European Italian Main Dishes Chicken Baked Chicken Tortellini Alfredo 4.3 (3) 2 Reviews 3 Photos You can't go wrong with this baked tortellini Alfredo recipe made with butter, cream, chicken, pasta, and cheese, cheese, cheese! This recipe is inspired by the delicious local Italian food I grew up with in Brooklyn, NY. It's a very kid-friendly recipe and great for picky people. Whenever I serve this, people always ask for seconds or thirds. Submitted by Piert1025 Updated on August 30, 2023 Save Rate Print Share Close Add Photo 3 3 Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins Servings: 8 Yield: 1 11x17-inch dish Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 Directions Preheat the oven to 350 degrees F (175 degrees C). 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. 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. Toss drained tortellini and chicken together in an ungreased 11x17-inch casserole dish. Pour Alfredo sauce over top, then 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. Tips You can use half-and-half or milk instead of heavy cream, and plain Parmesan instead of Parmigiano-Reggiano if desired. You can substitute cooked shrimp for the chicken, and 1 tablespoon plus 1 teaspoon dried parsley for fresh. I Made It Print Nutrition Facts (per serving) 543 Calories 32g Fat 33g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 543 % Daily Value * Total Fat 32g 42% Saturated Fat 20g 99% Cholesterol 129mg 43% Sodium 988mg 43% Total Carbohydrate 33g 12% Dietary Fiber 2g 6% Total Sugars 2g Protein 30g 59% Vitamin C 3mg 3% Calcium 409mg 31% Iron 1mg 3% Potassium 70mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.