Description
Look, sometimes you need comfort food that hugs you from the inside out, and this Chicken Alfredo Tortellini Bake is basically that warm embrace in casserole form. We’re talking pillowy cheese tortellini swimming in the creamiest alfredo sauce known to mankind, tender chunks of chicken, and enough melted cheese on top to make you question your life choices (in the best way). This is the kind of dish that makes your kitchen smell like an Italian grandmother’s house and has everyone hovering around asking “Is it done yet?” every five minutes.
It’s comfort food cranked up to eleven, and honestly? Sometimes that’s exactly what your soul needs.
Ingredients
For the Main Event:
- 1 lb cheese tortellini (fresh or frozen, whatever’s your vibe)
- 2 boneless skinless chicken breasts, diced into bite-sized pieces
- Salt and pepper to taste
- 2 tbsp olive oil
For the Alfredo Magic:
- 4 tbsp butter
- 4 cloves garlic, minced (don’t you dare use the jarred stuff)
- 3 tbsp all-purpose flour
- 2 cups whole milk (trust me, don’t go low-fat here)
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese (plus extra for topping)
- 1/2 tsp Italian seasoning
- 1/4 tsp nutmeg (secret weapon right here)
- Salt and pepper to taste
For the Grand Finale:
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup extra parmesan for the top
- 2 tbsp fresh parsley, chopped (for that pop of color)
Instructions
Preheat your oven to 375°F and grease a 9×13 baking dish. This is happening, people.
Cook the tortellini according to package directions, but knock off 2 minutes from the cooking time (we want them slightly underdone since they’ll finish in the oven). Drain and set aside.
Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 6-8 minutes. Set aside and try not to snack on all of it.
In the same skillet (why dirty another pan?), melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Whisk in flour and cook for 1 minute (this gets rid of that raw flour taste). Slowly pour in milk and cream, whisking constantly to avoid lumps. Nobody wants lumpy alfredo.
Bring to a gentle simmer and cook, stirring frequently, until thickened (about 5 minutes). Remove from heat and whisk in parmesan, Italian seasoning, and nutmeg. Season with salt and pepper. Taste it. Swoon a little.
In your greased baking dish, combine the cooked tortellini, chicken, and alfredo sauce. Toss gently to coat everything in that creamy goodness.
Top with mozzarella and extra parmesan. This is not the time to be shy with the cheese.
Bake for 25-30 minutes until bubbly and golden on top. If you want extra browning, hit it with the broiler for the last 2-3 minutes (but watch it like a hawk).
Let it rest for 5 minutes before serving (I know, the torture is real).
Sprinkle with fresh parsley and serve immediately.
Notes
- Pair with a crisp Caesar salad and some garlic bread for the full Italian-American experience
- A glass of Pinot Grigio doesn’t hurt either
- Throw in some roasted broccoli on the side if you need to convince yourself this is balanced
- Prep Time: 25 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~520 kcal
- Carbohydrates: ~35g
- Protein: ~28g