Chicken Alfredo with Tortellini

Chicken Alfredo with Tortellini


6 Skinless, Boneless Chicken Breast Halves - Cut Into Cubes
6 Tablespoons Butter, Divided
4 Cloves Garlic, Minced, Divided
1 Tablespoon Italian Seasoning
1 Pound Cheese Tortellini
1 Onion, Diced
1 (8 Ounce) Package Sliced Mushrooms (Optional)
1/3 Cup All-Purpose Flour
1 Tablespoon Salt
3/4 Teaspoon Ground Pepper
3 Cups Milk
1 Cup Half-And-Half
3/4 Cup Grated Parmesan Cheese
8 Ounces Shredded Colby-Monterey Jack Cheese
3  Plum Tomatoes, Diced
1/2 Cup Sour Cream

In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.







Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. 

Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. 

Combine tortellini with sauce and serve immediately.

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