Prep Time::10 mins
Cook Time::30 mins
Total Time::40 mins
Servings::8
Yield::1 11×17-inch dish
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 11×17-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.