Description
This comforting and creamy Chicken Alfredo Tortellini Bake is the ultimate weeknight dinner. It combines tender cheese-filled tortellini, juicy chicken breast, and fresh spinach in a velvety, indulgent Alfredo sauce. Topped with a blend of melted mozzarella and Parmesan, this casserole is baked until bubbly and golden, offering a restaurant-quality meal that satisfies the whole family with ease and speed.
Ingredients
20 oz cheese tortellini (fresh or frozen)
1.5 lbs boneless chicken breast, cubed
2 tbsp extra virgin olive oil
4 cloves garlic, minced
1 medium yellow onion, diced
3 cups fresh spinach, chopped
24 oz Alfredo sauce (alcohol-free)
2 cups mozzarella cheese, shredded
0.5 cup Parmesan cheese, grated
1 tbsp dried Italian herbs
Instructions
Preheat your oven to 375 degrees Fahrenheit and grease a 9×13 inch baking dish.
Heat olive oil in a large skillet over medium-high heat and brown the cubed chicken for about five minutes.
Add the diced onion and minced garlic to the skillet, cooking until translucent and fragrant.
Stir in the chopped spinach and cook until just wilted.
Cook the tortellini according to package directions, removing one minute early for an al dente texture.
Drain the pasta and combine it in a large mixing bowl with the chicken mixture and the Alfredo sauce.
Transfer the mixture into the prepared baking dish and top evenly with mozzarella and Parmesan cheese.
Bake for 25 minutes or until the cheese is melted and bubbling.
Notes
Ensure your Alfredo sauce does not contain any hidden wine or alcohol. You can use homemade Alfredo for a richer flavor. For extra crust, broil the casserole for the final 2 minutes of cooking.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 620
- Sugar: 5g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg