Creamy Tomato Chicken Tortellini Bake

• 12 oz cheese-filled tortellini
• 1 lb boneless, skinless chicken breasts, cooked and diced
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• 1 teaspoon sugar
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped (optional)

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 bowl, combine cooked tortellini, diced chicken, crushed tomatoes, heavy cream, mozzarella, Parmesan, dried basil, oregano, garlic, sugar, salt, and pepper.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 Bake uncovered for 30 minutes, or until bubbly and slightly browned on top.
6. 6 Garnish with fresh basil before serving, if desired.

Equipment

• 9x13 inch baking dish
• baking sheet

Variations

• Add spinach or sun-dried tomatoes for extra flavor.
• Substitute chicken with cooked sausage for a twist.

Substitutions

• Use half-and-half in place of heavy cream for a lighter option.
• Substitute mozzarella with provolone cheese.

Pairings

• A crisp Chardonnay complements the creamy richness.
• A side of roasted vegetables adds color and nutrition.

Nutrition

Tips

• For extra flavor, sauté the garlic in olive oil before adding it to the mixture.
• Leftovers taste even better the next day!

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator, then reheat in a preheated 350°F oven until bubbly.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with garlic bread for a complete meal.

FAQ