Chicken Tortellini Alfredo
User Reviews
5
Chicken Tortellini Alfredo
Description
Chicken Tortellini Alfredo blends store-bought frozen cheese tortellini with creamy Alfredo sauce and a hint of thyme, baked until the pasta is tender. After initial baking, cooked chicken and a mix of frozen peas, carrots, corn, and green beans are stirred in, then topped with shredded mozzarella or an Italian cheese blend and returned to the oven until the vegetables are cooked and cheese is melted and bubbly. The result is a rich, saucy casserole with tender pasta and a lightly browned cheese layer.
The method relies on baking covered and then uncovered to control the texture of the tortellini and vegetables. The use of frozen tortellini and mixed vegetables keeps preparation simple while preserving flavors. Fresh herbs added at serving add brightness and color to the dish.
This recipe serves as a convenient, hearty meal that incorporates protein, pasta, and veggies in one dish, making cleanup easier. It pairs well with a green salad or steamed vegetables for added freshness.
Oven temperatures and baking times may differ based on tortellini brand and pan type; watch the pasta closely to avoid overcooking, aiming for al dente texture since the pasta will soften more when sitting in sauce. Nutritional values will depend on specific brands of chicken, sauce, and tortellini used.
Ingredients
- 1 (19 ounce) cheese tortellini do not thaw, frozen package, about 4.5 cups
- 3 cups Alfredo sauce (I use 2 jars that are 15 ounces each)
- ½ cup chicken broth or water
- ½ teaspoon thyme or use dried basil, oregano, parsley, chives, or Italian seasoning, dried
- 2 cups chicken such as the meat from a store-bought rotisserie chicken, cooked, diced
- 2 cups mixed vegetables do not thaw, frozen blend of peas, carrots, corn, and green beans
- ½-1 cup mozzarella cheese shredded, or Italian cheese blend
- fresh herbs optional garnish, chopped parsley, thyme, or basil
Instructions
- Preheat the oven to 425°F. Grease a 9 x 13-inch baking dish with nonstick cooking spray; set aside. In the prepared dish (or in a separate bowl), stir together the frozen tortellini, Alfredo sauce, chicken broth (or water), and thyme. Cover tightly with foil. Bake (covered) for 30 minutes. Remove the dish from the oven; gently stir. At this point, the pasta should be tender (or almost tender).
- Stir in the chicken and the frozen mixed vegetables. Sprinkle the cheese on top.
- Return the dish to the oven, uncovered, until the vegetables are tender and the cheese melts, about 5-10 more minutes. Garnish with chopped fresh herbs and serve.
Notes
- Keep an eye on the tortellini while baking to avoid overcooking; aim for tender yet firm pasta as it will soften further after baking.
- Use cooked, diced chicken such as rotisserie for convenience and added flavor.
- The total bake time can vary depending on oven and brand of tortellini; adjust accordingly.
- Adding fresh herbs at the end enhances the visual appeal and adds fresh notes to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 296kcal | 15% |
| Carbohydrates | 31.3g | 10% |
| Protein | 19.6g | 39% |
| Fat | 10.3g | 16% |
| Saturated Fat | 6.2g | 31% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Cholesterol | 69.1mg | 23% |
| Sodium | 800.8mg | 33% |
| Potassium | 86mg | 2% |
| Fiber | 1.8g | 7% |
| Sugar | 4.5g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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