Alfredo Chicken Tortellini Bake

• 12 oz frozen cheese tortellini
• 1 lb boneless, skinless chicken breasts, cooked and cubed
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp butter
• 1/4 cup grated Parmesan for topping
• Fresh basil for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook tortellini according to package instructions until al dente; drain.
3. 3 In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
4. 4 Stir in heavy cream, Parmesan, mozzarella, basil, black pepper, salt, and red pepper flakes if using. Simmer until slightly thickened.
5. 5 Combine cooked tortellini and chicken cubes in a greased 9x13 inch baking dish.
6. 6 Pour the creamy sauce over the tortellini and chicken, stirring to combine.
7. 7 Sprinkle the top with 1/4 cup grated Parmesan.
8. 8 Bake for 25-30 minutes, or until bubbly and golden.
9. 9 Garnish with fresh basil before serving.

Equipment

• 9x13 inch baking dish
• skillet
• spatula

Variations

• Add sautéed mushrooms or spinach for extra flavor.
• Use rotisserie chicken for a quicker prep.

Substitutions

• Substitute half-and-half for heavy cream for a lighter option.
• Use gluten-free tortellini for a gluten-free version.

Pairings

• Steamed broccoli
• Roasted asparagus

Nutrition

Tips

• For extra richness, add a splash of white wine to the sauce.
• Letting the bake rest for 5 minutes before serving helps the sauce settle.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake another 10 minutes.

Serving Suggestions

• Serve with a crisp green salad.
• Pairs well with garlic bread on the side.

FAQ