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Chicken Tortellini Bake with Alfredo & Pesto Sauce

Tortellini Bake

Tortellini Bake

For a super easy & quick weeknight meal – give this a try! It’s just a mixture of store-bought cheese tortellini, pre-made pesto & jarred alfredo sauce, a splash of veggie or chicken broth, cooked shredded chicken, mozzarella cheese and a bit of sweet red pepper for crunch and fresh basil sprinkled on top.  Bake until bubbly and golden brown. Serve with a crisp fresh salad and maybe a wedge of garlic bread for a fantastic speedy dinner.

Chicken Tortellini Bake with Alfredo Pesto Sauce

  • Servings: 6
  • Time: Prep 15 minutes - Bake 30 minutes
  • Difficulty: Easy
  • Print

Ingredients:

  • 1 package refrigerated cheese filled tortellini
  • 1/2 cup refrigerated pesto sauce
  • 1 (15-oz.) jar Alfredo sauce
  • 1/4 – 1/2 cup vegetable or chicken broth
  • 1 – 1 1/2 cups chopped cooked chicken
  • 1/2 cup chopped sweet red pepper
  • 1 cup mozzarella cheese, grated plus 1/4 cup
  • 1/4 packed fresh basil leaves, sliced thinly

Directions:

  • Preheat the oven to 375F
  • In a medium saucepan combine the pesto, alfredo and chicken or veggie broth, stir to combine and bring up to a low simmer – you just want to heat this through. Season with salt & pepper to taste. Remove from heat.
  • In an 11 x 7 inch baking dish, or a casserole dish large enough to fit everything, assemble the tortellini, chicken, the sauce, red pepper and 1 cup of the mozzarella. Stir carefully to combine and sprinkle the remaining 1/4 cup cheese on top.
  • Bake until bubbling and golden brown, then top with the sliced basil leaves and serve.

2 replies »

  1. Combining Alfredo and pesto sounds wonderful! I’m going to try a slight variation by using extra large shell pasta (since I have it in the house) and stuff it with the red pepper, chicken and cheese you recommend. We have basil growing on windowsill for the garnish. Thanks again for the inspiration, Sara!

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