Ingredients
- 2 packages (9 ounces each) refrigerated cheese tortellini
- 2 boneless skinless chicken breasts
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 2 teaspoons olive oil
- 6 tablespoons butter, cubed
- 2 cups heavy whipping cream
- 3/4 cup grated Parmesan cheese, divided
- 1/2 cup grated Romano cheese
- 1/8 teaspoon ground nutmeg
- 2 large egg yolks, lightly beaten
- Minced fresh parsley, optional
Directions
- Cook pasta according to package directions. Meanwhile, sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, 8-10 minutes, turning once. Remove and let stand at least 5 minutes. Cut into cubes.
- In the same skillet, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, nutmeg and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
- In a small bowl, whisk egg yolks; stir in a small amount of hot cream mixture into egg yolks. Return all to the pan, stirring constantly. Cook and stir over medium-low heat until sauce has thickened slightly and a thermometer reads 160°.
- Drain pasta; serve with Alfredo sauce, chicken and remaining 1/4 cup Parmesan cheese. If desired, garnish with parsley.
Nutrition Facts
1 serving: 1196 calories, 86g fat (51g saturated fat), 393mg cholesterol, 1468mg sodium, 64g carbohydrate (7g sugars, 3g fiber), 46g protein.
