Baked Chicken Tortellini Alfredo
Preheat the oven to 350 degrees F (175 degrees C).Advertisement
Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
Meanwhile, melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 2 to 3 minutes. Pour in heavy cream and chicken broth and mix well. Simmer for 5 minutes, making sure not to boil. Add Parmigiano-Reggiano cheese, white wine, garlic, nutmeg, salt, and pepper; stir constantly until cheese is melted and sauce is smooth.
Drain tortellini and toss with chicken in an ungreased 11x17-inch casserole dish. Pour sauce on top. Cover with mozzarella cheese.
Bake in the preheated oven until cheese is melted and golden brown, 20 to 30 minutes. Garnish with fresh parsley and serve hot.
You can use half-and-half or milk instead of heavy cream, and plain Parmesan instead of Parmigiano-Reggiano, if desired.
You can substitute cooked shrimp for the chicken.
You can substitute 1 tablespoon plus 1 teaspoon dried parsley for fresh.