Lemon Herb Chicken Tortellini Alfredo has everything you want—zesty marinated chicken, rich Alfredo sauce, tender tortellini, and crispy pancetta. It’s a fresh, rich dinner that’s simple to make and packed with flavor!

Do not forget to check out my Chefs Tips and Wine Pairings sections below!

We’ve got a Chicken Tortellini Alfredo dish that’s packed with really big flavors and creamy goodness.

Juicy, marinated chicken infused with zesty lemon and aromatic herbs, paired with tender cheese tortellini.

And then… crispy pancetta, peas, and a rich, Alfredo sauce bring everything together.

It’s a balance of rich creaminess and fresh, Intense flavors. This is yet another weeknight dinner idea that is insanely easy to make and tastes amazing.

You will LOVE how a few simple ingredients come together like this. It’s truly delicious!

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Why this works

  1. Bright, (acidic) Marinade: Lemon and herbs infuse the chicken with a tangy freshness and delicate herbal notes, creating an amazing starting point.
  2. Creamy Alfredo Base: Buttery, rich Alfredo sauce ties everything together Its indulgent. It also acts to sort of keep everything together
  3. Savory Pancetta: Crispy pancetta has a smoky, savory contrast that improves the flavors and adds a perfect little crunch.
  4. Cheese Tortellini: The tender tortellini gives you a very satisfying, hearty mouthfeel. It’s also going to absorb the creamy sauce.
  5. Fresh, Sweet Peas: Bright green peas add a natural sweetness and a pop of freshness that lightens the overall richness.
  6. Warmth: Black pepper and nutmeg introduce subtle spice.

How to make Lemon Herb Chicken Tortellini Alfredo

Step 1: Prepare the Chicken and Tortellini

  1. Marinate the Chicken: Combine olive oil, lemon juice, zest, garlic, and herbs to create the marinade. Coat the chicken and refrigerate for at least 2 hours.
  2. Cook the Tortellini: Boil tortellini in salted water until al dente, adding peas during the last minute of cooking. Drain and reserve pasta water.

Step 2: Cook the Chicken and Pancetta

  1. Sear the Chicken: Cook marinated chicken in a skillet until golden and fully cooked. Rest, then slice into strips.
  2. Crisp the Pancetta: Sauté pancetta until crispy. Set aside, reserving the drippings for the sauce.

Step 3: Make the Sauce and Combine

  1. Prepare Alfredo Sauce: In the skillet with pancetta drippings, melt butter, sauté garlic, and whisk in cream and Parmesan until smooth. Adjust with pasta water for desired consistency.
  2. Combine Everything: Toss tortellini, peas, chicken, and pancetta with the sauce. Serve garnished with extra Parmesan and fresh parsley.

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Take It to the Next Level

  • Herb Butter: Baste the chicken with butter, thyme, and garlic as you sear it. Yep, more butter = better!!
  • Glazed Pancetta: Deglaze the pancetta pan with white wine or balsamic glaze for an amazing savory flavor add.
  • Infused Alfredo Sauce: Infuse the cream with rosemary, thyme, and a Parmesan rind. You will end up with an insane depth of flavor.
  • Truffle Touch: A drizzle of white truffle oil or fresh truffle shavings will elevate the sauce into something truly luxurious.
  • Aged Parmesan: Swap the regular Parmesan with aged Parmigiano Reggiano Stravecchio for a nuttier, richer taste.
  • Freshness: Add in some spinach for a pop of color and a nice fresh flavor.
  • Lemon Zest Finish: Grate fresh lemon zest over the dish to tie the chicken’s marinade into the final flavor profile.

Chefs tips

  • Marinade Timing: Let the chicken marinate for at least 2 hours, but overnight is even better. It allows the lemon and herbs to fully penetrate the meat for the best flavor.
  • Perfect Chicken Sear: Use medium-high heat and don’t overcrowd the pan when searing the chicken.
  • Tortellini Upgrade: After boiling, toss the tortellini in a little olive oil or butter to keep them from sticking while you finish the sauce.
  • Sauce Consistency: If the Alfredo sauce feels too thick, add a splash of the pasta cooking water. Its starchiness helps thin the sauce while keeping it smooth.
  • Balance the Salt: Pancetta and Parmesan can be salty, so taste the dish at the end and adjust the salt level accordingly.

Crisp Pancetta Right: Cook the pancetta over medium heat so the fat renders slowly, giving you those perfect crispy bits without burning.

