Creamy Chicken Tortellini Pesto Bake
Takes about 10 min to prep and then you just pop it in the oven and let it bake!
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Servings: 6
Ingredients
- 1 Rotisserie Chicken
- 1 Family Sized Package Tortellini (18-24oz)
- 1 jar Alfredo sauce(15oz)
- 1 cup heavy cream
- 1 jar basil pesto(6.7oz)
- 2 tsp garlic powder
- 1 tsp italian seasoning
- 8 oz shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees.
- Remove skin from chicken and chicken from bones. Cut into desired size pieces.
- Shred cheese if not using preshredded.
- In a large bowl add Alfredo sauce.
- Fill jar halfway up(8oz) with heavy cream. Shake up with lid on and add to bowl.
- Add basil pesto, garlic powder, and Italian seasoning.
- Whisk until smooth.
- Add tortellini and chicken, fold until everything is well coated.
- Transfer to a 9 x 13 baking dish and cover with mozzarella cheese.
- Bake covered for 20 min the uncovered for 20 additional minutes.
- Allow to cool and enjoy!
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Notes
Preshredded cheese is fine if you don't wanna shred your own. Â Also, Â you can cook 2-3lbs of chicken breast or thighs how you prefer if you don't wanna use a rostierrie chicken.
Do you grease your casserole pan?
I always do.
Cooked this tonight and the family loved it. I did add spinach and 1 can of fire roasted tomatoes. Will definitely be cooking again. Thank You :0)
Can this be frozen? I’m about to have a baby and I loooove this meal, I would love to find a way to make it and freeze it to have on hand after I have my baby
I don’t usually freeze things like this bc the sauce always breaks when reheating.