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Baked Chicken Tortellini Alfredo
Baked Chicken Tortellini Alfredo
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Indulgent baked tortellini Alfredo with white wine, Parmesan, and nutmeg sauce and grilled chicken.
Ingredients:
  • 1 (16 ounce) package frozen cheese tortellini
  • 0.25 cup butter
  • 0.25 cup all-purpose flour
  • 1 cup chicken broth
  • 1.5 cups Parmigiano-Reggiano cheese
  • 0.25 cup dry white wine
  • 4 cloves garlic, minced
  • 0.5 teaspoon ground nutmeg
  • 0.5 pound grilled chicken, cubed
  • 2 cups shredded mozzarella cheese
  • 0.25 cup chopped fresh parsley
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Fill a large pot with lightly salted water and bring it to a lively boil. Add the tortellini, stir gently, and bring it back to a boil. Cook without covering, stirring occasionally, until the tortellini float to the surface and the filling is hot, about 3 minutes. Drain the tortellini.
  • As the tortellini cooks, melt butter in a saucepan over medium heat. Stir in flour and cook for 2 to 3 minutes. Mix in heavy cream and chicken broth, simmer for 5 minutes without boiling. Add Parmigiano-Reggiano cheese, white wine, garlic, nutmeg, salt, and pepper. Stir until cheese is melted and sauce is smooth.
  • Combine the drained tortellini and chicken in an ungreased 11x17-inch casserole dish. Pour Alfredo sauce over the mixture and sprinkle with mozzarella cheese.
  • Allow the dish to bake in the preheated oven until the cheese is perfectly melted and gorgeously golden brown, for about 20 to 30 minutes. Finish with a lovely garnish of fresh parsley before serving piping hot.

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