Chicken Tortellini Bake
Creamy, cheese and downright comforting, this dish is easy to make and will quickly become your new go-to weeknight winner!
Servings 6 servings
Calories 470kcal
Equipment
- 1 9x13 casserole dish
Ingredients
- 20 ounce package refrigerated cheese tortellini cooked and drained
- 3 cups cooked chicken shredded or diced (rotisserie chicken is perfect)
- 15 ounce jar Alfredo sauce or homemade, if you prefer
- 1 cup sour cream
- 2 cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- Fresh parsley or basil chopped (for garnish)
Instructions
- Preheat oven to 375°F. Lightly grease a 9x13 baking dish.
- Cook tortellini according to package directions, but reduce boiling time by 2 minutes (they’ll finish cooking in the oven). Reserve ½ cup of pasta water. Drain well.
- In a large bowl, stir together Alfredo sauce, sour cream, 1 ½ cups mozzarella, Parmesan, garlic powder, onion powder, Italian seasoning, and black pepper.
- Gently fold in the chicken and drained tortellini until coated. If it seems stiff, add the pasta water ¼ cup at a time until the sauce is loosened up.
- Spread mixture evenly into the baking dish. Sprinkle with remaining ½ cup mozzarella cheese.
- Cover with aluminum foil. Bake uncovered for 20-25 minutes, until hot, bubbly, and lightly golden. Remove the foil, place under the broiler for 2-3 until the top is toasty and golden brown.
- Garnish with fresh parsley or basil and serve.
Nutrition
Calories: 470kcal | Carbohydrates: 7g | Protein: 32g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 158mg | Sodium: 921mg | Potassium: 263mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 595IU | Vitamin C: 0.4mg | Calcium: 313mg | Iron: 1mg
