Baked Chicken Tortellini Alfredo

4.5
(2)

You can't go wrong with this baked tortellini Alfredo recipe - butter, cream, chicken, pasta, and cheese, cheese, cheese! This recipe is inspired by the delicious local Italian food that I grew up with in Brooklyn, NY! It's a very kid-friendly recipe and great for picky people! Whenever I serve this dish, people always ask for seconds or thirds.

1
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
8
Yield:
1 11x17-inch casserole dish

Ingredients

  • 1 (16 ounce) package frozen cheese tortellini

  • ¼ cup butter

  • ¼ cup all-purpose flour

  • 1 cup heavy cream

  • 1 cup chicken broth

  • 1 ½ cups Parmigiano-Reggiano cheese

  • ¼ cup dry white wine

  • 4 cloves garlic, minced

  • ½ teaspoon ground nutmeg

  • salt and ground black pepper to taste

  • ½ pound grilled chicken, cubed

  • 2 cups shredded mozzarella cheese

  • ¼ cup chopped fresh parsley

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

  4. Drain tortellini and toss with chicken in an ungreased 11x17-inch casserole dish. Pour sauce on top. Cover with mozzarella cheese.

  5. Bake in the preheated oven until cheese is melted and golden brown, 20 to 30 minutes. Garnish with fresh parsley and serve hot.

Tips

Cook's Notes:

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.

Nutrition Facts (per serving)

543 Calories
32g Fat
33g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 543
% Daily Value *
Total Fat 32g 42%
Saturated Fat 20g 99%
Cholesterol 129mg 43%
Sodium 988mg 43%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 30g
Vitamin C 3mg 16%
Calcium 409mg 31%
Iron 1mg 3%
Potassium 70mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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