Baked chicken tortellini

If you are looking for a complete meal, then this tortellini pasta with chicken and broccoli is an easy and effortless recipe. Also a great recipe to use leftover chicken.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Servings servings

Calories 952kcal

Author Subhasmita

Ingredients

20 ounces refrigerated tortellini uncooked tortellini
1 pound cooked Chicken (ref note 1)
1 tablespoon Garlic
2 tablespoons Butter
1 Head of Broccoli
2 cups Heavy cream
2 cup Mozzarella
1.5 cup Chicken stock
⅓ cup Parmesan
⅛ teaspoon Nutmeg
1 teaspoon Italian seasoning
Salt and pepper to taste

Instructions

Heat oven to 375 degrees.
Heat butter in a large ovenproof skillet. Add garlic and saute for a minute.
Add chicken stock, heavy cream, grated parmesan, Italian seasoning, nutmeg, salt and pepper. Mix everything, simmer for 2 minutes, and let the sauce thicken a bit.
Add tortellini, cooked chicken, and broccoli florets. Half of mozzarella cheese. Gently mix everything. Sprinkle rest of the cheese on top. Cover with a lid or a double layer of aluminum foil. Bake it for 15 minutes.
Remove the lid and broil it for 2-3 minutes until the top cheese layer is lightly brown in colour.
Garnish with fresh chopped parsley and enjoy!

Notes

If you don't have leftover chicken, season 2 large chicken breast with salt, pepper and Italian seasoning and pan fry until tender. Let it rest covered for 10 minutes before chopping it.
Instead of refrigerated tortellini, you can also use dried tortellini. Cook dried tortellini 2 minutes less than the specified time on package. Keep it a little underdone, so that it will cook further along with sauce.
It might seem like the sauce is too water or there is too much sauce, but once baked and rested for 8-10 minutes, it would be right amount of saucy.

Nutrition