Chicken Alfredo Tortellini Bento

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 2–3 bentos

Ingredients:

12 oz (340 g) cheese tortellini

2 small chicken breasts (300–350 g total)

1 tbsp olive oil

½ tsp salt

½ tsp black pepper

½ tsp garlic powder

½ tsp Italian seasoning

2 tbsp butter

2 garlic cloves, minced

1 cup (240 ml) heavy cream

½ cup grated Parmesan, plus extra

1–2 tbsp chopped fresh parsley

1½ cups broccoli florets, steamed or blanched

1 cup cherry tomatoes, halved

Lemon wedges (optional)

Instructions:

Cook tortellini in salted boiling water until tender, then drain and set aside.

Season chicken with salt, pepper, garlic powder, and Italian seasoning. Pan-sear in olive oil until cooked through; rest and slice.

In the same pan, melt butter and sauté garlic briefly. Add cream and simmer. Whisk in Parmesan until smooth and slightly thickened.

Add tortellini and chicken to the sauce, tossing gently to coat. Stir in parsley and adjust seasoning.

Prepare sides: steam or blanch broccoli, halve cherry tomatoes, and cut lemon wedges if using.

Let pasta cool slightly, then divide among bento boxes. Add broccoli, tomatoes, and lemon wedges to side compartments. Chill until serving.

Nutrition (Calories)Approx. 650–700 calories per bento serving; best for a hearty, satisfying lunch; high in protein and calcium, with added fiber from vegetables.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 3

Course: Snack

Cuisine: Italian

Calories: 650

Notes

Pro Tip:
Cool the pasta slightly before closing the bento lids to avoid excess steam, which can make the tortellini soggy and thin out the Alfredo sauce.