Baked Chicken Tortellini Alfredo Recipe

Ingredients

• 1 (16 ounce) package frozen cheese tortellini
• 0.25 cup butter
• 0.25 cup all-purpose flour
• 1 cup heavy cream
• 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
• salt and ground black pepper to taste
• 0.5 pound grilled chicken, cubed
• 2 cups shredded mozzarella cheese
• 0.25 cup chopped fresh parsley

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add the tortellini, stir gently, and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float and the filling is heated through, about 3 minutes. Drain well.
3. While the tortellini cooks, melt butter in a saucepan over medium heat. Stir in flour and cook for 2 to 3 minutes, stirring constantly. Gradually pour in heavy cream and chicken broth, mixing well. Simmer for 5 minutes, being careful not to boil. Stir in Parmigiano-Reggiano cheese, white wine, garlic, nutmeg, salt, and pepper. Cook, stirring constantly, until the cheese melts and the sauce is smooth and creamy.
4. In an ungreased 11x17-inch casserole dish, combine the drained tortellini and cooked chicken. Pour the Alfredo sauce evenly over the top, then sprinkle generously with mozzarella cheese.
5. Bake in the preheated oven for 20 to 30 minutes, or until the cheese is melted and golden brown. Garnish with fresh parsley before serving hot.

Nutrition

• Calories: 543 kcal
• Fat Content: 32 g
• Fiber Content: 2 g
• Sugar Content: 2 g
• Sodium Content: 988 mg
• Protein Content: 30 g
• Cholesterol Content: 129 mg
• Carbohydrate Content: 33 g
• Saturated Fat Content: 20 g
• Unsaturated Fat Content: 0 g