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.


Recipe Summary

10 mins
30 mins
40 mins
1 11x17-inch casserole dish


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • 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.


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

543 calories; protein 29.5g 59% DV; carbohydrates 32.8g 11% DV; fat 32.4g 50% DV; cholesterol 129.1mg 43% DV; sodium 987.5mg 40% DV. Full Nutrition


1 Ratings
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