  • Garlic Sweet Spot: When sautéing garlic, keep the heat moderate. Burnt garlic gets bitter, and we want its sweetness!
  • Peas and Spinach Timing: Add peas and spinach right at the end. They only need a few minutes to cook through.
  • Serve It Hot: Alfredo sauce can thicken as it cools, so serve our tortellini immediately.
  • Presentation Matters: Sprinkle a little Parmesan and fresh parsley on top for a bit of color.

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Key Ingredients

  • Chicken: Juicy, marinated chicken soaks up all those lemon herb flavors. Try to find organic if you can, it has the best taste!
  • Lemon Juice: Freshly squeezed balances the creamy richness of the Alfredo sauce. We all know by now that a bit of acid can totally change a dish.
  • Garlic: Adds bold, savory notes to every layer of the dish, from the chicken to the sauce.
  • Heavy Cream: The secret to a smooth and indulgent Alfredo sauce.
  • Parmesan Cheese: Freshly grated Parmesan? Yes fresh is best! It is going to give the sauce its nutty, salty richness

Wine Pairings

Chardonnay (California, USA)

  • Why it Works: A buttery California Chardonnay is the classic choice for creamy dishes like this. It has a rich texture that matches the Alfredo sauce perfectly. Bright citrus notes enhance the lemony marinade on the chicken, while subtle oak adds depth without overpowering the delicate herbs.
  • Tasting Notes: Ripe apple, lemon curd, vanilla, and a hint of toasted oak.
  • Suggested Label: Rombauer Chardonnay

Sauvignon Blanc (New Zealand)

  • Why it Works: If you’re looking for something fresh, a crisp Sauvignon Blanc is perfect. Its high acidity cuts through the richness of the sauce, while herbal and citrusy notes complement the oregano, basil, and thyme in the marinade.
  • Tasting Notes: Grapefruit, lime, and a touch of minerality.
  • Suggested Label: Kim Crawford Sauvignon Blanc

Pinot Grigio (Italy)

  • Why it Works: With its crisp, clean profile, Pinot Grigio adds a refreshing counterpoint to the creamy Alfredo sauce. Its light body and subtle fruit flavors make it a great choice, especially if you want to keep things light.
  • Tasting Notes: Green apple, pear, and a hint of white peach.
  • Suggested Label: Santa Margherita Pinot Grigio

Pinot Noir (Oregon, USA)

  • Why it Works: For red wine lovers, Pinot Noir offers a soft, fruity contrast to the creamy, savory elements of the dish. Its bright acidity and light tannins won’t overpower, while earthy undertones pair well with the herbaceous notes.
  • Tasting Notes: Red cherry, cranberry, and a touch of forest floor.
  • Suggested Label: Dairyman Vineyard Pinot Noir 

Faq’s

Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs are a great alternative—they’re naturally juicier and hold up well to the lemon herb marinade. Just keep an eye on the cooking time because thighs can to take a little longer to cook.

What if I don’t have cheese tortellini?

No problem! You can substitute with plain tortellini, ravioli, or even your favorite pasta like fettuccine or penne. Just adjust the cooking time based on the type of pasta you use.

Can I make this recipe ahead of time?

Absolutely! You can prep the chicken by marinating it up to 24 hours in advance. The Alfredo sauce can also be made a day ahead—just reheat gently on the stovetop with a splash of milk or cream to loosen it up.

How can I make this dish lighter?

For a lighter version, you can swap heavy cream with half-and-half or whole milk. Greek yogurt is another option for the Alfredo sauce, though it may result in a slightly tangier flavor.

Can I leave out the pancetta?

Of course! If you’re looking for a pork-free option, you can omit the pancetta entirely or replace it with turkey bacon or sautéed mushrooms for a similar savory flavor.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or milk to revive the sauce’s creamy texture.

Can I freeze this recipe?

Yes, but with some caveats. The Alfredo sauce may slightly separate when thawed. To freeze, let the dish cool completely, then store it in an airtight container for up to 2 months. Reheat gently while whisking the sauce to bring it back together.

Can I use pre-shredded Parmesan?

Freshly grated Parmesan is highly recommended, as pre-shredded varieties often contain anti-caking agents that prevent the cheese from melting smoothly into the sauce.

What’s the best way to cook the chicken?

For the juiciest chicken, make sure your pan is hot before adding the chicken. Sear each side for 5–6 minutes without moving it too much, and let the chicken rest for a few minutes after cooking before slicing.

