Ingredients
8
8 servings
- •1 (16 ounce) package frozen cheese tortellini
- •0.25 cup butter
- •0.25 cup all-purpose flour
- •1 cup heavy cream
- •1 cup chicken broth
- •1.5 cups Parmigiano-Reggiano cheese
- •0.25 cup dry white wine
- •4 cloves garlic, minced
- •0.5 teaspoon ground nutmeg
- •salt and ground black pepper to taste
- •0.5 pound grilled chicken, cubed
- •2 cups shredded mozzarella cheese
- •0.25 cup chopped fresh parsley
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 543
- Carbohydrate: 33g
- Fat: 32g
- Fiber: 2g
- Protein: 30g
- Sugar: 2g
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