Going beyond the traditional, this standout chicken Alfredo pasta paints a rich and creamy palate for your weeknight dinners. A surprising ingredient -- egg yolks -- is the key to the velvety texture of this Alfredo sauce. Pair that with a sprinkle of lemon zest, fresh herbs, and black pepper, and you've got yourself a pasta dish sure to impress.

Derived from the culinary crafts of Italian stalwart Alfredo Di Lelio, the Alfredo sauce has become a staple of American cuisine throughout the years. Often crafted with Parmesan cheese and butter, this luxurious sauce has found additional depth in its US rendition, with the inclusion of heavy cream. This version leaps even further and incorporates egg yolks into the indulgent mix. This duality of rich ingredients, thickens the sauce, and brings an additional layer to the Alfredo's distinctive richness. The secret to maintaining a silky sauce is to gradually combine the cold egg yolks with the hot cream mixture, all while ensuring constant whisking. Ensuring that the cheese melts smoothly into the sauce by finely grating it, will also reduce clumping and aid in building your creamy Alfredo.

To prepare, the tortellini should be cooked and cooled on a sheet pan before being combined with the sauce. They may be stored in an airtight container in the refrigerator for up to one week. Though, the final dish is best served immediately, as the sauce has a tendency to dry out. Offering a useful tip, the chicken breast could also be prepared in advance and kept airtight for up to three days.

Now let's delve into the recipe. You'll need kosher salt, refrigerated three-cheese tortellini, large egg yolks, unsalted butter, finely chopped garlic cloves, heavy whipping cream, finely grated Parmigiano-Reggiano cheese, cubed or torn cooked chicken breast, coarsely chopped fresh flat-leaf parsley, fresh thyme leaves, grated lemon zest, and black pepper.

Begin by boiling tortellini and setting them aside. Subsequently, the egg yolks are whisked with salt in a medium bowl. Meanwhile, stir in the garlic in melted butter in a skillet until fragrant. After adding cream to your mix, and bringing it to a simmer, gradually include spoonfuls of simmering cream to the egg yolks, whisking persistently. Once the egg yolks are warm and well-incorporated, return them to the skillet with the simmering cream. Having thickened the mixture on the heat while stirring, whisk in the cheese slowly until perfectly emulsified. Off the heat, stir in the chicken and cooked tortellini. Adjust consistency with the reserved pasta water if required and sprinkle with herbs, lemon zest, and black pepper before serving. Voila! Your rich, zesty, and creamy chicken Alfredo is ready to wow!