EASY CHEESE TORTELLINI ALFREDO
Make a speedy supper with prepared sauce and ready-made pasta baked together with frozen vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h10m
Yield 6
Number Of Ingredients 7
Steps:
- In large bowl, combine Alfredo pasta sauce, water, basil and pepper; mix well with wire whisk. Stir in tortellini and broccoli. Spoon into ungreased 11x7-inch (2-quart) glass baking dish. Cover with foil; refrigerate at least 8 hours or overnight.
- Heat oven to 350°F. Bake covered for 45 minutes.
- Uncover baking dish; stir well. Sprinkle croutons evenly over top. Cover; bake an additional 15 to 20 minutes or until bubbly and thoroughly heated.
Nutrition Facts : Calories 465, Carbohydrate 29 g, Cholesterol 145 mg, Fat 4 1/2, Fiber 2 g, Protein 15 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 3 g
CHICKEN ALFREDO TORTELLINI CASSEROLE
A simple homemade alfredo sauce tops this cheesy Chicken Alfredo Tortellini Casserole. It comes together in only a few minutes and is perfect for a busy night.
Categories Dinner
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Start by making the Alfredo sauce by placing milk, low fat cream cheese, flour and salt in a blender and blend it until it is completely smooth.
- Meanwhile, in a skillet over medium heat, melt one tablespoon of butter and garlic for a minute. Whisk in the blended milk mixture, stirring constantly for 3-5 minutes.
- Continue stirring the sauce over heat until it reaches your desired thickness, then mix in Parmesan cheese.
- Once your sauce is ready (or if you don't make homemade Alfredo sauce, feel free to use jarred sauce), it's time to assemble the casserole.
- Spray a 9 x 13 inch baking dish with non-stick cooking spray.
- In the baking dish, mix together Alfredo sauce, frozen tortellini (don't cook it first), chicken broth, seasonings, chicken and frozen vegetables.
- Cover pan with aluminum foil and bake for 30 minutes.
- Remove pan from oven, sprinkle casserole with Parmesan cheese, and place the pan back in the oven (uncovered) for another few minutes or until the cheese is melted.
Nutrition Facts : Servingsize 1 serving, Calories 3378 kcal, Fat 78 g, SaturatedFat 47 g, Cholesterol 249 mg, Sodium 4754 mg, Carbohydrate 509 g, Sugar 468 g, Protein 91 mg
SKILLET CHICKEN TORTELLINI ALFREDO
Store-bought tortellini are the star of this quick and creamy weeknight meal. They simmer in their own sauce, making this a one-skillet meal with easy cleanup. Try one-inch pieces of Italian sausage instead of chicken for a variation.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Heat the heavy cream, butter, nutmeg, 1 cup of the Parmesan and 1 teaspoon salt in a large ovenproof skillet over medium-high heat, whisking occasionally, until the cheese and butter are melted, 3 to 4 minutes. Add the tortellini and simmer until cooked through, 4 to 5 minutes. Add the chicken and sprinkle with the remaining 1/2 cup Parmesan.
- Bake until the chicken is just cooked through, the sauce has thickened and the top starts to turn golden brown, 10 to 12 minutes. Let stand for 10 minutes before serving. Sprinkle with the parsley.
CHICKEN TORTELLINI ALFREDO
I often get home too late to cook a good, satisfying meal for my family, so I'm always looking for shortcuts that taste great. Here's one we always enjoy. -Christie Wethington, Lexington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute broccoli and carrots in 2 tablespoons oil for 5-6 minutes or until crisp-tender. Stir in the mushrooms, onion and garlic; saute vegetables 3-4 minutes longer or until vegetables are tender. Remove vegetables and keep warm., In the same skillet, cook chicken in remaining oil over medium heat for 4-6 minutes or until no longer pink. Return vegetables to skillet. Stir in Alfredo sauce and seasonings; heat through. Drain tortellini; add to chicken mixture. Toss to coat.
Nutrition Facts : Calories 393 calories, Fat 20g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 542mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein.
BAKED CHICKEN TORTELLINI ALFREDO
You can't go wrong with this baked tortellini Alfredo recipe - butter, cream, chicken, pasta, and cheese, cheese, cheese! This recipe is inspired by the delicious local Italian food that I grew up with in Brooklyn, NY! It's a very kid-friendly recipe and great for picky people! Whenever I serve this dish, people always ask for seconds or thirds.
Provided by Piert1025
Categories World Cuisine Recipes European Italian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
- Meanwhile, 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 and mix well. Simmer for 5 minutes, making sure not to boil. Add Parmigiano-Reggiano cheese, white wine, garlic, nutmeg, salt, and pepper; stir constantly until cheese is melted and sauce is smooth.
- Drain tortellini and toss with chicken in an ungreased 11x17-inch casserole dish. Pour sauce on top. Cover with mozzarella cheese.
