Chicken Alfredo Tortellini Bake
This Chicken Alfredo Tortellini Bake is creamy, cheesy, and packed with tender chicken and broccoli for an easy, comforting weeknight dinner.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Baking dish (9x13 inch)
- Skillet
- Cheese grater
- Measuring cups and spoons
Ingredients
- 12 ounces Cheese Tortellini fresh or frozen
- 2 cups Cooked, Shredded Chicken rotisserie or poached
- 2 cups Broccoli Florets fresh or thawed frozen
- 1 cup Grated Parmesan Cheese freshly grated
- 2 cups Alfredo Sauce store-bought or homemade, warmed
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Black Pepper freshly ground
- 1/4 teaspoon Salt adjust to taste
- 1 cup Shredded Mozzarella Cheese
- 1/2 cup Breadcrumbs for topping
- 2 tablespoons Olive Oil to toast breadcrumbs
Instructions
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente, typically about 3-5 minutes. Drain well and set aside.
- In a large mixing bowl, toss together the cooked tortellini, shredded chicken, broccoli florets, Alfredo sauce, grated Parmesan, garlic powder, black pepper, and salt. Mix gently until everything is evenly coated in the creamy sauce.
- Transfer the mixture to a greased 9x13-inch baking dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese evenly over the top.
- In a small skillet, heat the olive oil over medium heat. Add the breadcrumbs and toast, stirring frequently, until golden brown and crisp, about 3-5 minutes. Remove from heat.
- Sprinkle the toasted breadcrumbs evenly over the mozzarella layer. Bake in a preheated 350°F (175°C) oven for 20-25 minutes, or until the cheese is bubbly and the topping is golden.
- Let the bake rest for 5 minutes before serving. This allows the sauce to thicken slightly and makes it easier to portion. Serve warm and enjoy the creamy, cheesy goodness with minimal effort.
Notes
- For a dairy-free version, substitute Alfredo sauce and cheeses with plant-based alternatives.
- Use fresh cheese rather than pre-shredded for better melt and texture.
- Make ahead by assembling the bake a day in advance and refrigerate before baking.
- Freeze the unbaked casserole for up to 3 months; thaw overnight before baking.
- Avoid overcooking pasta to prevent mushy texture after baking.