Ingredients
Scale
- 1 (16 ounce) package frozen cheese tortellini
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cup heavy cream
- 1 cup chicken broth
- 1 ½ cups Parmigiano-Reggiano cheese
- ¼ cup dry white wine
- 4 cloves garlic, minced
- ½ teaspoon ground nutmeg
- salt and ground black pepper to taste
- ½ pound grilled chicken, cubed
- 2 cups shredded mozzarella cheese
- ¼ cup chopped fresh parsley
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Boil a large pot of lightly salted water. Add the tortellini and cook for about 3 minutes, until they float. Drain the pasta.
- Melt butter in a saucepan over medium heat. Add flour and cook for 2 to 3 minutes, stirring constantly.
- Pour in the heavy cream and chicken broth. Simmer for 5 minutes. Do not let it boil.
- Add the Parmigiano-Reggiano cheese, white wine, minced garlic, nutmeg, salt, and pepper. Stir until the cheese melts and the sauce is smooth.
- Combine the drained tortellini and cubed chicken in an 11×17-inch casserole dish.
- Pour the Alfredo sauce over the pasta and chicken. Top with the shredded mozzarella cheese.
- Bake for 20 to 30 minutes, until the cheese is melted and golden brown.
- Garnish with fresh parsley and serve hot.
Notes
- You can use pre-cooked rotisserie chicken to save time.
- For a thicker sauce, let it simmer a bit longer before adding the cheese.
- This dish is best served immediately after baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 4g
- Sodium: 920mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 145mg