Description
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.
Ingredients
- 1 (16 ounce) package frozen cheese tortellini
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cup heavy cream
- 1 cup chicken broth
- 1 ½ cups Parmigiano-Reggiano cheese
- ¼ cup dry white wine
- 4 cloves garlic, minced
- ½ teaspoon ground nutmeg
- salt and ground black pepper to taste
- ½ pound grilled chicken, cubed
- 2 cups shredded mozzarella cheese
- ¼ cup chopped fresh parsley
Instructions
- 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 11×17-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.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 8