Creamy Chicken Alfredo Tortellini Bake
Print Recipe
Ingredients
Add to a frying pan
- 25 g butter
- 1 tbsp olive oil
- 2 cups diced chicken breast or cooked chicken works fine as well
- 1½ cups cream
- ½ cup water or chicken stock
- 4 garlic cloves chopped
- ½ tsp of my seasoned salt or plain salt
- ½ tsp black pepper
- ½ cup caramelized onions see my linked video
- handful of frozen spinach or fresh if you have it
- 1 cup grated parmesan cheese
- 2 x 300g cheese and mushroom tortellini packets (10.8 oz each) fresh and any flavour is fine
- 1 cup mild cheese grated
- ¼ tsp red pepper flakes optional, for a little kick
- 2 tsp fresh parsley chopped (for garnish)
- 1 tbsp soft butter to thicken at the end
- 1 tbsp flour or corn flour to thicken at the end
Instructions
- Preheat oven to 190℃ (375°F). Grease a 9x13-inch baking dish.
- Place the first measure of butter and oil into the pan and sear the chicken for a few minutes. The chicken does not need to be cooked through as it will continue to cook in the oven.
- Add the cream, stock, salt, pepper, and caramelized onions. Cook for 8 minutes.
- Stir through spinach and parmesan cheese.
- Combine the second measure of butter and flour to form a paste. Add to the sauce to thicken slightly. You still want the mixture to be on the thinner side, so don't be tempted to thicken it more. It will continue to thicken as the pasta cooks.
- To assemble the bake – pour the mixture into the prepared baking dish. Add the two uncooked packets of tortellini and stir to combine. Cover the baking dish with foil.
- Bake for 10 minutes. Then, after 10 minutes, stir it and cook for another 5 minutes. Take the foil off and sprinkle the grated cheese evenly over the top and bake for a further 5 minutes or until the cheese is melted and bubbly with a golden top.
- Garnish & serve – sprinkle with fresh parsley and serve hot!
Servings: 6 people
Cost: $15