Baked Chicken Tortellini Alfredo Recipes

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CHICKEN TORTELLINI ALFREDO



Chicken Tortellini Alfredo image

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

1 package (9 ounces) refrigerated spinach or cheese tortellini
2 cups fresh broccoli florets
1 cup fresh baby carrots
3 tablespoons olive oil, divided
2 cups sliced fresh mushrooms
1 large onion, cut into wedges
1-1/2 teaspoons minced garlic
3/4 pound boneless skinless chicken breasts, cut into strips
1 jar (15 ounces) Alfredo sauce
1/4 teaspoon Italian seasoning
1/4 teaspoon dried basil
1/4 teaspoon dried oregano

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 ALFREDO



Baked Chicken Alfredo image

This recipe is quick and easy and any novice cook can do it. It was made for the little ones who always wanted to order out at Pizza Hut® or Olive Garden®. Serve with additional Parmesan cheese if desired. This recipe can also be eaten without being baked but the kids love that it resembles baked casseroles found in restaurants.

Provided by hkopinions

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h8m

Yield 10

Number Of Ingredients 13

1 (16 ounce) package penne pasta
½ cup butter
2 teaspoons minced garlic
1 (8 ounce) package cream cheese, softened
2 cups milk
6 ounces grated Parmesan cheese, divided
2 teaspoons dried parsley
1 teaspoon Italian seasoning
1 teaspoon salt, divided
½ teaspoon ground black pepper
1 teaspoon olive oil
2 chicken breasts, patted dry
½ teaspoon garlic powder

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Melt butter in a large saucepan over medium-high heat. Add minced garlic; saute until golden, about 30 seconds. Stir in cream cheese until smooth. Add milk; stir until there are no lumps. Lower heat to medium. Add 3/4 of the Parmesan cheese, parsley, Italian seasoning, 1/2 teaspoon salt, and black pepper. Simmer, stirring occasionally, until sauce is smooth, about 5 minutes. Remove from heat.
  • Heat olive oil in a large skillet over low heat. Season chicken with 1/2 teaspoon salt and garlic powder on both sides. Cook chicken breasts until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cut chicken into 1/2-inch cubes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Butter bottom and sides of a 9x13-inch casserole dish. Cover bottom with a layer of pasta. Place half of the chicken cubes on top. Pour 1/2 of the sauce over the chicken. Repeat layering pasta, chicken, and sauce. Sprinkle top with remaining Parmesan cheese. Cover with aluminum foil.
  • Bake in the preheated oven until sauce is bubbly, about 15 minutes. Remove aluminum foil and bake until cheese is golden, about 5 minutes more.

Nutrition Facts : Calories 449.4 calories, Carbohydrate 36.7 g, Cholesterol 80.8 mg, Fat 24.9 g, Fiber 1.7 g, Protein 20.7 g, SaturatedFat 14.8 g, Sodium 658.5 mg, Sugar 4 g

EASY CHEESE TORTELLINI ALFREDO



Easy Cheese Tortellini Alfredo image

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

1 (16-oz.) jar Alfredo pasta sauce
1 1/4 cups water
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
2 (9-oz.) pkg. refrigerated cheese-filled tortellini
1 (14-oz.) pkg. frozen broccoli florets
1 cup Parmesan croutons, slightly crushed

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

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

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

30 MINUTE CHICKEN & BROCCOLI TORTELLINI ALFREDO BAKE



30 Minute Chicken & Broccoli Tortellini Alfredo Bake image

Provided by Morgan

Time 30m

Number Of Ingredients 10

20 ounces Buitoni Three Cheese Tortellini
1 stick butter, divided
4 boneless, skinless chicken thighs (or 1-2 boneless, skinless chicken breasts), cut into bite-sized pieces
Kosher salt & black pepper, to taste
1 large head broccoli, cut into small florets
2 garlic cloves, minced
2 1/2 cups heavy cream
2 cups finely grated Parmesan
2 cups shredded mozzarella, divided
Parsley, chopped, to top

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.

CHICKEN ALFREDO TORTELLINI CASSEROLE



Chicken Alfredo Tortellini Casserole image

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

2 1/2 cups low fat milk
4 ounces low fat cream cheese
3 Tablespoons flour
1 teaspoon salt
1 Tablespoon butter
3 teaspoons minced garlic
1/2 cup grated Parmesan cheese
1 (19 ounce) bag frozen tortellini
1/2 cup low-sodium chicken broth
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
2 cups cooked chicken (cut into bite-sized pieces)
1 (10 ounce) bag frozen mixed vegetables (I used green beans, carrots, peas, and corn)
1/2 cup shredded Parmesan cheese

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

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