You can't go wrong with this baked tortellini Alfredo recipe made with butter, cream, chicken, pasta, and cheese, cheese, cheese! This recipe is inspired by the delicious local Italian food I grew up with in Brooklyn, NY. It's a very kid-friendly recipe and great for picky people. Whenever I serve this, people always ask for seconds or thirds.
Ingredients
- frozen cheese tortellini: 1 pack (16 ounce pack)
- butter: 0.25 cup
- all-purpose flour: 0.25 cup
- heavy cream: 1 cup
- chicken broth: 1 cup
- ½ cups Parmigiano-Reggiano cheese: 1 piece
- dry white wine: 0.25 cup
- garlic: 4 clove (minced)
- ground nutmeg: 0.5 tsp
- salt and ground black pepper: (to taste)
- grilled chicken: 0.5 pound (cubed)
- mozzarella cheese: 2 cups (shredded)
- fresh parsley: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Fill a large pot with lightly salted water and bring to a rolling boil. Add tortellini, stir, and return to a boil. Cook, uncovered and stirring occasionally, until tortellini float to the surface and the filling is hot, about 3 minutes. Drain.
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While the tortellini is cooking, 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; mix well and simmer for 5 minutes, making sure not to boil. Add Parmigiano-Reggiano cheese, white wine, garlic, nutmeg, salt, and pepper. Cook, stirring constantly, until cheese is melted and sauce is smooth.
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Toss drained tortellini and chicken together in an ungreased 11x17-inch casserole dish. Pour Alfredo sauce over top, then cover with mozzarella cheese.
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Bake in the preheated oven until cheese is melted and golden brown, 20 to 30 minutes. Garnish with fresh parsley and serve hot.
