Dump And Bake Tortellini Alfredo With Chicken Food

BAKED CHICKEN TORTELLINI ALFREDO

Baked Chicken Tortellini Alfredo image

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

Ingredients

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

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 CHICKEN ALFREDO PASTA CASSEROLE

Dump and Bake Chicken Alfredo Pasta Casserole image

You only need 10 minutes of prep and one dish for this easy Dump-and-Bake Chicken Alfredo Pasta Casserole. You don't even have to boil the pasta!

Provided by Blair Lonergan

Categories Dinner

Time 48m

Number Of Ingredients 7

Ingredients

1 (16 ounce) package uncooked rotini pasta
22 oz jar Alfredo sauce (about 1 very large 22-ounce jar or 1 ½ 15-ounce jars) ((approximately 2 ½ cups total))
3 cups chicken stock
2 cups diced rotisserie chicken ((or other diced cooked chicken))
2 teaspoons minced garlic
2 cups shredded mozzarella ((or Italian blend cheese))
Optional: Parmesan cheese and fresh chopped herbs ((such as basil, oregano, and parsley for garnish))

Steps:

Preheat oven to 425°F (220°C).
In a large baking dish, stir together uncooked pasta, Alfredo sauce, chicken stock, chicken and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
Uncover; give the pasta a good stir. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it's still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
Sprinkle mozzarella over the top. Bake uncovered for 8-10 more minutes (or until cheese is melted and pasta is tender).
Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.

Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 440 kcal, Carbohydrate 46 g, Protein 17 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 73 mg, Sodium 1026 mg, Fiber 2 g, Sugar 3 g