Equipment Needed

  • Large Skillet: Perfect for searing the chicken and cooking the pancetta. Pick one big enough to hold everything when you mix in the sauce, tortellini, and peas. Bonus points if it’s non-stick!
  • Mixing Bowl: You’ll need this for marinating the chicken. Choose one that comfortably fits all the chicken and has room to toss it with the marinade.
  • Measuring Cups and Spoons: Because winging it with olive oil and lemon juice isn’t always the best idea. These help you get the perfect balance of flavors every time.
  • Cutting Board and Sharp Knife: Essential for slicing the chicken, pancetta, and any herbs. A good, sturdy cutting board is your best friend here!
  • Pot for Boiling Pasta: Go for a medium-sized pot with enough room for the tortellini to cook evenly. Make sure it’s large enough to avoid any starchy boil-overs!
  • Colander: For draining the tortellini. Make sure it has fine enough holes to keep even small bits of pasta safe.
  • Wooden Spoon or Silicone Spatula: Ideal for stirring the sauce and making sure nothing sticks to the skillet while you’re cooking.
  • Citrus Zester (optional): If you’re adding lemon zest to the marinade or as a garnish, this tool makes it super easy.
  • Cheese Grater: Freshly grated Parmesan is a must for the Alfredo sauce, and this will give you the perfect shreds.
  • Tongs: Great for flipping the chicken while it cooks and for tossing the pasta with the sauce.
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Lemon Herb Chicken Tortellini Alfredo

Author: Dave @ Savory Kitchin
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This Lemon Herb Chicken Alfredo with Tortellini is a delicious blend of creamy, savory, and totally fresh!
Juicy, marinated chicken, crispy pancetta, and cheesy tortellini come together in a rich Alfredo sauce that's about as indulgent as it gets
The zesty lemon marinade brightens the dish, cutting through the creaminess for a perfect balance of flavors.
Whether it's a family dinner or a special treat for yourself, this recipe delivers restaurant-quality deliciousness right at home!

Ingredients

For the Chicken:

  • 2 chicken breasts (boneless and skinless)

Lemon Herb Marinade:

  • 1/4 cup cup olive oil (or any neutral oil)
  • 1/4 cup cup lemon juice (freshly squeezed for best flavor)
  • 1/2 tsp teaspoon lemon zest (optional)
  • 2 clove garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme (or rosemary) or both!!
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp honey or a pinch of sugar (to balance the acidity)

Alfredo Sauce:

  • 1/2 cup unsalted butter
  • 1 1/2 cups heavy whipping cream
  • 3 clove garlic, minced
  • 1/4 tsp salt (adjust to taste)
  • Freshly ground black pepper, to taste
  • 1 1/2 cups freshly grated Parmesan cheese, Adjust up and down for your taste
  • 1/8 tsp freshly grated nutmeg (optional)

For the Pasta and Additions:

  • 1 package cheese tortellini (about 12 oz, store-bought)
  • 1/2 cup pancetta, diced
  • 1/2 cup cup frozen peas, thawed, Adjust up and down for your taste
  • Parmesan cheese, extra for sprinkling on top

Instructions
 

Step 1: Marinate the Chicken

  • In a bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, basil, thyme, salt, pepper, and honey or sugar.
  • Place the chicken breasts in a resealable bag or shallow container and pour the marinade over them. Seal and marinate in the refrigerator for at least 2 hours, up to 24 hours for best flavor.

Step 2: Cook the Chicken

  • In a large skillet, heat a little oil over medium-high heat.
  • Remove the chicken from the marinade and cook for about 5-6 minutes per side, or until golden brown and cooked through. Set aside to rest for a few minutes, then slice into thin strips.

Step 3: Cook the Pancetta

  • In the same skillet, add the diced pancetta and cook over medium heat until it’s golden and crispy. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate, leaving any rendered fat in the skillet.

Step 4: Make the Alfredo Sauce

  • In the skillet with the pancetta drippings, melt the butter over medium heat.
  • Add the minced garlic and sauté for about 1 minute, just until fragrant (avoid browning).
  • Pour in the heavy whipping cream, add salt, and a few twists of black pepper. Bring to a gentle simmer, whisking occasionally, for about 5 minutes.
  • Gradually whisk in the grated Parmesan cheese until smooth. Add nutmeg if you like, stirring to combine.

Step 5: Cook the Tortellini and Peas

  • While the sauce is simmering, cook the tortellini according to package directions. In the last minute of cooking, add the frozen peas to the pot to warm them.
  • Drain the tortellini and peas, reserving a bit of pasta water.

Step 6: Combine Everything

  • Add the cooked tortellini and peas to the Alfredo sauce, gently stirring to coat everything in the sauce.
  • Add the sliced chicken and crispy pancetta, stirring to combine. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

Step 7: Serve

  • Transfer to serving plates and sprinkle with extra Parmesan cheese.
  • Garnish with fresh parsley or extra black pepper if desired and enjoy!
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