Description
A creamy, cheesy, and comforting Chicken Alfredo Tortellini Bake that’s easy to make and perfect for a family meal. This one-pan wonder features tender chicken and cheese tortellini baked in a rich Alfredo sauce, topped with melted mozzarella and parmesan.
Ingredients
Scale
- 1 lb cheese tortellini (fresh or frozen)
- 2 boneless skinless chicken breasts, diced
- Salt and pepper to taste
- 2 tbsp olive oil
- 4 tbsp butter
- 4 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese, plus extra for topping
- 1/2 tsp Italian seasoning
- 1/4 tsp nutmeg
- 1 1/2 cups shredded mozzarella cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook tortellini according to package directions, but remove 2 minutes early. Drain and set aside.
- Season diced chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Whisk in flour and cook for 1 minute. Slowly pour in milk and heavy cream, whisking constantly until smooth.
- Bring the sauce to a gentle simmer and cook, stirring frequently, until thickened, about 5 minutes.
- Remove from heat and whisk in 1 cup of parmesan cheese, Italian seasoning, and nutmeg. Season with salt and pepper to taste.
- In the prepared baking dish, combine the cooked tortellini, cooked chicken, and Alfredo sauce. Toss gently to coat evenly.
- Top the mixture with shredded mozzarella cheese and the extra parmesan cheese.
- Bake for 25-30 minutes, or until bubbly and golden brown on top. For extra browning, you can broil for the last 2-3 minutes, watching carefully.
- Let the Chicken Alfredo Tortellini Bake rest for 5 minutes before serving. Sprinkle with fresh parsley.
Notes
- For a spicier version, add red pepper flakes to the Alfredo sauce.
- You can substitute rotisserie chicken for fresh chicken breasts for a quicker preparation.
- Add spinach, broccoli, or mushrooms for extra vegetables.
- This dish can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if cooking from cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 650
- Sugar: Approximately 5g
- Sodium: Approximately 800mg
- Fat: Approximately 40g
- Saturated Fat: Approximately 25g
- Unsaturated Fat: Approximately 15g
- Trans Fat: Approximately 1g
- Carbohydrates: Approximately 45g
- Fiber: Approximately 3g
- Protein: Approximately 30g
- Cholesterol: Approximately 150mg