- Bake in the preheated oven until cheese is melted and golden brown, 20 to 30 minutes. Garnish with fresh parsley and serve hot.
Nutrition Facts : Calories 543 calories, Carbohydrate 32.8 g, Cholesterol 129.1 mg, Fat 32.4 g, Fiber 1.6 g, Protein 29.5 g, SaturatedFat 19.7 g, Sodium 987.5 mg, Sugar 1.9 g
DUMP AND BAKE TORTELLINI ALFREDO WITH CHICKEN
This Dump and Bake Tortellini Alfredo with Chicken and Veggies is an easy dinner recipe with just 5 minutes of prep! You don't even have to boil the pasta before it goes in the oven!
Provided by Blair Lonergan
Categories Dinner
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- In the prepared dish (or in a separate bowl), whisk together frozen tortellini, Alfredo sauce, chicken broth (or water) and thyme. Cover tightly with foil.
- Bake (covered) for 30 minutes. Remove dish from oven, stir. At this point, the pasta should be tender (or almost tender).
- Stir in the chicken and the frozen mixed vegetables. Sprinkle cheese on top.
- Return dish to the oven, NOT covered, for about 5-10 more minutes, or just until vegetables are tender and cheese is melted.
Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 296 kcal, Carbohydrate 31.3 g, Protein 19.6 g, Fat 10.3 g, SaturatedFat 6.2 g, Cholesterol 69.1 mg, Sodium 800.8 mg, Fiber 1.8 g, Sugar 4.5 g, UnsaturatedFat 0.2 g
CROCK POT CHICKEN ALFREDO TORTELLINI RECIPE
Crock Pot Chicken Alfredo Tortellini recipe is creamy and delicious. This easy crock pot alfredo recipe only has 4 ingredients. Made with frozen tortellini, boneless chicken breasts a your favorite alfredo sauce. This is one of the eassiest crock pot slow cooker chicken alfredo recipes you will ever make.
Provided by Easy Crock Pot Recipe
Categories Crock Pot Main Dish Recipes
Time 4h5m
Number Of Ingredients 4
Steps:
- Place the chicken breasts into a crock pot in a single layer . I used my favorite Crock Pot Casserole Slow Cooker.
- Pour half the jar of Alfredo sauce over the chicken breasts.
- Cover the crock pot and cook on low for 4-5 hours or high for 3-4 hours. Cooking time will depend on the thickness of the chicken pieces. Occasionally check for done-ness.
- When the chicken is cooked through use two forks to shred the chicken pieces.
- Cook the tortellini following the directions on the package. I followed the microwave cooking directions and the tortellini was cooked perfectly in just 5 minutes.
- Add the cooked tortellini, the remaining Alfredo sauce and shredded cheese to the crock pot.
- Mix well and recover the crock pot. Allow the cheese to melt and the tortellini and Alfredo sauce to come to the same temperature.
- Serve with a bit of fresh grated Parmesan cheese if desired.
- Makes 4-6 servings.
ALFREDO TORTELLINI AND CHICKEN
I made this recipe up using simple ingredients you can buy from the store. Everyone who tries it, loves it.
Provided by Carrie in Indiana
Categories One Dish Meal
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat a 325 degree oven.
- If using dry tortellini, boil water and add tortellini, cook as directed and drain (have tortellini cooking when you start the chicken).
- (If using fresh tortellini, set package aside until last couple of steps.) In a large oven safe skillet, heat olive oil over medium heat.
- Press garlic through garlic press and saute in olive oil until slightly browned.
- Add diced chicken breasts and saute until juices run clear.
- If using package of Alfredo sauce, mix ingredients for sauce and cook as directed (do while chicken is cooking).
- (If using fresh Alfredo sauce, set aside until last couple of steps.) Add tortellini, alfredo sauce and fresh grated pepper to chicken.
- Mix well.
- Grate parmesan cheese on top of mixture and put in oven until cheese starts to melt.
Nutrition Facts : Calories 313.5, Fat 20.2, SaturatedFat 4.8, Cholesterol 92.8, Sodium 92, Carbohydrate 1, Fiber 0.1, Protein 30.4
30 MINUTE CHICKEN & BROCCOLI TORTELLINI ALFREDO BAKE
Provided by Morgan
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F.
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions. 2 minutes before the tortellini finishes cooking, add the broccoli to the pot.
- As the tortellini cooks, prepare the chicken and alfredo sauce. Melt half of the butter in a large skillet over medium-high heat. Season the chicken generously with salt and pepper. Add the chicken to the skillet and cook until well-browned all over and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the garlic to the skillet and cook until fragrant, about 30 seconds. Pour in the heavy cream and place the remaining butter in the skillet. Bring to a simmer, whisking constantly. Whisk in the parmesan cheese, until fully melted and thickened. Whisk in half of the mozzarella cheese.
