Pesto Chicken Tortellini Bake

• 12 oz package refrigerated cheese-filled tortellini
• 2 cups cooked and diced chicken breast
• 1 cup marinara sauce
• 1/2 cup pesto sauce
• 1 cup heavy cream
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup chopped fresh basil (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook tortellini according to package directions until al dente; drain.
3. 3 In a large bowl, combine cooked tortellini, chicken, marinara sauce, pesto sauce, and heavy cream.
4. 4 Season with garlic powder, salt, and pepper to taste.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Sprinkle mozzarella and Parmesan cheeses evenly over the top.
7. 7 Bake uncovered for 25-30 minutes, or until bubbly and cheese is melted.
8. 8 Optional: Sprinkle with fresh basil before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowl
• Oven

Variations

• Add sun-dried tomatoes or spinach for extra flavor and nutrients.
• Substitute pesto with a creamy Alfredo sauce for a different twist.

Substitutions

• Use frozen spinach if fresh isn't available.
• Substitute heavy cream with half-and-half for a lighter version.

Pairings

• Sparkling water with a slice of lemon
• A glass of crisp white wine like Pinot Grigio

Nutrition

Tips

• Use store-bought rotisserie chicken for an even quicker meal.
• For a vegan version, substitute vegan cheese and omit chicken.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with garlic bread for extra indulgence.

FAQ