Chicken and Spinach Tortellini Bake
A comforting casserole that combines cheesy tortellini with juicy chicken and fresh spinach, perfect for busy weeknights.
Ingredients
Main Ingredients
- 12 oz Cheese tortellini Use fresh or frozen
- 2 cups Cooked chicken, shredded or diced Preferred boiled or roasted
- 2 cups Fresh spinach Rinsed and dried
- 2 cups Homemade Alfredo sauce Made with butter, flour, milk, and Parmesan cheese
Optional Add-Ins
- 2 cloves Garlic, minced For an aromatic punch
- 1 tbsp Italian seasoning For added flavor
- ½ cup Sun-dried tomatoes For a sweet, tangy twist
Instructions
Cooking the Tortellini
- Cook the tortellini according to package instructions until al dente, then drain.
Making the Sauce
- In a saucepan, melt butter over medium heat and sprinkle in flour to create a roux, stirring until well mixed.
- Slowly add milk and shredded cheese to the roux, stirring until smooth and creamy.
- Add the cooked chicken and fresh spinach to the cheese sauce and coat well.
Assembling the Bake
- Transfer the mixture into a greased casserole dish and spread evenly.
- Bake in a preheated oven at 350°F (175°C) for about 20 to 25 minutes, until the top is golden and bubbly.
Notes
For a veggie option, you may add zucchini or bell peppers. Enjoy fresh herbs on top for added flavor.