- Place the chicken, tortellini, and broccoli in a 2.7 quart baking dish. Pour over the Alfredo sauce and toss to combine. Top with the remaining mozzarella.
- Bake 10 minutes, or until the cheese begins to bubble and brown. Garnish with chopped fresh parsley.
PESTO-ALFREDO CHEESE TORTELLINI W/ GRILLED CHICKEN
Grilled chicken, mushrooms, red bell pepper, artichoke hearts, tomatoes, black olives and cheese-filled tortellini in a rich, creamy pesto-alfredo sauce!
Provided by Wildflour
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Grill chicken breasts til done, julienne, cover and set aside.
- In saute pan, melt butter with olive oil and cook garlic, mushrooms and bell pepper til tender.
- Meanwhile, cook tortellini til done, drain.
- Stir in alfredo sauce, pesto sauce, chicken, tortellini, artichoke hearts, chopped tomato and black olives into mushroom mixture gently til mixed.
- Heat over low heat til heated through.
- Pour onto serving platter.
- Top with fresh grated parmesan cheese.
- Garnish top with fresh chopped basil or parsley.
- *If you prefer it extra saucy, double the alfredo and pesto sauce amounts.
Nutrition Facts : Calories 815, Fat 21.6, SaturatedFat 8.4, Cholesterol 198.8, Sodium 942, Carbohydrate 79.5, Fiber 8.6, Sugar 4.4, Protein 76.1
CHICKEN TORTELLINI CASSEROLE
This chicken casserole is easy, crowd-pleasing, warm, comfort food.
Provided by Lori Plant Buller
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 1h50m
Yield 12
Number Of Ingredients 12
Steps:
- Place chicken and garlic in a soup pot. Add chicken broth and bring to boil; reduce heat to low and simmer, covered, until chicken is no longer pink in the center and juices run clear, about 30 minutes. Remove from pot; let cool 10 minutes. Dice into bite-sized pieces. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch oven-proof glass container (such as Pyrex®) with cooking spray.
- Melt butter in a saucepan over medium heat. Add green onions, 1 cup Monterey Jack cheese, sour cream, cream of mushroom soup, and cream of chicken soup; cook until heated through, 5 to 7 minutes.
- Combine diced chicken, tortellini, cream sauce, and button mushrooms in a large bowl. Pour into the prepared 9x13-inch Pyrex® baking dish. Top with remaining cup of Monterey Jack cheese.
- Bake in the preheated oven until bubbling and top is golden brown, 30 to 45 minutes.
Nutrition Facts : Calories 451.5 calories, Carbohydrate 32.3 g, Cholesterol 94.6 mg, Fat 26.4 g, Fiber 2.1 g, Protein 22.6 g, SaturatedFat 14.4 g, Sodium 1000.4 mg, Sugar 2.8 g
ALFREDO CHICKEN TORTELLINI
This hearty pasta recipe is creamy and cheesy. I'm always trying to come up with new chicken tortellini recipes, and for this dish, I just started putting things together. I was surprised how good it tasted. -Tiffany Treanor, Waukomis, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large saucepan, cook and stir the chicken, bacon and adobo seasoning over medium heat until chicken is no longer pink. Add onion and red pepper; cook and stir until tender. Add garlic; cook 1 minute longer. , In a small bowl, combine the soup, milk, sour cream and cheese; stir into chicken mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes. , Drain tortellini; add to chicken mixture. Stir in broccoli; heat through.
Nutrition Facts : Calories 506 calories, Fat 25g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 963mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 3g fiber), Protein 29g protein.
ALFREDO TORTELLINI BAKE
This Alfredo tortellini bake is easy to make and incredibly comforting with the most amazing homemade Alfredo sauce and melty baked mozzarella.
Provided by Natasha Bull
Categories Main Course
Time 35m
Number Of Ingredients 8
Steps:
- Take the cream cheese out of the fridge at least 30 minutes prior to starting the recipe, or microwave it for 20-30 seconds. It needs to be very soft. Preheat your oven to 375F and move the rack to the top third of the oven.
- Boil water for the tortellini, and cook it one minute less than package directions indicate. Drain and add it to a 9x13 casserole dish.
- Meanwhile, add the butter to a skillet over medium heat. Once it's melted, add the garlic and cook for 30 seconds.
- Add in the cream cheese and heavy cream. Stir/whisk constantly until the cheese has melted in and it's thickened up a bit (this shouldn't take more than 4-5 minutes). Don't let the sauce get too thick because it'll continue to thicken up/reduce in the oven. If it becomes a bit too thick, add in a splash more cream.
- Stir half the parmesan cheese into the sauce and then take the skillet off the heat. I add a bit of salt & pepper to the sauce.
