Savory Chicken Alfredo Tortellini Cups Recipe

Craving a delightful bite-sized treat that combines creamy flavors with tender chicken? This Chicken Alfredo Tortellini Cups recipe is here to satisfy your taste buds! Perfect for parties, family gatherings, or a cozy night in, these tasty cups are sure to be a hit. They bring together the classic richness of chicken Alfredo with the fun twist of tortellini all in a flaky pastry shell.

Imagine golden pastry cups filled with a delicious mix of chicken, cheese, and Alfredo sauce – that’s exactly what awaits you with this recipe. It’s an easy chicken recipe that transforms simple ingredients into a show-stopping dish that will impress everyone at your table!

Delicious Chicken Alfredo Tortellini Cups

These Chicken Alfredo Tortellini Cups are a delightful combination of tender tortellini pasta, juicy chicken, and a rich Alfredo sauce, all encased in crispy phyllo pastry. Each bite offers a creamy, cheesy experience, making them an irresistible appetizer or a main course option.

Ingredients

1 package (9 oz) cheese tortellini
1 cup cooked chicken, shredded or diced
1 cup Alfredo sauce
1 cup shredded mozzarella cheese
1 package (1 lb) phyllo pastry dough
1/2 cup melted butter
Salt and pepper to taste
Chopped parsley for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Cook the Tortellini: In a large pot, cook the cheese tortellini according to package instructions. Drain and set aside.
Combine Filling: In a large bowl, mix together the cooked chicken, Alfredo sauce, mozzarella cheese, and cooked tortellini. Season with salt and pepper to taste.
Prepare the Phyllo Cups: Lay out a sheet of phyllo pastry and brush with melted butter. Layer additional sheets on top, brushing each with butter. Cut the stacked phyllo into squares and gently press each square into a greased muffin tin to form cups.
Fill the Cups: Spoon the chicken and tortellini mixture into each phyllo cup, filling them generously.
Bake: Bake in the preheated oven for 15-20 minutes, or until the phyllo is golden brown and crispy.
Serve: Allow to cool slightly before carefully removing from the muffin tin. Garnish with chopped parsley if desired and serve warm.