Baked Chicken Tortellini Alfredo

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.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 543 Calories

Ingredients

• ½ teaspoon ground nutmeg
• ¼ cup butter
• ¼ cup all-purpose flour
• 1 cup heavy cream
• ¼ cup chopped fresh parsley
• salt and ground black pepper to taste
• 2 cups shredded mozzarella cheese
• 4 cloves garlic, minced
• 1 cup chicken broth
• ¼ cup dry white wine
• 1 (16 ounce) package frozen cheese tortellini
• 1 ½ cups Parmigiano-Reggiano cheese
• ½ pound grilled chicken, cubed

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 5

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