- Pour the sauce over the tortellini and then toss it and spread it out in an even layer.
- Top the tortellini with the rest of the parmesan and the mozzarella.
- Bake, uncovered, for 12-15 minutes until the cheese has melted, and then broil it for a few minutes to brown the cheese a bit (watch it carefully).
Nutrition Facts : Calories 685 kcal, Carbohydrate 41 g, Protein 30 g, Fat 45 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 162 mg, Sodium 967 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CROCKPOT CHICKEN TORTELLINI
Chicken Tortellini Alfredo is a super tasty comfort food recipe that comes together in a flash!
Provided by Holly
Categories Main Course
Time 2h30m
Number Of Ingredients 8
Steps:
- Cut chicken breasts into large pieces, season with salt & pepper and place in the slow cooker.
- Combine Alfredo sauce, broth, and garlic powder. Pour over chicken and cook on low heat setting for 2 hours.
- Add tortellini, cheeses, and peas. Cover and cook 20 minutes or until pasta is cooked.
Nutrition Facts : Calories 728 kcal, Carbohydrate 45 g, Protein 50 g, Fat 37 g, SaturatedFat 18 g, Cholesterol 205 mg, Sodium 1586 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
CHICKEN ALFREDO TORTELLINI SOUP
With all the flavors of traditional chicken alfredo, this Chicken Alfredo Tortellini Soup is rich, creamy, and amazing. It's an easy, ultra-comforting soup, perfect for enjoying on chilly winter evenings!
Provided by Amy
Categories Soup
Time 30m
Number Of Ingredients 16
Steps:
- In a large pot over medium-high heat, melt the butter; add in the onion, carrots, and broccoli; saute, stirring, until softened, 3-4 minutes. Add the garlic and cook until fragrant, about 20 seconds. Stir in the garlic powder, Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes.
- Reduce heat to medium-low and add in the flour; whisk until dissolved and cooked off.
- Very gradually add in the heavy cream, whisking constantly until no lumps or flour remain, then whisk in the chicken broth.
- Increase heat and bring to a gentle simmer, whisking occasionally until the soup thickens, 5-8 minutes.
- Add in the tortellini and cook until al dente, 5-7 minutes. Remove pot from the heat.
- Stir in the cheese until melted. Then stir in the cooked chicken.
- Taste and adjust seasoning, if necessary.
- Ladle into bowls with a sprinkle of freshly shaved Parmesan and serve with dutch oven bread, if desired, and enjoy!
Nutrition Facts : Calories 504 kcal, Carbohydrate 27 g, Protein 19 g, Fat 37 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 122 mg, Sodium 688 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 11 g, ServingSize 1 serving
CHICKEN ALFREDO CASSEROLE
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Spray a 9 x 13-pan with nonstick cooking spray and set aside.
- Bring a large pot of water to a full rolling boil.
- Cook the pasta in the water for 2 minutes less than cooking time on package (the pasta will finish cooking in the casserole).
- Meanwhile, in a large saucepan, combine both containers of Alfredo sauce with the milk; heat until the mixture begins to bubble.
- When pasta is almost cooked, drain well and add it to sauce along with the chicken and half of the Parmesan cheese.
- Pour into the prepared dish and top with the remaining Parmesan cheese.
- Cover the dish with foil and bake for 20 minutes.
- Uncover the casserole and bake for 15 to 20 minutes longer or until the casserole is bubbly and cheese melts and begins to brown. You can vary this dish in many ways: add 1 cup sliced frozen carrots, thawed, 2 cups frozen baby peas, thawed, 1 (10-ounce) package frozen asparagus, thawed, 2 cups frozen green beans, thawed. Or top the casserole with 1/3 cup bread crumbs mixed with 3 tablespoons melted butter; add that after the casserole is uncovered.
Nutrition Facts : Calories 874 kcal, Carbohydrate 34 g, Cholesterol 232 mg, Fiber 2 g, Protein 45 g, SaturatedFat 37 g, Sodium 1576 mg, Sugar 3 g, Fat 62 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g
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- Bring a large pot of water to boil and cook tortellini for 2-3 minutes (this is if you use the “fresh” tortellini from the refrigerated section – and to be completely honest, next time I’m going to try not boiling it at all and letting it cook while it bakes in the oven). Drain and set aside.
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- Bring a pot of water to boil. Sprinkle in some salt, then cook the tortellini according to the package instructions (usually only have to boil between 5 to 10 minutes). Drain.
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- Cut the chicken into 1" cubes. Heat the olive oil in a large saute pan over medium heat. Add the garlic and cook for 30 seconds until the garlic starts to soften and is fragrant. Add the chicken. Cook until the chicken is no longer pink on the outside.
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CHICKEN TORTELLINI CASSEROLE RECIPE - FOOD NEWS
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