- 1 (16 ounce) package frozen cheese tortellini
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1 cup chicken broth
- 1 1/2 cups Parmigiano-Reggiano cheese
- 1/4 cup dry white wine
- 4 cloves garlic, minced
- 1/2 teaspoon ground nutmeg
- salt and ground black pepper to taste
- 1/2 pound grilled chicken, cubed
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
- 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.
06/15/2019
recipepes.com
baked chicken tortellini alfredo, recipe
PT15M
PT1H
5
455 calories
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