Baked Chicken Tortellini Alfredo
Description
This baked tortellini Alfredo with grilled chicken is a guaranteed hit with a rich and creamy Alfredo sauce made with white wine, Parmesan, and nutmeg.
Ingredients
•
1 (16 ounce) package frozen cheese tortellini
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1/4 cup butter
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1/4 cup all-purpose flour
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1 cup heavy cream
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1 cup chicken broth
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1 1/2 cups Parmigiano-Reggiano cheese
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1/4 cup dry white wine
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4 cloves garlic, minced
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1/2 teaspoon ground nutmeg
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salt and ground black pepper to taste
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1/2 pound grilled chicken, cubed
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2 cups shredded mozzarella cheese
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1/4 cup chopped fresh parsley
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Fill a large pot with lightly salted water and bring to a rolling boil. Add tortellini, stir, and return to a boil. Cook, uncovered and stirring occasionally, until tortellini float to the surface and the filling is hot, about 3 minutes. Drain.
3
While the tortellini is cooking, 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; mix well and simmer for 5 minutes, making sure not to boil. Add Parmigiano-Reggiano cheese, white wine, garlic, nutmeg, salt, and pepper. Cook, stirring constantly, until cheese is melted and sauce is smooth.
4
Toss drained tortellini and chicken together in an ungreased 11x17-inch casserole dish. Pour Alfredo sauce over top, then cover with mozzarella cheese.
5
Bake in the preheated oven until cheese is melted and golden brown, 20 to 30 minutes. Garnish with fresh parsley and serve hot.