Kevin Is Cooking December 2016 and has been updated with new photos and a video.
Chicken Tortellini Dijon Alfredo
Ingredients
- 4 cups broccoli chopped
- 20 oz package refrigerated cheese tortellini
- 1 lb chicken strips or breasts meat
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp all purpose flour separated
- 3 tbsp olive oil separated
- 1 cup chicken stock
- 1/2 cup whole milk or heavy cream
- 1/2 cup Parmesan cheese
- 2 tbsp Dijon mustard
- 1 tsp dried tarragon
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
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.
This was absolutely delicious. Thank you!
I am so glad you enjoyed it!
So going to make this it sounds so delicious
You had me at tarragon…such an underused spice! That and dijon are such a great way to kick up the flavor in this cream sauce and you can never go wrong with tortellini! Looks deeeelish my friend!
This is a fantastic flavor combo and any tortellini will do. 🙂
You had me at tortellini!! I absolutely love the addition of dijon and tarragon here! YUM! Pinned!
Super tasty, thanks so much Chey! 🙂
Oh no! I’m so sorry to hear that you weren’t feeling well this past weekend! I hope you’re on the mend. I’m totally with you though, even when I’m not feeling well I’ve got to get out and get some fresh air and seeing the pups run and have fun is always good medicine. Also good medicine, comfort food like this! Chicken tortellini is always a favorite and that creamy sauce of Dijon and tarragon is awesome! Hope you feel better soon!
Today is day 10 and it almost seems worse Kathleen! I can’t believe it. Although hanging about the house with my two buddies makes it less painful. Hope you’re doing well, thanks! 🙂
Sorry to hear you weren’t feeling well. I think a lot of people are getting sick right now. Glad you’re feeling better though! I agree that a walk is always nice. Just getting fresh air can do a lot.
This dish looks scrumptious and the perfect meal for a cold, winter night. Wondering if you think cubes of salmon would work well instead of the chicken?
Thanks Brian, just can’t seem to shake this cold and cough. Got a batch of chicken soup on the stovetop, cough medicine near me and Netflix on. 🙂 As for that salmon add, I really do think that would not only work, but would be delicious! Great idea.
OH man! I KNOW for a FACT the husband will ADORE this! I need to pin it for him!
Thanks Gigi and congrats again on the wedding. Enjoyed all the IG pics! 🙂
What a comfort, satisfying but not overly heavy dish, Kevin! I love all the flavors and textures going on here, and adding of tarragon sounds like the brilliant idea. Feel better shortly!
Thanks Ben. Laying low and unfortunately I can’t seem to shake this cold yet. I rarely get sick so I am not the best of people to rest and be still. Chicken soup time!
Give me alllllll the alfredo please. This dish looks so darn good- a true crowd pleaser! And there’s veggies in there? It’s the full package!
Thanks Karly, it’s a definitely meal in one package!
Tasty & easy – the perfect combination for a midweek meal! Love the French influence of Dijon mustard and tarragon in the sauce. Hope you are feeling better – it is this time of year … I think a gentle walk is really good when you have a cold, of course, it would have been even better if it had been a little bit warmer 🙂 Have a good week!
Thanks Miriam. Sadly this cold doesn’t seem to want to leave! I think chicken soup is also in order. 🙂